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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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