Boom Boom or Bang Bang Shrimp
What’s in a name? I’ve seen a Bang Bang Shrimp recipe on menus as both Boom Boom and Bang Bang Shrimp, but regardless of it’s name, you’ll definitely feel the explosion of flavor with this recipe.
The shrimp are lightly battered and fried. And the sauce accompanying it? Oh my it’s amazing. Even better, all of the ingredients can be found at most grocery stores. I found the ingredients for Bang Bang sauce ingredients in the Asian Foods aisle at Walmart.
Bang Bang Shrimp Recipe Tryouts
I was on the hunt for a Bang Bang shrimp recipe after a friend raved about how wonderful it was at the Bonefish Grill in Destin, Florida. There were several copycat versions online for Bang Bang Shrimp. Since I didn’t know what the exact taste of Bang Bang Shrimp, I played around with a few recipes until I found one that seemed perfect to me.
The first one I tried used honey as an ingredients. Much too sweet for me.
One recipe added lemon juice. It was good but I’m not sure it needed any extra tang.
Another added extra red pepper. I’m guessing they like it hotter than the chili garlic sauce gets it. My palate didn’t need any more heat.
Anyway, my version is simple, simple, simple. And I’m all about easy. Being super tasty and easy, I was sold with this version. I have served this as a dip with veggies. Oh yeah!
It’s all in the sauce
I’m adding this sauce for this Bang Bang Shrimp recipe to the category of “Magic” Sauce.” I already have a few of “magic” sauces in my collection, but there’s always room for one more when I find one this special.
The best part of this sauce is it only has 3 ingredients. Yes, you read that right. 3!
Mayonnaise, Mae Ploy sweet chili sauce, and Huy Fong chili garlic sauce are the ingredients used to create magic.
I’m a mayo snob and homemade is best, but I’m not going to make my own. Hellman’s mayonnaise is next best after a homemade version. Of course, that’s my opinion, so any brand of mayo will work.
The Mae Ploy Sweet Chili Sauce is a REALLY sweet and spicy bottle of Thai-style sauce.
And the last ingredient, Huy Fong chili garlic sauce, is made by the same folks that make Sriracha or rooster sauce as my kids called it. And you can find it usually right next to the sriracha sauce. This is the ingredient you can play with a little. If you want it spicier, add just a wee bit more (starting with 1/2 teaspoon). Mix it in, taste it, and decide whether more is needed. Just remember, add just a little at a time.
Anyway, here’s my copycat version of Bang Bang Shrimp. It’s simple, simple, simple. I’m all about easy. And it’s super tasty, making it even better.
How to Make Bang Bank Shrimp
Place buttermilk in a medium bowl.
Add thawed shrimp.
Soak for 30 minutes.
- In a pie plate or shallow bowl, combine the cornstarch, baking soda, salt and panko breadcrumbs.
- Remove shrimp from the buttermilk.
- Place on paper towels and use paper towel to pat dry.
Coat shrimp with cornstarch mixture.
- In a 2-quart sauce pan, add cooking oil and heat to 350 degrees.
- Place shrimp, a few at a time, in the oil.
- Fry for approximately 2 minutes or until the shrimp turns medium brown in color.
Remove shrimp from oil.
Place on paper towel-lined plate to drain and cool.
Serve with sauce on the side for dipping.
In a small bowl, combine the mayo, sweet chili sauce, and chili garlic sauce.
I have also served this sauce as the star of a veggie platter. Voted best dip ever by my husband. Give it a try with leftover sauce (what leftover sauce?) or even whip up a batch of the sauce to go solo. It all works!
Copycat Bang Bang Shrimp
- 12-16 ounces raw shrimp, large size, thawed, shelled and deveined (with or without tails)
- 1½ cups buttermilk
- 3 to 4 cups vegetable oil with a high smoke point (canola, corn, vegetable)
- ½ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons panko breadcrumbs
- ⅓ cup mayonnaise
- 3 Tablespoons Mae Ploy sweet chili sauce
- 1-2 Tablespoons Huy Fong chili garlic sauce
For the Shrimp
- PLACE buttermilk in a medium bowl. ADD thawed shrimp and SOAK for 30 minutes
- In a pie plate or shallow bowl, COMBINE the cornstarch, baking soda, salt and panko breadcrumbs.
- In a 2-quart sauce pan, ADD cooking oil and HEAT to 350 degrees.
- REMOVE shrimp from the buttermilk. PLACE on paper towels and use paper towel to pat dry.
- COAT shrimp with cornstarch mixture.
- PLACE shrimp, a few at a time, in the oil. FRY for approximately 2 minutes or until the shrimp turns medium brown in color.
- REMOVE shrimp from oil, and PLACE on paper towel-lined plate to drain and cool.
- SERVE with sauce on the side for dipping.
For the Sauce
- In a small bowl, COMBINE all sauce ingredients. MIX well.
- Mae Ploy Sweet Chili Sauce can be found in the Asian or International foods aisle of a well-stocked grocery store
- Chili Garlic Sauce is made by the same company (Huy Fong) that makes Sriracha and can usually be found near the sriracha sauce in the Asian or International foods aisle.