If you love seafood with a crispy, spicy twist, then you’re going to adore this Crispy Bang Bang Shrimp with Spicy Mayo Recipe. It’s that perfect combo of crunchy, creamy, tangy, and sweet with a little kick—trust me, it’s addictive and so quick to make!

A close-up view shows a white plate filled with multiple pieces of shrimp covered in thick, shiny orange sauce. Each shrimp piece has a smooth texture and is topped with small, chopped green onions scattered around. One shrimp is held up close by black chopsticks, showing the glossy coating and fresh decoration clearly. The background is a white marbled surface. 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 Spicy Mayo Recipe
Top Tip
How to Serve Crispy Bang Bang Shrimp with Spicy Mayo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Bang Bang Shrimp with Spicy Mayo Recipe

Why You'll Love This Recipe

I first made this Bang Bang Shrimp on a whim, and it quickly became a favorite for game nights and casual dinners. The flavor combo just hits all the right notes, and it comes together faster than you’d expect for something that tastes so impressive.

Super Quick: Ready in only 26 minutes, making it perfect for last-minute cravings or parties.
Crispy Texture: A light, crunchy coating that keeps the shrimp tender inside.
Flavor Explosion: Creamy, tangy, sweet, and spicy all in one bite.
Simple Ingredients: Nothing too fancy, mostly pantry staples that you can easily gather.

Ingredients & Why They Work

Before you start, make sure your shrimp are peeled and deveined for the best texture. I usually pick jumbo shrimp because they hold up nicely to frying and give you that satisfying bite. Also, having Japanese mayonnaise and sweet chili sauce on hand will make all the difference for that authentic creamy, spicy sauce.

Flat lay of peeled and deveined jumbo shrimp arranged neatly, a small white bowl of buttermilk, a small white bowl filled with fine cornstarch, a small white bowl containing golden vegetable oil, a small white bowl with smooth Japanese mayonnaise, a small white bowl holding bright red sweet chili sauce, a small white bowl with vibrant red sriracha, a single fresh green onion stalk with clean, bright green leaves and white bulb intact, and three whole uncracked brown eggs, all placed symmetrically 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

Jumbo shrimp: Provides the perfect size for that crispy exterior and juicy interior.
Buttermilk: Helps tenderize the shrimp and adds a subtle tanginess.
Cornstarch: Creates a super crispy coating that fries up beautifully; potato or tapioca starch work too.
Vegetable oil: A neutral oil ideal for frying without overpowering flavors.
Salt: Essential for seasoning and enhancing natural shrimp flavors.
Garlic powder: Adds a mellow garlic aroma without burning during frying.
Black pepper: Provides a gentle heat and depth.
Japanese mayonnaise: Creamy and slightly sweet, it’s perfect for the sauce but regular mayo can substitute.
Sweet chili sauce: Gives that balanced sweetness and gentle heat to the spicy mayo.
Sriracha: Adds the spicy kick—adjust to taste depending on your heat preference.
Green onion: Fresh garnish that cuts through the richness with a mild sharpness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Crispy Bang Bang Shrimp with Spicy Mayo Recipe is how easy it is to customize. Whether you want to dial up the heat, switch up the coating, or make it a little lighter, there’s plenty of room to make it your own and still enjoy that irresistible crunch and creamy kick.

Spice it up: I like to add an extra tablespoon of sriracha when I’m feeling bold—this gives the sauce a fiery punch without overpowering the shrimp’s natural sweetness.
Air fryer alternative: When I’m aiming for a lighter version, I air fry the shrimp at 400 degrees F for about 8 to 10 minutes, flipping halfway through. The crispiness is still on point and much less oily.
Swap your starch: Sometimes I use potato starch or tapioca starch instead of cornstarch. The texture changes just a touch but stays delightfully crispy every time.
Mayonnaise magic: Japanese mayonnaise really amps up the authentic flavor and creaminess. But if you don't have it on hand, regular mayo works just fine 😊.

Step-by-Step: How I Make Crispy Bang Bang Shrimp with Spicy Mayo Recipe

The image shows four steps of cooking shrimp. The first part has around ten light golden shrimp frying in a pan with bubbling oil, the shrimp are curled and partially pink. The second part shows the cooked shrimp with a light golden crust resting spaced apart on a black cooling rack. The third part has the shrimp on a white marbled surface, covered with a creamy orange sauce smooth in texture, with a hint of red seasoning mixed in. The fourth part is a close-up showing the shrimp fully mixed with the sauce inside a clear glass bowl, the shrimp have a shiny, creamy look with the sauce thickly coating them photo taken with an iphone --ar 2:3 --v 7

Step 1: Let the Shrimp Soak in Buttermilk Bliss

Start by placing your peeled and deveined jumbo shrimp into a medium bowl and pour in 1 cup of buttermilk. If you don’t have buttermilk, no stress — just mix 1 cup whole milk with 1 tablespoon lemon juice and let it sit for 5 minutes to thicken slightly. Letting the shrimp soak for 10 minutes tenderizes them and helps the coating stick beautifully later on.

Step 2: Whip Up That Spicy Mayo Sauce

While the shrimp relaxes, mix together the sauce ingredients in a small bowl: ½ cup Japanese mayonnaise, ¼ cup sweet chili sauce, and 2 tablespoons sriracha. Stir it well until smooth and creamy. This sauce is the star of the show, with a perfect balance of sweet, tangy, and spicy flavors.

