Bang Bang Shrimp

The first time I ordered Bang Bang shrimp at that restaurant chain, I kept thinking how absurd the name sounded until I took a bite and literally couldn't stop eating them. My husband and I ended up fighting over the last shrimp, which is basically the highest compliment I can pay any appetizer. After that dinner, I became slightly obsessed with recreating that perfect crispy texture and that addictive sauce at home.

I made these for my sister last summer when she came over to complain about her job, and she literally stopped mid rant after one shrimp. That sauce has some kind of weird power to make people forget their problems. Now whenever she visits she casually asks what I am making, but I know exactly what she wants.

Ingredients

• 1 lb large shrimp, peeled and deveined: I learned the hard way that leaving the tails on makes them look fancier but makes eating them way messier, so do whatever feels right for your crowd
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Do not skip seasoning the shrimp before breading, otherwise all the flavor stays on the outside
• 1 cup cornstarch: This creates that super light crispy coating that puffs up when it hits the hot oil
• 2 large eggs, beaten: Room temperature eggs work better for helping the breadcrumbs actually stick to the shrimp
• 1 cup panko breadcrumbs: Japanese panko gives way better crunch than regular breadcrumbs and does not get soggy as fast
• 1/3 cup mayonnaise: Real mayo makes the sauce creamier, but Greek yogurt works if you are trying to be virtuous
• 2 tablespoons sweet chili sauce: This is the secret ingredient that gives the sauce that distinct restaurant flavor
• 1 tablespoon Sriracha: Start with less if you are sensitive to heat, you can always add more but you cannot take it back
• 1 tablespoon honey or sugar: The honey rounds out the spice and helps the sauce cling to the shrimp
• 1 teaspoon rice vinegar: Just enough acidity to cut through all that creamy richness
• Vegetable oil for frying: Canola or vegetable oil has a neutral flavor that does not compete with the sauce
• 2 tablespoons sliced green onions: Fresh green onion on top makes everything look like you put way more effort into this than you actually did
• 1 tablespoon toasted sesame seeds: Totally optional but they add this nutty little crunch that makes people think you are fancy

Instructions

Get Your Shrimp Ready:

Pat the shrimp completely dry with paper towels, then season them with salt and pepper on both sides. Moisture is the enemy of crispy breading, so do not rush this step.

Set Up Your Breading Station:

Place cornstarch in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third. This assembly line setup keeps everything organized and prevents cross contamination.

Bread Each Shrimp:

Dredge each shrimp in cornstarch, shake off the excess, dip in egg, then press into panko until coated. Set them aside on a clean tray while you finish the rest.

Make the Bang Bang Sauce:

Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth. Give it a taste and adjust the heat level now before you commit.

Heat Your Oil:

Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F. If you do not have a thermometer, drop in a small piece of bread, if it sizzles immediately and floats, you are probably good.

Fry in Batches:

Carefully add breaded shrimp to the hot oil and fry for 2 to 3 minutes until golden brown and cooked through. Do not crowd the pan or the oil temperature will drop and you will end up with soggy shrimp.

Drain and Rest:

Remove shrimp with a slotted spoon and drain on paper towels for just a minute. They need to lose that excess grease but still stay hot enough for the sauce to cling.

Coat With Sauce:

Toss the fried shrimp with the Bang Bang sauce until each piece is evenly coated. Work quickly so the shrimp stay crispy while the sauce warms up from their heat.

Garnish and Serve:

Transfer to a serving platter and sprinkle with sliced green onions and sesame seeds while they are still hot. Serve immediately because nobody likes room temp fried shrimp.

Save to Pinterest

These became my go to dish for new neighbors because they look impressive but are actually so simple to make. Last month the couple next door brought over a thank you pie just for the recipe, which felt backwards but I will take it.

Making It Lighter

I have made these in the air fryer when I am trying to pretend I am being healthy. Bake at 400°F for 10 to 12 minutes, flipping halfway through, and they actually get decently crispy. The texture is not quite the same as fried, but my swimsuit does not know the difference.

Serving Ideas Beyond Appetizers

Sometimes I skip the frying entirely and toss cooked shrimp in the sauce for a quick weeknight dinner over rice. My friend puts them in lettuce wraps for a low carb option that is actually really satisfying and feels fresh. The sauce also works amazing on chicken tenders if you have someone who will not eat seafood.

Common Questions

Can I make the sauce ahead of time? Absolutely, it keeps in the fridge for about a week and actually tastes better the next day. What if I do not have sweet chili sauce? Mix equal parts apricot preserves and a splash of vinegar, it is not exactly the same but totally works in a pinch. Can I use frozen shrimp? Yes, just thaw them completely and pat them extra dry before breading.

• Keep a bowl of water nearby to rinse your fingers between dipping stations
• Line your baking sheet with foil before you start for easier cleanup later
• Double the sauce recipe because everyone will want extra for dipping

Save to Pinterest

These shrimp have this way of making any ordinary Tuesday feel like a tiny celebration, and sometimes that is exactly what you need.

Recipe Questions & Answers

→ What makes Bang Bang sauce unique?

The signature sauce combines creamy mayonnaise with sweet chili sauce, Sriracha, honey, and rice vinegar, creating a perfect balance of creamy, sweet, and spicy flavors that coat the crispy shrimp.

→ Can I make this ahead of time?

The sauce can be prepared up to 2 days in advance and stored refrigerated. For best results, bread and fry the shrimp just before serving to maintain maximum crispiness.

→ How do I get the crispiest coating?

Pat shrimp completely dry before breading, press panko firmly onto each piece, and fry at 350°F. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.

→ What can I serve with Bang Bang shrimp?

These shrimp work perfectly as an appetizer, or serve over steamed jasmine rice, wrapped in lettuce cups, or alongside stir-fried vegetables for a complete meal.

→ Can I bake instead of fry?

Yes, arrange breaded shrimp on a baking sheet and bake at 400°F for 10-12 minutes, flipping halfway. The texture will be slightly less crispy than deep-fried but still delicious.