Name: Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound shrimp, 16/20 count size, peeled and deveined; ¼ cup buttermilk; 1 teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ cup cornstarch; 1 ½ cups vegetable oil; ½ cup mayonnaise; ¼ cup Thai sweet chili sauce; 2 tablespoons Sriracha; 1 tablespoon sliced green onion

There’s something truly addictive about the perfect crunch combined with a sweet, spicy kick—that’s exactly what you get with my Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe. It’s the kind of dish that wakes up your taste buds and has everyone reaching for more. Let me share how to make this crowd-pleaser right at home.

A bowl filled with raw shrimp that are translucent gray with black pepper specks evenly spread on them; the shrimp are coated in a shiny, creamy mixture, creating a wet texture. The shrimp lie closely packed in the white bowl, showing different body curves and tails with a slight gloss on their surface. The creamy sauce is light beige with visible black pepper grains, covering the shrimp thoroughly. The scene is set on a white marbled texture beneath the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe
Top Tip
How to Serve Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe

Why You'll Love This Recipe

This Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe is a delicious blend of textures and flavors that’s surprisingly easy to pull off. I’m always amazed at how a few simple ingredients come together to create something restaurant-quality right in your own kitchen.

Perfectly Crispy Shrimp: Thanks to a buttermilk soak and cornstarch coating, every bite has an irresistible crunch.
Balance of Flavors: The Thai sweet chili sauce combined with a hit of Sriracha gives just the right amount of sweetness and heat.
Quick and Easy: You can whip this up in about 30 minutes, ideal for both weeknight dinners and when you need an impressive appetizer.
Customizable Heat: Whether you want it mild or spicy, this recipe adapts easily to your taste buds.

Ingredients & Why They Work

Every component plays its part here — the shrimp is tender yet crunchy, and the sauce brings that perfect punch of flavor. Don’t skimp on the buttermilk or cornstarch; they’re doing the heavy lifting to get that crispy texture.

Flat lay of fresh raw peeled and deveined shrimp with a slight translucent pink tint arranged neatly, a small pile of fine white cornstarch in a simple white ceramic bowl, a whole clean white egg with an uncracked shell, a small white ceramic bowl containing creamy pale mayonnaise, another small white bowl filled with glossy deep red Thai sweet chili sauce, a third small bowl holding bright orange-red Sriracha sauce, a small white bowl with off-white buttermilk liquid, a few fresh green onion stalks sliced into thin rings scattered beside the bowls, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shrimp: I like medium-large (16/20 count) peeled and deveined shrimp for bite-sized goodness that crisps evenly.
Buttermilk: This tenderizes the shrimp and helps the coating stick like a charm.
Kosher Salt: Enhances all the flavors without overpowering.
Garlic Powder: Provides subtle savory depth that wakes up the palate.
Black Pepper: Balances and adds mild heat.
Cornstarch: Key to that ultra-crispy exterior—don’t substitute with flour here.
Vegetable Oil: For frying; choose a neutral oil with a high smoke point to crisp the shrimp perfectly.
Mayonnaise: Adds creaminess that smooths out the sweet and spicy sauce.
Thai Sweet Chili Sauce: Look for Mae Ploy brand if you can—it has the ideal balance of sweet and tangy.
Sriracha: Brings the fire; adjust amount to your spice tolerance.
Sliced Green Onion: A fresh, vibrant garnish that adds color and a mild onion bite.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I often tweak this Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe to suit my mood or dinner plans. It’s flexible, so feel free to make it your own!

Variation: I sometimes swap out the shrimp for tofu or cauliflower bites for a vegetarian spin – they soak up the sauce beautifully!

Step-by-Step: How I Make Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe

Close-up view of a pile of golden fried shrimp, each piece coated with a thick, creamy, pale orange sauce that has small red chili flakes scattered throughout. The shrimp have a crispy texture under the sauce, showing slight roughness and darker brown spots where the frying was crispier. The shrimp are closely packed together in a white bowl, and the sauce glistens under the light, creating shiny reflections on the surface. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Defrost and Marinate the Shrimp

I start by thawing frozen shrimp under cold running water. It’s faster and keeps them from getting mushy. While the shrimp marinate in buttermilk, salt, garlic powder, and black pepper, they soak up flavor and get tender. Don’t skip this step; it makes all the difference.

