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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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!
Can I use chopped up garlic I’d I don’t have the powder
Sure!
This was very good. Made it just like the recipe called. Then the next time I made it, I cooked it in my airfryer. I really like to cook them in the airfryer.
These were great! I did change up the sauce a little. I did mayo, sweet chili, sriracha, and a dash of rice vinegar. My husband said, “whatever that breaking recipe was you can put it on anything and I’ll eat it!”. Hilariously I realized this morning that I messed up and forgot to put the egg in the buttermilk mix. Didn’t matter, still came out great! I fried my shrimp in the deep fryer for 3 minutes with an oil temp of 300.
Omg this is awesome. Defo a face here. If you can’t get out to a supermarket to get pablo breadcrumbs either toast bread in oven or toaster then crumb.
Hi! Exactly what kind of hot sauce was used!?
I used Sriracha but because it’s such a small amount (1 tablespoon), you can really use any kind of hot sauce you have on hand.
These were incredible! I ended up deep frying them for a little under 3 min at 345 degrees. Never tried Bang bang shrimp before, I don’t think I’ll ever be using another recipe for these. Will be a staple in my home from now on. Thanks so much!
Franks hot sauce or Tabasco sauce?? Thanks!
Either! 🙂
This was so very delicious!
Per a review on a different website by Bonefish-insider mcdad77, I modified the sauce by adding garlic chili sauce to the mix. It mostly adds spiciness, so add according to how spicy you like it.
Lastly, I cooked the shrimp in a deep fryer for 2 minutes at 350°F. My shrimp size was “large” (26-30 ct/lb).
Can this recipe be made the nite before? And heated the day of party?
This is really best when served immediately.
We are having a bridal shower for my grandaughter and my question is: could we prepare them the night before and heat them the day of the shower? So appreciate your help.MJZ
Yes, absolutely.
I made these last night when company came over for dinner. The shrimp turned out wonderfully! I’ve never eaten the Cheesecake Factory’s version, and frankly, I see no reason to start now. This is definitely a keeper. Thank you!
I made this and it was awesome!! Thank u for the recipe!
How can I serve this as an appetizer? Thanks
You can serve this with toothpicks.
Is it possible to bread the shrimp in advance to save on the mess.
Yes.
approximately how many shrimp are used in this recipe, it just says serves 4. how many per serving?
I would say about 4-6.
Do I have to use buttermilk???
Yes, I recommend using buttermilk.
This recipe looks awesome!!!!
D0 you use plain or seasoned panko?
Thanks.
I recommend using plain.
Hello and thank you for sharing this post
excuse me,can i serve it with rice??
Yes, absolutely.
Sweet heavens. I happened upon this recipe through a BuzzFeed article and made it tonight…..It. Was. So. GOOD. Seriously. I have NEVER left a comment on a website in my life, and I literally finished one taco and logged on. This rocked – not to mention, this was an amazing way to make fried shrimp in general. Thank you!!
This was a huge hit! The slaw wasn’t enough for four of us not sure why maybe my friends & hubby were greedy cause it was so good!
Can the shrimp with breading be prepared ahead of time and in the fridge until ready to fry them?
Yes, absolutely.
Do you use are or cooked shrimp?
The shrimp is cooked in the recipe.
Oh, this looks soooo delicious, (of course!!) eager to try for my family this week. Everything I’ve made from your site is AMAZING! And I’ve been trying quite a few the past couple of weeks. Thanks so much for all the awesome recipes! I’ve been sharing a bunch with my friends, and they’re hooked too! 🙂
I used your recipe but did spice it up a notch or two or maybe three with some hot chili powder and a little more garlic and onion powder in the sauce. It was delish and the family loved it. I also used the batter and panko crumbs to do some Swai while I was at it. It too was delish and I am absolutely certain this recipe would be terrific on any seafood or fish.
Could these be baked in the oven instead of fried?
Yes, absolutely.
Does stick vs non stick skillet matter for these?? Thank you!
Nope – it shouldn’t really make a difference in this recipe.
