Bang Bang Shrimp brings together golden-fried shrimp tossed in a creamy, sweet chili sauce with a kick of sriracha—crispy, zesty, and oh-so-addictive. This appetizer-level dish turns simple shrimp into a party-ready treat that’s perfect for weeknight dinners or entertaining friends. With a perfect balance of crunch and heat, every bite pops with tangy lime and a touch of sweetness. Ready in about 30 minutes, this recipe will have you reaching for seconds—and maybe thirds!
Key Ingredients
Before diving into the fun of frying and tossing, let’s gather everything you need to create this flavor-packed Bang Bang Shrimp.
- 1 pound shrimp peeled and deveined: succulent shrimp that achieve a golden crunch when fried.
- 1 cup mayonnaise: creamy base that brings richness and helps the sauce cling to each shrimp.
- 1/4 cup sweet chili sauce: adds a floral sweetness and gentle heat to the coating.
- 1 tablespoon sriracha sauce: brings the signature kick; adjust amount for desired spice level.
- 1 tablespoon lime juice: brightens flavors with zesty acidity.
- 1 teaspoon sugar: balances the heat and tang with a hint of sweetness.
- 1 cup panko breadcrumbs: light, airy crumbs that create extra-crispy texture.
- 1/2 cup all purpose flour: helps the coating adhere and crisps up nicely.
- 1/2 cup cornstarch: works with flour for a super-crisp crust.
- 1 teaspoon paprika: infuses a smoky warmth and vibrant color.
- 1 teaspoon salt: enhances all the flavors in the dredge mixture.
- 1/2 teaspoon black pepper: adds a subtle bite.
- 1 egg: binds the flour and panko layers together.
- 2 cups vegetable oil: neutral oil for deep frying to golden perfection.
- 2 tablespoons scallions chopped: fresh garnish that adds a mild onion flavor.
- 1 teaspoon sesame seeds: final nutty crunch and garnish.
How To Make Bang Bang Shrimp
Get ready for a simple yet satisfying cooking session—first you’ll whip up the zingy sauce, then set up dredging stations to coat your shrimp in a crispy shell, and finally fry until golden before tossing everything together. The process is straightforward and perfect for home cooks who love a bit of action in the kitchen. Lace up your apron, heat that oil, and let’s bring out the bang in Bang Bang Shrimp!
1. Whisk together mayonnaise, sweet chili sauce, sriracha sauce, lime juice, and sugar in a bowl until smooth; set the sauce aside.
2. In a shallow dish, combine flour, cornstarch, paprika, salt, and black pepper, ensuring an even coating mix.
3. Beat the egg in a separate bowl until slightly frothy, ready for dredging.
4. Dip each shrimp into the beaten egg, then dredge in the flour mixture, and finally press into panko breadcrumbs to coat completely.
5. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F or a breadcrumb sizzles on contact.
6. Fry the shrimp in batches for 2 to 3 minutes until golden brown and crispy, turning them as needed for even cooking.
7. Remove shrimp with a slotted spoon and drain on paper towels to remove excess oil.
8. Place the fried shrimp in a large bowl, pour the reserved sauce over them, and toss gently until each piece is coated.
9. Transfer the coated shrimp to a serving platter and sprinkle with chopped scallions and sesame seeds.
Serving Suggestions
Bang Bang Shrimp is best enjoyed right away, but presenting it with complementary sides makes it shine even more. Whether you’re hosting a casual gathering or a cozy night in, these ideas will elevate every bite.
- Serve on lettuce cups for a fun handheld appetizer—just spoon shrimp into crisp butter lettuce leaves.
- Pair with a side of cool cucumber salad to balance the heat and add refreshing crunch.
- Plate alongside steamed jasmine rice or coconut rice for a more filling dinner option.
- Garnish with extra lime wedges and sprinkle fresh cilantro for bright, herbaceous notes.
Tips For Perfect Bang Bang Shrimp
Mastering this dish is all about timing and balance. With a few insider tweaks, your shrimp will stay super crispy and perfectly sauced every time.
- Serve immediately to keep the shrimp airy and crispy.
- Adjust the sriracha amount for more or less heat, tasting the sauce before coating.
- For a lighter version, bake shrimp at 425°F for 10–12 minutes instead of frying.
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
How To Store It
If you have leftovers (though they rarely stick around), storing Bang Bang Shrimp properly will keep textures and flavors in check. Follow these tips to maintain that delightful crunch and tang.
- Refrigerate separately: place shrimp and sauce in airtight containers to prevent sogginess.
