This Bang Bang Shrimp is Addicting
This Bang Bang Shrimp is ADDICTING 😍 is a easy American recipe that serves 4. 300 calories per serving. Recipe by Takes Two Eggs on YouTube.
Prep: 24 min | Cook: 12 min | Total: 46 min
Cost: $28.68 total, $7.17 per serving
Ingredients
- 1 lb Large Raw Shrimp, peeled and deveined (use 16‑20 count per pound; keep tails on for presentation if desired)
- 1/2 cup Mayonnaise (full‑fat, room temperature)
- 1/4 cup Thai Sweet Chili Sauce (store‑bought or homemade)
- 2 tbsp Sriracha (plus 2 tbsp for buttermilk mixture)
- 1/2 cup Buttermilk (cold)
- 1/2 cup Cornstarch (for dredging)
- 1 tsp Garlic Powder (freshly ground if possible)
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 2 cups Vegetable Oil (or Canola Oil) (for deep‑frying; high smoke point)
- 2 tbsp Green Onion, sliced (optional garnish)
- 1 tbsp Sesame Seeds (optional garnish, toasted)
Instructions
Make the Bang Bang Sauce
In a mixing bowl combine the mayonnaise, Thai sweet chili sauce, and 2 tbsp sriracha. Stir until smooth.
Time: PT2M
Prepare the Buttermilk Mixture
In a separate bowl whisk together the cold buttermilk and the remaining 2 tbsp sriracha.
Time: PT1M
Coat the Shrimp and Rest
Add the raw shrimp to the buttermilk mixture, toss to coat evenly, then cover and refrigerate for 15 minutes.
Time: PT2M
Mix the Dry Dredge
In a third bowl combine cornstarch, garlic powder, onion powder, and salt. Stir to distribute evenly.
Time: PT1M
Dredge the Shrimp
Remove shrimp from the buttermilk, let excess drip off, then roll each piece in the cornstarch mixture, shaking off any surplus.
Time: PT3M
Heat the Oil
Pour the vegetable oil into the deep skillet to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (180°C).
Time: PT5M
Temperature: 350°F
Fry the Shrimp
Working in small batches, gently lower the coated shrimp into the hot oil. Fry for 2‑3 minutes, or until golden brown and cooked through. Remove with tongs and place on paper towels to drain.
Time: PT6M
Temperature: 350°F
Toss with Sauce
Transfer the fried shrimp to a large bowl, pour the prepared Bang Bang sauce over them, and toss gently to coat evenly.
Time: PT2M
Serve
Arrange the coated shrimp on a serving dish, sprinkle with sliced green onion and toasted sesame seeds, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 300
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 18g
- Fiber
- 0g
Dietary info: Gluten-Free (if pure cornstarch is used)
Allergens: Shellfish, Dairy, Egg (mayonnaise), Soy (mayonnaise)
Ingredient Substitutions
- Instead of Large Raw Shrimp, peeled and deveined: Chicken bite‑size pieces, Coconut shrimp
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Thai Sweet Chili Sauce: Honey sriracha, apricot jam mixed with chili flakes
- Instead of Sriracha: Gochujang (adjust sweetness), hot chili sauce
- Instead of Buttermilk: Milk mixed with 1 tsp lemon juice, plain yogurt thinned with water
- Instead of Cornstarch: All‑purpose flour (will be less crisp), potato starch
- Instead of Garlic Powder: Minced fresh garlic (use less)
- Instead of Onion Powder: Finely minced onion (dry)
- Instead of Salt: Kosher salt, sea salt
- Instead of Vegetable Oil (or Canola Oil): Peanut oil, sunflower oil
- Instead of Green Onion, sliced: Chives, scallions
- Instead of Sesame Seeds: Toasted pepitas
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Plate or Tray
- Deep Skillet or Pot
- Candy or Deep‑Fry Thermometer
- Tongs
- Paper Towels
- Serving Dish
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Make the Bang Bang sauce
- Coat the shrimp and let rest 15 minutes
- Heat oil to 350°F before frying
- Do not overcrowd the pan when frying
- Toss shrimp immediately with sauce while still hot
Chef Tips from the Video
- For extra crunch, mix 1 tbsp panko breadcrumbs into the cornstarch dredge.
- Use ice‑water‑brined shrimp for maximum juiciness before coating.
