Easy Bang Bang Shrimp
Bang Bang Shrimp is one of those recipes that delivers way more flavor than effort.
The shrimp fry up quickly in a crispy, Cajun-spiced coating, then get tossed, while still hot, in a creamy, spicy-sweet bang bang sauce that clings to every bite. Topped with fresh green onions, they’re saucy, crunchy, and totally addictive. It’s the kind of dish that disappears as soon as it hits the table.
This version keeps the technique classic: small shrimp (we use 71/90s) get a light dredge of flour and cornstarch, dip in buttermilk and egg, then a final toss in seasoned flour before hitting the fryer. The bang bang sauce is just sweet enough to balance the heat, and the mayo base ensures it coats every craggy edge. You’re not dipping these shrimp, you’re dressing them.
While “Bang Bang Shrimp” was popularized by chain restaurants, the roots go deeper into Southern seafood culture where fried shrimp are a staple and sauces like Remoulade and comeback are part of the table. This version leans into that comfort-food history while giving it a sharper edge with bold Cajun Dry Spice and a punchy homemade Bang Bang Sauce.
At Flavor Field Guide, this is one of our go-to appetizers for parties or a casual dinner. We’ve used this sauced-up shrimp on specials at our restaurant, Hattaway’s on Alder, paired with slaws, pickled vegetables, or served over creamy grits. It’s a great base to build from and even better straight from the bowl.
Main Ingredients
Shrimp – For true popcorn shrimp, go small: 71/90 count per pound is ideal. These bite-sized shrimp fry quickly and evenly, giving you a crisp exterior and juicy center. We prefer Key West pink shrimp for their sweet flavor and tender texture. Make sure they’re peeled and deveined with heads and tails removed. If using frozen, look for IQF (individually quick frozen) and thaw completely before use.
Flour – All-purpose flour forms the base of the breading and helps the coating brown evenly in the fryer. It provides structure and ensures the cornstarch has something to cling to. Avoid using self-rising flour, which can puff up too much and throw off the texture.
Cornstarch – This is key to getting that ultra-light, crisp coating. Cornstarch doesn’t brown as fast as flour, so it helps prevent overcooking. It also keeps the breading from turning greasy and gives the shrimp a clean, crunchy bite.
Cajun Dry Spice – A bold blend of salt, pepper, paprika, garlic, and cayenne, this seasoning is what gives the shrimp their unmistakable flavor. You can use a store-bought version or make out dry spice. It seasons both the shrimp and the flour dredge.
Buttermilk – Buttermilk adds a light tang and helps the breading stick. Its acidity also tenderizes the shrimp slightly, which keeps them juicy. If you don’t have buttermilk, whole milk will work, but it won’t bring the same flavor.
Egg – The egg acts as a binder between the shrimp and the seasoned dredge. It’s essential to help form a coating that won’t flake off during frying.
Bang Bang Sauce – A mix of mayo, sweet Thai chili sauce, sriracha, and seasonings. It’s creamy, spicy, and slightly sweet. Exactly what you want coating a pile of hot fried shrimp.
Easy Bang Bang Shrimp
4
servings15
minutes15
minutes30
minutesThis Bang Bang Shrimp is the kind of dish that disappears as soon as it hits the table!
Keep the screen on while I cook
Ingredients
- for the shrimp
1 pound shrimp, peeled, head and tail off,
71/90 size (Key West pink preferred)Cajun Dry Spice, 2 tablespoons +
½ teaspoon1 1/4 cups flour
1/2 cup corn starch
1 egg
1/2 cup buttermilk – ½ cup
(or milk as substitute)sliced green onion (garnish)
- for the bang bang sauce
1 cup mayonnaise
1/2 cup sweet thai chili sauce
1/2 tsp tabasco
1/4 tsp smoked paprika
1/4 tsp sweet paprika
1 tbsp sriracha
1/4 tsp sesame oil
Method
- Making the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet Thai chili sauce, sriracha, tabasco, smoked paprika, sweet paprika, and sesame oil. Taste and adjust heat or sweetness as needed. Keep chilled until ready to use. The sauce should be thick but pourable.
- Prepping the Shrimp: Peel and devein the shrimp, removing both the head and tail. Pat them dry with paper towels and toss with ½ teaspoon Cajun dry spice. In a separate bowl, whisk together the egg and buttermilk until smooth. In a third bowl, mix the flour, cornstarch, and 2 tablespoons of Cajun seasoning. Scoop about 4 tablespoons of the seasoned flour mix and add it directly to the shrimp. Toss until the shrimp are lightly coated.
- Battering the Shrimp: Preheat a deep fryer or a Dutch oven filled with oil to 375°F. Working in small batches, dip the pre-floured shrimp into the egg mixture, then into the seasoned flour dredge. Press the breading gently into the shrimp to ensure even coverage. Place on a parchment-lined tray, making sure the shrimp aren’t touching to prevent clumping.Loading gallery media…
- Frying the Shrimp: Fry the shrimp in batches for about 2 minutes each, or until golden brown and crispy. Use a spider or slotted spoon to transfer them to a cooling rack or paper towel-lined tray. Let them drain and rest while you fry the remaining batches.
- Tossing in the Sauce: While still hot, place the fried shrimp in a large mixing bowl. Spoon over the bang bang sauce and toss gently to coat. You may not need the entire batch of sauce. Start with half, toss, and add more to taste. The shrimp should be fully dressed but not drowning.
- Final Steps & Serving: Transfer the sauced shrimp to a serving plate or shallow bowl. Sprinkle with thinly sliced green onions and serve immediately. Lemon wedges or a side of slaw can be added if desired.
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Field Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 8–10 minutes until hot and crispy. Avoid microwaving, as it will soften the breading.
- Bang Bang Shrimp is the kind of dish that fits anywhere: on a game day table, at a summer fish fry, or dressed up in a po’ boy. Serve it with hush puppies, dirty rice, or coleslaw.
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