Bang Bang Shrimp

Bang Bang Shrimp: Your New Go-To Party Hero!

Hey friends! Wyatt here, and I’ve got a little secret weapon that’ll turn any gathering into a full-blown flavor fiesta: Bang Bang Shrimp. Imagine plump, juicy shrimp fried to golden perfection, then tossed in a creamy, sweet-chili sauce with just enough kick to make your taste buds do a happy dance. It’s crispy, it’s creamy, and it’s downright addictive—like that one friend who always knows how to liven up a party. Whether you’re hosting game day, a backyard bash, or just treating yourself to a “why-not-Tuesday” moment, this dish delivers big flavor with minimal fuss. No fancy skills needed—just a skillet, a whisk, and a serious love for bold eats. So tie on that apron, crank up the tunes, and let’s make some kitchen magic happen!

That Time I Accidentally Fed the Whole Block…

Bang Bang Shrimp

Print Recipe

This crispy, spicy shrimp dish brings restaurant flavor straight to your kitchen—without the guilt. It’s crunchy, creamy, and has just the right amount of kick. Perfect for Whole30 or anyone who loves big flavor made clean. Serve it as a snack, salad topper, or main dish—it’s bangin’ in every bite.

• Author: Wyatt Porter
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For the Bang Bang Sauce

⅓ cup mayonnaise

3 tbsp ketchup (Whole30 compliant)

1 tbsp buffalo or hot sauce

2 tsp coconut aminos

1 tsp minced garlic (or ½ tsp garlic powder)

¼ tsp salt

For the Shrimp

1 lb peeled shrimp

2 eggs, whisked

½ cup coconut flour

½ cup arrowroot flour

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

Avocado oil, for shallow frying

Instructions

In a bowl, mix all sauce ingredients until smooth. Set aside or chill.

Set up three stations:

Bowl 1: Whisked eggs

Bowl 2: Mix coconut and arrowroot flours with garlic powder, salt, and pepper

Dip each shrimp into the egg, then dredge in the flour mixture until fully coated.

Heat avocado oil in a skillet over medium-high heat. Shallow fry shrimp in batches, 2–3 minutes per side, until golden and crispy.

Drain on paper towels. Drizzle or toss with Bang Bang sauce before serving.

Notes

Spicy, crispy, and creamy—clean eating never tasted so bold!

Nutrition

• Calories: ~320
• Fat: 22g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 24g

Picture this: It’s Super Bowl Sunday, 2018. My buddy Dave’s hosting, and I volunteer to bring apps. I whip up a batch of Bang Bang Shrimp—double the recipe, ’cause Dave’s crew eats like linebackers. But here’s the twist: I get distracted by a debate about avocado toast (don’t ask), completely forget the sriracha in the sauce, and panic-dump in extra chili sauce. The result? A sweet-heat tsunami that had folks lining up at the door! Next thing I know, neighbors are wandering in, following the aroma like cartoon characters. We ran out of shrimp in 10 minutes flat, and I spent the fourth quarter frying emergency batches while everyone cheered louder for the snacks than the touchdowns. Lesson learned: Always make triple. And maybe hide a stash for yourself first.

Grab These Flavor Players

Don’t sweat substitutions—I’ve got your back with flexible swaps!

• 1 lb large shrimp, peeled and deveined: Go for 16/20 count—big enough to stay juicy, small enough to fry fast. Swap: Frozen works! Thaw in cold water first.
• ½ cup cornstarch: Our crispy secret weapon! Cornstarch fries lighter than flour. Insight: Sift it first to avoid lumps.
• ½ tsp each salt & black pepper: Basic but essential—balances the sweet sauce.
• ¼ tsp each garlic powder & paprika: Paprika adds color; garlic powder clings better than fresh for coating.
• ¼ cup buttermilk: Tenderizes shrimp and helps coating stick. Swap: Regular milk + 1 tsp lemon juice.
• Vegetable oil, for frying: Use a neutral oil with high smoke point—canola or peanut oil rocks.

Bang Bang Sauce (The Star!)

• ½ cup mayo: Creamy base. Swap: Greek yogurt for tang (sauce will be thinner).
• 2 tbsp sweet chili sauce: Found in the Asian aisle—brings fruity sweetness. No sub! This is non-negotiable.
• 1 tsp sriracha (optional): For heat lovers. Start with ½ tsp if you’re spice-shy!
• 1 tsp honey: Balances acidity. Swap: Maple syrup or agave.

