Easy Copycat Bang Bang Shrimp
Easy Copycat Bang Bang Shrimp brings crispy, golden battered shrimp together with a creamy sweet chili sauce for a sticky, spicy, and utterly addictive appetizer or weeknight meal. The crunchy Panko breadcrumbs and tangy buttermilk batter create a perfect contrast to the glossy sauce, making it an ideal easy weeknight dinner or party favorite you will want to make again and again.
Equipment
- 12 All-Clad Stainless Skillet
Ingredients
- 1 pounds shrimp (large or jumbo, cleaned and deveined) Provide plump protein and the main component of the dish, offering a sweet, briny flavor and firm texture when cooked; choose large or jumbo, cleaned and deveined shrimp for best results and even frying.
- 3/4 cup buttermilk Tenderize and add tangy moisture to the shrimp, helping the batter adhere and creating a slightly acidic base that complements the spicy sauce; buttermilk also contributes to a tender interior after frying.
- 1/4 cup all-purpose flour Bind and slightly thicken the coating mixture while providing structure for a crispy crust; all-purpose flour helps the dry mix cling to the buttermilk-coated shrimp for even frying.
- 1/4 cup cornstarch Lighten the coating and increase crispiness by absorbing moisture and creating a delicate, crackly texture in the fried exterior; cornstarch mixed with flour yields an extra-crispy finish.
- 1 egg Enrich the batter with protein and act as a binder to help the dry ingredients form a cohesive coating; beaten egg contributes to browning and a golden, slightly puffy crust.
- 1/2 tablespoon garlic powder Add savory, aromatic depth and a mild garlicky punch to the coating mix, enhancing overall flavor without adding moisture; garlic powder disperses evenly through the dry ingredients.
- 1 teaspoon smoked paprika Introduce a warm, smoky note and mild color to the coating blend, balancing the heat and sweetness of the sauce; smoked paprika complements seafood with subtle earthy tones.
- 1/2 tablespoon hot sauce Provide a kick of heat and a vinegary tang to the batter, subtly spicing the shrimp from the inside out; hot sauce in the batter lays groundwork for the final spicy-sweet profile.
- 1/4 teaspoon salt Enhance and balance flavors by bringing out natural sweetness and suppressing bitterness while seasoning the coating evenly; a small amount of salt ensures proper seasoning of the shrimp.
- 1/4 teaspoon black pepper Contribute subtle heat and accentuate overall flavor by providing mild spice and savory bite to the coating; freshly ground black pepper brightens the seafood's taste.
- 1 cup Panko breadcrumbs Create an airy, crunchy outer layer that yields a light, satisfying crisp when fried; Panko breadcrumbs produce a delicate, flaky texture ideal for fried shrimp.
- oil (for frying) Facilitate frying by providing the cooking medium needed to submerge the shrimp for even heat transfer; choose a high-smoke-point oil to achieve a crisp, golden crust safely.
- 1/4 cup mayonnaise Form the creamy base of the signature bang bang sauce, lending richness, smoothness, and a slightly tangy mouthfeel that balances sweet and spicy elements.
- 2 tablespoons sweet chili sauce (I used Frank’s) Contribute sweet, slightly spicy, and sticky flavor to the sauce while providing a chili-forward backbone; sweet chili sauce adds texture and a glossy finish to the dressing.
- 1/2 tablespoon hot sauce (I used Frank’s hot sauce) Intensify the sauce’s spiciness and provide a familiar hot-sauce flavor profile that layers with other seasonings; using Frank’s adds a tangy, cayenne-forward heat.
- 1 tablespoon honey Add sweetness and help mellow the heat, balancing the sauce with a smooth, sticky texture and glossy sheen; honey integrates into the mayo and chili sauce for harmony.
- salt and pepper (to taste) Finish and adjust seasoning to personal preference, ensuring the fried shrimp and sauce achieve balanced saltiness and a hint of pepper to taste.
Instructions
- Mix all ingredients for the sauce together and refrigerate until ready for serving.: The sauce should feel smooth and glossy when you whisk it, with a balanced scent of sweet chili and tangy mayonnaise . Refrigeration lets flavors marry, which mellows the sharpness of the hot sauce and allows the honey to dissolve into the mixture. You will notice the aroma becomes more cohesive after chilling. A common mistake is under-whisking, which can leave streaks of sauce components, so whisk until uniform. If the sauce tastes a little flat, a tiny squeeze of lemon or pinch of extra salt will brighten it, but do not overseason because chilling will concentrate flavors further.
