introduction
Creamy Bang Bang Shrimp is crispy fried shrimp tossed in a sweet-spicy creamy sauce. It cooks fast and tastes rich. Serve it as a snack, appetizer, or main. If you like creamy, saucy dishes, you may also enjoy Creamy Sweet Corn Chowder as a side idea.
why make this recipe
- It is quick to make.
- It has a nice crunch and a creamy, spicy sauce.
- Kids and adults often love it.
- You can change the heat level easily.
how to make Creamy Bang Bang Shrimp
Follow clear steps: make the sauce first, coat the shrimp, fry until golden, then toss in sauce. Work in small batches so the shrimp stay crispy. Keep the sauce ready before you fry.
Ingredients :
- 1 lb large shrimp, peeled & deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Salt & pepper to taste
- Vegetable oil, for frying
- 2 tbsp chopped parsley or green onions (for garnish)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tbsp Sriracha (adjust to heat preference)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar or lime juice
Directions :
- Make the Sauce First: In a small bowl, mix together mayo, chili sauce, Sriracha, honey, and vinegar until smooth.
- Prep & Coat the Shrimp: Toss shrimp in buttermilk, then dredge in a mix of cornstarch, flour, salt, and pepper.
- Fry to Perfection: Heat oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Sauce It Up: While the shrimp are hot, toss them in the bang bang sauce until well coated.
- Garnish & Serve: Plate it up, sprinkle with chopped parsley or green onion, and dig in!
how to serve Creamy Bang Bang Shrimp
Serve hot on a plate or over rice or greens. It works well as an appetizer on a platter. Add a squeeze of lime for brightness. You can also serve it with simple sides like steamed rice or a light salad. For another shrimp idea to pair with rice, try Honey Garlic Butter Shrimp.
how to store Creamy Bang Bang Shrimp
- Cool the shrimp to room temp before storing.
- Put in an airtight container and keep in the fridge for up to 2 days.
- The shrimp will lose some crispness after refrigeration.
- To reheat: warm in an oven or air fryer at 350°F (175°C) for a few minutes to crisp them up.
tips to make Creamy Bang Bang Shrimp
- Dry the shrimp well before dipping in buttermilk to help the coating stick.
- Fry in small batches so oil temperature stays steady.
- Use a thermometer if you can to keep oil at about 350°F (175°C).
- Adjust Sriracha to make the sauce milder or hotter.
- If you want less oil, you can cook the coated shrimp in an air fryer until crispy.
variation (if any)
- Bake or air-fry the shrimp for a lighter version.
- Substitute Greek yogurt for some mayo to lighten the sauce.
- Add garlic powder, paprika, or cayenne to the coating for extra flavor.
- Swap lime juice for rice vinegar for a brighter tang.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before using. Excess water makes the coating soggy.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce up to 2 days ahead and keep it in the fridge. Stir before using.
Q: How spicy is this dish?
A: You control the heat. Use 1 tbsp Sriracha for mild heat or 2 tbsp for more spice.
Q: Can I skip frying?
A: Yes, use an air fryer or bake for a healthier option. The texture will be slightly different.
Q: How do I keep shrimp crispy after tossing in sauce?
A: Toss the shrimp lightly in the sauce right before serving. Serve immediately.
Conclusion
For a quick, crunchy, and creamy shrimp treat, this recipe is great to try. For another take on bang bang shrimp, see this version: Quick & Easy Bang Bang Shrimp – Christie at Home.
Creamy Bang Bang Shrimp
Ingredients
Method
- In a small bowl, mix together mayo, chili sauce, Sriracha, honey, and vinegar until smooth.
- Toss shrimp in buttermilk, then dredge in a mix of cornstarch, flour, salt, and pepper.
- Heat oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- While the shrimp are hot, toss them in the bang bang sauce until well coated.
- Plate it up, sprinkle with chopped parsley or green onion, and dig in!