Let’s Get Crunchy: Your Foolproof Roadmap

Step 1: Prep Like a Pro
Pat shrimp bone-dry with paper towels (wet shrimp = soggy coating!). Mix cornstarch and spices in a shallow bowl. Pour buttermilk into another. Chef hack: Use one hand for wet, one for dry—no “claw hand” from coating buildup!

Step 2: Dredge & Dance
Dip shrimp in buttermilk, let excess drip off, then roll in cornstarch mix. Press gently so it adheres. Tip: Toss 4-5 shrimp at a time in the cornstarch bowl—less messy! Lay them on a plate in a single layer.

Step 3: Fry Time!
Heat 1 inch of oil in a deep skillet (cast iron is my MVP) to 350°F (175°C). No thermometer? Test with a pinch of cornstarch—it should sizzle immediately. Fry shrimp in small batches (don’t crowd!) for 2-3 minutes until golden and floaty. Drain on paper towels. Critical: Keep oil temp steady—drop a shrimp in, bubbles should swarm it actively.

Step 4: Sauce & Shake
Whisk all sauce ingredients in a big bowl. Taste! Want more heat? Add sriracha. Sweeter? Drizzle honey. Add hot shrimp and gently toss with a silicone spatula. Chef move: Toss in 2 batches so every nook gets saucy!

Plate It Like You Mean It

Serve IMMEDIATELY (crispiness waits for no one!). Pile shrimp high on a platter. Scatter sliced green onions and toasted sesame seeds over top. For parties, stick toothpicks in each shrimp—gone in 60 seconds! Perfect pairings: Cold beer, cucumber salad to cut richness, or jasmine rice to soak up extra sauce. For fun, serve in lettuce cups as low-carb “tacos.”

Mix It Up, Y’all!

• Bang Bang Chicken: Swap shrimp for 1-inch chicken chunks. Fry 5-6 mins until 165°F internal.
• Zen Bang Cauliflower: Vegan alert! Use cauliflower florets. Skip buttermilk—dip in almond milk + 1 tbsp cornstarch slurry.
• Mango Tango Twist: Add 2 tbsp mango puree to sauce + fresh cilantro garnish.
• Air Fryer Magic: Spray coated shrimp with oil. Air fry at 400°F for 8 mins, shaking halfway. Toss in sauce after.
• Firecracker Level: Double sriracha + ½ tsp chili flakes in sauce. Serve with cooling ranch dip.

Confessions from My Kitchen

This recipe’s evolved from my early “why is everything burning?!” days. Originally, I battered shrimp like fried chicken—total overkill. Lighter cornstarch lets the shrimp shine! And that sauce? My first batch was so spicy, my dog hid under the couch. Now I keep it balanced so everyone wins. Pro tip: Make extra sauce for dipping fries, drizzling on burgers, or even as a salad dressing base (trust me!). Last thing: Leftovers? Toss ’em cold into a taco with slaw—life changing.

Your Questions, My Answers!

Q: Why isn’t my shrimp crispy?
A: Three culprits: 1) Shrimp weren’t dry enough—pat like your life depends on it! 2) Oil temp dropped (crowding the pan). Fry in small batches. 3) You sauced them too early. Only toss RIGHT before serving.

Q: Can I make this ahead?
A: Fry shrimp, then hold uncovered on a rack in a 200°F oven for up to 30 mins. Make sauce ahead—it keeps 3 days refrigerated. Toss together last minute!

Q: Too spicy for kids?
A: Omit sriracha entirely—sweet chili sauce alone is mild and fruity. Serve sauce on the side for dipping control.

Q: Baking instead of frying?
A: Yes! Spray coated shrimp with oil. Bake at 425°F on a rack for 10-12 mins. They’ll be slightly less crunchy but still delish.

Quick Bite Breakdown

Estimated per serving (¼ recipe): 340 cal | 18g fat | 15g carbs | 25g protein. Note: Values vary based on oil absorption and exact ingredients. For lighter versions, try air frying and Greek yogurt sauce!

Final Thoughts

Bang Bang Shrimp isn’t just a dish—it’s a vibe. It’s that one recipe that makes you feel like a rockstar in your own kitchen, no reservations or takeout menus required. Whether you’re frying up a batch for friends, stashing leftovers for a late-night snack (if they even survive that long), or riffing with chicken or cauliflower, this crowd-pleaser hits every time. Crispy, creamy, sweet, spicy—it’s the flavor mic drop you didn’t know you needed. So go on, double the batch, crank the music, and let the party start at your stove.