I first made bang bang shrimp on a rainy Saturday afternoon when I wanted something snacky, a little spicy, and absolutely comforting. The first thing that hit me was the smell: warm garlic folding into sweet chili and mayonnaise, that mix of savory and bright that makes your kitchen smell like a restaurant for a minute. Bang bang shrimp is one of those Americanized, restaurant‑style appetizers inspired by Southeast Asian flavors — think creamy mayo meeting Thai sweet chili and a hit of chili sauce — turned into little crispy bites that disappear fast at parties. It’s beloved because the contrast is so simple and satisfying: crunchy, golden shrimp smothered in a glossy, sweet‑spicy sauce that’s rich but not cloying.
It’s an easy recipe to fall in love with because it’s fast, forgiving, and endlessly tweakable. Over the years I’ve adjusted the coating and the sauce — this version is the one I go back to when I want consistent texture and bright flavor. Below I’ll walk you through the ingredients, the method I used, what I noticed while cooking, and how to fix problems if something goes off track.
Ingredients for Bang Bang Shrimp
- Raw shrimp – I use large peeled and deveined shrimp for good bite and presentation; size matters for mouthfeel and cook time.
- All‑purpose flour – part of the dry coating; gives structure and a golden color.
- Cornstarch – key for extra crispiness and a light, glassy crust that resists sogginess.
- Mayonnaise – the creamy base of the bang bang sauce, providing richness and a silky mouthfeel.
- Thai sweet chili sauce – adds sweetness and that familiar bright, sticky glaze note.
- Sriracha (or other chili garlic sauce) – provides heat and a vinegar tang; adjust to taste.
- Milk and sour cream – used as a wet dip to help the dry coating stick and to tenderize the shrimp slightly.
- Garlic – minced for a fragrant, savory lift in the sauce.
- Lemon juice – a splash of acid to brighten the sauce and cut through the richness.
- Salt, pepper, paprika – simple seasonings for the coating; paprika adds color and a subtle smoky note.
- Oil for frying – use a neutral oil with a high smoke point (canola, avocado) for even frying and neutral flavor.
Note: I’m listing ingredients conversationally above without exact measurements — you’ll find the precise amounts in the step‑by‑step below. Each of these plays a specific role: cornstarch for crunch, mayo and sweet chili for glossy sweetness, and the milk/sour cream dip to get the coating to cling without becoming pasty.
Step-by-Step Cooking Instructions for Bang Bang Shrimp
- Make the bang bang sauce. Combine the mayonnaise, Thai sweet chili sauce, minced garlic, sriracha, a touch of milk, sour cream, and lemon juice in a bowl and whisk until glossy. I set this aside in the fridge while I work on the shrimp. Tip: the sauce may look a little thin at first but it firms up after chilling for 10–15 minutes; taste and tweak the heat here (more sriracha if you want a bite).
- Prep the shrimp. Peel and devein your shrimp; I usually remove the tails unless I’m serving them as finger food. Pat each shrimp completely dry on paper towels — this is crucial. Any moisture on the surface fights the coating and leads to soggy bites.
- Set up your dredging stations. In one shallow bowl whisk milk, sour cream, and a squeeze of lemon — this is your wet dip. In another bowl combine the flour, cornstarch, salt, pepper, and paprika. Dredge each shrimp first in the milk mixture, then press it into the flour mixture so it’s well coated. Place the coated shrimp on a platter while the oil heats.
- Heat the oil. Add about 1 to 1 1/2 inches of oil to a large skillet and heat to about 325°F (recipe calls for 325°F). I use a thermometer — it’s the most reliable way to keep things consistent. If you don’t have a thermometer, test with a small piece of coating: it should sizzle steadily but not smoke immediately.
- Fry the shrimp. Fry in batches so you don’t overcrowd the pan. At 325°F the shrimp take about 2–3 minutes per side. You’re looking for a golden‑brown exterior and opaque, pink flesh inside. Don’t be afraid to gently press with tongs — the crust should feel crisp and hold together.
- Drain and rest. Transfer fried shrimp to a wire rack set over a baking sheet so the oil can drip away — paper towels flatten the crust and trap steam. Once all batches are done and slightly cooled, pour the sauce over the shrimp and toss gently to coat. Tossing while piping hot helps the sauce adhere and get slightly tacky.
