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Bang Bang Shrimp Recipe

by anny

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Yield: 2-4 servings  |  Prep: 1 hour 15 min  |  Cook: 6 minutes

I love copycat recipes! Especially when it comes to the Bang Bang Shrimp appetizer. The chicken version is good, but deep fried shrimp? Heaven. Now you can make it at home with today’s recipe. Come on in and see how easy this dish really is to make.


1 pound raw (41-50 size) shrimp

1 1/2 cups buttermilk

1 1/2 teaspoons Sriracha Sauce, split

1 cup corn starch

1/2 cup panko bread crumbs

1 teaspoonpaprika

1/2 teaspoon onion paste

1/2 teaspoon Garlic powder

1/3 cup mayonnaise

1 1/2 teaspoons vinegar

2 tablespoons Thai sweet chili sauce

1 1/2 teaspoons chili sauce

1 Tablespoon Agave Nectar

Oil for frying

Half a head iceberg lettuce, shredded

4 scallions sliced


If it’s not already done, peel and devein the shrimp and then remove the tails.

Buttermilk and 1 teaspoon Sriracha are to be combined in a medium bowl.

Marinate shrimp for 1 hour.

While the shrimp are marinating, combine corn starch with bread crumbs, onion powder, garlic powder, and paprika in a medium bowl. Mix well and place in a bowl.

Place mayonnaise, vinegar and sweet chili sauce in a medium bowl. Add 1/2 teaspoon Sriracha. Set aside. However, you can substitute granulated sugar in place of the agave.

Heat a few inches of oil in pan until shrimp are marinated.

Drain the shrimp and then place them in the corn starch mixture. Mix the corn starch mixture with your hands. Then, turn each shrimp over and place on a plate.

The marinade and corn starch mixture should be thrown out.

Once the oil is heated, add half of the shrimp and drop one at a while. Cook for approximately two minutes or until golden.

Use a strainer , or a spider , and then drain on to paper towels.

Toss the half-baked sauce in a bowl.

Cook the shrimp in the oil to 350°F. Toss the shrimp with the sauce.

Place the lettuce in a medium bowl. Add the shrimp to the bowl and then sprinkle the scallions on top.

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