Quick Bang Bang Shrimp
If you’ve ever tried Bang Bang Shrimp at a restaurant, you know the hype is real.
There’s just something about that crispy bite, coated in a sweet and spicy sauce, that has people reaching for seconds (or thirds—no judgment).
You get that hit of creamy, zingy flavor, and suddenly plain old shrimp just doesn’t cut it anymore.
Bang Bang Shrimp checks all the boxes—easy to make, big on flavor, and totally flexible. Serve it up as a shareable appetizer, or pile it over a bowl of rice and call it dinner.
It’s a crowd-pleaser that never fails, especially when you pour on that signature sauce. Hungry yet? Let’s get you cooking.
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Ingredients
Bang Bang Shrimp isn’t one of those recipes where you need a trip to a specialty store or a degree in food science.
You probably have most of this stuff in your pantry already. Here’s what you’ll need—and a few accompanying tips.
- Large shrimp (1 lb, peeled and deveined): Can’t have the Bang Bang Shrimp without the shrimp, of course. Go for big, plump ones so they stay juicy on the inside. Frozen is fine. Just thaw and pat dry before cooking—nobody wants soggy shrimp.
- Cornstarch (1 cup): This is the secret to that shatter-crisp shell. No flour here—cornstarch gives the perfect crunch. Shake off the excess before frying for even coating.
- Vegetable oil (for frying): Use enough to let the shrimp float and fry up evenly. Canola or peanut oil also works, but don’t use olive oil—it can smoke and get bitter when hot.
- Salt and pepper (to taste): Just a pinch, right on the shrimp before they hit the starch. Simple, but it wakes up the flavor.
Bang Bang Sauce—aka, what makes this dish famous:
- Mayonnaise (½ cup): This brings all the creamy vibes. Use good mayo—full-fat is best for richness.
- Sweet chili sauce (¼ cup): Adds that sweet heat. Asian brands tend to have more punch and aren’t as sugary as the squeeze bottles at most grocery stores, but any brand works.
- Rice vinegar (1 tablespoon): Just a splash to brighten things up. Apple cider vinegar can fill in if you don’t have rice vinegar.
- Sriracha sauce (1 teaspoon, or more for extra heat): Let’s be honest—Bang Bang without a little spicy kick wouldn’t have the same magic. Adjust up or down for what your tastebuds can handle.
- Sugar (1 teaspoon): Not much, but it balances everything out and tames the sauce. White sugar melts easily, but brown sugar adds a mellow, caramel touch if that’s what you have.
For garnish:
- Sliced green onions: These give a fresh crunch and lift the whole dish. Grab an extra for double garnish if you want to make things pretty.
- Diced tomatoes: Adds a splash of color, and a bit of juicy tang on top. Optional but recommended—use ripe ones for best flavor.
That’s it. Nothing fancy or fussy—just real ingredients that work harder than you’d think. Grab everything, set it out, and you’re already ahead of the game.
How to Make It
Ready to begin? This part is where the fun really starts—the shrimp sizzle, the sauce comes together fast, and before you know it, you’ve got something way better than takeout.
If you’re new to frying or just want your shrimp that extra crispy, don’t sweat. Follow the steps below and you’ll end up with a big bowl of golden, saucy comfort food.
Grab your favorite tongs and let’s get right into it.
Step 1: Prep Your Shrimp
Season your peeled and deveined shrimp with salt and pepper. This simple move brings the natural seafood flavor forward. Toss them around so every piece gets equal love—no stragglers.
Next, pour the cornstarch into a shallow dish. Working in small batches, coat each shrimp in the cornstarch. Pat them lightly to shake off any extra.
The goal here is a thin, even layer that turns super crispy in the oil. This part can get messy, but it’s worth it—think of it as a grown-up crafting project (for your stomach).
Step 2: Heat the Oil
Grab a deep pan or large skillet. Pour in enough vegetable oil so your shrimp won’t be crowding each other while frying.
Heat the oil over medium-high until it shimmers—about 350°F if you want to be precise, but most of us just drop a pinch of cornstarch in there and see if it sizzles. No deep fryer needed.
Step 3: Fry That Shrimp
Fry the shrimp in batches—no dumping the whole pound in at once or you’ll drop the oil temp and get soggy bits.
Lay each shrimp gently into the oil and leave them alone for about 2-3 minutes per side. Flip once when you see the edges turning golden.
When they’re crisp and golden all over, use a slotted spoon or tongs to scoop them out. Lay them on a paper towel-lined plate to drain off any extra oil. Resist the urge to snack (okay, maybe just one).
Step 4: Make the Sauce
While your shrimp are draining and cooling, whip up the Bang Bang Sauce. Get a bowl and whisk together the mayonnaise, sweet chili sauce, rice vinegar, sriracha, and sugar.
Mix until smooth. Taste and adjust the heat—add more sriracha if you’re into fire, less if you’re not.
You’re looking for a thick, creamy, almost pourable sauce with that sweet-spicy tang. If you like, you can double up on the sauce—no one ever complained about too much Bang Bang.
Step 5: Toss the Shrimp
Place the shrimp in a big bowl. Pour the Bang Bang Sauce right over the top.
Use tongs or a big spoon to toss (gently!) until every piece is coated and glossy. This is the most satisfying part—the shrimp soak up the flavor instantly. No sauce gets left behind!
Step 6: Garnish and Serve
Top everything off with fresh slices of green onion and a little diced tomato for color and crunch.
Slide the shrimp onto a platter for sharing, or pile them up on rice or a bed of lettuce if you want the full “restaurant vibe” at home.
Serve right away for the crispiest texture, or let folks dig in straight from the bowl—no one’s judging. Grab an extra napkin. These can get messy, but in the best way possible.
Making Bang Bang Shrimp at home really is this easy. A few steps, a short list of ingredients, and honestly, the hardest part is waiting until dinner to dig in.
Bang Bang Shrimp
Ingredients
For the Shrimp
- 1 lbs. large shrimp peeled and deveined
- 1 cup cornstarch
- Vegetable oil for frying
- Salt and pepper to taste
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce adjust for spice level
- 1 teaspoon sugar
For Garnish
- Sliced green onions
- Diced tomatoes
Instructions
- Heat the vegetable oil in a deep pan or skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Dredge the shrimp in the cornstarch, making sure they’re evenly coated.
- Fry the coated shrimp in batches until they are golden brown and crispy, about 2-3 minutes per side. Place the fried shrimp on a paper towel-lined plate to drain excess oil.
- While the shrimp is cooking, dice your tomatoes and slice your green onions.
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar. Taste and adjust the spice level with more sriracha if needed. Set the sauce aside.
- In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce. Toss the shrimp to coat them evenly with the sauce.
- Garnish the Bang Bang Shrimp with chopped green onions and tomatoes.
- Serve your homemade Bang Bang Shrimp as an appetizer or over a bed of white rice or fresh lettuce.