- Serve. Serve immediately garnished with thinly sliced scallions or a squeeze of lemon. This yields about 4 servings as an appetizer and takes roughly 20 minutes total: ~10 minutes prep and ~10 minutes cook time.
Tips for Perfectly Crispy Bang Bang Shrimp
I’ve cooked this several ways and these are the things that saved the texture every time:
- Dry shrimp thoroughly. Even the best coating won’t stick to wet shrimp. I lay them out on a towel and press gently — you’ll see how much water comes off. That moisture is the enemy of crispiness.
- Use cornstarch in the coating. Cornstarch pulls moisture out and creates a light, brittle crust. If you skip it, you’ll get heavier, denser breading.
- Keep oil temperature steady. A thermometer is your best friend. The recipe’s 325°F gives time for the coating to color without burning; if your oil is too hot the outside will darken before the shrimp are cooked through.
- Don’t overcrowd the pan. Overcrowding drops the oil temperature and makes the crust soggy. Fry in small batches and give each piece room to float and crisp.
- Drain on a wire rack. This keeps air circulating under the shrimp so steam doesn’t soften the crust. Paper towels can work in a pinch but they’ll steam the bottom layer.
- Double‑fry for extra crunch. If you want an ultra‑crisp finish, fry the shrimp first at the recipe temperature until mostly cooked, rest them briefly, then increase oil to 375°F and flash fry for 20–30 seconds to finish — the exterior tightens up beautifully.
Customization: Adjusting Bang Bang Sauce Levels
The bang bang sauce is forgiving and the easiest place to tune the recipe to your taste. Here’s how I play with it:
- Less heat: Cut the sriracha or use more sweet chili sauce and mayo for a milder, sweeter glaze.
- More heat: Add additional sriracha, a pinch of cayenne, or stir in some chili crisp for texture and deeper chili flavor.
- Less mayo: Swap part of the mayo for Greek yogurt to reduce richness and add tang; the sauce will be slightly thinner but still creamy.
- More tang: A little extra lemon juice or a dash of rice vinegar brightens the sauce instantly if it tastes flat.
- Serve on the side: For parties, I put the sauce in a bowl alongside the fried shrimp so guests control how saucy they want their bites — this also preserves crispness for longer.
Healthy Alternatives for Cooking Bang Bang Shrimp
Frying gives you peak crispness, but if you want to lighten the dish, try these methods. I test both and will tell you what to expect:
- Baking: Arrange coated shrimp on a parchment‑lined sheet, spray lightly with oil, and bake at 425°F for about 8–12 minutes, flipping halfway. You’ll lose a touch of crunch compared to frying but gain simplicity and fewer calories. The outside will be more matte than glossy.
- Air fryer: Cook in batches at 400°F for 8–10 minutes. Air frying uses much less oil and produces a nicely crisped coating, though it can brown unevenly if shrimp overlap. Shake the basket once during cooking.
- Grilling: Use for an entirely different vibe: marinate briefly and grill on a hot grate for 1–2 minutes per side. You won’t get the classic coating, but the sweet‑spicy sauce is still excellent brushed on at the end.
When I swap to a lighter method, I often make the sauce a little less heavy (more yogurt or a mix of mayo and yogurt) so the final bite doesn’t feel greasy. Calories drop significantly with baking or air frying because you’re using far less oil.
Serving Suggestions and Side Dishes for Bang Bang Shrimp
This recipe is versatile — here are the ways I serve it depending on the occasion:
- As an appetizer: Pile on a platter with lime wedges and scallions. People love picking these up with fingers or small forks.
- Over rice: Make a quick jasmine rice bowl, add shredded cabbage or a crunchy slaw, cucumber ribbons, and the shrimp on top for a full meal.
- In tacos: Warm small tortillas, add a smear of slaw and a few shrimp for party‑friendly shrimp tacos.
- With greens: Serve over a simple mixed green salad with a light vinaigrette to cut richness — the bang bang sauce doubles as dressing if used sparingly.
Meal Prep and Storage Tips for Bang Bang Shrimp
I often batch‑cook these for a game day or a simple weeknight dinner. Here’s how I keep them tasting fresh:
- Store sauce separately. Keep the bang bang sauce in an airtight container in the fridge for up to 2–3 days. The sauce firms up a bit when chilled; stir to loosen before using.
