The Best Homemade Bang Bang Shrimp Recipe
Recipe
Let me tell you, once you try this Bang Bang Shrimp, it’s going to become your go-to appetizer—guaranteed. What makes it irresistible? That creamy, spicy, slightly sweet sauce that clings to crispy, golden shrimp like a flavor explosion waiting to happen.
I’ve been making this for years, and it’s always the first dish to disappear at potlucks and family gatherings. The secret? A double-dip in the fryer for that perfect crunch and a sauce that’s just tangy enough to keep you reaching for more.
Trust me, your taste buds are in for a treat. It’s restaurant-quality but ridiculously easy to whip up at home—no fancy skills required. Get ready to impress everyone, including yourself!
Ingredients
Crafting the perfect Bang Bang Shrimp starts with gathering the right ingredients. This dish relies on crispy shrimp tossed in a creamy, spicy sauce that strikes the ultimate balance of flavors. To nail it, prioritize freshness and quality—trust me, it makes all the difference. Here’s what you’ll need and why each ingredient matters:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined: Go for fresh or high-quality frozen shrimp. Pat them dry thoroughly for maximum crispiness.
- 1/2 cup cornstarch: This is the secret to getting that light, airy coating—way better than flour for this recipe.
- 1/2 tsp salt: Enhances the shrimp’s natural flavor without overpowering it.
- 1/4 tsp black pepper: Adds a subtle kick.
- Oil for frying: Use vegetable or peanut oil for a high smoke point and clean taste.
For the Bang Bang Sauce:
- 1/2 cup mayonnaise: The creamy base of the sauce. Full-fat mayo works best for richness.
- 2 tbsp sweet chili sauce: Adds sweetness and a hint of spice—don’t skip this!
- 1 tbsp sriracha: Adjust to your spice tolerance, but this gives the sauce its signature kick.
- 1 tbsp honey: Balances the heat with a touch of sweetness. Substitute with agave if needed.
- 1 tsp lime juice: Freshly squeezed lime juice brightens the sauce—bottled won’t give the same zing.
For Garnish:
- Chopped green onions: Adds a pop of color and freshness.
- Sesame seeds: For a subtle nuttiness and texture.
- Lime wedges: Serve on the side for an extra citrus boost.
Pro tip: If you’re short on time, Thai sweet chili sauce can double as a quick substitute for the sauce, though it won’t be as complex.
Freshness is key—especially with the shrimp and lime juice—to elevate this dish from good to unforgettable.
How to Make the Best Crispy Bang Bang Shrimp
• Drain the shrimp.
Transfer the fried shrimp to a wire rack immediately after frying. This keeps them crispy by allowing air to circulate around them, rather than trapping steam like paper towels would.
• Make the Bang Bang sauce.
While the shrimp cool slightly, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a bowl. Adjust the sriracha to your desired spice level. This creamy, tangy sauce is what ties the dish together.
• Toss the shrimp in the sauce.
Once the shrimp are slightly cooled, gently toss them in the Bang Bang sauce until evenly coated. Serve immediately to maintain the crispy texture.
Pro tip: For a lighter option, drizzle the sauce over the shrimp instead of tossing them.
• Garnish and serve.
Sprinkle with chopped green onions and sesame seeds for added flavor and visual appeal. Serve with a side of extra sauce for dipping, along with fresh lime wedges for a zesty finish.
• Store leftovers properly.
If you have any leftovers (though it’s unlikely!), keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness—avoid the microwave, as it can make the shrimp soggy.
Nutrition
The nutrition information provided is based on the ingredients used in this recipe. Here is the breakdown per serving:
| Calories | Protein | Carbohydrates | Fat | Sodium |
|---|---|---|---|---|
| 320 | 15g | 22g | 18g | 480mg |
Chef Tips
While you can use frozen shrimp for convenience, I always recommend fresh shrimp for the best texture and flavor in this dish. Pat them dry before coating to guarantee the batter sticks well.
Don’t overcrowd the pan when frying—it keeps the oil temperature steady. Let the shrimp rest on a wire rack after frying to avoid sogginess.
Adjust the sauce spice level to your preference. Enjoy immediately for peak crispiness!
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
Yes, I can use frozen shrimp for this recipe. I’ll just thaw them first by running them under cold water or placing them in the fridge overnight. Once thawed, I’ll pat them dry before cooking.
Is There a Substitute for Sriracha Sauce?
I’d suggest hot sauce or chili garlic paste as substitutes for sriracha. If you’re not into spice, ketchup mixed with a dash of cayenne works too—it’ll give you a similar tangy kick without the heat.
How Do I Store Leftover Bang Bang Shrimp?
I store leftover Bang Bang shrimp in an airtight container in the fridge; it’ll last up to 2 days. If reheating, I use an oven or air fryer to keep it crispy instead of microwaving it.
Can I Make This Recipe Gluten-Free?
Yes, you can make this gluten-free! Swap regular flour for gluten-free flour or cornstarch when breading the shrimp. Check that your mayonnaise and hot sauce are gluten-free too—most brands are, but always read labels to be safe.
What Sides Pair Well With Bang Bang Shrimp?
I love pairing bang bang shrimp with crispy fries, steamed rice, or a fresh side salad. Coleslaw works great too—it adds a crunchy texture. Sometimes I’ll serve it alongside roasted veggies for a lighter option.
