BANG BANG SHRIMP is my go to move when I want something that feels like a fun restaurant treat, but I am still standing in my own kitchen in socks. You know those nights when you are starving, tired, and you still want food that tastes exciting? That is exactly when this shows up at my place. It is crispy shrimp with a creamy spicy sweet sauce that somehow makes everything better. The best part is it is not complicated, and you can tweak it depending on how spicy you like things. If you have ever ordered it out and thought, I wish I could make that at home, you totally can.
What is Bang Bang Shrimp?
BANG BANG SHRIMP is basically crispy fried shrimp tossed or drizzled with a bold creamy sauce that is sweet, tangy, and a little spicy. It is one of those snacks that disappears fast, the kind where you look down and realize you ate half the batch while you were “just taste testing.”
The sauce is usually a simple mix of mayo, sweet chili sauce, and a little sriracha. Some people add honey or a tiny splash of rice vinegar, but I keep it simple unless I am feeling extra. The shrimp are lightly coated, fried until crunchy, then sauced right at the end so they stay crisp.
If you are on a shrimp kick lately, I get it. I go through phases too. When I want a totally different vibe, I make this Thai Shrimp Curry for something cozy and saucy, but Bang Bang is my crunchy, snacky mood.
How to Make Bang Bang Shrimp {video_youtube}
I am going to walk you through it like I would if you were in my kitchen with me. The key is doing things in the right order so nothing gets soggy. I always make the sauce first so it is ready, then I focus on the shrimp.
Step by step, my real life method
- Make the sauce: Stir mayo, sweet chili sauce, and sriracha in a bowl. Taste it and adjust. If you want it sweeter, add a tiny bit more chili sauce. If you want more heat, add more sriracha.
- Prep the shrimp: Pat shrimp dry with paper towels. This helps the coating stick and helps them fry up crisp.
- Coat: Toss shrimp in cornstarch, then dip in a quick buttermilk and egg mixture, then back into cornstarch or a cornstarch and flour mix. I like mostly cornstarch for extra crunch.
- Fry: Heat oil to about 350 F. Fry in small batches for a couple minutes per side until golden and crisp. Do not overcrowd the pan.
- Sauce at the end: Either drizzle sauce over the shrimp or toss very lightly right before serving. Drizzle keeps them crisp the longest.
One little thing I learned the hard way: if your oil is not hot enough, the shrimp soak up oil and get heavy. If it is too hot, the coating browns before the shrimp are done. If you do not have a thermometer, test with one shrimp first and adjust.
Also, if you are trying to keep dinner lighter sometimes, you can air fry them. It will not be exactly the same as frying, but it still scratches the itch. Spray the coated shrimp lightly with oil and cook until crisp, flipping once.
And if you are building a full shrimp week, I love bookmarking other styles. This keto shrimp scampi with zoodles is great when I want something fast and garlicky instead of spicy and crunchy.
Bang Bang Shrimp Ingredients
Here is what I actually use at home. Nothing fancy, and you can find it all at a normal grocery store. I am adding ; in this section like you asked, but I will keep the ingredient list simple and readable.
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- Shrimp: peeled and deveined, tails on or off is up to you
- Mayonnaise: this is the creamy base for the sauce
- Sweet chili sauce: the sweet and tangy part
- Sriracha: adjust for heat
- Cornstarch: for that crispy coating
- Flour (optional): a little mixed with cornstarch is nice
- Buttermilk (or regular milk with a splash of lemon juice): helps coating stick
- Egg: binds the wet layer
- Salt and pepper: do not skip seasoning
- Oil for frying: neutral oil like canola or vegetable
If you are sensitive to spice, start with a tiny amount of sriracha and build up. The sweet chili sauce already has flavor, so you do not need to go wild. If you want the sauce a little brighter, add a squeeze of lime. It makes the whole thing pop.
One more friendly reminder: buy shrimp that smell clean and mild. If they smell strongly fishy, skip them. Good shrimp make a big difference, especially in a simple recipe like this.
I made this for a game night and everyone hovered near the kitchen like it was their job. The sauce was gone too, so next time I am doubling it. It tastes just like the restaurant version but even fresher.
What to Serve with Bang Bang Shrimp
This is where you can have fun. BANG BANG SHRIMP can be an appetizer, a quick dinner, or even party food. I have served it on a plate with toothpicks, stuffed it into tacos, and thrown it on top of a salad when I wanted to pretend I was being super healthy.
