Bang Bang Shrimp
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Imagine shrimp so crispy they practically snap, cloaked in a Panko breadcrumb armor and flavorful batter, fried to golden perfection, and drizzled with a sauce so heavenly, you’ll want to bathe in it. Meet my Bang Bang Shrimp—your new favorite indulgence.
The Best Bang Bang Shrimp Recipe
Craving something that’s going to shake up your culinary world? Look no further than my Bang Bang Shrimp. Each jumbo shrimp is lovingly coated in a mouthwatering batter that’s so jam-packed with flavor, it practically demands its own spotlight.
Then, as if that wasn’t enough, we roll these little treasures in Panko breadcrumbs for a crunch that echoes in your soul. The cherry on top? A sauce that’s a harmonious blend of sweet and spicy, so perfect you’ll want to put it on everything. Trust me, this is the dish that will have everyone talking!
Why You’ll Love This Bang Bang Shrimp
- Ultimate Flavor Bomb: With the combo of garlic powder, smoked paprika, and hot sauce, each shrimp packs a punch of flavors you won’t forget.
- Perfectly Crispy: Thanks to Panko breadcrumbs and the double dip in our special batter, you get that restaurant-quality crispiness right in your kitchen.
- Versatile Sauce: That bang bang sauce is everything, y’all! Drizzle it over the shrimp or serve it on the side as a dipping sauce; it’s versatile and oh-so-yummy!
- Shrimp: Go for the jumbo ones because size does matter in this case! You can swap ’em out for smaller shrimp if you must, but the bigger, the better.
- Buttermilk: This gives our batter that rich, tangy flavor. No buttermilk? Mix some milk with a touch of vinegar as a quick substitute.
- All-Purpose Flour & Cornstarch: We’re talking crispy and light batter here. You can go full-on flour or cornstarch, but the combo is where the magic happens.
- Egg: This binds the batter, so don’t skip it. Vegan? Use a flax egg instead.
- Garlic Powder: To infuse our shrimp with that classic, irresistible garlic flavor. Fresh minced garlic can also work, but the powder distributes more evenly.
- Smoked Paprika: Adds smoky undertones and some color to our batter. You could use regular paprika, but you’d be missing out.
- Hot Sauce: Because we like it spicy! Any hot sauce you love will do the trick.
- Salt & Black Pepper: Basic seasonings to elevate all the other flavors.
- Panko Breadcrumbs: For that iconic crunch. Regular breadcrumbs can work, but Panko gives it that extra oomph.
- Oil: To get that golden fry. Vegetable oil is versatile, but you can use canola or peanut oil too.
- Mayonnaise: The creamy base of our bang bang sauce. Use Greek yogurt for a lighter option.
- Sweet Chili Sauce: Adds the sweet to the spicy. Trust me, you want this.
- Hot Sauce: For the ‘bang’ in bang bang! Adjust to your liking.
- Honey: Gives the sauce that sticky-sweet contrast. Maple syrup works if you’re in a pinch.
- Salt & Pepper: To fine-tune the sauce to your taste.
Let me show you how simple this recipe is, so don’t be scared of all the mixing, dredging and frying, because I will walk you through it all. So let’s get started.
First thing’s first, let’s mix up that bangin’ sauce. In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, and honey. Give it a good whisk, taste, then season with salt and pepper if needed. Pop it in the fridge so the flavors can hang out and mingle.
Alright, now grab another bowl. Toss in your flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add the hot sauce, egg, and buttermilk and whisk until smooth. Trust me, this batter is like a fluffy comforter for your shrimp. Dump your shrimp into the batter. Make sure each one gets a good, even coat. It’s like they’re going for a dip in a flavor pool. Let ’em chill there for a few.
Next, roll those bad boys in some Panko breadcrumbs. Make sure they’re well-coated. You want every bite to have that crunch, right?
Get that oil nice and hot in a skillet. You’re looking for a sizzle, but not a full-on crackle-pop situation. Test it with a breadcrumb; if it dances, you’re golden. Now, carefully drop each shrimp into the oil. Keep ’em spaced so they’re not bumping into each other. Fry for 2 minutes on each side until they’re golden and crispy. Remove and let them chill on a paper towel to soak up any extra oil.
Last but not least, drizzle that sauce you made earlier all over these crispy gems. Serve it up and watch your friends’ faces light up.
Serve With This
KFC Coleslaw Recipe
Greek Rice
Easy Garlic Bread
Air Fryer French Fries
Frequently Asked Questions
What is Bang Bang Shrimp?
