Why You’ll Love Bang Bang Shrimp Recipe
This Bang Bang Shrimp recipe is a favorite for many reasons. It combines crunchy fried shrimp with a bold, creamy sauce that balances sweetness and heat perfectly.
First, the texture is irresistible. The shrimp are double-coated for extra crunch, creating a crisp outer layer that contrasts beautifully with the tender shrimp inside.
Second, the sauce is incredibly flavorful. The combination of mayonnaise, sriracha, and sweet chili sauce creates a creamy, slightly spicy glaze that elevates the shrimp.
Another reason to love this recipe is how quickly it comes together. In just about 25 minutes, you can create a dish that feels restaurant-quality but is simple enough for a weeknight meal.
Finally, this dish is versatile. It works as an appetizer, party snack, or even as a topping for rice bowls, tacos, or salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb. shrimp (peeled, deveined, and tails removed)
½ tsp salt
½ tsp black pepper powder
1 cup all-purpose flour
1 cup panko bread crumbs
1 Tbsp old bay seasoning
1 large egg (beaten)
oil (for frying)
cilantro (chopped for garnishing)
For the bang bang sauce:
1/2 cup mayonnaise
1 Tbsp sriracha
2 Tbsp sweet chili sauce
Directions
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In a large bowl, season the shrimp with salt and black pepper.
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Place the all-purpose flour, beaten egg, and panko bread crumbs in three separate bowls. Mix the Old Bay seasoning into the panko bread crumbs.
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Working with one shrimp at a time, dip the shrimp in the flour and shake off any excess. Then dip it into the beaten egg and coat it in the seasoned panko bread crumbs. Repeat the coating process a second time for an extra crunchy texture.
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Coat all the shrimp and allow them to rest for about 5 minutes.
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Fill a deep pan with oil about 2 to 2½ inches deep and heat it to around 375°F. Carefully place about 9–10 shrimp into the hot oil and fry on medium heat until crisp, golden, and fully cooked inside, about 2–3 minutes. Avoid overcooking, as shrimp can become rubbery.
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Remove the shrimp from the oil and place them on paper towels to drain excess oil.
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In a bowl, mix together the mayonnaise, sriracha, and sweet chili sauce to create the bang bang sauce.
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Garnish the hot crispy shrimp with chopped cilantro and serve with the bang bang sauce on the side, or toss the shrimp in the sauce until evenly coated.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
You can customize Bang Bang Shrimp in several ways depending on your taste preferences.
For a lighter version, you can air fry the shrimp instead of deep frying them. This still produces a crispy coating with less oil.
If you prefer more heat, increase the amount of sriracha in the sauce or add a pinch of cayenne pepper.
You can also turn this dish into Bang Bang Shrimp tacos by serving the shrimp in soft tortillas with shredded cabbage and extra sauce.
Another variation is making a Bang Bang Shrimp bowl by serving the shrimp over steamed rice with avocado, cucumbers, and shredded lettuce.
For a gluten-free version, replace the all-purpose flour and panko with gluten-free alternatives.
Storage/Reheating
If you have leftovers, store the shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days.
To reheat, place the shrimp in an oven or air fryer at 350°F for about 5–7 minutes until heated through and crispy again. Avoid microwaving if possible, as it can make the coating soggy.
The bang bang sauce can be stored in the refrigerator for up to 4 days in a sealed container. Stir well before using.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Just make sure they are fully thawed, peeled, and deveined before seasoning and coating.
Why coat the shrimp twice?
Double coating helps create a thicker, crunchier crust that stays crisp even when tossed with the sauce.
Can I bake the shrimp instead of frying?
Yes, you can bake them at 425°F for about 12–15 minutes. Spray them lightly with oil to help them crisp.
What size shrimp should I use?
Medium to large shrimp work best because they stay juicy inside while developing a crispy exterior.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day or two in advance and stored in the refrigerator.
Is Bang Bang Shrimp very spicy?
It has mild to moderate heat. You can adjust the spice level by adding more or less sriracha.
What can I serve with Bang Bang Shrimp?
It pairs well with rice, noodles, salads, tacos, or as a party appetizer with dipping sauce.
Can I use another seasoning instead of Old Bay?
Yes, you can substitute Cajun seasoning, paprika, garlic powder, or a seafood seasoning blend.
How do I keep the shrimp crispy?
Serve them immediately after frying and add the sauce right before serving to maintain the crunch.
Can I make this recipe in an air fryer?
Yes, cook the breaded shrimp in an air fryer at 375°F for about 8–10 minutes, flipping halfway through.
Conclusion
Bang Bang Shrimp is a quick and flavorful dish that delivers crispy texture and bold sauce in every bite. With its crunchy coating and creamy, spicy glaze, it’s a perfect appetizer or main dish that feels special yet is simple to prepare at home. Whether served as a snack, in tacos, or over rice, this recipe is sure to become a favorite
Bang Bang Shrimp
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Crispy deep-fried shrimp coated in a crunchy panko crust and served with a creamy, sweet, and spicy bang bang sauce. This popular restaurant-style appetizer is quick to make and packed with bold flavor.
Ingredients
- 1 lb. shrimp (peeled, deveined, and tails removed)
- ½ tsp salt
- ½ black pepper powder
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 Tbsp Old Bay seasoning
- 1 large egg (beaten)
- Oil (for frying)
- Cilantro (chopped for garnishing)
- 1/2 cup mayonnaise
- 1 Tbsp sriracha
- 2 Tbsp sweet chili sauce
Instructions
- Season the shrimp in a large bowl with salt and black pepper.
- Place the flour, beaten egg, and panko bread crumbs in three separate bowls. Mix the Old Bay seasoning into the panko bread crumbs.
- Working one shrimp at a time, dip the shrimp in the flour and shake off the excess. Dip it into the beaten egg, then coat it in the seasoned bread crumbs. Repeat the egg and bread crumb coating once more for an extra crunchy texture.
- Repeat the coating process for all shrimp and let them rest for about 5 minutes.
- Heat oil in a deep pan to about 375 F (190 C), filling the pan about 2 to 2½ inches deep.
- Fry 9–10 shrimp at a time over medium heat until crisp, golden, and cooked through, about 2–3 minutes. Avoid overcooking to prevent the shrimp from becoming rubbery.
- Remove the shrimp from the oil and place them on paper towels to drain excess oil.
- In a small bowl, mix the mayonnaise, sriracha, and sweet chili sauce to make the bang bang sauce.
- Garnish the hot crispy shrimp with chopped cilantro and serve with the sauce on the side, or toss the shrimp in the sauce before serving.
Notes
- Double coating the shrimp helps create an extra crispy crust.
- Maintain oil temperature around 375 F to ensure even frying and prevent greasy shrimp.
- Fry in small batches to avoid overcrowding the pan.
- Serve immediately for the best texture and crunch.
- You can adjust the sriracha to make the sauce milder or spicier.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 190 mg
