There's something irresistible about Bang Bang Shrimp - that perfect combination of crispy fried shrimp tossed in a creamy, sweet, and spicy sauce. Originally made famous by Bonefish Grill, this crowd-pleasing appetizer has become a beloved dish that's surprisingly easy to recreate in your own kitchen.
The Story Behind the Name
Bang Bang Shrimp gets its playful name from Bang Bang sauce, which was inspired by a traditional Sichuan condiment. While the modern version has evolved quite a bit from its origins, the "bang bang" refers to the explosive flavors that hit your taste buds with each bite.
Ingredients
For the Shrimp:
- 1 pound medium shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 2 tablespoons Sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
For Serving:
- Chopped green onions
- Shredded lettuce
- Lime wedges
Instructions
- Start by marinating the cleaned shrimp in buttermilk for 20 minutes. This helps tenderize the shrimp and ensures the coating sticks better.
- While the shrimp marinates, make the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and honey in a bowl until smooth. Set aside.
- In a shallow dish, combine cornstarch, salt, and pepper. Remove shrimp from buttermilk, letting excess drip off, then dredge in the cornstarch mixture until well-coated.
- Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). The oil should be about 2 inches deep.
- Working in batches, fry the coated shrimp for 2-3 minutes until golden brown and crispy. Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain excess oil.
- While still hot, toss the fried shrimp in the Bang Bang sauce until evenly coated.
- Serve immediately on a bed of shredded lettuce, garnished with chopped green onions and lime wedges.
Pro Tips
- Make sure your shrimp are completely dry before dredging in the cornstarch mixture for maximum crispiness.
- For extra crunch, double-coat the shrimp by dipping them in buttermilk and cornstarch twice.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
- If you prefer a lighter version, the shrimp can be baked at 400°F (200°C) for 10-12 minutes instead of frying.
Perfect Pairings
Bang Bang Shrimp works beautifully as an appetizer, but it can also be transformed into a main course. Serve it over rice or in tacos, or create a Bang Bang Shrimp bowl with Asian slaw and avocado. For drinks, a cold beer or a crisp white wine like Pinot Grigio complements the dish perfectly.
Remember, the key to great Bang Bang Shrimp is achieving that perfect balance of crispy exterior and juicy shrimp, all enveloped in that addictively creamy, sweet-spicy sauce. Once you master this recipe, it might just become your new favorite way to prepare shrimp!
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