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!
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.
- 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.
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
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
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:
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.
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.
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.
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!
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Crispy Bang Bang Shrimp with Spicy Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Quick & Easy Bang Bang Shrimp features crispy fried jumbo shrimp coated in a creamy, tangy, sweet chili mayo sauce with a spicy kick. This addictive appetizer comes together in just 26 minutes, perfect for a flavorful snack or party dish.
Ingredients
Shrimp and Coating
- 1 lb jumbo shrimp (peeled and deveined)
- 1 cup buttermilk (or 1 cup whole milk with 1 tbsp lemon juice, let sit for 5 minutes)
- ¾ cup cornstarch (or potato starch/tapioca starch)
- ¾ tsp salt
- ¾ tsp garlic powder
- ½ tsp black pepper
- 1 cup vegetable oil (or any neutral oil)
Sauce
- ½ cup Japanese mayonnaise (or regular mayonnaise)
- ¼ cup sweet chili sauce
- 2 tbsp sriracha (add more for extra heat)
Garnish
- 1 green onion (finely chopped)
Instructions
- Marinate Shrimp: In a medium bowl, add peeled and deveined shrimp to the buttermilk. Let it sit for 10 minutes to tenderize and prepare the shrimp for coating.
- Prepare Sauce: In a small bowl, combine Japanese mayonnaise, sweet chili sauce, and sriracha. Mix well and set aside.
- Mix Coating: In a shallow bowl or baking sheet, whisk together cornstarch, salt, garlic powder, and black pepper to create the crispy coating.
- Coat Shrimp: Dredge each shrimp on both sides in the cornstarch mixture, ensuring an even coating.
- Heat Oil: In a large 10-inch skillet or heavy-bottomed pan, heat vegetable oil over medium heat until it reaches 350 degrees F or becomes hot enough for frying.
- Fry Shrimp: Fry coated shrimp in batches, avoiding overcrowding. Cook for about 1.5 minutes per side until golden brown and crispy. Avoid overcooking to keep shrimp tender.
- Drain Shrimp: Remove fried shrimp and place on a wire rack or paper towel-lined plate to drain excess oil.
- Toss with Sauce: Transfer crispy shrimp to a large bowl and pour the prepared sauce over them. Gently toss to coat all shrimp evenly.
- Garnish and Serve: Sprinkle finely chopped green onions over the shrimp for garnish. Serve immediately and enjoy!
Notes
- For a healthier alternative, you can air fry the shrimp at 400 degrees F for 8-10 minutes, flipping halfway through.
- Substitute cornstarch with potato starch or tapioca starch for a similar crispy texture.
- Use Japanese mayonnaise for authentic flavor, but regular mayo works fine as a substitute.
- Adjust sriracha quantity based on your preferred spice level.
- Ensure oil is hot enough before frying to get crispy shrimp and avoid oily texture.
- Drain cooked shrimp on a wire rack instead of paper towels to keep them crispier.
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 11 g
- Sodium: 1011 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
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