Bang Bang Shrimp Recip Recipe

There’s something undeniably fun about crispy, golden-brown shrimp tossed in a tangy, sweet, and spicy sauce that makes you come back for more. Bang Bang Shrimp is one of those dishes that feel like a treat no matter where you have it, but when you make it at home, it’s pure magic! The crunch of the shrimp paired with the creamy, fiery sauce is just irresistible. If you’ve ever tried this dish at a restaurant and wondered if you could recreate it, the good news is—it’s easier than you think. Plus, making it at home means you can tweak it to your heart’s content (extra spicy, anyone?).

I first discovered Bang Bang Shrimp at a small coastal restaurant during a summer road trip. The first bite was a revelation—crispy, saucy, with just the right amount of heat. Since then, I’ve been on a mission to recreate that perfect balance, and after many test runs (and happy taste-testers), this recipe has become a regular in my home kitchen. Now, it’s your turn to bring this restaurant favorite to life right in your own kitchen. Let’s dive into how to make this crispy, saucy masterpiece!

this RECIPE

My summer discovery: The road to perfect bang bang shrimp

Years ago, I was wandering through a beach town with the sound of the waves crashing nearby and the salty air in my hair when I first stumbled upon Bang Bang Shrimp. The little seafood joint wasn’t much to look at, but the smells wafting from the kitchen were impossible to resist. I ordered a basket of shrimp, not knowing that the next ten minutes would change the way I looked at shrimp forever. The crunch, the sweetness, and that slow-building heat—it was everything. Ever since that afternoon, I’ve been perfecting my version of Bang Bang Shrimp to match that first unforgettable bite.

What’s the story behind bang bang shrimp?

Bang Bang Shrimp may have gained a lot of popularity thanks to chain restaurants, but the roots of this dish come from a blend of Asian and American influences. The “Bang Bang” name refers to the punchy, bold sauce that coats the shrimp. It’s all about contrasts: crispy fried shrimp, a creamy mayo-based sauce with a hint of sweetness from Thai chili, and a spicy kick from sriracha. Over time, people have played with this recipe to make it their own, and that’s what makes it so fun—it’s easy to adapt based on your personal tastes or whatever ingredients you have on hand.

Let’s talk ingredients: getting the best out of your shrimp

Shrimp

Shrimp is the star of the show here. I like using medium to large shrimp, peeled and deveined. If you’re pressed for time, you can often find pre-prepped shrimp at the grocery store, which makes things even easier. If you want to keep things extra crispy, make sure to pat your shrimp dry before dredging them. Pro tip: if you can’t find fresh shrimp, frozen works just as well—just thaw them out thoroughly before starting.

Thai sweet chili sauce

This adds a beautiful sweetness and a slight tang to the sauce. It’s key to achieving that signature bang bang flavor. If you’re out of Thai sweet chili sauce, you can mix honey and a bit of chili flakes as a quick substitute, but trust me, the store-bought sauce is worth it.

Sriracha

Now, this is where the “bang” comes from. It adds the perfect level of heat to the sauce without overpowering it. If you’re spice-shy, feel free to dial back the amount, or if you’re like me and can’t get enough heat, throw in an extra squirt!

Cornstarch & flour

This combination gives the shrimp their crispy, light exterior. Cornstarch helps achieve that restaurant-quality crunch that holds up even when you toss the shrimp in the sauce. If you’re out of cornstarch, just using flour will work, but the texture won’t be quite the same.

Milk mixture

This is our secret weapon for getting the coating to stick. The combination of milk, sour cream, and lemon juice works like a buttermilk substitute, adding a little tang and moisture. If you’re dairy-free, you can swap in almond milk and a squeeze of lemon juice instead.

Kitchen gear: What you need to nail this dish

You don’t need any fancy equipment to make Bang Bang Shrimp, but there are a few kitchen tools that will make the process easier and more enjoyable.

• Large skillet: A wide, heavy-bottomed skillet is perfect for frying the shrimp. I like using cast iron because it holds heat well, but any large skillet will do the trick.
• Tongs: These are a lifesaver when it comes to flipping and removing the shrimp from the oil. It keeps things tidy, too!
• Wire rack or paper towels: After frying, you’ll want to let your shrimp rest on a wire rack to maintain crispness. If you don’t have a rack, laying them on paper towels works, but be sure to move them around so they don’t get soggy.
• Mixing bowls: You’ll need a couple of bowls—one for the wet dredge and one for the dry. Keep things organized, and you’ll move through the recipe in no time.

Step-by-step: How to make bang bang shrimp like a pro

1. Make the sauce

Start by making the bang bang sauce so it’s ready to go when your shrimp are fried and hot. In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Taste as you go—if you want more heat, add a bit more sriracha. Set the sauce aside while you focus on the shrimp. You’ll want the sauce to be at room temperature when you toss the shrimp in it.

