Crunchy Bang-Bang Shrimp has a multitude of uses. You can put it in a taco, on a salad, next to rice, or mixed in with pasta. The fried shrimp is tasty on its own, but when you add the sweet-spicy sauce, it takes the crustaceans to the next level. Even timid seafood eaters will love Bang-Bang Shrimp; it’s explosively good twice over!

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  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1/4 teaspoon sriracha
  • 1 pound shrimp, shelled and deveined
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • canola oil, to taste
  • green onions, optional, to taste, chopped, for garnish


Step 1 -In a small mixing bowl, combine the mayonnaise, the Thai sweet chili sauce, and the sriracha.

Step 2 -In a separate mixing bowl, toss the shrimp in the buttermilk. Once coated, remove the shrimp from the buttermilk and allow any excess to drip off.

Step 3 -In another bowl, toss the shrimp in the cornstarch.

Step 4 -Add 2-3 inches of the canola oil to a pot or Dutch oven and heat to 375 degrees F. Continue to check the temperature of the oil throughout the cooking process.

Step 5 -Fry the shrimp in batches until mostly browned, about 1-2 minutes on each side.

Step 6 -Place the fried shrimp on paper towels to absorb any excess oil.

Step 7 -Toss the shrimp with the sauce and garnish with the green onions.

Step 8 -Serve immediately.