Bang Bang Shrimp is a tantalizing appetizer featuring battered and fried jumbo shrimp, coated in a creamy, spicy sauce. It’s a flavor-packed dish that’s a hit at parties or just as a fun weeknight dinner. The ‘Bang Bang’ part comes from the bold flavors that are a bang to your tastebuds.
Can I make this dish gluten-free?
Yes, you can make Bang Bang Shrimp gluten-free. Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko breadcrumbs. Also, make sure your hot sauce and sweet chili sauce are gluten-free. Always read labels to ensure you’re in the clear.
Why is my shrimp getting soggy?
If your shrimp are getting soggy, it’s probably because the oil isn’t hot enough. Make sure your oil reaches the optimal frying temperature of around 375°F. Another reason could be overcrowding the pan; fry the shrimp in batches to ensure they crisp up nicely.
Can I bake the shrimp instead of frying them?
Absolutely! If you’re looking to cut some calories, you can bake the shrimp. Place them on a wire rack set over a baking sheet and bake at 400°F for about 10-12 minutes or until they’re golden and crispy. The texture will be slightly different, but they’ll still be delicious.
Expert Tips
- Use Jumbo Shrimp for Best Results: Larger shrimp not only give a juicy bite but also make for a more impressive presentation. Make sure to devein and clean them properly before battering.
- Don’t Skip the Sauce Rest Time: While it might be tempting to use the sauce right after you mix it, letting it sit in the fridge for at least 30 minutes helps the flavors meld together for a more harmonious taste.
- Maintain Oil Temperature: Keep a thermometer handy to make sure the oil stays at around 375°F for optimum crispiness. If the oil is too cool, your shrimp may end up soggy; too hot, and they’ll brown too quickly and possibly burn.
- Dry Shrimp Before Battering: Pat the shrimp dry before dipping them into the batter. Excess moisture can make the batter runny and prevent the breadcrumbs from adhering well.
- Serving Suggestions: Serve immediately for the crispiest experience. If you have to wait, keep them warm in an oven set at a low temperature, but know that the longer they sit, the less crispy they will be.
Storage
Storing this Bang Bang Shrimp is a breeze, but let’s keep it real—you probably won’t have leftovers! If you do, though, pop them in an airtight container and stash them in the fridge for up to 2 days. But, hold the phone on that sauce! Keep it separate so the shrimp stays crispy.
If you’re planning some high-level food prep, you can freeze the cooked shrimp, sans sauce, for up to 1 month. Just wrap them tightly in aluminum foil or place them in a zip-top bag, squeezing out as much air as possible. When you’re ready to rekindle the magic, thaw them in the fridge and give them a quick reheat in the oven.
Discover More Delicious Recipes
- Bang Bang Chicken
- Sweet Chicken Bacon Bites
- Chili Garlic Shrimp
- Beef Empanadas
- Best Ever Hummus
- Sheet Pan Garlic Butter Shrimp
- Copycat Cheesecake Factory Bang Bang Chicken and Shrimp!
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Bang Bang Shrimp
Video
Ingredients
For Shrimp
- 1 pound shrimp (large or jumbo, cleaned and deveined)
- ¾ cup buttermilk
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg
- ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ tablespoon hot sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Panko breadcrumbs
- oil (for frying)
For Sauce
- ¼ cup mayonnaise
- 2 tablespoon sweet chili sauce (I used Frank’s)
- ½ tablespoon hot sauce (I used Frank’s hot sauce)
- 1 tablespoon honey
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix all ingredients for the sauce together and refrigerate until ready for serving.
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter.
- Add the shrimp to the bowl, toss to make sure each piece is coated in the batter and set aside.
- In another bowl add about a cup of Panko breadcrumbs.
- Coat each shrimp with breadcrumbs, add more breadcrumbs as needed.
- Heat oil in a skillet. Once the oil is hot, fry the shrimp for 2 minutes on each side till they are a light golden brown. You may need to do this in batches so as to not overcrowd the shrimp. Transfer the cooked shrimp to a plate lined with paper towels and pat any extra oil.
- Drizzle shrimp with sauce and serve.
Equipment
Notes
- Sauce on the Side: To keep that shrimp crispy, serve the Bang Bang sauce on the side for dipping or drizzling.
- Heat Level: Adjust the hot sauce in the recipe to match your personal heat tolerance. You’re the boss of your spice level!
- Gluten-Free: Swap out the all-purpose flour and Panko breadcrumbs for gluten-free versions to make this dish friendly for those with dietary restrictions.
- Baking Option: If you’re not in the mood to fry, you can bake these babies at 400°F for about 10 minutes on each side. Keep an eye on them; you want crispy, not charred!
- Double the Sauce: Trust me, this sauce is so good you’ll want to put it on everything. Consider making a double batch; it stores well in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