I feel like this might be a stupid question because everyone else seems to get it, but are these pan fried or deep fried? I’m way too scared to deep fry. If they are pan fried do you cook 2-3 minutes per side or 2-3 minutes total?
Mindy, you can fry these either in a skillet or Dutch oven – either way works! Cooking time should be roughly 2-3 minutes total, but as always, please use your best judgment as cooking time is simply an estimation. Hope that helps!
Can whole milk be used instead of buttermilk
Jennifer, a buttermilk substitute can actually be made with whole milk and lemon juice. You can read more about it here.
The whole family loved it! I followed the instructions exactly. They were so tasty, and I made sure to shake the excess batter off. My panko mixture never clumped up. I used a pound and a half of shrimp, so it took 2 batches of the panko mixture, but one batch of the buttermilk batter was enough, and then some, for all the shrimp. After dinner we had just enough shrimp leftover to make shrimp tacos tomorrow. This one’s going into the monthly rotation.
I want to add some more spice to this–would you recommend more hot sauce or adding cayenne spice to the breading?
Sriracha would be a great addition!
My batter just fell off the shrimp, I don’t see anyone else had this problem but it was way too think.
Tina, if the batter is too thick for you, you can simply add more buttermilk or milk to thin it out. Easy peasy!
I just made the shrimp tonight and it turned out very good,.,.I certainly will make it again, but I wonder how to keep the panko coating from clumping together after coating a few shrimp. I may try to split the panko mix and split the shirmp into two brtches to keep the buttermilk from creating a mess
It helps to drip off as much of the excess buttermilk mixture before coating in Panko.
Hi Chungah,
I’m admin for CuisinartAUNZ and we’d love to share your image on our page. Linking it back here and including credits of course. If you’d rather we don’t just pop me an email, and we’ll take it down. Best – S
Would this work on strips of extra-firm tofu?
You can certainly try substituting tofu but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if substitutions must be made, please use your best judgment.
I made this and baked it on a rack over a sheet pan for 15 minutes at 400. I used another sauce, 1/4 cup mayo, 2 tbs garlic chili sauce, 1 tbs honey, 2 tsb rice vinegar. It was a huge success and the hubby loved it. Thanks!
What brand of hot sauce did you use? I’d like to try the recipe but I want to be sure I buy the right ingredients. Thanks!
I used Sriracha but because it’s such a small amount (1 tablespoon), you can really use any kind of hot sauce you have on hand.
Hi! Can you use a fryer instead of a skillet? Or does it not come out right with panko?
I haven’t used a fryer before but I can’t see why it would be an issue.
Never tried these at the restaurant before, but my husband and I loved your recipe. AMAZING! The sauce was a great compliment, a little sweet, a little hot, very savory.
Hi Chungah – found you by accident via Pinterest. LOVE your blog! One question on the bang bang shrimp – did you use raw or cooked? Thank you, Mary
It is best to use raw shrimp.
Yum! Definitely whipping this up on my cheat day!
Thank you <3
This recipe is the bomb, we love to go to Bonefish Grille and we always order the Bang Bang Shrimp, and this are just like it. Thanks for this recipe. Just pinned your lettuce wraps too, looking forward to make them!
Going to make this for a family gathering tomorrow and I can’t wait . However, wanted to know what type of chili sauce did you use?
I used Mae Ploy Sweet Chili Sauce.
Chungah, what kind/brand of hot sauce did you use? I wanna keep the ingredients as close as possible. Looks so delicious!!! I’m gonna make it as soon as I find the kind of sauce you used.
Maria, I used Sriracha but you can really use what you have on hand or what your family prefers – tabasco, tapatio, etc.
Thank you!!
Oh Jesus. Just SO GOOD. I can’t even believe how well these turned out. It was a bit of work but so worth it.
Unfortunately, the whole “deep fried” thing made my fiance sick, but I have an iron stomach and a love for fried foods, so I was just fine. Anyhow, restaurant quality. Make these, people, and change your life!
Maybe a stupid question (nobody asked before!) but do you use cooked or raw shrimps?
