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Bang Bang Shrimp is irresistible—plump shrimp coated in a tangy, creamy, spicy sauce. It’s one of my go-tos for entertaining, a guaranteed winner whether I serve it as an appetizer or a main dish.
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Bang Bang Shrimp Is Deceptively Easy
You might think Bang Bang Shrimp is a dish best reserved for restaurant kitchens, but it’s actually easy to pull off at home. Lightly coat the shrimp in cornstarch, fry them to crispy perfection, and then toss them in a rich, creamy sauce with a hit of spice. The juxtapositions of textures (creamy and crunchy) and flavors (tangy and spicy) are what really make this dish.
One thing I love about this recipe is how quick it is to make. The sauce is a simple blend of pantry staples—mayonnaise, sweet chili sauce, rice vinegar, and sriracha. You can adjust the heat level to your liking by adding more sriracha or chili paste. This dish is a great way to impress friends or just treat yourself to a restaurant-quality meal without the hassle of leaving the house.
Ingredients You Need
You can get pretty much all of the ingredients you need to make Bang Bang Shrimp at any supermarket
- Shrimp: Fresh, large shrimp are best, but frozen shrimp work fine as long as you thaw them first.
- Cornstarch: This is what gives the shrimp that signature crispy coating. You could use flour in a pinch, but cornstarch makes it lighter.
- Oil for frying: I recommend a neutral oil like avocado or canola oil.
- Salt and pepper: A light seasoning for the shrimp before frying.
- Mayonnaise: The base of the Bang Bang sauce, giving it that creamy texture.
- Sweet chili sauce: Adds a touch of sweetness and a bit of heat.
- Rice vinegar: A splash of acidity to balance the flavors.
- Sriracha: For that extra kick of heat. Adjust to your taste.
- Sugar: Just a teaspoon to enhance the sweetness.
- Green onions: Sliced thin for garnish, adding a fresh crunch.
- Diced tomatoes: Optional, but they add a burst of color and a bit of acidity.
How To Make Bang Bang Shrimp
You’ll be surprised at how quick this dish is to make. Here’s how:
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- Heat oil in a deep skillet or wok until it’s hot enough for frying.
- Season the peeled and deveined shrimp with salt and pepper.
- Coat the shrimp evenly in cornstarch, shaking off any excess.
- Fry the shrimp in batches, making sure not to overcrowd the pan. Fry each batch for about 2 to 3 minutes per side until golden and crispy.
- Mix the sauce ingredients—mayonnaise, sweet chili sauce, rice vinegar, sriracha, and sugar—in a bowl. Adjust the heat to your taste.
- Toss the fried shrimp in the sauce until they’re fully coated.
- Garnish with sliced green onions and diced tomatoes before serving.
Expert Tips for Success
When making Bang Bang Shrimp, a few small tweaks can take your dish from good to great:
- Dry the shrimp: Make sure the shrimp are completely dry before coating them with cornstarch. This will help the coating stick better and fry up crispier.
- Fry in batches: Overcrowding the pan will lower the oil temperature, leading to soggy shrimp. Give them space to crisp up properly.
- Use the right pot: To minimize oil splatter, use a deep pot rather than a shallow skillet. I use an enameled cast-iron saucepan for all my deep frying.
- Prep ahead: You can make the sauce ahead of time and keep it in the fridge. This is especially helpful if you’re planning to serve these as party appetizers.
- If you don't want to deep fry, try my Air Fryer Bang Bang Shrimp recipe!
Menu ideas
You can serve Bang Bang Shrimp as a finger food appetizer or as a main dish over steamed rice. Even better, serve them alongside my Garlic Chili Oil Noodles or Pineapple Fried Rice with a side of Dry Fried Green Beans for a complete, satisfying dinner.
Bang Bang Shrimp
Robin Donovan
Ingredients
For the shrimp
- 1 pound large shrimp peeled and deveined
- 1 cup cornstarch
- oil for frying
- salt
- pepper
For the sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce or chile paste
- 1 teaspoon sugar
For garnish
- green onions sliced
- tomatoes diced
Instructions
- Prepare the Shrimp: Season the shrimp with salt and pepper. Coat them evenly with cornstarch.
- Fry the Shrimp: Heat oil in a deep skillet or wok over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2 to 3 minutes per side. Drain on a paper towel-lined plate.
- Make the Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha, and sugar. Adjust the spice level to taste.
- Toss and Serve: In a large bowl, toss the fried shrimp with the sauce until well-coated. Garnish with green onions and diced tomatoes. Serve immediately.
Notes
- You can substitute Greek yogurt for mayonnaise if you want a lighter sauce.
- For an extra burst of flavor, add a squeeze of lime juice to the sauce.
- Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot pan to crisp up the shrimp again.
