Bang Bang Shrimp is the ultimate crowd-pleaser that tastes like it came straight from your favorite Asian fusion restaurant, but here’s the secret: it’s incredibly easy to make at home! This crispy, golden shrimp coated in a creamy, slightly spicy bang bang sauce is perfect for appetizers, weeknight dinners, or impressing guests without spending hours in the kitchen.
The magic happens when you combine perfectly fried shrimp with a sauce that’s equal parts creamy, spicy, and slightly sweet. Whether you’re serving it over rice, with noodles, or as a standalone appetizer, this recipe delivers restaurant-quality results in under 30 minutes. I’ve perfected this version to ensure the shrimp stays juicy on the inside while getting that irresistible crispy exterior, and the sauce is perfectly balanced so it’s not too heavy or overwhelming.
What makes this bang bang shrimp recipe so special is how versatile it truly is. You can easily customize the heat level by adjusting the sriracha, serve it with different accompaniments, or even make it ahead of time and reheat it gently. The combination of textures—that satisfying crunch from the fried shrimp against the smooth, luxurious sauce—keeps people coming back for more. Try pairing it with our best chickpea salad recipe for a lighter side, or serve it alongside easy pickled red onions for brightness and crunch.
I’ve been making variations of this dish for years, and I’ve learned that the key to the best bang bang shrimp is all in the details: patting the shrimp completely dry before frying, keeping your oil at the right temperature, and making the sauce with quality ingredients. This recipe includes pro tips throughout to help you achieve that perfect restaurant-quality result every single time. Whether this is your first time making bang bang shrimp or you’re looking to refine your technique, this guide will walk you through everything you need to know.
For more inspiration on Asian-inspired sauces and preparations, check out Serious Eats for incredible technique breakdowns and Bon Appétit for restaurant-inspired recipes. You can also find variations on New York Times Cooking for tested methods. The beauty of this recipe is that it comes together quickly, uses accessible ingredients, and produces results that feel fancy enough for entertaining but simple enough for a Tuesday night dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined (about 20-24 count)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste for spice level)
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Oil for frying (vegetable or canola oil preferred)
- Optional garnish: sliced green onions, sesame seeds, cilantro
- Optional serving: steamed rice or rice noodles
Instructions
- Pat the shrimp completely dry using paper towels. This step is crucial for achieving maximum crispiness—moisture is the enemy of a good crust. Set the dried shrimp aside on a clean plate.
- In a shallow bowl, combine the flour, salt, black pepper, and cayenne pepper. Mix well to evenly distribute the spices throughout the flour. This light seasoning will complement the creamy sauce without overpowering it.
- Heat 2-3 inches of oil in a heavy-bottomed pot or deep skillet to 350°F. Use a thermometer to ensure accuracy—this temperature is essential for getting a golden crust without overcooking the shrimp. Let the oil maintain this temperature throughout frying.
- While the oil heats, prepare the bang bang sauce by combining mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a medium bowl.
- Add the minced garlic and sesame oil to the sauce mixture, stirring until completely smooth and well combined. Taste the sauce and adjust the spice level or sweetness as needed. Set aside.
- Once the oil reaches 350°F, working in batches of 6-8 shrimp, coat each shrimp thoroughly in the seasoned flour, shaking off any excess.
- Carefully place the floured shrimp into the hot oil, being mindful of splashing. Fry for 2-3 minutes until the shrimp turns golden brown and the coating is crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy shrimp.
- Using a slotted spoon, remove the fried shrimp and place them on a paper towel-lined plate. This allows excess oil to drain while keeping the shrimp warm and crispy.
- Repeat the frying process with remaining shrimp batches, maintaining the oil temperature between batches.
- Once all shrimp are fried, transfer them to a large mixing bowl and pour the bang bang sauce over the warm shrimp.
- Using a gentle folding motion, toss the shrimp with the sauce until each piece is evenly coated. The warmth of the shrimp will help the sauce cling beautifully.
- Transfer the bang bang shrimp to a serving platter and garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
- Serve immediately while the shrimp is still warm and the coating is at its crispiest. Accompany with steamed rice, rice noodles, or crusty bread if serving as a main course.
Pro Tips
SHRIMP SELECTION: Look for large or jumbo shrimp (16-20 count or 20-24 count per pound) as they hold up better to frying than smaller varieties. Buy shrimp that’s already peeled and deveined from the seafood counter or frozen section for convenience.
DRYING IS KEY: Pat your shrimp extremely dry before coating. Any moisture will cause the oil to spatter and prevent proper crisping. Let them sit uncovered on a paper towel for a few minutes after patting.
SAUCE CUSTOMIZATION: The beauty of bang bang sauce is its flexibility. Prefer less heat? Reduce or omit the sriracha. Want more sweetness? Add another tablespoon of honey or sweet chili sauce. The ratio of mayo to hot sauce should be roughly 1:1 for the best consistency.
BATCH FRYING: Don’t overcrowd your pan. Frying too many shrimp at once drops the oil temperature significantly, resulting in oil absorption instead of crisping. Work in smaller batches for superior results.
OIL REUSE: Strain your frying oil through cheesecloth after cooking and store in an airtight container in a cool place. You can reuse it 2-3 times for similar foods.
MAKE-AHEAD OPTION: Fry the shrimp up to 2 hours ahead and store at room temperature. Reheat in a 375°F oven for 3-5 minutes to restore crispiness. Prepare the sauce up to 24 hours ahead and store covered in the refrigerator.
SERVING SUGGESTIONS: Serve over jasmine rice, alongside cucumber salad, with creamy pasta like carbonara, or with steamed vegetables. It’s equally delicious as an appetizer with toothpicks.
WINE PAIRING: Pair with crisp white wines like Sauvignon Blanc or light beers like pilsners that complement the spicy-sweet profile.
LEFTOVERS: Store in an airtight container in the refrigerator for up to 2 days. The shrimp may lose some crispness, but it’s still delicious. The sauce can be kept separately for 3-4 days.