It is best to use uncooked shrimp.
WOW! These looks so astonishingly tempting! I can finish all on my own! Loved it and will surely make it asap!
Just made it…wow! Love love love it!
Hello and thank you so much for the fantastic recipe! I am planning on making it this week but am curious what side dish would complement it the best?
This would be great when paired with rice and/or roasted veggies, but it’s really up to you!
Delicious! Made this for supper last week and it was amazing. We just used regular bread crumbs, but it turned out fine. Will try the chicken recipe too as my brother doesn’t like shrimp!
Hi. This looks so delicious. I’ll try them out tonight 🙂
Regards Kim / http://www.NordicFoodLiving.com
YES! I am so excited to make this recipe! I love me some delicious shrimp!
I made this and stuck to the recipe with 2 exceptions;
I sprinkled some fresh lime on the shrimp prior to batter and added Cayenne to the sauce – Yum-Yum!
This shrimp looks absolutely fabulous! My family loves crispy shrimp dishes, so this should be a great hit!
This shrimp looks so delicious, a spoon wouldn’t be needed I would dig in full fingers 😉 YUM!
Is there any way to possibly do a oven fry instead of actually frying on stove top.
Yes, of course, but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to follow the directions as listed in the recipe to obtain the best results possible.
This looks delicious! Bang Bang Shrimp was always my favorite appetizer at Bonefish Grill -I’ve actually never had the Cheesecake Factory version! Now I can make my own, yay!
This looks so yummy! We don’t have Cheesecake Factory near me, so I haven’t tried Bang Bang Shrimp there, but your recipe sounds delish and the pictures are making me salivate. I’m just curious how spicy you’d rate this? I’d like to make this for my family, but my kiddo has a pretty “spice-sensitive” palette…
I didn’t find these to be spicy at all (I am also Korean with a very high spicy-tolerance!) but if your kid has a “spice-sensitive” palette, this may not be for her.
You mean I can make this deliciousness at home? Cowabunga! I’m in trouble. That looks so amazing Chungah!
Gotta try. Pinned.
Dug out the fat pants and made some Bang Bang Shrimp. The football game and a fork were the only extras to make this day complete. Thank you for sharing a fantastic recipe.
Yum! Anything with panko sounds like a winning recipe. Bang!
Your photos are gorgeous and I can’t wait to make this soon!
-Jamie
This is so happening! That crispy shrimp is calling my name.
I could just stare at these photos all day. So pretty. I want to try this. My MIL would love it.
What is MIL?
Do I need to add to recipe?
How much to add?
Mother in Law
This is definitely getting made as soon as we’re back from holidays – looks fabulous!
I think nowadays one can find panko crumbs just about any grocery store. I’ve seen it @ Safeway, Lucky’s and Raley’s at least (even Walmart grocery store).
Thank you for posting this. Just this week I was searching on recipes for Bang Bang Shrimp. I will certainly be giving this a try!
All I need is shrimp, and I’d have everything I’d need to make these! *tempted* SO good 😀 x
When I read the title I was like wait, doesn’t she have this recipe already? And I know you have a bang bang chicken, but ahhh….updating and re-tweaking the recipe and photos. Great idea. I should probably remake some 2009-2012 recipes that I know are hidden treasures but the pics are so bad no one notices them as is! As always, your pics are gorgeous!
Hi Chung Ha,
Can I use siracha for the chili paste? Also, I just wanted to say that you are a great cook. I just made your Firecracker chicken and it was delicious. My husband and I loved it. Thank you!!!
You can certainly substitute Sriracha but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Could you use any type of seafood? I’d like to try mussels.
I’ve actually never tried using different kind of seafood but you can certainly give that a try!
I would love to try this recipe but I’m not familiar with the ingredient pinko.can this be sourced in New Zealand or is there something else I can use thanks
Panko is Japanese-style breadcrumbs. You can substitute homemade breadcrumbs if you do not have access to this.
You can get Panko from Pak n Save and also any asian supermarket. Easily available to us here.
Made this the other day & it came out delish