Step 2: Coat with Cornstarch

Once marinated, I transfer shrimp to cornstarch, tossing until each piece is fully coated. I gently shake off excess—too much cornstarch creates clumps that won’t crisp well. This coating is the secret to a perfect crunchy bite.

Step 3: Fry Until Golden and Crispy

Heating oil to 350°F is crucial for the right crunch without oily shrimp. I fry a small batch at a time, about 1 to 2 minutes per side, until golden. Overcrowding cools the oil and makes shrimp soggy—so patience here pays off. After frying, I drain them on paper towels to keep them crisp.

Step 4: Toss in Bang Bang Sauce

I mix mayonnaise, Thai sweet chili sauce, and Sriracha to make the iconic bang bang sauce. Tossing the shrimp in this sauce while still warm coats each piece evenly, delivering that perfect balance of creamy, sweet, and spicy.

Step 5: Garnish and Serve

Finally, I sprinkle sliced green onions on top—this not only adds a pop of color but also a subtle freshness that cuts through the richness nicely. Serve immediately and watch everyone dive in!

Top Tip

After making this recipe a handful of times, I've learned a few tricks that make the process smoother and guarantee that irresistible crispy texture every time.

Temperature Control: Use a thermometer to keep the oil steady at 350°F; hotter oil burns the outside while cooler oil makes shrimp soggy.
Batch Frying: Fry in small batches to avoid overcrowding—this keeps the oil hot and ensures perfect crispiness.
Coating Technique: Shake off excess buttermilk before dredging in cornstarch so the coating isn’t gloopy but sticks just right.
Freshness: Use shrimp as fresh or as well-thawed as possible. I avoid shrimp still icy inside to get even cooking.

How to Serve Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe

crispy bang bang shrimp - Serving Suggestion

Garnishes

I usually stick to simple sliced green onions because they add that lovely color and mild sharpness. Sometimes I throw on a sprinkle of toasted sesame seeds for a little nutty crunch. A wedge of lime on the side is great for those who want an extra zing.

Side Dishes

To round out the meal, I often pair this with steamed jasmine rice or a light Asian slaw. A cool cucumber salad with rice vinegar works beautifully to offset the shrimp’s heat and richness.

Creative Ways to Present

For parties, I like serving the shrimp on small lettuce leaves or endive boats as finger food. Drizzle extra bang bang sauce on the side so guests can control how saucy they want it. It’s a fun and elegant way to showcase the dish!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp in an airtight container in the fridge, but honestly, best eaten fresh. If you must store, don’t toss them in sauce until serving to keep that crunch intact.

Freezing

Freezing cooked bang bang shrimp isn’t my favorite because they lose crispiness, but if you need to, freeze the fried shrimp and sauce separately. Thaw and reheat gently in a skillet to revive some crunch.

Reheating

To reheat, I find warming shrimp in a hot skillet with a little oil works best to regain crispness without drying them out. Microwave tends to make them soggy, so I avoid that if I can.

Frequently Asked Questions:

Can I use frozen shrimp for this Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe?

Absolutely! Just be sure to fully thaw and pat your shrimp dry before marinating to avoid excess moisture, which keeps the coating crispy.

How can I adjust the spice level of the sauce?

You can easily make the sauce spicier by adding more Sriracha, or tone it down by reducing or omitting the Sriracha entirely. Taste as you go for the perfect balance.

Can this recipe be made gluten-free?

Yes! Just make sure your Thai chili sauce and other ingredients are gluten-free, and swap cornstarch for a gluten-free alternative if necessary. It's naturally gluten-free-friendly with these tweaks.

What’s the best way to get shrimp extra crispy?

The key is using cornstarch instead of flour and maintaining the oil temperature at 350°F. Also, dust shrimp lightly (not drowning them), and fry in small batches to keep the oil hot.

Final Thoughts

This Crispy Bang Bang Shrimp with Thai Chili Sauce Recipe has become one of my all-time favorites for its quick prep and unforgettable flavors. It’s a guaranteed crowd-pleaser that’ll elevate any meal or party. I can’t wait for you to try it—you’re going to love watching those crispy bites disappear faster than you can say “bang bang!”