Name: Crispy Bang Bang Shrimp with Spicy Mayo Recipe
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Cuisine: American
Ingredients: 1 lb Jumbo Shrimp (peeled and deveined); 1 cup buttermilk (or substitute with 1 cup whole milk plus 1 tbsp lemon juice, let sit 5 minutes); 3/4 cup cornstarch (or substitute with potato starch/tapioca starch); 3/4 tsp salt; 3/4 tsp garlic powder; 1/2 tsp black pepper; 1 cup vegetable oil (or any neutral oil); 1/2 cup Japanese mayonnaise (or substitute with regular mayo); 1/4 cup sweet chili sauce; 2 tbsp sriracha (adjust to taste for spiciness); 1 green onion (finely chopped for garnish)

If you’re craving something crispy, creamy, and packed with a little spicy kick, you’re going to love this Crispy Bang Bang Shrimp with Spicy Mayo Recipe. It’s one of those dishes that feels fancy but comes together in no time—perfect for impressing guests or upgrading your snack game.

A white plate with blue decoration holds a pile of orange shrimp covered in a creamy sauce with small red specks, garnished with chopped green onions. In the foreground, black chopsticks lift one shrimp, showing its shiny, smooth texture and the bright green onion pieces resting on top. The background is a white marbled surface with a blurred white plate of green broccoli visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Bang Bang Shrimp with Spicy Mayo Recipe
Top Tip
How to Serve Crispy Bang Bang Shrimp with Spicy Mayo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Bang Bang Shrimp with Spicy Mayo Recipe

Why You'll Love This Recipe

Honestly, I keep coming back to this Crispy Bang Bang Shrimp because it’s just so addictive. Crispy on the outside, tender on the inside, smothered in that spicy, sweet mayo sauce—it’s my go-to for quick gatherings.

Super Quick: Ready in just 26 minutes from start to finish, great for busy weeknights or last-minute get-togethers.
Perfectly Crispy: The cornstarch coating fries up golden and crunchy without any grease overload.
Flavor Explosion: The spicy mayo sauce balances tangy, sweet, and heat in every bite.
Flexible Ingredients: Easy swaps for mayo, starch, and even how you fry – no-fuss and customizable.

Ingredients & Why They Work

Before you start, make sure to get jumbo shrimp that’s peeled and deveined for the best texture. I always recommend Japanese mayo if you can find it—it’s creamier and a bit sweeter, which really pulls the Bang Bang sauce together beautifully. The rest is all pantry-friendly basics that you might already have on hand.

Flat lay of peeled and deveined jumbo shrimp arranged neatly, a small white ceramic bowl filled with creamy Japanese mayonnaise, another small white bowl holding bright red sweet chili sauce, a third small white bowl containing vivid orange-red sriracha, a small white bowl with cornstarch powder, a whole fresh green onion with vibrant green stalks, whole uncracked brown eggs with clean shells, a small white bowl of vegetable oil, a small white bowl with whole buttermilk, and a small heap of mixed salts and black pepper grains placed symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo Shrimp: Tender and large enough to stand up to frying, these give you that juicy bite inside a crispy crust.
Buttermilk: Tenderizes the shrimp and adds a subtle tang; you can easily swap with milk plus lemon juice if you don’t have buttermilk.
Cornstarch: Creates that ultra-crispy coating—potato or tapioca starch works too if you prefer.
Vegetable Oil: A neutral oil is best for frying so the shrimp’s flavor can shine through without any overpowering taste.
Salt, Garlic Powder, Black Pepper: Simple seasonings to enhance the shrimp’s natural flavor and the crispy crust.
Japanese Mayonnaise: Creamy and smooth, it’s the base for the signature Bang Bang sauce, but regular mayo works as a substitute.
Sweet Chili Sauce: Adds sweetness and a little zing, balancing the spicy and creamy elements perfectly.
Sriracha: Brings the heat—you can adjust this to your preferred spice level.
Green Onion: Adds a fresh, slightly sharp garnish that’s just perfect on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Crispy Bang Bang Shrimp with Spicy Mayo Recipe is how easy it is to customize it to your tastes and dietary preferences. Whether you want to tweak the spice level, switch up frying for air frying, or make ingredient swaps, this recipe is super adaptable and forgiving.

