Bang Bang Shrimp
This tastes just like Cheesecake Factory’s version, except it’s way cheaper and so much tastier!
Bang bang shrimp has to be my absolute favorite way to prepare shrimp. After all, how can you beat succulent, crisp shrimp bites drizzled with a sweet chili garlic sauce that’s so good, you’ll want to eat it with a spoon?
Now I actually made and posted this back in June 2012, but I have updated the recipe and photos since. I’ve learned that the shrimp comes out to be much better in a buttermilk-panko mixture rather than initially coating with cornstarch, which can get so clumpy and messy.
I also kept the sauce more or less the same because – well, let’s be honest. That bang bang sauce is the true star here!
Bang Bang Shrimp
Ingredients
- ½ cup vegetable oil, or more, as needed
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Panko*
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
For the sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
- In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce.
Notes
Did you make this recipe?
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The breading kept falling of, and the sauce was not what I was expecting….I wqnt to try again, and see if I can figure it out!
Delish. I was doing my happy dance. Thanks, thanks….
Can this recipe be used in the airfryer?
Do you use cooked or raw shrimp?
Can I bake these in the oven instead of frying? If so, can you give me temps/time. Thank you!
Make sure to use Kewpie Japanese Mayo to give it a more creamy punch!
This was a huge hit!! The shrimp stayed crunchy even after serving on a bed of lettuce & drizzling that fabulous sauce all over them. I could eat this every day!! Much better than in the restaurant where they serve far less shrimp than I do!! Perfect recipe!
Just made this for family dinner. It was excellent. I didn’t have buttermilk so I diluted some sour cream with milk and it worked great. Coating stayed on and was crispy for a long time. I would double the sauce next time, it was really good. Definitely making again!
Bang Bang Shrimps is a winner, thanks! Made this dish tonight, and each shrimp was savoured. Quick question: after dredging most of my shrimps could not keep a consistent batter and panko herb coating, even after rebasing, and after frying can see splotchy fried coating on the shrimps. But despite this, the flavour were still great. Any suggestions? Thanks!
Very good.
We enjoyed this. Very much!
Nothing short of spectacular. Flavors all work together so perfectly. Really very easy to prep and prepare. I followed the recipe and instructions exactly as written. The leftover breaded and cooked shrimp heated up beautifully in the oven for tacos on day two. Did not lose a bit of flavor punch. I highly recommend this Bang Bang Shrimp Tacos recipe. Will be preparing this again soon.
How much salt and pepper did you use in the batter and coating?
Is there something other than mayonnaise that could be used?
sounds great-know this sounds stupid but you call for raw shrimp-raw shrimp can be bought/frozen-I assume you would defrost the shrimp?
This recipe was fantastic. The sauce is so good. I air fried the shrimp (mine were extra large) for about 9 minutes at 400 degrees.
Wow I made this last night and it was EXCELLENT! The crust on the shrimp was perfect! I highly recommend this receipie!
Delicious! A fun meal to make at home when you want something “restaurant-like” but not in the mood to go out and spend all that money on restaurant dining! I couldn’t find sweet chili sauce at the store so did a little improvising with what I had on hand. I also ran out of Panko about halfway through so just subbed flour for the rest. I’ll continue my hunt for sweet chili sauce and definitely make this again. This recipe is a keeper!
This was so, so good. We made it for Valentine’s day dinner and it turned out fantastic. Restaurant quality for sure. So delicious and flavorful. Wonderful recipe, thank you!
A favorite every year during the Holidays! Awesome recipe!