Hello there! So, picture this: it’s Friday, you’re worn out, and someone in the house (usually my youngest) starts chanting: “Bang Bang Shrimp!” Now, if you’ve ever tried to get that crave-worthy, saucy crunch at home, you know it’s a bit of a rodeo. I still remember my first time—the whole kitchen smelled like a fish fry explosion and, honestly, the spicy mayo ended up everywhere except the bowl. It’s become a tradition now, and the chaos is kinda part of the charm. Bonus: it always starts with intentions of sharing, but somehow I end up polishing off more than my fair share. Oh well—shrimp waits for no one!

Why I Keep Coming Back to This (Even When I Swore Off Frying)

I whip this up when I don’t feel like dishing out restaurant prices—plus, I can make it as mild or as knock-your-socks-off spicy as I want. My whole family loses their minds for it, especially because it’s one of those rare dishes where teenagers won’t pick the sauce off or pretend they’re suddenly allergic to shrimp. Full disclosure: once, I tried to skip the cornstarch because I was out, and it just wasn’t the same—soggy Central. Oh, and if I’m honest? Sometimes I make it just because I want to eat the sauce with a spoon. No judgment.

What You’ll Need (But Don’t Stress)

About 1 pound shrimp, peeled and deveined (I go for medium size, but sometimes the only thing left is jumbo—works either way!)
1/2 cup buttermilk (no buttermilk? Mix regular milk with a squeeze of lemon, I won’t tell)
About 3/4 cup cornstarch (flour technically works, though cornstarch gives it that real bite)
Salt and pepper, just a pinch of each
Oil, for frying (any veg oil, but sometimes I pull out the peanut oil if I’m feeling fancy)
For the sauce:
- 1/4 cup mayonnaise (Any brand you got—my gran swore by Duke’s, but they’re hard to get outside the South)
- 2 tablespoons sweet chili sauce (I’ll use Trader Joe’s if it’s around—otherwise, any Asian chili sauce behind the mustard will do)
- 1-ish tablespoon Sriracha (give or take depending how much heat you’re after—sometimes I go half and half with ketchup, weird but good!)
- A little squirt of honey or sugar (optional, but I think it helps balance the burn)
Optional: sliced green onions or shredded lettuce for the top (I forget these as often as I remember them, but they are nice)

How I Do It—Step by Step, Sort Of

Toss your shrimp in a bowl with buttermilk, salt, and pepper. Let them hang out there while you get the rest ready. Even ten minutes is better than nothing.
Meanwhile, pour cornstarch into a pie plate (or, honestly, whatever dish is within reach). Pull each shrimp from the buttermilk, let the extra drip off, and dredge generously in cornstarch. They’ll look chalky—you’re doing great.
Heat oil in a deep-ish skillet to about 350°F-ish. (No thermometer? I just chuck in a tiny piece of bread; if it sizzles, you’re in business.)
Fry the shrimp in a single layer—don’t overcrowd, trust me, I’ve made that mistake and had a gummy mess. Cook each batch about 2 minutes per side. Flip, watch, and don’t wander too far. When they’re golden and crispy, scoop them onto a paper-towel plate.
Whip up the sauce: mix mayo, chili sauce, Sriracha, and honey in a bowl. I take a sneaky taste and add a pinch more Sriracha if I want a real kick.
Dump the fried shrimp in a big bowl, and pour the sauce right over. Toss like you mean it—gently though, you don’t want to knock off all the crispy bits. Sprinkle on green onions if you remembered them (I usually forget).

Things I Learned the Hard Way

Don’t fry too many shrimp at once—they’ll steam. Learned that form a gooey batch (still ate them, mind you).
If you skip the buttermilk, you can get by with egg—they still turn out good, just a bit different texture.
Wait until oil is actually hot, or shrimp will just soak it up. Patience isn’t optional.
Sauce leftovers over roasted potatoes = game changer (not traditional, but rules are made to be broken).

All the Ways I’ve Messed With This Recipe

Sometimes I use chicken nuggets when we’re out of shrimp—kids never blink. I’ve tried tossing in a bit of lime juice in the sauce (kinda good), and once (not my proudest moment) attempted tofu—texturally, a flop. But I’ve heard some folks swap in cauliflower for a veggie version. Gives me ideas for next time!

If You Don’t Have the Right Gadget, Do This

I love my cast iron skillet for shallow frying, but if yours is buried behind a pile of casserole dishes, any large nonstick pan or even a Dutch oven will do. Don’t overthink it. Deep fryers are fun, but not essential. For tossing the sauce, I literally use my biggest salad bowl—bonus: less spillage onto my counters. Well, sometimes.

The Deal With Storage (Like You’ll Need It)

Supposedly you can store leftovers in a sealed container in the fridge up to 2 days and re-heat quickly in the oven (400°F for about 8 minutes). But honestly, I don’t think I’ve ever seen these last in my house past breakfast the next day. If you’re some kind of self-control superhero, good luck.

What I Serve With (Besides Just a Fork)

My favorite way? Heap them onto a big plate of shredded lettuce, extra sauce on the side, and pile on the sliced green onions. Sometimes I wrap them in warm tortillas with crunchy slaw, taco-style—dad always asks for extra lime. Check out this great Asian slaw recipe if you want to get fancy. I’ve even served them on top of rice bowls (with a fried egg for breakfast… try it!)

The Stuff I Wish Someone Told Me

Don’t skip the cornstarch, even if you’re tempted. Makes a world of difference in crunch.
If you rush the frying, you’ll end up with pale, sad shrimp. Happened to me once because I was late for soccer pickup—lesson learned.
It’s okay if the sauce looks funny when you mix in the chili bits; it tastes way better than it looks at this stage.

Questions Folks Have Actually Asked Me

Can I use frozen shrimp? Sure thing, just let ’em thaw well and dry off. If they’re still a bit wet, the dredge can turn gluey. Learned that one the sticky way.

Is this spicy? Depends who you ask! I’d call it a gentle kick, but you can always dial back the Sriracha or skip it. Or, if you want to get really wild, here’s how to make sweet chili sauce at home so you control the heat.

Why’s it called Bang Bang? I think it’s because of the sauce, but every time I make it, it disappears “bang bang,” so maybe that’s it. Still haven’t found an official answer.

Do I really have to deep fry? Not at all—you can shallow fry, or even bake them (though I think it’s just not quite as crispy). Air fryer folks: you can totally do that, see this air fryer version here if you want slightly less mess. But, let’s be honest, frying is more fun.

Anyway, that’s my take. If you ever accidentally double the batch and need someone to help polish it off, you know who to call. Give it a whirl—just don’t blame me if you start craving Bang Bang Shrimp every Friday, too.