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter.: The dry aroma of flour , cornstarch , and smoked paprika will perfume the bowl with warmth. When you add the wet ingredients, the batter should thicken to a pale, pourable coat that clings to a spoon. The buttermilk lends tang and thins the batter enough to coat without weighing down the exterior. Whisk energetically to remove pockets of cornstarch, and check the texture by dipping a piece of shrimp . If the batter is too thin the coating will slip off while frying, if too thick it can form a gummy layer. A frequent error is uneven mixing, so be thorough. The batter also benefits from resting briefly, which lets the starches hydrate and smooth out.
- Add the shrimp to the bowl, toss to make sure each piece is coated in the batter and set aside.: You will feel each shrimp get evenly slicked in the batter, and the surface should shimmer slightly. Work gently so you do not tear the delicate flesh. Once coated, arrange them on a plate or sheet to rest a few minutes, allowing the batter to adhere better before you breadcrumb. Do not let them sit too long or the batter may begin to slump. A common slip is crowding the bowl, which causes uneven coverage, so mix in small batches if needed.
- In another bowl add about a cup of Panko breadcrumbs.: Pouring the Panko breadcrumbs into a shallow dish makes the coating step faster. The Panko should look fluffy and dry, ready to cling to the batter. Lightly season the crumbs if you like, but original recipe keeps them plain to let the sauce shine. Keep extra crumbs nearby because you will likely need to replenish as they fall away. Make sure crumbs are not clumped together, as damp Panko will not produce the same crunch.
- Coat each shrimp with breadcrumbs, add more breadcrumbs as needed.: Press each battered shrimp into the Panko breadcrumbs until an even crust forms, feeling the crunch under your fingers. The sound is subtle, a dry rustle that signals good adhesion. If you notice bare spots, press more crumbs into those areas so the surface is uniformly covered. Too heavy a hand can create a thick, doughy crust when fried, so aim for a consistent but not excessive layer. A common mistake is using wet hands which can clump the crumbs, so keep fingers dry or use tongs.
- Heat oil in a skillet. Once the oil is hot, fry the shrimp for 2 minutes on each side till they are a light golden brown. You may need to do this in batches so as to not overcrowd the shrimp. Transfer the cooked shrimp to a plate lined with paper towels and pat any extra oil.: As the oil warms you will see a faint shimmer and small wisps rising, the cue that it is ready. When the shrimp hits the pan they will immediately sizzle and begin to color. Frying for about 2 minutes per side usually yields a crisp, light golden shell while keeping the interior juicy. Work in small batches to maintain consistent temperature, because overcrowding drops the oil temperature and yields soggy results. Listen for a steady, lively sizzle; if it is explosive, the oil is too hot. After removing them, rest the shrimp on paper towels briefly to wick away excess oil. A typical goof is not adjusting the heat between batches, so watch the color closely and lower the temperature if browning too fast.
- Drizzle shrimp with sauce and serve.: The final moment is sensory rich, with the sheen of sauce glistening on warm, crunchy surfaces and a scent that blends sweet chili and tangy mayonnaise . If you drizzle, do so sparingly at first to preserve crunch, or serve the sauce on the side for dipping. The contrast between hot, crisp shrimp and cool, creamy sauce is what makes this dish so compelling. A common mistake is drowning the fried coating in sauce too early, which makes it soggy; time your drizzle or offer the sauce alongside to maintain that essential crunch.
Notes
- Sauce on the Side: Keep the sauce separate to preserve crispness, serving it as a dipping option so guests can choose how much to add.
- Heat Level Adjustment: Alter the amount of hot sauce in both batter and sauce to match your spice tolerance for a milder or fierier finish.
- Gluten-Free Swap: Replace all-purpose flour and Panko breadcrumbs with gluten-free flour and gluten-free crumbs to accommodate dietary needs.
- Baking Option: Bake at 400°F for about 10 minutes per side, watching closely so the exterior crisps without burning.
- Air Fryer Option: Air fry at 400°F for 6 to 8 minutes, flipping halfway, for a lower oil method that still yields crunch.
- Double the Sauce: Make extra sauce and store in the fridge, it keeps well and elevates other snacks and sandwiches.