Bang Bang Shrimp: The Ultimate Crispy, Creamy, Spicy Seafood Sensation

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If you haven’t tried Bang Bang Shrimp yet, you’re in for a treat. This irresistible appetizer combines crispy fried shrimp with a creamy, spicy-sweet sauce that bursts with flavor in every bite. Originating from Asian fusion and Southern American cuisines, Bang Bang Shrimp has exploded in popularity over the last decade, thanks to its addictive texture and bold taste.

Whether you want to impress guests with a finger-licking party appetizer, enjoy a quick homemade snack, or even turn it into a main dish, Bang Bang Shrimp fits the bill. Today, I’m going to share my detailed, easy-to-follow recipe that yields perfectly crispy shrimp coated in a luscious bang bang sauce. I’ll also cover helpful tips, variations, and serving ideas so you can make this show-stopping dish your own.

So grab your apron, and let’s get cooking!

What Exactly Is Bang Bang Shrimp?

Bang Bang Shrimp is essentially battered shrimp fried to golden perfection and then tossed in a creamy, spicy sauce made from mayonnaise, sweet chili sauce, and hot sauce like sriracha. The name “Bang Bang” refers to the explosive punch of flavors that dance on your palate: crispy, creamy, spicy, and just a touch sweet.

Originally popularized by restaurants in the early 2010s, it has become a household favorite for good reason. It’s easy to make at home and tastes even better fresh. This dish captures the best of texture contrast — crunchy outside, juicy shrimp inside — combined with a bold sauce that clings to every morsel.

Why You’ll Love Making Bang Bang Shrimp at Home

Crunchy, tender shrimp every time: By double dredging the shrimp in a seasoned flour-cornstarch mixture, you get an ultra-crispy coating that holds up well to the sauce.
A perfectly balanced sauce: The creamy mayo base with sweet chili and spicy sriracha hits all the right notes without overpowering the shrimp.
Customizable spice level: Adjust the sriracha to your liking—from mild and creamy to fiery and hot.
Quick and straightforward: Ready in about 30-40 minutes, making it a great last-minute appetizer.
Great for parties or weeknights: Crowd-pleasing and comforting with an exotic twist.

Ingredients You’ll Need

For the Crispy Shrimp:

1 lb medium shrimp, peeled and deveined (tails removed or left on for presentation)
1 cup all-purpose flour
1/2 cup cornstarch (this helps give that extra crunch)
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp black pepper
2 large eggs
2 tbsp water or milk
Vegetable oil, for frying (about 4 cups or enough to fill your pan 2-3 inches deep)

For the Bang Bang Sauce:

1/2 cup mayonnaise (use good-quality mayo for best flavor)
3 tbsp sweet chili sauce (available in most grocery stores or Asian markets)
1-2 tbsp sriracha sauce (adjust depending on desired heat level)
1 tsp honey or sugar (optional, to balance the spice)
1 tsp fresh lime juice (brightens up the sauce)
Pinch of salt (optional, to taste)

Optional Garnishes and Extras:

Chopped green onions
Fresh cilantro
Lime wedges, for serving
Sesame seeds (for extra crunch and a nutty touch)
Shredded cabbage or lettuce (for serving as a bed)

Equipment You’ll Need

Deep frying pan, skillet, or deep fryer
Mixing bowls
Whisk or fork
Paper towels (for draining fried shrimp)
Slotted spoon or spider strainer
Baking sheet or platter for assembled shrimp

Step-by-Step Instructions for Perfect Bang Bang Shrimp

Step 1: Prep Your Shrimp

Start by rinsing your shrimp under cold water and patting them dry thoroughly with paper towels. Removing moisture is crucial to getting a crisp coating. If your shrimp still have tails on and you want them off, remove those as well, but leaving tails on can add a nice presentation touch.

Step 2: Make the Breading Mixture

In a medium bowl, combine:

1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp black pepper

Mix well so all the spices are evenly distributed.

Step 3: Prepare the Egg Wash

In another bowl, whisk together 2 large eggs and 2 tablespoons water or milk. This will help the flour coating stick perfectly to the shrimp.

Step 4: Coat the Shrimp

For each shrimp:

Dip into the egg wash, coating fully.
Then dredge in the flour mixture, pressing lightly so the coating sticks.
For extra crunch, you can repeat the dip in egg wash and flour again — double coating is optional but highly recommended.

Place the coated shrimp on a clean plate or baking sheet.

Step 5: Heat the Oil and Fry

Heat about 2-3 inches of vegetable oil in a deep frying pan or skillet over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil—if it sizzles and floats immediately, it’s ready.

Working in batches (don’t overcrowd the pan), fry the shrimp for about 2-3 minutes per batch or until golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer to a paper towel-lined plate to drain excess oil.