Variation: For a lighter, healthier twist, I love making these shrimp in the air fryer. I just coat them the same way but air fry at 400°F for 8 to 10 minutes, flipping halfway through. They get wonderfully crispy without the extra oil, and the texture still holds up beautifully with the spicy mayo.
Non-dairy Substitute: If you’re avoiding dairy, you can easily swap the buttermilk for whole milk plus lemon juice or vinegar, letting it sit for 5 minutes before using. It works just as well to tenderize the shrimp and keeps that perfect crispy crust when fried.
Adjusting Spice: I often play around with the sriracha amount in the sauce. Start with 2 tablespoons as the recipe suggests, then add more if you want to crank up the heat. It’s a great way to tailor the spicy mayo exactly to your liking.
Seasonal Twist: For a fresh garnish twist, try adding finely chopped cilantro or a squeeze of fresh lime juice right before serving. It adds a zesty brightness that contrasts beautifully with the creamy sauce.

Step-by-Step: How I Make Crispy Bang Bang Shrimp with Spicy Mayo Recipe

The image is divided into four sections showing steps of making crispy shrimp. The top left shows nine golden shrimp frying in hot oil in a black pan with bubbles around them. The top right shows eleven cooked shrimp on a black wire rack, their texture crispy and browned in spots. The bottom left shows cooked shrimp in a clear glass bowl being poured over with a smooth, creamy light orange sauce that covers some shrimp completely and others partially. The bottom right shows shrimp fully mixed and coated in the same sauce inside the glass bowl, the shrimp appearing shiny and creamy with an orange speckled texture. All parts have a close-up view, focusing on the shrimp's golden and orange colors against the simple backgrounds. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Tenderize the Shrimp for Maximum Juiciness

Start by placing 1 pound of peeled and deveined jumbo shrimp into a medium bowl and pouring in 1 cup of buttermilk (or the milk and lemon juice substitute). Let the shrimp soak for about 10 minutes. This tenderizing step makes all the difference—it gently softens the shrimp, helping them stay juicy inside after frying.

Step 2: Whip Up That Creamy, Tangy Bang Bang Sauce

While the shrimp tenderizes, mix together the sauce ingredients in a small bowl: ½ cup Japanese mayonnaise, ¼ cup sweet chili sauce, and 2 tablespoons of sriracha. Give it a good stir until smooth. This creamy, tangy sauce with a spicy kick is what makes the dish irresistible. Set it aside—it’s ready when your shrimp are crisp and golden.

Step 3: Create the Perfect Crispy Coating

In a shallow bowl or a baking sheet, whisk together ¾ cup cornstarch, ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon black pepper. This simple mix forms a light, crispy crust that seals in the shrimp’s flavor and keeps them tender on the inside.

Step 4: Dredge the Shrimp to Coat Every Nook and Cranny

Remove the shrimp from the buttermilk, allowing excess liquid to drip off, then dredge each shrimp thoroughly in the cornstarch coating. Make sure both sides are fully coated—you want that extra crunch on every bite!

Step 5: Heat Your Oil to the Perfect Frying Temperature

Heat 1 cup of vegetable oil in a large 10-inch skillet or heavy-bottom pan over medium heat. You’re aiming for about 350 degrees Fahrenheit—that’s ideal for frying shrimp to golden, crispy perfection without soaking through them. A digital instant-read thermometer is your best friend here to nail the temperature.

Step 6: Fry the Shrimp in Batches for Crispy, Golden Goodness

Fry the shrimp in batches to avoid overcrowding the pan. Each batch will take about 1.5 minutes per side. You’ll know they’re ready when golden brown and crunchy. Avoid overcooking—shrimp cooks quickly and will turn rubbery if left too long.

Step 7: Drain the Excess Oil so Every Bite is Perfectly Crisp

Use a slotted spoon to transfer the cooked shrimp onto a wire rack set over a baking sheet or onto a paper towel-lined plate. This helps drain any extra oil, keeping the shrimp crispy and not greasy.