Step 3: Prepare the Crispy Coating Mixture

In a shallow dish, whisk together ¾ cup cornstarch, ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon black pepper. This simple mix will give the shrimp their signature crispy crust with a subtle hint of garlicky flavor.

Step 4: Coat Each Shrimp to Perfection

One by one, dredge each shrimp into the cornstarch mixture, making sure both sides are evenly coated. Don’t rush this part—the even coating is key to achieving that irresistible crunch you’ll love!

Step 5: Heat the Oil to Frying Perfection

Heat 1 cup vegetable oil in a large 10-inch skillet over medium heat until it reaches 350 degrees F (or is hot enough for frying). Use a thermometer if you have one—it really helps get that perfect crispy finish without greasy shrimp.

Step 6: Fry the Shrimp in Batches

Carefully fry the coated shrimp in batches, avoiding overcrowding the pan. Cook for about 1.5 minutes on each side until they turn golden brown and crispy. Keep a close eye—not overcooking is important to keep the shrimp tender and juicy inside.

Step 7: Drain and Toss with Sauce

Remove the shrimp and place them on a wire rack or paper towel-lined plate to drain excess oil. Then, transfer the crispy shrimp to a large bowl and pour the spicy mayo sauce over the top. Gently toss to coat every shrimp evenly—every bite should be bursting with flavor!

Step 8: Garnish and Dive In

Finish by sprinkling finely chopped green onions over your shrimp. This adds a fresh, bright note that perfectly complements the creamy, spicy sauce. Serve immediately—and get ready for your new favorite appetizer!

Top Tip

Getting perfectly crispy shrimp coated in that luscious spicy mayo sauce can be a game-changer. Here are some handy tips from my kitchen adventures to make your Crispy Bang Bang Shrimp with Spicy Mayo Recipe absolutely irresistible.

Oil Temperature Matters: Using a thermometer to maintain the oil at 350 degrees F ensures the shrimp fry quickly to golden crispiness without soaking up too much oil or becoming greasy.
Don’t Overcrowd the Pan: Fry shrimp in manageable batches. Overcrowding drops the oil temperature, causing soggy shrimp instead of the crunchy texture we’re after.
Drain on a Wire Rack: Instead of paper towels, place fried shrimp on a wire rack so excess oil drains away while keeping the crust crisp.
Customize Your Spice Level: The sriracha in the sauce is flexible. I learned to add gradually and taste, so you can dial up the heat just the way you like without overpowering the other flavors.

How to Serve Crispy Bang Bang Shrimp with Spicy Mayo Recipe

A white bowl with a blue pattern on the edge holds a stack of small, round shrimp coated in a shiny, thick orange sauce that looks creamy and slightly textured. The shrimp pieces are piled in the center, covered in sauce with a few pieces topped by thin, bright green slices of spring onion scattered evenly. The bowl is set on a white marbled surface with some out-of-focus green salad in a glass bowl in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The crunch of fresh green onions sprinkled on top adds a wonderful brightness and aroma. You can also add a sprinkle of toasted sesame seeds for a subtle nutty contrast, or a squeeze of fresh lime juice just before serving to enhance the tanginess and balance the creamy sauce.

Side Dishes

Crispy Bang Bang Shrimp pairs beautifully with light and refreshing sides. Think crisp Asian slaw, steamed jasmine rice, or even some garlic roasted broccoli. For a party spread, serve it alongside crispy wonton chips or cucumber slices to scoop up every last bit of that spicy mayo goodness.

Make Ahead and Storage

Storing Leftovers

Store any leftover crispy shrimp separately from the sauce in an airtight container in the refrigerator. They will keep well for up to 2 days. Keeping the sauce and shrimp apart prevents the shrimp from getting soggy.

Freezing

If you want to freeze, flash-freeze the fried shrimp on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag or container. They can last up to a month. Defrost overnight in the fridge before reheating and tossing in the sauce.

Reheating

For best results, reheat shrimp in a preheated oven at 375 degrees F for about 5 minutes to regain crispness. Avoid microwaving as it tends to make them rubbery. After heating, toss with freshly made or reserved spicy mayo sauce and garnish.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw the shrimp completely and pat dry before marinating in buttermilk. This prevents excess moisture that can interfere with achieving a crispy coating.

What can I substitute if I don’t have Japanese mayonnaise?

Regular mayonnaise works fine as a substitute. Japanese mayo has a slightly sweeter and richer flavor, but your sauce will still be delicious with regular mayo.

How spicy is this Crispy Bang Bang Shrimp?

The recipe has a pleasant spicy kick from the sriracha, but you can easily adjust the heat by adding more or less according to your preference.

Can I bake or air fry the shrimp instead of frying?

Absolutely! For a healthier option, air fry the shrimp at 400 degrees F for 8-10 minutes, flipping halfway through. This keeps them crispy without the extra oil.

Final Thoughts

This Crispy Bang Bang Shrimp with Spicy Mayo Recipe has quickly become one of my favorite go-to appetizers when I want something that’s quick, flavorful, and utterly irresistible. The perfect balance of crunchy shrimp with creamy, tangy, and spicy sauce always puts a smile on everyone’s face. Whether you’re hosting a casual get-together or craving a snack that feels special, this recipe hits the spot every time. So grab your skillet, warm up that oil, and get ready to enjoy a delightful bowl of crispy, saucy shrimp heaven!