Bang Bang Shrimp

Bang Bang Shrimp is one of those irresistible dishes I keep coming back to—crispy shrimp coated in a creamy, spicy-sweet sauce that delivers a serious flavor punch. Whether I’m serving it as an appetizer, stuffing it into tacos, or piling it over rice, this dish is always a crowd-pleaser. It’s easy to make at home and tastes just like something from a restaurant.

Why You’ll Love This Recipe

I love this recipe because it’s bold, crispy, and saucy all at once. The shrimp cook up golden and crunchy in just a few minutes, and the signature bang bang sauce is the perfect mix of heat, creaminess, and a touch of sweetness. It’s simple enough for a weeknight but special enough for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Large shrimp, peeled and deveined

• Cornstarch or all-purpose flour (for coating)

• Buttermilk or egg (for dredging)

• Salt and pepper

• Oil for frying (vegetable or canola)

For the bang bang sauce:

• Mayonnaise

• Sweet chili sauce

• Sriracha or hot sauce (adjust to taste)

• Honey or a pinch of sugar (optional)

Directions

1. I start by patting the shrimp dry and seasoning them with salt and pepper.

2. I dip each shrimp in buttermilk or beaten egg, then dredge it in cornstarch or flour until fully coated.

3. In a deep skillet or saucepan, I heat oil over medium-high heat and fry the shrimp in batches until golden and crispy, about 2–3 minutes per side. Then I drain them on paper towels.

4. While the shrimp cool slightly, I mix the sauce: mayo, chili sauce, sriracha, and a touch of honey until smooth and creamy.

5. I gently toss the fried shrimp in the sauce until evenly coated.

6. I serve them immediately, garnished with green onions or sesame seeds if I want to dress them up.

Servings and timing

This recipe serves about 4 as an appetizer or 2 as a main dish. It takes about 15 minutes to prep and 10–15 minutes to cook, so I can have it on the table in under 30 minutes.

Variations

Sometimes I air-fry or bake the shrimp instead of deep frying to keep it lighter. I also switch up the sauce by using Greek yogurt or sour cream in place of mayo. If I want more crunch, I double-dip the shrimp for an extra thick coating. For a full meal, I serve the shrimp in lettuce wraps, tacos, or over noodles or rice bowls.

Storage/Reheating

These are best served fresh, but leftovers can be stored in the fridge for up to 2 days. I keep the shrimp and sauce separate if possible. To reheat, I use an air fryer or oven to bring back the crispness—about 5 minutes at 375°F. I don’t recommend microwaving since it softens the coating.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure they’re thawed and patted dry before coating and frying.

What’s the best oil for frying?

I use a neutral oil like vegetable or canola oil. It has a high smoke point and doesn’t interfere with the flavor.

Is bang bang sauce very spicy?

It’s mild to medium, depending on how much sriracha I add. I can adjust it to my taste easily.

Can I make the sauce ahead?

Yes, I mix the sauce ahead and keep it in the fridge for up to a week. It’s also great on chicken, fish, or veggies.

Can I make this gluten-free?

Definitely. I use cornstarch or a gluten-free flour blend and double-check that my sauces are gluten-free.

Conclusion

Bang Bang Shrimp is the kind of recipe that always wows with minimal effort—crispy, saucy, and packed with flavor. Whether I’m serving it as a fun starter or making a meal out of it, this dish is always a hit. It’s fast, flexible, and absolutely delicious every single time.