It’s shrimp season, and today we’re making fried shrimp tossed in a zippy Bang Bang sauce. I used fresh Georgia shrimp from Anchored Shrimp, which are wild-caught and perfect for quick fire cooking.
The shrimp are dredged in seasoned flour, dipped in buttermilk, coated with panko, and fried until golden. After frying, they’re tossed with Bang Bang sauce and finished with sesame seeds and sliced scallions.
Let’s get cooking!
SPONSORED BY ANCHORED SHRIMP
Anchored Shrimp sources wild, fresh shrimp from the Georgia coast. They work great grilled, in tacos, or fried like we do here. For this recipe I fried the shrimp over fire and finished them with a creamy, tangy Bang Bang sauce.
Table of Contents
- WHY YOU’LL LOVE THIS RECIPE
- Fried Shrimp INGREDIENTS
- JUST DROPPED.
- HOW TO MAKE CRISPY CRUNCHY FRIED SHRIMP
- THE BANG BANG SAUCE
- SERVING UP FRIED SHRIMP
- Tips
- More Shrimp Recipes
- How to Store Leftovers & Reheat
- What to serve with Fried Shrimp
- Fried Shrimp Recipe FAQs
- Flavor X Fire & FOOD X Fire
- Fried Shrimp with Bang Bang Sauce Recipe
WHY YOU’LL LOVE THIS RECIPE
This is a simple recipe for anyone who loves crisp, crunchy shrimp. Fresh shrimp are seasoned, dredged, and fried until golden. The process is straightforward, fast, and delivers big flavor thanks to the panko crust and the Bang Bang sauce.
Fried Shrimp INGREDIENTS
SHRIMP
- Anchored Shrimp (fresh, peeled and deveined)
- Sesame seeds, for garnish
- Scallions, thinly sliced for garnish
- Neutral frying oil (canola, vegetable, or avocado)
FRYING
- Sea salt
- Black pepper
- Garlic powder
- All-purpose flour (for the initial dredge)
- Buttermilk (for adhesion and tang)
- Panko breadcrumbs (for extra crunch)
- Frying oil (enough to deep-fry; use oil with a high smoke point)
BANG BANG SAUCE
- Mayonnaise — the creamy base
- Rice vinegar — a mild tang
- Chili paste — for heat and depth
- Honey — to balance the spice
- Fresh lime juice — bright citrus finish
THE COWBOY COLLECTION
JUST DROPPED.
Two new rubs built for live-fire cooking.
Cowboy Butter brings rich garlicky heat. Cowboy Candy adds sweet fire with a brown sugar kick. Both are made to perform over open flame.
HOW TO MAKE CRISPY CRUNCHY FRIED SHRIMP
Fried shrimp are easy and satisfying. The key is the dredging process: it creates layers that help the crust adhere and crisp up.
1) Dredging: Pat shrimp dry. Combine flour with sea salt, black pepper, and garlic powder. In batches, coat shrimp in the seasoned flour, dip in buttermilk, then press into panko crumbs. Set aside on a plate.
2) Frying: Heat oil to 325°F (use a thermometer). Fry shrimp in batches for 2–3 minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towels.
3) Finish: Toss the hot shrimp with Bang Bang sauce or drizzle the sauce over them, then sprinkle sesame seeds and scallions on top.
THE BANG BANG SAUCE
Bang Bang sauce is a creamy, tangy, slightly sweet and spicy condiment. Whisk together mayonnaise, rice vinegar, chili paste, honey, and lime juice to taste. Adjust the honey and chili paste to reach your preferred balance of heat and sweetness. The sauce can be tossed with the shrimp or served on the side for dipping.
SERVING UP FRIED SHRIMP
These fried shrimp shine with Bang Bang sauce and simple garnishes. Try serving them as an appetizer, on a sandwich or roll, or alongside a crisp salad. They’re especially good when cooked over fire, but you can fry on the stovetop if you prefer.
Tips
- Use a thermometer to ensure oil is 325°F before frying.
- Fry in small batches so the oil temperature stays steady and shrimp crisp evenly.
- Remove shrimp with a slotted spoon so excess oil drains away.
- Adjust fry time for larger shrimp; cook until opaque and pink through.
More Shrimp Recipes
Honey Tequila Lime Shrimp
Grilled Shrimp Roll
Shrimp Alfredo
Bacon Wrapped Shrimp Skewers
Grilled Shrimp Tacos
Spicy Shrimp with Pineapple Aioli
How to Store Leftovers & Reheat
Store leftover shrimp in an airtight container in the refrigerator for 3–4 days, or freeze up to 3 months. Bring refrigerated shrimp to room temperature before reheating.
To re-crisp, preheat the oven to 400°F. Arrange shrimp on a wire rack set over a baking sheet and bake 8–10 minutes or until heated through and crisped.
What to serve with Fried Shrimp
Serve with creamy coleslaw, hush puppies, or a simple green salad. The bright Bang Bang sauce pairs well with starchy sides and crisp vegetables.
Fried Shrimp Recipe FAQs
Yes. Tartar sauce, cocktail sauce, sriracha mayo, or remoulade are all great alternatives.
Use the size you prefer. Medium, large, or jumbo shrimp all work; just adjust frying time for larger shrimp.
Absolutely. Cajun seasoning or Old Bay are tasty options in the flour dredge.
Yes. Skip the deep-fry oil, place coated shrimp in the air fryer at 390°F for 4–5 minutes, and watch for crispness.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
These books explore taste—salty, sour, sweet, bitter, umami—along with aroma, heat, and texture for grilling and live-fire cooking.
Fried Shrimp with Bang Bang Sauce
Ingredients
Shrimp:
- 1 lbs Anchored Shrimp
- Sesame seeds, for garnish
- Scallions, for garnish
- Oil for frying
Frying:
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup panko crumbs
- 1 quart frying oil
Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp chili paste
- 2 tsp honey
- 1 lime, juiced
Instructions
- Pat shrimp dry. Mix sea salt, black pepper, and garlic powder into the flour. Dredge shrimp in the flour, dip in buttermilk, then press into panko. Arrange on a plate.
- Whisk together mayonnaise, rice vinegar, chili paste, honey, and lime juice for the Bang Bang sauce. Taste and adjust seasoning.
- Preheat your grill or stovetop so the oil in a dutch oven reaches 325°F. Carefully heat oil to temperature.
- Fry shrimp in batches 2–3 minutes until golden and cooked through. Remove and drain on paper towels.
- Toss shrimp with sauce or drizzle it over, then top with sesame seeds and scallions. Serve immediately.