Bang Bang Shrimp

The first time I had Bang Bang Shrimp was at a crowded restaurant where my friend insisted we order it despite my skeptical look at the menu. One bite later and I was mentally calculating how to recreate that crispy creamy magic at home. Now its my go to when I want something that feels indulgent but comes together faster than delivery would arrive.

Last summer I made a double batch for a backyard gathering and watched the platter disappear in under ten minutes. My brother who usually claims he doesnt like spicy food was caught licking sauce off his fingers. Now whenever I suggest bringing appetizers this is the first request.

Ingredients

• Large shrimp: Peeled and deveined saves so much time and lets the breading really cling to every curve
• Cornstarch: This creates the lightest crispiest base that holds up beautifully when fried
• Panko breadcrumbs: Japanese breadcrumbs give that shatteringly light crunch regular crumbs just cant match
• Mayonnaise: The creamy backbone that tames the heat and carries all those sweet spicy flavors
• Sweet chili sauce: Adds that subtle fruitiness that makes restaurant sauces so addictive
• Sriracha: Start with one tablespoon and adjust if you want more fire in your finish
• Honey: Balances the kick and gives the sauce a gorgeous glossy finish

Instructions

Prep your shrimp:

Pat those shrimp completely dry with paper towels any moisture will keep your breading from sticking properly

Set up your coating station:

Arrange three shallow bowls with cornstarch beaten eggs and panko in that order for the most efficient assembly line

Coat each shrimp:

Press each shrimp into cornstarch shake off excess dip in egg then press firmly into panko making sure every surface is covered

Whisk the sauce:

Combine mayonnaise sweet chili sauce Sriracha honey and rice vinegar until completely smooth and taste to adjust the heat

Heat your oil:

Pour about two inches of vegetable oil into a deep pan and bring it to 350°F a thermometer takes all the guesswork out of perfect frying

Fry in batches:

Cook the shrimp for two to three minutes until golden brown and drain on paper towels dont crowd the pan or theyll steam instead of crisp

Toss and serve:

Gently fold the fried shrimp into the sauce until each piece is coated then scatter with green onions and sesame seeds while still hot

Save

After many attempts I learned that overcrowding the pan is the fastest way to soggy disappointing shrimp. Now I always fry in small batches and keep the finished ones warm in the oven. It takes a few extra minutes but makes all the difference between good and absolutely incredible.

Make It Lighter

When I am not feeling up to deep frying I bake these at 400°F for ten to twelve minutes flipping halfway through. The crunch is different but still satisfying and the sauce works just as well.

Sauce Secrets

I have started making double batches of the sauce and keeping it in the refrigerator for quick weeknight meals. It is fantastic on chicken wings or even drizzled over roasted vegetables for an unexpected kick.

Serving Ideas

Sometimes I serve these over steamed rice for an easy dinner that still feels special. Other times I wrap them in butter lettuce leaves for a lighter handheld version that is perfect for parties.

• Make extra sauce because everyone will want to double dip
• Set up a garnish station with extra sesame seeds and chopped cilantro
• Keep the fried shrimp on a wire rack not paper towels to stay crisp

Save

Whether for a party dinner or just because this recipe has never let me down. Watch how fast people reach for seconds.

Recipe FAQs

→ What makes the sauce spicy?

The heat comes from Sriracha sauce blended with mayonnaise, sweet chili sauce, and honey. You can easily adjust the spice level by adding more or less Sriracha to taste.

→ Can I bake these instead of frying?

Yes, arrange the breaded shrimp on a baking sheet and cook at 400°F for 10-12 minutes, flipping halfway through. The texture will be slightly less crispy than deep-fried but still delicious.

→ What oil temperature is best for frying?

Maintain your oil at 350°F for optimal results. Too hot and the coating burns before the shrimp cooks through; too cool and they become greasy. Use a kitchen thermometer for accuracy.

→ How do I store leftovers?

Store sauced shrimp in an airtight container in the refrigerator for up to 2 days. The coating will soften, so reheat in a 350°F oven for 5-10 minutes to recrisp. Freezing is not recommended.

→ What can I serve with these?

These work beautifully as an appetizer on their own, or serve over steamed jasmine rice, alongside stir-fried vegetables, or wrapped in lettuce cups for a lighter main course option.