Crispy Bang Bang Shrimp Copycat

This recipe delivers a restaurant-style appetizer featuring crispy fried shrimp tossed in a creamy, spicy sauce. It is a fast and impressive dish that can be prepared in just 30 minutes.

List of ingredients

• 1 pound shrimps (peeled and deveined) – use medium to large sizes.
• 1 cup buttermilk – for coating adhesion and tenderness.
• 1 cup cornstarch – creates a light, airy, and crispy exterior.
• 1/4 teaspoon Salt – adjust based on personal preference.
• 1/8 teaspoon Pepper – adjust based on personal preference.
• 1/4 teaspoon garlic powder – adds savory depth to the coating.
• Canola oil – used for deep frying.
• 1 cup mayonnaise – the creamy base for the sauce.
• 4 teaspoon Thai sweet chili sauce – provides sweetness and tang.
• 1 1/2 teaspoon sriracha – adds a spicy kick; adjust for heat level.
• 1 teaspoon rice vinegar – adds a bright, acidic balance.
• 1/8 teaspoon pepper – for seasoning the sauce.
• 1 teaspoon honey (optional) – for added sweetness.
• Green onions – sliced for garnish.
• Toasted sesame seeds – for a nutty finish.

step-by-step instructions

1. Prepare the sauce: In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, rice vinegar, and pepper. Whisk until the mixture is completely smooth and set it aside.
2. Mix the dredging powder: Combine the cornstarch, garlic powder, salt, and pepper in a separate shallow dish. Stir well to ensure seasonings are evenly distributed.
3. Soak the shrimp: Place the peeled and deveined shrimp in buttermilk for approximately one minute. Do not let them marinate longer, as the acidity in the buttermilk can begin to break down the shrimp texture.
4. Coat the shrimp: Use one hand to remove a shrimp from the buttermilk and shake off any excess liquid. Use the other hand to dredge the shrimp in the cornstarch mixture, ensuring it is fully coated.
5. Apply the coating method: Repeat the process for all shrimp, strictly using one hand for the wet buttermilk and the other for the dry cornstarch. Shake off any excess cornstarch before frying to avoid clumps.
6. Heat the oil: Pour canola oil into a pan and heat it to 375 degrees Fahrenheit. Ensure the oil is hot enough to prevent the shrimp from absorbing too much fat.
7. Fry in batches: Carefully place the shrimp in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make the shrimp greasy.
8. Cook until golden: Fry the shrimp for about 1 to 2 minutes on each side until they reach a golden brown color.
9. Drain excess oil: Remove the shrimp from the pan and place them on a plate lined with kitchen paper towels to absorb surface oil.
10. Toss with sauce: Place the fried shrimp in a large bowl and pour the prepared bang bang sauce over them. Toss gently to coat evenly, or drizzle the sauce on top if preferred.
11. Garnish and serve: Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over a bed of fresh iceberg lettuce leaves.

Professional Frying Techniques

The Wet Hand Dry Hand Method

To prevent cornstarch from clumping and avoid getting thick batter on your fingers, designate one hand as the ‘wet hand’ and one as the ‘dry hand’. Use the wet hand to move shrimp from the buttermilk and the dry hand to toss them in the cornstarch. This keeps the dredging station clean and the coating thin.

Maintaining Precise Oil Temperature

Maintaining a temperature of 375 degrees Fahrenheit is critical for a crispy result. If the oil is too cool, the shrimp will soak up oil and become greasy; if it is too hot, the exterior will burn before the shrimp is cooked through. Use a digital thermometer to monitor the heat between batches.

Preventing Oil Spluttering

Ensure that the shrimp are patted dry before they enter the buttermilk soak and that excess buttermilk is shaken off before dredging. Water entering hot oil causes rapid evaporation and violent bubbling, which can lead to dangerous oil splatters in the kitchen.

Executing the Double Fry Method

For an extra-crispy shell that holds up longer under the sauce, try double frying. After the initial fry, remove the shrimp and let them rest for a few minutes. Return them to the hot oil for a second quick fry of 10 to 20 seconds just before tossing in the sauce.

Ingredient Substitutions and Alternatives

Replacing Cornstarch with Flour

If cornstarch is unavailable, you can use all-purpose flour. However, be aware that flour contains gluten, which results in a denser, bread-like crust rather than the light, airy crunch provided by cornstarch. You may need to adjust the frying time slightly.

Buttermilk Alternatives

If you do not have buttermilk, you can create a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of whole milk. Let it sit for five minutes until it curdles slightly before using it to soak the shrimp.

