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Crispy bang bang popcorn shrimp coated in creamy sweet chili sauce and topped with sesame seeds and green onions in a ceramic bowl with lime wedges on the side.
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Bang Bang Popcorn Shrimp

This Bang Bang Popcorn Shrimp recipe features crispy, golden bite-sized shrimp tossed in a creamy sweet chili sauce with just the right kick of heat. Made with simple pantry ingredients and ready in under 30 minutes, it’s the perfect appetizer, party snack, or easy weeknight dinner. Whether you fry or air fry, this homemade bang bang shrimp delivers restaurant-style crunch and bold flavor right at home.
Course Appetizer, Main Course, Snack
Cuisine American, Asian-inspired, Fusion
Keyword air fryer shrimp recipe, bang bang popcorn shrimp, crispy shrimp recipe, easy shrimp dinner, fried shrimp bites, homemade bang bang shrimp, popcorn shrimp appetizer, restaurant style shrimp, spicy mayo shrimp, sweet chili shrimp
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 460kcal
Cost $12 for entire recipe

Equipment

  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Deep skillet, Dutch oven, or heavy-bottomed pot (for frying)
  • Kitchen thermometer (to monitor oil temperature)
  • Slotted spoon or spider strainer
  • Paper towels or wire cooling rack
  • Tongs

Ingredients

For the Shrimp

  • 1 lb raw shrimp peeled, deveined, tails removed
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Oil for frying vegetable or canola

For the Bang Bang Sauce

  • ½ cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1–2 tbsp sriracha adjust heat
  • 1 tsp honey
  • 1 tsp rice vinegar or lime juice

Garnish (Optional but cute)

  • Chopped green onions
  • Sesame seeds
  • Fresh parsley

Instructions

Soak the Shrimp

  • Place shrimp in buttermilk and let soak for 10–15 minutes.
  • This keeps them tender and helps the coating stick.

Make the Coating

  • In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper.

Heat the Oil

  • Heat 2–3 inches of oil in a deep pan to 350°F (175°C).

Coat the Shrimp

  • Remove shrimp from buttermilk, let excess drip off, and toss in flour mixture.
  • Press coating on firmly for extra crunch.

Fry

  • Fry in batches for 2–3 minutes until golden and crispy.
  • Do not overcrowd the pan.
  • Drain on paper towels.

Make the Sauce

  • Whisk together mayo, sweet chili sauce, sriracha, honey, and vinegar/lime.

Toss & Serve

  • Lightly toss shrimp in sauce right before serving — or drizzle over top to keep maximum crispiness.

Notes

  • Use raw shrimp, not pre-cooked. Raw shrimp will stay juicy and tender after frying, while pre-cooked shrimp can turn rubbery.
  • Cornstarch is key for extra crispy shrimp. The combination of flour and cornstarch creates that light, crunchy coating you expect from restaurant-style bang bang shrimp.
  • Keep oil at 350°F (175°C). If the oil temperature drops too low, the popcorn shrimp can absorb excess oil and lose crispiness.
  • Don’t overcrowd the pan. Fry in small batches so each shrimp gets evenly golden and crispy.
  • Toss in sauce right before serving. For maximum crunch, drizzle the bang bang sauce on top instead of fully coating the shrimp ahead of time.
  • Adjust the heat level. Add more or less sriracha depending on how spicy you like your bang bang sauce.
  • Air fryer option available. This recipe works beautifully in the air fryer for a lighter, lower-calorie version of crispy popcorn shrimp.
  • Make it a meal. Serve over jasmine rice, in lettuce wraps, inside tacos, or as a party appetizer with extra bang bang sauce for dipping.