Troubleshooting
Coating falls off after frying
Pat the shrimp dry before dredging and make sure the oil is hot enough before adding the shrimp.
Sauce is too thin
Add a little more mayonnaise or let the sauce sit for a few minutes; it will thicken as the mayo emulsifies.
Shrimp are greasy
Check oil temperature; if below 350°F the coating will absorb oil. Also avoid overcrowding the pan.
Storage
Refrigerator: Sauce can be stored in an airtight container for up to 3 days. Fried shrimp are best eaten same day; if leftovers, keep in a sealed container for up to 2 days and re‑heat briefly.
Freezer: Fried shrimp can be frozen for up to 1 month; thaw in refrigerator and re‑heat in oven. Sauce freezes well for 2 months.
Room temperature: Do not leave the fried shrimp at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the Bang Bang sauce up to 2 days ahead and refrigerate.
- Coat the shrimp in the buttermilk mixture and refrigerate for up to 30 minutes before frying.
Frequently Asked Questions
What is the cultural significance and history of Bang Bang Shrimp in American cuisine?
Bang Bang Shrimp originated in American Chinese‑inspired restaurants in the early 2000s, blending sweet Thai chili, creamy mayo, and spicy sriracha to create a crowd‑pleasing appetizer. It reflects the fusion trend of combining Asian flavors with familiar Western textures like deep‑fried seafood.
What are the traditional regional variations of Bang Bang Shrimp in the United States?
In the Pacific Northwest, chefs often add a touch of maple syrup to the sauce. In the South, a hint of Cajun seasoning is mixed into the dry coating. Some West Coast versions substitute panko for extra crunch, while others serve the shrimp over a bed of Asian slaw.
How is Bang Bang Shrimp traditionally served in American restaurants?
It is typically presented on a small platter or in a shallow bowl, garnished with sliced green onions and toasted sesame seeds, and accompanied by extra sweet chili sauce for dipping. It is served hot as an appetizer or shared snack.
What occasions or celebrations is Bang Bang Shrimp commonly associated with in American culture?
Bang Bang Shrimp is popular at casual gatherings, game‑day parties, and restaurant happy‑hour menus because it is easy to share and packs a bold flavor punch. It also appears on holiday appetizer spreads, especially during Thanksgiving and New Year’s Eve.
What other American‑Asian dishes pair well with Bang Bang Shrimp?
Pair it with crispy Asian‑style slaw, steamed jasmine rice, or a light miso soup. For a full meal, serve alongside sesame‑glazed chicken wings or a vegetable stir‑fry with garlic and ginger.
What makes Bang Bang Shrimp special or unique in American fusion cuisine?
The dish balances three taste elements—sweet, spicy, and creamy—in a single bite, while the crunchy fried shrimp provides texture contrast. Its quick preparation and bold flavor profile have made it a modern classic in American‑Asian fusion menus.
What are the most common mistakes to avoid when making Bang Bang Shrimp?
Common errors include frying at too low a temperature, which makes the coating soggy; not drying the shrimp after the buttermilk rest, leading to a wet batter; and overcrowding the pan, which drops oil temperature and results in greasy shrimp.
Why does this Bang Bang Shrimp recipe use a buttermilk‑sriracha coating before dredging?
The acidic buttermilk tenderizes the shrimp and helps the cornstarch adhere, while the sriracha adds a subtle heat that penetrates the meat during the 15‑minute rest, ensuring flavor throughout the bite.
Can I make Bang Bang Shrimp ahead of time and how should I store it?
Yes. The sauce can be prepared up to two days in advance and kept refrigerated. Coated shrimp can rest in the fridge for up to 30 minutes before frying. Store fried shrimp in an airtight container in the refrigerator for up to two days and re‑heat briefly before serving.
What does the YouTube channel Takes Two Eggs specialize in?
The YouTube channel Takes Two Eggs focuses on approachable, family‑friendly recipes that often feature eggs, quick weeknight meals, and creative twists on classic comfort foods, presented with clear step‑by‑step visuals.
How does the YouTube channel Takes Two Eggs' approach to American‑Asian fusion cooking differ from other cooking channels?
Takes Two Eggs emphasizes simplicity and minimal equipment, using pantry staples and straightforward techniques to recreate restaurant‑style fusion dishes at home, whereas many other channels may rely on specialized tools or more complex flavor layering.
Last updated: August 29, 2026