Mayonnaise Variations

While regular mayonnaise works well, Japanese Kewpie mayonnaise is a superior choice for this recipe. It is made with only egg yolks and rice vinegar, providing a richer, creamier texture and a distinct umami flavor that complements the sweet chili sauce.

Vinegar Substitutes for Tang

Rice vinegar is preferred for its mild sweetness, but apple cider vinegar or white wine vinegar can be used as alternatives. If using a stronger vinegar, start with a smaller amount and taste the sauce to ensure the acidity does not overpower the sweetness.

Flavor Customizations

Increasing the Heat Level

To make the dish spicier, increase the amount of sriracha or add a pinch of cayenne pepper to the cornstarch mix. You can also add finely diced fresh jalapeños to the final toss for an extra kick of heat.

Adding Savory Dimensions

For a deeper flavor profile, add a pinch of smoked paprika to the dredging mixture. This introduces a subtle smokiness that balances the sweetness of the Thai chili sauce and enhances the golden color of the fried shrimp.

Adjusting the Sweetness

The optional honey provides a glossy finish and extra sweetness. If you prefer a more savory appetizer, omit the honey entirely and increase the rice vinegar by half a teaspoon to brighten the sauce.

Serving and Presentation Ideas

Traditional Lettuce Bed

Serving the shrimp on a bed of shredded iceberg lettuce provides a cool, crisp contrast to the hot, creamy shrimp. The water content in the lettuce helps refresh the palate between the rich bites of mayonnaise-based sauce.

Serving as a Main Course

To turn this appetizer into a full meal, serve the bang bang shrimp over a bowl of steamed jasmine rice or quinoa. The grains absorb the extra sauce, making for a satisfying and filling dinner.

Bang Bang Shrimp Tacos

Place the sauced shrimp inside small corn or flour tortillas. Top with a cabbage slaw mixed with lime juice and cilantro to create a fusion taco that balances the richness of the fried shrimp.

Pasta Integration

Toss the crispy shrimp into a light garlic and butter pasta. Add the bang bang sauce as a finishing drizzle rather than tossing the shrimp in it first to maintain the maximum crunch of the coating against the soft noodles.

Storage and Reheating Guidelines

Storing Leftovers

Store any leftover shrimp and sauce separately in airtight containers in the refrigerator for up to two days. Mixing the sauce with the shrimp before storage will cause the coating to soften and lose its crispiness.

Reheating for Maximum Crunch

Avoid using a microwave to reheat fried shrimp, as this will make them rubbery and soggy. Instead, use an air fryer or a preheated oven at 350 degrees Fahrenheit for 3 to 5 minutes until the exterior is crisp again.

Sauce Preservation

The bang bang sauce can be made in large batches and kept in a sealed jar in the fridge for up to one week. Give the sauce a vigorous shake or whisk before using it again to re-emulsify the ingredients.

Troubleshooting Common Issues

Handling Cornstarch Clumps

If you notice clumps of cornstarch on your shrimp, you are likely not shaking off enough buttermilk before dredging. Ensure the shrimp is only damp, not dripping, before it hits the powder to ensure a smooth, thin coating.

Preventing Soggy Coating

The most common cause of sogginess is tossing the shrimp in the sauce too early or letting them sit in the sauce for too long. Always toss and serve immediately to ensure the contrast between the crunchy shell and the creamy sauce remains.

Addressing Overcooked Shrimp

Shrimp cook very quickly and can become rubbery if left in the oil too long. Remove them as soon as they turn golden brown and opaque throughout; they will continue to carry-over cook slightly while resting on the paper towels.

Frequently Asked Questions

Can you use frozen shrimp?

Yes, you can use frozen shrimp, but they must be completely thawed and patted dry before beginning the process. Using frozen shrimp that are still icy will cause the oil to splatter and may lead to an uneven fry.

Why use cornstarch instead of plain flour?

Cornstarch does not contain gluten, which allows it to create a thinner, crispier, and more translucent shell. This results in a more distinct ‘crunch’ that stays crispy longer than a standard flour batter.

Can you bake bang bang shrimp instead of deep frying?

Yes, you can bake them by placing the coated shrimp on a parchment-lined sheet at 375 degrees Fahrenheit. Bake for 8 to 10 minutes, flip them over, and bake for another 7 minutes until golden brown.

How do I keep the shrimp crispy for a party?

To keep them crispy for a crowd, fry the shrimp in advance and keep them warm in a low oven. Toss them in the sauce in small batches just before serving so each portion stays crunchy.

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