Crispy Bang Bang Shrimp That'll Make Your Taste Buds Dance

This Bang Bang Shrimp recipe features crispy shrimp in a sweet and spicy sauce, perfect for impressing guests.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Marinating Time 15

Total Time 40

Servings: 4 servings

Course: Appetizers

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Notes

Ingredients

For the Shrimp

1 pound Raw Shrimp Opt for large or jumbo shrimp.
1 teaspoon Salt Enhances the natural flavor.
1/2 teaspoon Black Pepper Provides subtle heat.
1 teaspoon Paprika Adds smokiness.

For the Milk Marinade

1 cup Whole Milk Tenderizing soak for shrimp.
1/2 cup Sour Cream Balances the sweetness.
1/2 tablespoon Lemon Juice Adds fresh zing.

For the Coating

1 cup All-Purpose Flour Creates crispy exterior.
1/2 cup Cornstarch Enhances crispiness.

For the Bang Bang Sauce

1/2 cup Mayonnaise Substitute with Greek yogurt for lighter version.
1/4 cup Thai Sweet Chili Sauce Signature sweet and tangy flavor.
2 cloves Garlic Freshly minced.
1-2 tablespoons Sriracha Adjust according to heat preference.

For Frying

1 cup Oil for Frying Canola, olive, or avocado oil; heat to 325°F.

Equipment

large skillet
mixing bowl
thermometer
Plate

Method

Step‑by‑Step Instructions for Bang Bang Shrimp

Prepare the Milk Marinade by whisking together 1 cup of whole milk, ½ cup of sour cream, and ½ lemon juice until smooth. Marinate shrimp for at least 15 minutes.
Make the Coating Mixture by combining 1 cup of flour, ½ cup of cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon paprika until evenly distributed.
Coat the Shrimp in the flour mixture after marination, ensuring thorough coverage for a crispy texture.
Heat 1 inch of oil to 325°F in a large skillet, waiting for it to shimmer before frying.
Fry the shrimp in batches for 2-3 minutes per side until golden brown, then transfer to a paper towel-lined plate.
Prepare the Bang Bang Sauce by mixing ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, 2 minced garlic cloves, and 1-2 tablespoons of Sriracha until smooth.
Toss the fried shrimp in the Bang Bang sauce and serve warm, garnished with green onions or cilantro.

Notes

For best results, maintain oil temperature at 325°F and fry in small batches for a perfect crispy texture. Store leftovers in an airtight container for up to 3 days.