I’ve tried countless versions of Bang Bang Shrimp, but this recipe stands out with its perfect balance of crispy texture and bold flavors. The secret lies in the coating and the creamy, spicy-sweet sauce that clings to every bite. It’s surprisingly simple to make, yet impressive enough to serve at any gathering. Curious about how to achieve that restaurant-quality taste at home? Let’s get started.
Recipe
This Bang Bang Shrimp recipe is the kind of dish that’ll make you wonder why you ever ordered takeout. Crispy, golden shrimp tossed in a creamy, sweet, and spicy sauce—it’s addictive in the best way possible.
The secret? A simple but perfect combo of mayo, sweet chili sauce, and Sriracha that creates a flavor bomb you’ll want to drizzle on everything. Plus, frying the shrimp gives them that irresistible crunch that’ll have you reaching for seconds (and thirds).
I’ve made this countless times for friends and family, and it’s always the first thing to disappear. Trust me, once you taste this, you’ll never look at restaurant versions the same way. Let’s get cooking—your taste buds will thank you!
Ingredients
To nail the perfect homemade Bang Bang Shrimp, you’ll need a mix of pantry staples and a few key players that make this dish pop. The sauce is the star here—sweet, spicy, and creamy—so don’t skimp on quality. Here’s what you’ll need, plus insider swaps to keep it flexible without sacrificing flavor.
For the Shrimp:
- 1 lb large shrimp (peeled, deveined, tails off) – Fresh or thawed frozen works, but pat them *dry* for maximum crispiness.
- 1/2 cup cornstarch – The secret to that light, crunchy coating. Flour can sub in a pinch, but cornstarch delivers superior crisp.
- 1/2 tsp garlic powder + 1/2 tsp paprika – For depth. Smoked paprika adds a killer twist.
- 1 large egg (beaten) – Helps the coating stick. For extra crunch, swap with buttermilk.
- Oil for frying (vegetable or peanut) – High smoke point is key. Don’t use olive oil—it’ll burn.
For the Bang Bang Sauce:
- 1/2 cup mayonnaise – Full-fat for richness. Greek yogurt works if you’re lightening it up.
- 1/4 cup sweet chili sauce – *Non-negotiable* for that signature sweet heat. Sriracha + honey is a decent backup.
- 1 tbsp sriracha – Adjust to taste, but don’t omit—this is where the “bang” comes from.
- 1 tsp honey – Balances the heat. Maple syrup or agave can step in.
- 1 tsp rice vinegar – Brightens the sauce. Lemon juice works in a pinch.
Extras for Serving:
- Sliced scallions + sesame seeds – For freshness and crunch.
- Lime wedges – A squeeze cuts the richness. *Don’t skip this—it’s a game-changer.*
- Butter lettuce or brioche buns – Serve as lettuce wraps or sliders for a fun twist.
Pro Tip: Double the sauce—you’ll want extra for dipping!
And if you’re baking instead of frying, spray the shrimp with oil before baking to mimic crispiness.
How to Make the Best Bang Bang Shrimp Instructions
Toss with Sauce: Once all the shrimp are fried, gently toss them in the prepared Bang Bang sauce until evenly coated.
Be careful not to overdo it, as the coating can get soggy.
Garnish and Serve: Sprinkle with chopped green onions and sesame seeds for a fresh, crunchy finish.
Serve immediately while hot and crispy, alongside steamed rice or over a bed of greens for a complete meal.
Pro Tip: For a lighter version, bake or air-fry the breaded shrimp at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Watch Out: Avoid overmixing the sauce or tossing the shrimp too vigorously—both can result in a less crispy texture.
Flexibility: If you’re short on time, use pre-cooked shrimp and skip the frying step.
Simply toss them in the sauce and warm them gently in a skillet.
Nutrition
Nutritional information per serving of Homemade Bang Bang Shrimp:
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 4g |
| Cholesterol | 150mg |
| Sodium | 800mg |
| Total Carbs | 35g |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Protein | 20g |
Chef Tips
While preparing the shrimp, I always recommend patting them dry with a paper towel before coating—it helps the breading stick better.
Use cornstarch for a light, crispy texture, and don’t overcrowd the pan when frying.
For the sauce, adjust the mayo-to-sriracha ratio to your taste, balancing creaminess and heat.
Serve immediately to keep the shrimp crunchy.
Garnish with green onions for a fresh finish.