Step 6: Make the Bang Bang Sauce

While the shrimp are frying, whisk together in a bowl:

1/2 cup mayonnaise
3 tbsp sweet chili sauce
1-2 tbsp sriracha (start with 1 tbsp and add more if you like it spicy)
1 tsp honey or sugar (optional)
1 tsp fresh lime juice

Taste and adjust seasoning—add more sriracha for heat, more honey for sweetness, or more lime for brightness.

Step 7: Toss the Shrimp in Sauce

Once all shrimp are fried and drained, place them in a large bowl. Pour the bang bang sauce over the shrimp and toss gently to coat every piece evenly.

Step 8: Serve Immediately

Serve your bang bang shrimp hot on a bed of shredded lettuce or cabbage, garnished with chopped green onions, cilantro, sesame seeds, and lime wedges on the side.

Tips for the Best Bang Bang Shrimp

Use fresh or high-quality frozen shrimp: Fresh tastes best, but good frozen shrimp thawed properly works well too.
Dry shrimp thoroughly: Moisture ruins crispiness.
Don’t overcrowd the frying pan: Fry in batches to keep oil temperature steady and shrimp crispy.
Double coat for extra crunch: Dipping twice in egg and flour mixture yields a thicker, crunchier crust.
Keep fried shrimp warm: Place cooked shrimp on a baking sheet in a 200°F oven while frying the rest.
Adjust spice to your liking: Start with less sriracha, then add more for heat.
Serve right away: This dish is best fresh so the shrimp stay crisp.
Use a neutral oil with high smoke point: Vegetable, canola, or peanut oil works best for frying.
If you want to bake instead: Coat shrimp and bake at 425°F for 12-15 minutes, turning halfway, but frying is best for true crispiness.

Variations You Can Try

Air Fryer Bang Bang Shrimp: For a healthier twist, air fry the coated shrimp at 400°F for 8-10 minutes, shaking halfway through. Then toss with sauce.
Grilled Bang Bang Shrimp: Marinate shrimp briefly in the sauce, skewer, and grill for 2-3 minutes per side. Serve with extra sauce on the side.
Bang Bang Chicken: Substitute shrimp for bite-sized chicken pieces for a different protein option.
Add veggies: Toss with sliced bell peppers or serve with a crunchy Asian slaw.
Creamier sauce: Mix in a little sour cream or Greek yogurt for tang.
Make it gluten-free: Use gluten-free flour and cornstarch alternatives.

Serving Suggestions and Pairings

Bang Bang Shrimp is versatile and pairs well with a variety of sides:

Simple green salad: A crisp salad with lime vinaigrette helps balance the richness.
Rice or fried rice: White jasmine rice or coconut rice is excellent for soaking up extra sauce.
Asian slaw: Crunchy cabbage slaw with sesame dressing complements the shrimp nicely.
Noodles: Serve over lo mein or rice noodles for a quick meal.
Wraps or tacos: Use tortillas or lettuce cups to make bang bang shrimp wraps topped with crunchy slaw.
Dipping sauces: Additional sweet chili sauce, ranch, or blue cheese dressing are crowd-pleasers.

Healthier Tips Without Sacrificing Flavor

Use an air fryer or bake instead of deep frying.
Swap mayonnaise for light mayo or Greek yogurt in the sauce.
Serve with lots of fresh veggies or a side salad.
Use wild-caught shrimp for better nutrition.
Control salt and sugar in sauce by making your own sweet chili sauce.

Troubleshooting Common Issues

Shrimp not crispy:
Make sure the oil is hot enough and dry the shrimp well. Overcrowding lowers oil temperature, causing soggy shrimp.

Sauce too spicy:
Reduce sriracha or add more mayo/honey to balance heat.

Breading falls off:
Press the flour coating gently onto shrimp and consider double coating.

Shrimp overcooked:
Shrimp cook fast—don’t leave them in oil too long or they’ll turn rubbery.

Why This Recipe Works Every Time

The secret to perfect bang bang shrimp is a balance of textures and flavors. The cornstarch in the batter creates an extra crispy crust, while the egg wash ensures the coating sticks tight. The sauce combines creamy mayo with the sweet heat of chili sauce and sriracha, and a bright splash of lime juice cuts through the richness. Fresh herbs and garnishes add layers of flavor and freshness.

When done right, every bite delivers a crunch, a creamy tang, a little kick of heat, and the natural sweetness of shrimp. It’s the ultimate appetizer or snack that’s both comforting and exciting.

Final Thoughts: Bring Bang Bang Shrimp Into Your Kitchen

Bang Bang Shrimp is one of those dishes that tastes like you ordered it at a trendy restaurant but is so easy to whip up at home. Its addictive crispy texture and creamy, spicy sauce have made it a staple for seafood lovers and party hosts alike.

The best part? It’s versatile and customizable, so you can dial up the heat, swap proteins, or even turn it into a meal with the right sides. Whether you’re serving it as an appetizer, snack, or main course, this recipe is sure to be a hit.

Give it a try and watch your friends and family ask for seconds!