Easy serving ideas that actually work
Here are my favorites, depending on the vibe:
- Rice bowl: white rice or jasmine rice, cucumber, shredded carrots, and extra sauce
- Tacos: warm tortillas, shredded cabbage, shrimp, sauce, squeeze of lime
- Salad: crunchy greens, avocado, tomatoes, shrimp on top, sauce as the dressing
- Party platter: shrimp with sauce on the side, plus veggie sticks and chips
If you want another crunchy shrimp situation for comparison, this coconut shrimp with sweet chili mayo is a fun cousin recipe, a little sweeter and super beachy tasting.
When I want to turn shrimp into a real comfort meal, I lean into pasta. This easy shrimp linguine is perfect for those nights when you want something cozy and carby but still quick.
Pro Tip
If you only remember one thing, make it this: do not sauce the shrimp too early. That is the difference between crispy and sad. I either drizzle right before serving or keep sauce on the side so everyone can dip.
My other little trick is to put the fried shrimp on a wire rack instead of paper towels. Paper towels trap steam and soften the coating. A rack keeps air moving so the crunch stays.
Also, if you are cooking for a group, fry in batches and keep shrimp warm in the oven at a low temp, like 200 F, while you finish the rest. Then sauce and serve all at once.
Common Questions
Can I make Bang Bang Shrimp without frying?
Yes. Air frying or baking works, and it will still taste great, just less like the classic restaurant crunch. Spray the coated shrimp with oil so the outside browns nicely.
How spicy is Bang Bang Shrimp?
It depends on how much sriracha you add. Start mild and add more after you taste the sauce. You can always make it hotter, but it is hard to undo.
Can I use frozen shrimp?
Absolutely. Thaw them fully and pat them very dry before coating. Extra moisture is the enemy of crispiness.
What is the best oil for frying shrimp?
I use canola or vegetable oil because they handle heat well and do not add extra flavor. Peanut oil works too if you like it and there are no allergies.
How do I store leftovers?
Keep shrimp and sauce separate if possible. Store in the fridge and reheat shrimp in the air fryer or oven to bring back some crisp. The microwave will make them soft, but it still tastes fine if you do not mind that.
A quick send off before you cook
If you are craving something crunchy, saucy, and honestly kind of addictive, BANG BANG SHRIMP is the move. Keep the shrimp crispy, adjust the sauce to your taste, and do not be shy with that final drizzle. If you want to compare versions, check out Bang Bang Shrimp – Spend With Pennies and this Copycat Bang Bang Shrimp Recipe (Bonefish Grill) – Alyona’s Cooking for extra ideas. Now go grab those shrimp and make it happen, and if you end up licking the sauce spoon, I will not judge.
Bang Bang Shrimp
Ingredients
For the Shrimp
- 1 pound peeled and deveined shrimp Tails on or off is up to you.
- 1 cup cornstarch For a crispy coating.
- 0.5 cup flour Optional, can be mixed with cornstarch.
- 0.5 cup buttermilk Can substitute with regular milk plus a splash of lemon juice.
- 1 large egg Binds the wet layer.
- to taste salt Do not skip seasoning.
- to taste pepper Do not skip seasoning.
- as needed oil for frying Use neutral oil like canola or vegetable.
For the Sauce
- 0.5 cup mayonnaise This is the creamy base for the sauce.
- 0.25 cup sweet chili sauce The sweet and tangy component.
- to taste sriracha Adjust for heat.
- optional squeeze of lime Brightens the sauce.
Instructions
Make the Sauce
- Stir together mayonnaise, sweet chili sauce, and sriracha in a bowl. Taste and adjust for sweetness and spice.
Prep the Shrimp
- Pat shrimp dry with paper towels to ensure the coating sticks and they fry up crisp.
Coat the Shrimp
- Toss shrimp in cornstarch, dip in buttermilk and egg mixture, then coat again in cornstarch (or a mix with flour).
Fry the Shrimp
- Heat oil to about 350°F. Fry shrimp in small batches for a couple of minutes per side until golden and crisp. Do not overcrowd the pan.
Serve
- Drizzle sauce over shrimp or toss lightly before serving. Drizzling keeps them crisp the longest.