2. Prep the shrimp

Devein and peel your shrimp, if needed. Pat each shrimp dry with a paper towel—this helps the coating stick and ensures a crispier fry. I’ve skipped this step in a hurry before and ended up with soggy shrimp, so take the extra minute to dry them off!

3. Set up your dredging stations

In one bowl, combine the milk, sour cream, and lemon juice. In a second bowl, mix together the flour, cornstarch, salt, pepper, and paprika. Now you’re ready for the fun part!

4. Coat the shrimp

Dip each shrimp into the milk mixture, then dredge it in the flour mixture, making sure it’s fully coated. Shake off any excess and place the shrimp on a platter. Don’t worry if it feels messy—that’s part of the fun!

5. Fry the shrimp

Heat your oil to 325°F in a large skillet. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread in—if it sizzles and turns golden quickly, you’re good to go. Fry the shrimp in batches for 2-3 minutes on each side until they’re golden brown and crispy. Be sure not to overcrowd the pan, as it will drop the oil’s temperature and make the shrimp greasy.

6. Toss in the sauce

Once all your shrimp are fried, toss them gently in the bang bang sauce. You want them coated but not drowning in sauce (unless you’re like me and love a saucy shrimp!).

Fun variations to try!

If you love to experiment, here are a few fun tweaks you can try with your Bang Bang Shrimp:

• Gluten-free version: Swap the all-purpose flour for a gluten-free flour blend and make sure your cornstarch is gluten-free. The shrimp will still be just as crispy and delicious.
• Vegan adaptation: You can make a plant-based version by swapping the shrimp for cauliflower florets. The sauce works wonderfully with crispy fried cauliflower, and you’ll still get that satisfying crunch.
• Extra spicy: If you’re a spice lover, double the sriracha or add a teaspoon of hot chili flakes to the sauce for an extra kick.
• Seasonal twist: Add a squeeze of lime juice and some chopped cilantro on top for a fresh, summery vibe, or toss the shrimp with some thinly sliced scallions and sesame seeds for a more Asian-inspired touch.

How to serve your bang bang shrimp like a pro

When it comes to serving Bang Bang Shrimp, I love to keep it simple yet elegant. Pile the shrimp onto a platter and garnish with fresh herbs like cilantro or parsley. For a fun, interactive appetizer, serve them on a bed of lettuce cups or over a crunchy slaw. If you’re making a meal out of it, pair the shrimp with jasmine rice or stir-fried vegetables to balance out the richness of the sauce.

beverage pairings

Bang Bang Shrimp has a lot of flavor going on, so I like to pair it with something refreshing and light. Here are a few drink ideas that complement the dish perfectly:

• Iced green tea: The subtle earthiness of green tea helps balance the rich, creamy sauce and adds a cooling element to the meal.
• Cucumber lemonade: The bright, crisp flavor of cucumber mixed with the tartness of lemonade is super refreshing and cuts through the spice of the sriracha.
• Coconut water: If you want something tropical, coconut water is a fantastic choice. It’s light, slightly sweet, and complements the Thai flavors in the dish.

Storing leftovers and reheating tips

If you somehow have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to two days. When you’re ready to reheat, the best way to maintain the shrimp’s crispiness is by popping them in the oven or an air fryer for a few minutes. Avoid microwaving, as this tends to make the shrimp soggy. The sauce can be stored separately in the fridge for up to a week, so you can always whip up a fresh batch of shrimp and toss them in the sauce again.

Scaling the recipe for more (or fewer) servings

This recipe is perfect for scaling, whether you’re feeding a crowd or just cooking for one. If you’re doubling the recipe, be sure to fry the shrimp in batches to avoid overcrowding the skillet, as this can lead to uneven cooking. When halving the recipe, it’s easy to scale back on the ingredients, but be mindful of the sauce—sometimes a little extra sauce never hurts!

FAQ

1. Can I bake the shrimp instead of frying?
Yes! If you want a lighter option, you can bake the shrimp in a 400°F oven for about 12-15 minutes, flipping halfway through. They won’t be as crispy, but they’ll still be delicious!

2. Can I use frozen shrimp?
Absolutely. Just make sure to thaw them completely and pat them dry before dredging to ensure they fry up nice and crispy.

3. How spicy is the bang bang sauce?
It’s mildly spicy, but you can easily adjust the heat by adding more or less sriracha to the sauce.

4. What can I use instead of cornstarch?
You can substitute cornstarch with rice flour or just use all flour, but the shrimp might not be quite as crispy.

5. Can I make the sauce ahead of time?
Yes! You can prepare the sauce a day in advance and store it in the fridge. Just give it a good stir before using.

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