Bang Bang Shrimp

The first time I encountered Bang Bang Shrimp was at a chain restaurant years ago, and I couldn't stop thinking about that sauce something sweet, spicy, and creamy all at once. It took me months of experimentation to get the ratios right at home, and now my friends actually request this for dinner parties instead of ordering takeout. There's something deeply satisfying about making restaurant quality food in your own kitchen, especially when it comes together this quickly.

Last summer, I made these for a backyard barbecue and my brother in law stood by the stove eating them straight from the paper towel lined plate. He kept pretending he was just quality testing, but I caught him skipping the serving platter entirely. That's when I knew this recipe was a permanent keeper.

Ingredients

• 1 lb large shrimp: Buy them already peeled and deveined to save time, but pat them absolutely dry or the breading won't stick properly
• ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that makes the shrimp taste like themselves instead of just fried food
• 1 cup cornstarch: Creates that incredibly light, crispy coating that stays crunchy even after saucing
• 2 large eggs: Beat them thoroughly so they coat evenly and help the panko adhere to every shrimp
• 1 cup panko breadcrumbs: Japanese breadcrumbs are lighter and crispier than regular ones, worth seeking out
• 1/3 cup mayonnaise: Real mayo makes the sauce creamy without overwhelming the other flavors
• 2 tablespoons sweet chili sauce: Usually found in the Asian aisle, this adds a fruity sweetness that balances the heat
• 1 tablespoon Sriracha: Start here and adjust up or down depending on your spice tolerance
• 1 tablespoon honey or sugar: Honey adds a subtle complexity but regular sugar works perfectly fine
• 1 teaspoon rice vinegar: Just enough acid to cut through the richness of the mayo
• Vegetable oil: You need about 2 inches in your pan, canola or peanut oil both work beautifully
• 2 tablespoons sliced green onions: Fresh garnish that adds color and a mild onion flavor
• 1 tablespoon toasted sesame seeds: Totally optional but they make the dish look restaurant worthy

Instructions

Prep the shrimp:

Pat the shrimp completely dry with paper towels, then season them with salt and pepper. This step is crucial any moisture on the surface will prevent the breading from sticking properly.

Set up your breading station:

Place cornstarch in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third. Arrange them left to right so you can move through them efficiently without making a mess.

Bread every shrimp:

Dredge each shrimp first in cornstarch, shake off the excess, dip in egg, then press firmly into the panko. Set them on a tray while you finish the rest, they can sit while you heat the oil.

Mix the sauce:

Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until completely smooth. Taste and adjust the heat level now before adding the shrimp.

Heat the oil:

Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F. If you don't have a thermometer, the oil is ready when a drop of water sizzles immediately but doesn't pop aggressively.

Fry in batches:

Carefully drop breaded shrimp into the hot oil, working in batches so you don't overcrowd the pan. Fry for 2 to 3 minutes until golden brown, then transfer to a paper towel lined plate.

Sauce them up:

While the shrimp are still hot, toss them gently with the Bang Bang sauce until each piece is evenly coated. The sauce clings better to warm shrimp, so don't let them cool completely first.

Finish and serve:

Transfer to a serving platter and scatter with sliced green onions and sesame seeds while they're still glistening from the sauce. These are best eaten immediately while that coating stays crispy.

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My daughter now requests these for her birthday dinner every year, and I've learned to double the recipe because the first batch mysteriously vanishes during cooking. We've made it a tradition to stand at the counter together, breading shrimp and catching up on her week.

Making It Lighter

Sometimes I bake these at 400°F for 10 to 12 minutes instead of frying, flipping halfway through. They're not quite as decadent, but still satisfy the craving beautifully and I don't feel guilty about seconds.

Serving Ideas

These shrimp work as an appetizer or light main depending on what you serve alongside them. I love them over steamed jasmine rice or tucked into butter lettuce cups for a lighter take that still feels special.

The Sauce Keeps Forever

I make double the sauce and keep it in a jar in the refrigerator for quick weeknight dinners. It's fantastic on roasted salmon, chicken tenders, or even as a dip for sweet potato fries.

• The sauce actually tastes better after a day or two in the fridge
• Try adding a pinch of garlic powder for extra depth
• Thin it with a teaspoon of water if it gets too thick

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Whether you're feeding a crowd or just treating yourself on a Tuesday night, these shrimp never fail to make dinner feel like an occasion. Enjoy every crispy, saucy bite.

Recipe Questions & Answers

→ What makes Bang Bang sauce special?

The signature sauce combines mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar for a perfect balance of creamy, sweet, and spicy flavors.

→ Can I make Bang Bang shrimp without deep frying?

Yes! Bake breaded shrimp at 400°F for 10–12 minutes, flipping halfway, or air-fry until golden. The result will be lighter while still delicious.

→ How spicy is Bang Bang shrimp?

The spice level is moderate but adjustable. Start with 1 tablespoon Sriracha and increase to taste. The honey helps balance the heat.

→ What should I serve with Bang Bang shrimp?

These work perfectly as an appetizer, or serve over steamed rice, in lettuce cups, or alongside stir-fried vegetables for a complete meal.

→ How do I store leftover Bang Bang shrimp?

Store components separately in the refrigerator for up to 2 days. Reheat shrimp in a 350°F oven to restore crispness before tossing with fresh sauce.

→ Can I use frozen shrimp?

Thaw frozen shrimp completely and pat very dry before breading. Excess moisture prevents the coating from sticking properly.