- Freeze for longer storage: flash-freeze shrimp on a baking sheet, then transfer to a freezer bag; thaw overnight in the fridge before reheating.
- Reheat to crisp: warm shrimp on a wire rack over a baking sheet in a 350°F oven for 5–7 minutes.
- Label and date: always label containers so you use them within safe timeframes (2 days for shrimp, 3 days for sauce).
Frequently Asked Questions
Here are some quick answers to common queries—let me know if there’s anything else you’re curious about!
- Q: How long does it take to prepare and cook Bang Bang Shrimp?
A: From start to finish, this recipe takes about 30 minutes. Preparation—including peeling and deveining shrimp, whisking the sauce, and setting up the dredging stations—takes around 15 minutes. Frying in batches adds another 10–12 minutes, and tossing with sauce and garnishing takes about 3 minutes.
- Q: What’s the best way to adjust the spiciness of the sauce?
A: You can easily control the heat by varying the sriracha. For a milder flavor, reduce sriracha to ½ tablespoon or omit it entirely. If you want extra kick, increase to 2 tablespoons or add a pinch of cayenne pepper. Taste the sauce before tossing with shrimp to ensure it matches your desired heat level.
- Q: Can I make the shrimp ahead of time or prepare components in advance?
A: You can prepare the sauce up to 3 days ahead; store it in an airtight container in the refrigerator. For the shrimp, you can peel, devein, and dredge them, then keep them refrigerated for up to 2 hours before frying. However, frying just before serving ensures the best crispiness and texture.
- Q: How can I keep the shrimp crispy after coating with sauce?
A: To maintain crispiness, serve immediately after tossing with sauce. If you must wait, spread the sauced shrimp on a wire rack set over a baking sheet instead of piling them in a bowl. This allows excess sauce to drip off and prevents sogginess. Alternatively, serve the sauce on the side so guests can dip as they eat.
- Q: Is there a lighter or baked version of this recipe?
A: Yes. To bake instead of fry, preheat the oven to 425°F and place dredged, panko-coated shrimp on a parchment-lined baking sheet. Spray lightly with cooking oil and bake for 10–12 minutes, flipping once halfway through. They will be slightly less crispy than the fried version but still delicious.
- Q: Can I use other coatings or breadcrumbs for variation?
A: You can substitute panko with crushed cornflakes or gluten-free breadcrumbs for a similar crunch. If you prefer a gluten-free version, replace all-purpose flour and cornstarch with a 1:1 gluten-free baking mix and use certified gluten-free panko or crushed rice cereal.
- Q: How should I store and reheat leftovers?
A: Store any leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet and warm in a 350°F oven for 5–7 minutes to crisp them up, then toss lightly with chilled sauce or reheat sauce gently before combining.
What Makes This Special
This Bang Bang Shrimp recipe strikes the perfect chord between crispy texture and tangy, creamy flavor—no wonder it’s a crowd-pleaser! The crunchy panko coating gives way to juicy shrimp, all coated in a lively sweet chili–sriracha sauce that dances on your taste buds. It’s fast enough for a busy weeknight yet impressive enough for entertaining. Feel free to print and save this article for your recipe collection, and don’t forget to leave a comment or question if you give it a whirl. Your feedback and kitchen stories always make my day!
Bang Bang Shrimp
Description
Golden-fried shrimp tossed in a creamy, sweet chili sauce with a kick of sriracha, garnished with scallions and sesame seeds—every bite pops with crunch and zing.
Ingredients
Instructions
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In a bowl whisk together mayonnaise, sweet chili sauce, sriracha sauce, lime juice, and sugar until smooth; set the sauce aside.
-
In a shallow dish combine flour, cornstarch, paprika, salt, and black pepper.
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Beat the egg in a separate bowl.
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Dip each shrimp into the beaten egg, then dredge in the flour mixture, and finally press into panko breadcrumbs to coat well.
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Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F or a breadcrumb test sizzles on contact.
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Fry the shrimp in batches for 2 to 3 minutes until golden brown and crispy, turning as needed.
-
Remove shrimp with a slotted spoon and drain on paper towels to remove excess oil.
-
Place the fried shrimp in a large bowl, pour the reserved sauce over them, and toss gently until evenly coated.
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Transfer the coated shrimp to a serving platter and sprinkle with chopped scallions and sesame seeds.
Nutrition Facts
Serving Size 6
- Amount Per Serving
- Calories 127kcal
Note
- Serve immediately to keep the shrimp crispy.
- Adjust the sriracha amount for more or less heat.
- For a lighter version, bake shrimp at 425°F for 10–12 minutes instead of frying.
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
