Bang Bang Shrimp

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Get ready to enjoy your favorite restaurant-style Bang Bang Shrimp right at home, and it’s even better than before! The bang bang sauce brings a delightful combination of sweetness and a touch of spiciness, perfectly complementing the crispy shrimp. What’s fantastic is that this recipe works wonders with chicken or tofu too!

Bang Bang Shrimp

Prep Time 35 minutes
Cook Time 15 minutes
Course Main Course


**Wet Batter:**

  • 1 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

**Dry Batter:**

  • 1 cup cornstarch
  • 1/2 cup breadcrumbs or Panko
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper

**Bang Bang Sauce:**

  • 1/2 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon black pepper
  • 2 teaspoons rice vinegar
  • 1 teaspoon sriracha more to taste
  • 1/2 teaspoon dried parsley


  • 1 pound large shrimp tails off & deveined
  • Vegetable oil for frying


  • In one bowl, whisk together buttermilk, egg, garlic powder, paprika, salt, and black pepper to create your wet batter.
  • In another bowl, mix cornstarch, breadcrumbs, salt, garlic powder, paprika, and black pepper to form your dry batter.
  • In a third bowl, combine mayo, sweet chili sauce, minced garlic, black pepper, rice vinegar, sriracha, and dried parsley to make the bang bang sauce.
  • Heat oil to 350°F.
  • Dip shrimp in the wet mixture, allowing any excess to drip off. Then coat evenly in the dry mixture, shaking off any excess.
  • Fry until golden brown all around.
  • Drizzle some of the bang bang sauce on top.
  • Serve with steamed rice or veggies for a delicious meal!

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