Step 8: Toss Your Crispy Shrimp in That Delicious Bang Bang Sauce

Transfer the hot, crisp shrimp to a large bowl and pour the prepared spicy mayo mixture over the top. Gently toss to coat every piece evenly with that creamy, spicy sauce. The shrimp will soak up all those bright flavors without losing their crispness—a perfect balance!

Step 9: Garnish and Serve Immediately for Maximum Freshness

Sprinkle finely chopped green onion over the tossed shrimp for a fresh pop of color and flavor. Serve right away—this dish is best enjoyed fresh while crispy and saucy. Dig in and enjoy your homemade Crispy Bang Bang Shrimp with Spicy Mayo Recipe!

Top Tip

These tips really help take your Crispy Bang Bang Shrimp with Spicy Mayo Recipe to the next level, making sure your shrimp stay tender, crispy, and bursting with flavor every time.

Perfect Oil Temperature: Use a thermometer to keep the oil around 350 degrees Fahrenheit for frying. Too hot, and the shrimp burn outside but stay raw inside; too cool, and they soak up oil and become greasy instead of crispy.
Don’t Overcrowd the Pan: Fry shrimp in small batches. Crowding lowers the oil temperature, which means soggy coating instead of that signature crunch we’re aiming for.
Light Buttermilk Soak: Letting the shrimp soak in buttermilk for 10 minutes tenderizes the shrimp beautifully and helps the coating stick better, which creates that irresistible crispy crust.
Quick Toss, Gentle Touch: When mixing the shrimp with the spicy mayo sauce, toss gently so you get even coverage without breaking that delicate fried crust.

How to Serve Crispy Bang Bang Shrimp with Spicy Mayo Recipe

A white bowl holds a pile of small, round pieces coated in a thick, shiny orange sauce with red chili flakes visible inside. The texture looks smooth and creamy with a rich glow, and the sauce covers every piece evenly. Scattered on top are thin slices of fresh green onions adding a pop of bright green color. The background is a white marbled surface, and the focus is close, showing details of the sauce and toppings clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finely chopped green onions are classic and give a fresh, mild onion flavor and a lovely pop of color. For an extra zing, try sprinkling a little toasted sesame seeds or a squeeze of fresh lime juice just before serving. Thinly sliced radishes or fresh cilantro leaves also add refreshing brightness that balances the richness of the sauce.

Side Dishes

These crispy shrimp shine as an appetizer but also pair beautifully with light, fresh sides. Serve alongside a crisp cabbage slaw or Asian-inspired cucumber salad for crunch and acidity. Steamed jasmine rice or garlic fried rice soaks up extra sauce perfectly. For a heartier meal, complement with roasted or stir-fried vegetables like bok choy, broccoli, or snap peas.

Make Ahead and Storage

Storing Leftovers

Keep any leftover crispy Bang Bang shrimp in an airtight container in the refrigerator for up to 2 days. It’s best to store the fried shrimp and sauce separately if possible to maintain maximum crispness.

Freezing

You can freeze cooked shrimp before tossing with sauce. Place the fried shrimp in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, avoid sogginess by warming shrimp in a preheated oven or air fryer at 350 degrees Fahrenheit for about 5-7 minutes until heated through and crisp again. Then toss with fresh sauce or serve sauce on the side.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to fully thaw and pat the shrimp dry to prevent excess moisture, which can interfere with a crispy coating.

What if I don’t have Japanese mayonnaise?

You can substitute regular mayonnaise. Japanese mayo tends to be a bit creamier and tangier, but regular mayo works great for making the spicy Bang Bang sauce.

How spicy is this Crispy Bang Bang Shrimp?

The heat mainly comes from the sriracha, and the recipe calls for 2 tablespoons. Feel free to adjust it based on your spice preference — add more for a bolder kick or less for milder heat.

Can I make this dish gluten-free?

Yes! Using cornstarch or potato starch for the coating makes this recipe gluten-free as long as your sauces (sweet chili and sriracha) are gluten-free brands.

Final Thoughts

This Crispy Bang Bang Shrimp with Spicy Mayo Recipe never fails to impress — whether you’re entertaining friends or craving a flavorful snack. The perfect balance of crunch, creaminess, and that little spicy zing makes it truly addictive. With just 26 minutes from start to finish, you’ll be enjoying a restaurant-worthy dish right at home. Don’t forget to savor every bite!