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Best Bang Bang Shrimp Recipe (With How-To Video)

if you love bang bang shrimpyou’re in luck because PARADE chef Jon Ashton is going to show you how to make an even better version of this restaurant dish at home.

Creamy, saucy, crispy—this might just be the greatest shrimp appetizer of all time. And what’s better? It’s super easy to do at home and only requires a handful of basic ingredients.

While Chef Jon Ashton is showing us how to fry these shrimp the traditional way, in a pot of oil, you could also use the shortcut air frying method for a more healthy, less ‘”fried” version of bang bang shrimp.

Related: 111 Of Our Greatest Shrimp Recipe Hits

What Is Bang Bang Shrimp?

Bang bang shrimp is a popular Asian appetizer found on many Chinese restaurant menus and made famous by chains like Bonefish Grill. While it’s actually a Thai dish in origin, the name “bang bang” is in reference to the addictive, sweet chili sauce that drenches the crispy, cornstarch-fried, buttermilk-coated shrimp.

Ingredients for Bang Bang Shrimp

(For the)

Shrimp Brine

  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 4 cups cold water

Shrimp Ingredients

  • 1/2 cup mayonnaise
  • 6 tablespoons Thai sweet red chili sauce
  • 2 teaspoons tomato ketchup
  • 1 teaspoon garlic, crushed in a garlic press
  • 1/2 cup buttermilk
  • 1 pound large shrimp, peeled, deveined, and tails removed
  • 1/2 cup cornstarch
  • 1/3 cup all-purpose flour
  • 4 cups vegetable oil for frying
  • Chives, for garnish
  • 2 cups shredded iceberg lettuce

Equipment Needed

  • Whisk
  • large bowl
  • medium-bowl
  • Slotted spoon
  • Pot for frying

Related: Best Air Fryer Shrimp Recipes

How to Make Bang Bang Shrimp

For the
(For the)

1. Whisk together salt, sugar and cold water in a large bowl. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

For the
(For the)

2. Remove shrimp from brine and pat dry with paper towels.

For the
(For the)

3. In a large bowl, combine mayonnaise, chili sauce, ketchup and garlic and place in fridge.

For the
(For the)

4. In a medium-sized bowl, pour buttermilk over shrimp to make more tangy. Toss-to-coat.

For the
(For the)

5. In a shallow bowl, use a fork to combine cornstarch, flour, and remaining 1 tsp. jump. Working with 5 to 7 shrimp at a time, lift shrimp out of buttermilk, allowing the excess to drip off, and transfer the shrimp to the cornstarch-and-flour mixture. Turn the shrimp in the flour to coat.

For the
(For the)

6. Use a slotted spoon to gently lower shrimp into hot oil. Fry for 5 minutes, flipping the shrimp once halfway through cooking.

For the
(For the)

7. Remove shrimp to paper towel-lined plate. Repeat with remaining shrimp.

For the
(For the)

8. Gently toss shrimp with enough of the prepared sauce to thinly coat them.

For the
(For the)

9. Place lettuce on a serving platter and top with shrimp.

For the
(For the)

10. Garnish with fresh chives and serve immediately.

Related: 12 Easy Shrimp Pasta Recipes

What to Serve With Bang Bang Shrimp

Related: 17 Keto-Friendly Whole30 Shrimp Recipes

More Shrimp Recipes You’ll Love:

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Better Than Bang Bang Shrimp

ingredients

Shrimp Brine:

  • 3 Tbsp jump
  • 2 Tbsp sugar
  • 4 cups cold water
  • ½ cup mayonnaise
  • 6 Tbsp Thai sweet red chili sauce
  • 2 tsp tomato ketchup
  • 1 tsp garlic, crushed in a garlic press
  • ½ cup buttermilk
  • 1lb large shrimp, peeled, deveined, and tails removed
  • ½ cup cornstarch
  • ⅓cup all-purpose flour
  • 4 cups vegetable oil for frying
  • Chives for garnish
  • 2 cups shredded iceberg lettuce
KeyTags

Directions

  1. Whisk together salt, sugar and cold water in a large bowl.

  2. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

  3. Remove shrimp from brine and pat dry with paper towels.

  4. In a large bowl, combine mayonnaise, chili sauce, ketchup and garlic and place in fridge.

  5. In a medium-sized bowl, pour buttermilk over shrimp to make more tangy. Toss-to-coat.

  6. In a shallow bowl, use a fork to combine cornstarch, flour, and remaining 1 tsp. jump.

  7. Working with 5 to 7 shrimp at a time, lift shrimp out of buttermilk, allowing the excess to drip off, and transfer the shrimp to the cornstarch-and-flour mixture.

  8. Turn the shrimp in the flour to coat.

  9. Use a slotted spoon to gently lower shrimp into hot oil.

  10. Fry for 5 minutes, flipping the shrimp once halfway through cooking.

  11. Remove shrimp to paper towel-lined plate.

  12. Repeat with remaining shrimp.

  13. Gently toss shrimp with enough of the prepared sauce to thinly coat them.

  14. Place lettuce on a serving platter and top with shrimp. Garnish with fresh chives and serve immediately.

Kitchen Counter

serves 6.

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