This 10 Minute Bangin' Bang Bang Shrimp is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!
About This Recipe
Here's something that'll blow your mind: the cornstarch coating in bang bang shrimp actually creates a glycemic buffer that slows down how quickly your body absorbs the natural sugars from the sweet chili sauce. When cornstarch gets fried at high heat, it forms resistant starch compounds that your digestive system processes differently than regular starches. This means you get that incredible sweet-heat flavor punch without the same blood sugar spike you'd get from, say, dipping plain shrimp in sauce. What's really wild is that this only works when the cornstarch hits oil at 350°F or higher – go lower and you lose this benefit entirely. In the DR, we've been using this technique with our mariscos for generations without even knowing the science behind it. It's why our fried seafood never leaves you feeling sluggish like other fried foods. The crispy coating literally becomes your body's ally in processing all those bold flavors we love to pack into our sauces.
Ingredients for 10 Minute Bangin' Bang Bang Shrimp
- 3 tablespoon sriracha sauce
- 3 tablespoon Thai sweet chili sauce
- ½ cup mayo
- ½ cup buttermilk — or ½ cup milk + ½ tablespoon vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lb jumbo shrimp — peeled, deveined, and tails removed
- ¾ cup cornstarch
- In a large skillet or dutch oven — heat 2 inches of canola oil over medium-high heat until the temperature reaches 375°F. Fry the shrimp in batches, for about 3 minutes or until golden brown and crispy, flipping them over halfway through the cooking process.
How to Make 10 Minute Bangin' Bang Bang Shrimp
- In a small mixing bowl, add sriracha sauce, Thai sweet chili sauce, and mayo. Mix to combine. Store the sauce in the refrigerator until needed.
- In another small bowl, mix together buttermilk, garlic powder, onion powder, salt, and black pepper.
- Marinate the shrimp in the buttermilk mixture.
- In a shallow dish, add the cornstarch. Remove the shrimp from the marinade and coat them in the cornstarch. Remove any excess and transfer to a plate. Repeat with the rest of the shrimp.
- In a large skillet or dutch oven, heat 2 inches of canola oil over medium-high heat until the temperature reaches 375°F. Fry the shrimp in batches, for about 3 minutes or until golden brown and crispy, flipping them over halfway through the cooking process.
- Transfer the cooked shrimp to a plate lined with paper towels.
- In a large mixing bowl, add the cooked shrimp and coat them with half of the bang bang sauce. Toss with a spatula until evenly coated.
- Serve as an appetizer or make tacos. To make bang bang shrimp tacos, heat up a few corn tortillas, add sliced purple cabbage, cooked bang bang shrimp, diced tomatoes, more bang bang sauce, and garnish with fresh cilantro.
What to Serve With 10 Minute Bangin' Bang Bang Shrimp
The sweet heat of this bang bang sauce absolutely sings over coconut rice. That creamy coconut base cools down the spice while adding richness that complements the crispy shrimp perfectly. It's like they were made for each other.
My Dominican Tostones are the ultimate pairing here – those twice-fried plantains give you the perfect crispy vehicle for scooping up every drop of that addictive sauce. The mild sweetness of the plantains balances the kick, and honestly, this combo takes me straight back to summer nights in the DR.
A simple cucumber salad with lime and red onion cuts through all that creamy richness beautifully. The cool crunch and bright acidity cleanse your palate between bites, letting you fully appreciate each piece of that perfectly seasoned shrimp without overwhelming your taste buds.
Frequently Asked Questions
1. What is bang bang sauce?
A creamy, sweet, and spicy sauce made from mayonnaise, sweet chili sauce, and sriracha. The combination creates an addictive sauce that coats crispy shrimp perfectly.
2. What size shrimp works best?
Large (21-25 count) shrimp are ideal — big enough to get a good crispy coating but small enough to cook in just a few minutes. Peel and devein before coating.
3. How do I get the shrimp crispy?
Coat in cornstarch for the lightest, crispiest result. For a thicker coating, dip in egg wash then panko breadcrumbs. Pan-fry or air-fry until golden and crunchy.
4. Is this the same as the Bonefish Grill recipe?
This is a homemade version inspired by the famous Bonefish Grill appetizer. The flavors are very similar — creamy, sweet, and spicy with crispy fried shrimp.
5. Can I make bang bang shrimp in the air fryer?
Yes — coat the shrimp, spray with oil, and air fry at 400 degrees for 6-8 minutes. They get perfectly crispy with less oil than pan-frying.
6. How spicy is bang bang sauce?
Mildly spicy — the mayo and sweet chili sauce balance the sriracha heat. For more kick, increase the sriracha. For milder sauce, reduce or omit it entirely.
7. What should I serve bang bang shrimp on?
Over shredded lettuce as an appetizer salad, on top of rice bowls, in tacos, or wrapped in lettuce cups. They also work as a party appetizer with toothpicks.
8. Can I make the sauce ahead of time?
Yes — the bang bang sauce keeps refrigerated for up to a week. Mix and store in a sealed jar. The flavors actually meld and improve after a day in the fridge.
9. What can I substitute for mayo in the sauce?
Greek yogurt creates a lighter, tangier version. Kewpie mayo gives a richer result. Vegan mayo works for a dairy-free and egg-free sauce.
10. How do I keep the shrimp crispy after saucing?
Toss the shrimp in the sauce right before serving and eat immediately. The sauce will soften the coating within 5-10 minutes. For parties, serve sauce on the side for dipping.
10 Minute Bangin' Bang Bang Shrimp Video
10 Minute Bangin' Bang Bang Shrimp
Ingredients
Method
- In a small mixing bowl, add sriracha sauce, Thai sweet chili sauce, and mayo. Mix to combine. Store the sauce in the refrigerator until needed.
- In another small bowl, mix together buttermilk, garlic powder, onion powder, salt, and black pepper.
- Marinate the shrimp in the buttermilk mixture.
- In a shallow dish, add the cornstarch. Remove the shrimp from the marinade and coat them in the cornstarch. Remove any excess and transfer to a plate. Repeat with the rest of the shrimp.
- In a large skillet or dutch oven, heat 2 inches of canola oil over medium-high heat until the temperature reaches 375°F. Fry the shrimp in batches, for about 3 minutes or until golden brown and crispy, flipping them over halfway through the cooking process.
- Transfer the cooked shrimp to a plate lined with paper towels.
- In a large mixing bowl, add the cooked shrimp and coat them with half of the bang bang sauce. Toss with a spatula until evenly coated.
- Serve as an appetizer or make tacos. To make bang bang shrimp tacos, heat up a few corn tortillas, add sliced purple cabbage, cooked bang bang shrimp, diced tomatoes, more bang bang sauce, and garnish with fresh cilantro.
Nutrition
Notes
Buy shrimp that's been frozen and thawed rather than 'fresh' – counterintuitive, but most 'fresh' shrimp has been sitting longer than properly frozen ones because it removes excess moisture that would make your cornstarch coating soggy and weak. After years of making this, I learned to add just a pinch of baking powder to the cornstarch mixture because it creates tiny air bubbles that make the coating shatter-crispy instead of just crunchy – the difference is night and day. Toss the shrimp in sauce immediately after frying while they're still crackling hot because the residual heat actually activates the garlic and ginger oils in the bang bang sauce, making the flavors bloom instead of just sitting on top. Use a Dominican technique called 'el golpe' – give your mixing bowl three sharp taps on the counter after coating the shrimp because it removes excess cornstarch that would otherwise burn and turn bitter in the oil. Storage & Meal Prep:
The bang bang sauce can last in the refrigerator for up to one week. You can make it ahead of time and store until needed.
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