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Bang Bang Shrimp

This Bang Bang Shrimp recipe is a spicy, crispy, and creamy delight that brings restaurant-style flavor straight to your kitchen! Tossed in a signature chili-mayo sauce and pan-fried to golden perfection, these shrimp are perfect for dinner, parties, or a fun appetizer. Quick to make, easy to devour—your new favorite shrimp dish is here!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb large shrimp peeled and deveined
  • ½ cup buttermilk or regular milk with a splash of vinegar
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • Oil for frying canola or vegetable
For the Bang Bang Sauce
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1 –2 tbsp sriracha adjust to spice preference
  • 1 tsp honey
  • 1 tsp rice vinegar optional for tang
Optional Add-ins
  • Chopped green onions for garnish
  • Sesame seeds for crunch
  • Shredded cabbage if serving as a taco filling

Equipment

  • Mixing bowls
  • Frying pan or deep fryer
  • Tongs
  • Cooling rack
  • Paper towels or wire rack

Method
 

Prep the shrimp:
  1. Rinse and pat dry your shrimp. Set aside.
Make the sauce:
  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust heat or sweetness.
Set up your breading station: In three bowls, place:
  1. Bowl 1: flour + garlic powder + salt + pepper
  2. Bowl 2: beaten egg + buttermilk
  3. Bowl 3: panko breadcrumbs + cornstarch
Coat the shrimp:
  1. Dredge each shrimp in flour, dip in egg mixture, then coat in panko mixture.
Heat the oil:
  1. Heat oil in a skillet or deep fryer to 350°F (175°C).
Fry the shrimp:
  1. Cook shrimp in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.
Toss and serve:
  1. Once all shrimp are fried, gently toss them in the Bang Bang sauce or drizzle the sauce on top if you prefer crispy texture.
Garnish:
  1. Sprinkle with green onions or sesame seeds. Serve immediately.

Notes

Bang Bang Shrimp – Helpful Tips

Cooking Tips & Techniques
  • Pat the shrimp dry before dredging—this helps the coating stick better and get that irresistible crisp.
  • Use cornstarch or a mix of flour and cornstarch for extra crunch when frying. It creates that signature crispy shell without feeling too heavy.
  • Fry in small batches to avoid lowering the oil temp too much. Crowded shrimp = soggy shrimp. No thanks!
  • Toss the shrimp in the bang bang sauce right before serving to keep them crispy—not soggy.
Sauce Secrets
  • Mix mayo, sweet chili sauce, and a touch of sriracha for that classic bang bang flavor. Adjust sriracha for your preferred heat level.
  • Let the sauce sit for 10–15 minutes before tossing—it melds and gets even better!
  • Want it tangier? Add a tiny squeeze of lime juice for a fresh twist.
Serving Suggestions
  • Serve over a bed of shredded lettuce or cabbage for a restaurant-style appetizer.
  • Turn it into a Bang Bang Shrimp Bowl with rice, avocado, and cucumber.
  • Make it a taco night hit—pile them into warm tortillas with slaw and extra sauce!
Make-Ahead & Storage
  • The bang bang sauce can be made up to 5 days in advance—store it in a sealed jar in the fridge.
  • Fried shrimp is best fresh, but you can reheat leftovers in the oven or air fryer to bring back some crisp.
  • Avoid microwaving if possible—it makes the coating soft and the shrimp rubbery.
Fun Variations
  • Go low-carb by skipping the breading and grilling or sautéing the shrimp, then tossing in sauce.
  • Try it with popcorn chicken or cauliflower florets for a meat-free twist.
  • Want extra crunch? Add panko breadcrumbs to your dredging mix.