- Store shrimp separately. Leftover fried shrimp keep best in an airtight container in the fridge for up to 2 days. Place on a paper towel–lined plate to absorb excess oil, then transfer to a shallow container to avoid crushing the crust.
- Reheating: Reheat shrimp in a hot oven (375°F for 4–6 minutes) or in an air fryer to restore crispness. Avoid the microwave if you care about texture — it makes the crust chewy and soggy.
- Meal prep plan: You can pre‑mix the sauce a day ahead and keep it chilled. If you want a faster assembly, pre‑dredge shrimp and keep coated on a baking sheet in the fridge for up to an hour before frying — but don’t let the coating sit wet for too long or it will absorb moisture and soften.
Conclusion & Serving Ideas for Bang Bang Shrimp
Bang bang shrimp is one of those dishes that looks small but delivers big on texture and flavor. The balance comes from crisp, cornstarch‑brightened coating and a glossy, sweet‑spicy sauce that clings to every bite. Expect a short cooking time, a little splatter while frying, and an excited group of hands reaching for the platter the moment it comes to the table. If you try any of the variations — lighter swaps, extra heat, or taco conversions — you’ll see how forgiving and adaptable this recipe is.
I encourage you to start with the base recipe, make notes as you taste, and tweak the heat and tang to your family’s palate. If you run into trouble (soggy crust, uneven browning), refer back to the tips above — most problems are solved by drying the shrimp, keeping oil temperature steady, and using a wire rack to drain. Enjoy, and if you make it for a crowd, slice a lemon and keep the sauce on the side so everyone can have their ideal level of sauciness.
FAQ — Bang Bang Shrimp
- What is the bang bang sauce made of? Bang bang sauce is a creamy, sweet‑spicy mayo‑based sauce. The classic combo is mayonnaise + Thai sweet chili sauce + a chili garlic sauce or sriracha; this recipe also adds garlic, a touch of sour cream, lemon and milk to adjust tang and consistency.
- Can I bake or air‑fry the shrimp instead of frying? Yes. For baking, spray the coated shrimp lightly with oil and bake at 425°F for about 8–12 minutes, flipping once. For an air fryer, cook in batches at 400°F for about 8–10 minutes until golden — expect slightly less crunch than deep‑frying but much less oil.
- How do I keep the shrimp extra crispy and avoid sogginess? Pat shrimp completely dry before coating, use the cornstarch+flour mix, don’t overcrowd the pan, and fry at the proper temperature (recipe suggests around 325°F). Drain on a wire rack, or double‑fry briefly at a higher temp for extra crispiness.
- What size and type of shrimp should I use and how should I prep them? Large peeled and deveined shrimp (16/20 or similar) work best for texture and presentation. Remove tails if you prefer, pat very dry, then follow the milk/sour cream dip and flour/cornstarch dredge in the recipe.
- How do I store leftover bang bang shrimp and reheat it without losing texture? Store shrimp and sauce separately in airtight containers in the fridge for up to 2 days. Reheat shrimp in a hot oven (375°F for 4–6 minutes) or air fryer to restore crispness — avoid the microwave, which makes them soggy.
Thanks for reading — I hope this helps you cook bang bang shrimp that’s crisp, saucy, and easy to make. If you try it, take note of the oil temp and how dry your shrimp are — those two things will make the difference between good and great.
Bang Bang Shrimp
Ingredients
Equipment
Method
- Combine all the bang bang sauce ingredients in a medium bowl and set aside.
- Devein and remove tails from the shrimp. Pat shrimp completely dry.
- Set up a bowl and add the milk, sour cream, and lemon juice.
- Set up a second bowl with the flour, cornstarch, salt, pepper, and paprika.
- Dredge shrimp in the milk mixture, then generously coat it in the flour mixture. Place onto a platter and continue with the remaining shrimp.
- Add 1-1 ½ inches of oil in a large skillet. Once the oil has reached 325°F, add the shrimp, but don’t overcrowd the skillet.
- Fry the shrimp in batches for 2-3 minutes per side until the outside is golden-brown and the inside is cooked.
- Once all the shrimp is cooked, pour the sauce over the shrimp and toss gently.
- Serve and enjoy friends.