Bang Bang Shrimp is the ultimate appetizer that’ll have everyone asking for your secret! This crispy, creamy, and slightly spicy dish combines perfectly fried shrimp with an addictive bang bang sauce that’s become a restaurant favorite for good reason. The beauty of this recipe is that it’s surprisingly simple to master at home, and once you do, you’ll find yourself making it for every gathering, game day, or simply because you’re craving something absolutely delicious.
The magic of bang bang shrimp lies in three key components: ultra-crispy shrimp, a silky mayo-based sauce infused with sweet chili and sriracha, and the perfect balance of flavors that keeps people coming back for more. This Preppy Kitchen version elevates the classic by ensuring every bite is perfectly cooked and coated with that signature sauce.
What makes this recipe so special is its versatility. Serve it as an appetizer with crispy wonton chips, toss it over a creamy pasta, or use it as a topping for salads and grain bowls. The pickled red onions add a bright, acidic contrast that perfectly complements the richness of the sauce.
I’ve tested this recipe dozens of times to get it just right, and I’m thrilled to share my foolproof method with you. Whether you’re a seafood enthusiast or someone looking to impress guests with restaurant-quality food, this bang bang shrimp recipe is about to become your new favorite.
The sauce can be made ahead of time, making this perfect for entertaining. You can fry the shrimp just before serving to ensure maximum crispiness, then toss with the sauce and fresh garnishes. For a lighter version, try air-frying the shrimp instead of deep frying—you’ll still get that satisfying crunch with less oil.
Serve this with creamy pasta or alongside fresh vegetables for a complete meal. The combination of textures and flavors makes this dish endlessly adaptable to your preferences. Add more sriracha for heat, or dial it back if you prefer milder flavors. This is truly a recipe that works for everyone at your table.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- Oil for deep frying (vegetable or peanut oil)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, sliced
- Sesame seeds for garnish
- Crispy wonton chips or crackers for serving
Instructions
- Pat the shrimp dry with paper towels—this is crucial for achieving maximum crispiness when frying.
- In a shallow bowl, whisk together flour, garlic powder, paprika, cayenne pepper, salt, and black pepper until well combined.
- In another shallow bowl, beat together eggs and water to create an egg wash.
- Heat oil to 350°F in a large, heavy-bottomed pot or deep skillet. Use a thermometer to ensure accurate temperature.
- Working with 5-6 shrimp at a time, dip each shrimp into the egg wash, then dredge thoroughly in the flour mixture, shaking off any excess.
- Carefully place coated shrimp into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes until golden brown and crispy, turning halfway through cooking.
- Use a slotted spoon to remove shrimp from the oil and place on a paper towel-lined plate to drain excess oil.
- Repeat with remaining shrimp until all are fried.
- While shrimp fry, prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and minced garlic in a medium bowl until smooth and well combined.
- Taste the sauce and adjust seasonings to your preference—add more sriracha for heat or honey for sweetness.
- Transfer fried shrimp to a large bowl and pour the bang bang sauce over them.
- Gently toss shrimp to coat evenly with the sauce, ensuring each piece is well covered.
- Transfer coated shrimp to a serving platter and garnish generously with fresh cilantro, green onions, and sesame seeds.
- Serve immediately while shrimp are still warm and crispy, alongside wonton chips or crackers.
Pro Tips
The oil temperature is absolutely critical to success. If oil isn’t hot enough, shrimp will absorb oil and become soggy rather than crispy. If too hot, the outside will burn before the inside cooks through.
Don’t skip the paper towel step after frying. Removing excess oil ensures the shrimp stays crispy when you toss it with the sauce.
The bang bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before using for best flavor and consistency.
For an air fryer version, toss breaded shrimp with a light spray of cooking oil and air fry at 400°F for 6-8 minutes, shaking basket halfway through. This method uses significantly less oil while still achieving excellent crispiness.
Customize the heat level by adjusting sriracha amounts. Use less for a milder version or add a teaspoon more for intense spice lovers.
Leftover bang bang shrimp can be refrigerated for up to 2 days, though it’s best enjoyed fresh. Reheat gently in a 300°F oven for 5 minutes to restore crispiness.
For meal prep, prepare the sauce ahead and keep shrimp separately, then combine just before serving or eating for optimal texture.
This sauce works beautifully on other proteins too—try it on fried chicken, calamari, or even roasted vegetables for vegetarian guests.
Fresh lime juice makes a noticeable difference compared to bottled, so squeeze it fresh if possible for brighter flavor.
If serving as a main course, pair with jasmine rice or rice noodles and a simple Asian cucumber salad for a complete meal.