Bang Bang Shrimp

The first time I had Bang Bang Shrimp was at a chain restaurant that shall remain nameless, and I spent the entire meal trying to reverse-engineer that sauce while my friends talked about their weekends. Something about the combination of creamy and spicy, with those impossibly crispy shrimp, stuck with me. Six attempts later in my tiny apartment kitchen, I finally nailed it and now it is become my go-to for whenever I need to impress people without actually trying that hard.

I made these for my sister's birthday last year instead of ordering takeout, and she texted me the next day asking if I had any leftover sauce she could just eat with a spoon. That is when you know you have won.

Ingredients

• Large shrimp: Fresh or thawed works, but pat them completely dry or the breading will slide right off
• Cornstarch: This creates that light crispy layer that seals in the moisture
• Panko breadcrumbs: Regular breadcrumbs are too dense, panko gives you that restaurant style crunch
• Mayonnaise: Real mayo, not Miracle Whip, the sauce needs that creamy base
• Sweet chili sauce: Find this in the Asian aisle, it adds that subtle sweetness and garlic kick
• Sriracha: Start with one tablespoon and add more if you like things spicy
• Honey: Balances the heat and gives the sauce a glossy finish

Instructions

Prep the shrimp:

Pat each shrimp completely dry with paper towels, then season them with salt and pepper. Any moisture left on the surface will make the breading peel off during frying.

Set up your breading station:

Arrange three shallow bowls: cornstarch in the first, beaten eggs in the second, panko in the third. Keep one hand dry and one hand wet to avoid coating your fingers in layers of breading.

Coat each shrimp:

Press each shrimp into cornstarch, shake off excess, dip in egg, then press into panko until evenly coated. Place them on a tray while you heat the oil.

Mix the sauce:

Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust heat before you start cooking.

Heat the oil:

Pour about two inches of vegetable oil into a deep pot and bring it to 350 degrees F. If you do not have a thermometer, drop in a breadcrumb, it should sizzle immediately.

Fry in batches:

Cook the shrimp for 2 to 3 minutes until golden brown, flipping halfway through. Do not crowd the pan or the oil temperature will drop and they will get soggy.

Toss with sauce:

Transfer the fried shrimp to a bowl, pour over the sauce, and gently toss until each piece is coated. The heat from the shrimp helps the sauce cling to the breading.

Finish and serve:

Arrange on a platter and sprinkle with green onions and sesame seeds while they are still hot.

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My neighbor texted me at 9pm one night asking what smelled so good, and next thing I knew she was at my door with a bottle of wine. Sometimes food just brings people together like that.

Making It Lighter

You can air fry these at 400 degrees F for about 10 minutes, flipping halfway, and they will still get decently crispy. The texture is different from deep frying but honestly still pretty good.

Sauce Adjustments

I have tried making this with Greek yogurt instead of mayo and the texture changes completely. If you want it lighter, use half mayo and half Greek yogurt instead.

Serving Ideas

These work as an appetizer, as a main over rice, or even chopped up in a taco with some slaw. The sauce is versatile enough that it works pretty much anywhere you want creamy spicy seafood.

• Make extra sauce and keep it in the fridge for a week
• Serve immediately after tossing, they lose crunch as they sit
• Set up a toppings bar with extra green onions and sesame seeds

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These never last more than ten minutes whenever I make them for a crowd, which I think is the best review a recipe can get.

Recipe Questions & Answers

→ What does Bang Bang sauce taste like?

The sauce delivers a perfect balance of creamy, sweet, and spicy flavors. The mayonnaise provides richness, sweet chili sauce adds subtle sweetness, Sriracha brings the heat, and honey rounds everything out with a smooth finish.

→ Can I bake or air-fry instead of deep frying?

Absolutely. Bake at 400°F for 10–12 minutes, flipping halfway, or air-fry at the same temperature. The texture will be slightly less crispy but still delicious and much lighter.

→ How spicy is this dish?

The heat level is medium and adjustable. One tablespoon of Sriracha provides moderate spice that most people enjoy. Add more for extra kick or less for a milder version.

→ What's the best way to serve Bang Bang shrimp?

These work beautifully as an appetizer on their own, or serve over steamed rice, in lettuce cups, or even as a protein bowl addition. The garnish of green onions and sesame seeds adds fresh crunch.

→ Can I make the sauce ahead of time?

Yes, whisk all sauce ingredients together and store in the refrigerator for up to 3 days. Bring to room temperature before tossing with the freshly fried shrimp.

→ What oil temperature is best for frying?

Maintain oil at 350°F (175°C). Too hot and the breading burns before the shrimp cooks through; too cool and they'll become greasy. Use a thermometer for best results.