Bang Bang Shrimp Recipe: Amazing 20-Minute Crunch

Bang Bang Shrimp Recipe is your shortcut to ultra-crispy shrimp glazed in a creamy, sweet-heat sauce that clings to every craggy edge—fast, wildly flavorful, and perfect for taco night, rice bowls, or a party platter.

Why You’ll Love This Bang Bang Shrimp Recipe

• Lightning fast: From first whisk to first bite in about 20 minutes.
• Crispy + creamy contrast: Shatteringly crisp coating meets silky, tangy sauce.
• Custom heat: Keep it gentle or turn it up—you’re in control.
• Pantry-friendly: Everyday staples; no special equipment required.
• Versatile serving: Appetizer, tacos, bowls, lettuce wraps—you choose.
• Scales beautifully: Double the shrimp; the method stays stress-free.

What Is Bang Bang Shrimp Recipe?

At its core, Bang Bang Shrimp Recipe is about texture and balance: quick-fried shrimp with a light, craggy crust that stays crisp under a creamy sauce made with mayonnaise, sweet chili, and a touch of heat. The sauce brings sweet-tangy warmth; the coating locks in juiciness so every bite pops. You can toss the shrimp lightly to coat or drizzle the sauce to keep maximum crunch—either way, it’s restaurant-quality at home.

Bang Bang Shrimp

Bang Bang Shrimp delivers ultra-crispy fried shrimp coated in a sweet, tangy, mildly spicy sauce made with mayonnaise, sweet chili, and sriracha. Ready in 20 minutes, it’s perfect for tacos, bowls, lettuce wraps, or as a crowd-pleasing appetizer.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main

Cuisine American-Asian Fusion

Servings 4 appetizer servings

Calories 370 kcal

Ingredients

  

Shrimp & Coating

• 1 lb large raw shrimp peeled, deveined, tails removed
• 0.5 tsp fine salt plus more to taste
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp paprika sweet or smoked
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 0.5 cup milk or buttermilk
• 2 tbsp sour cream or plain Greek yogurt
• 2 tsp lemon juice for faux-buttermilk

Bang Bang Sauce

• 0.67 cup mayonnaise
• 0.25 cup Thai sweet chili sauce
• 1–2 tsp sriracha or similar chili sauce to taste
• 1 clove garlic finely grated (optional)
• 1–2 tsp lime or lemon juice to taste
• 1 pinch salt

Garnish & Serving

• 2 tbsp thinly sliced scallions
• 1 tsp toasted sesame seeds optional
• 4 wedges lime for serving

Instructions

 

• Step 1 – Whisk the Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, garlic, and citrus juice. Chill while frying.
• Step 2 – Season the Shrimp: Pat shrimp dry. Toss with salt, pepper, garlic powder, and paprika.
• Step 3 – Prepare Bowls: Wet bowl: whisk milk, sour cream/yogurt, and lemon juice. Dry bowl: mix flour, cornstarch, and salt.
• Step 4 – Dredge: Dip shrimp into the wet mixture, then into the dry flour mix. Shake off excess and set aside briefly.
• Step 5 – Fry: Heat oil to 325–340°F. Fry shrimp in batches for 1½–2 minutes per side. Drain on a wire rack, not paper towels. Sprinkle with salt.
• Step 6 – Air-Fryer Alternative: Dredge shrimp in cornstarch → beaten egg → panko. Cook in preheated 380°F air fryer for 7–10 minutes, flipping halfway.
• Step 7 – Sauce: Drizzle sauce over shrimp or toss lightly just before serving to preserve crunch.
• Step 8 – Serve: Garnish with scallions and sesame seeds. Serve with lime wedges over tacos, rice bowls, or lettuce wraps.

Notes

Use a wire rack for draining to preserve crispiness. Sauce can be made ahead and adjusted to taste. Keep shrimp and sauce separate until serving for best texture.

Keyword bang bang shrimp, crispy shrimp recipe, easy shrimp appetizer, shrimp tacos, sweet chili shrimp

Ingredients for Bang Bang Shrimp Recipe

Shrimp & Coating

• 1 lb (450 g) large raw shrimp, peeled and deveined, tails removed
• ½ tsp fine salt, plus more to taste
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika (sweet or smoked)
• ½ cup all-purpose flour
• ¼ cup cornstarch (or arrowroot)
• ½ cup milk (or buttermilk)
• 2 tbsp sour cream or plain Greek yogurt
• 2 tsp lemon juice (for a quick faux-buttermilk)
• Neutral oil for frying (or see air-fryer alternative below)

“Bang Bang” Sauce

• ⅔ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1–2 tsp sriracha or similar chili sauce, to taste
• 1 small garlic clove, finely grated (optional, for extra savor)
• 1–2 tsp fresh lime or lemon juice, to taste
• Pinch of fine salt

Garnish & Serving

• Thinly sliced scallions
• Toasted sesame seeds (optional)
• Lime wedges
• For serving ideas: warm tortillas, cooked rice, lettuce leaves, shredded cabbage or slaw mix, avocado slices

Ingredient Notes

• Cornstarch = crunch: Blending flour with cornstarch gives the light, crisp shell you expect from great fried shrimp.
• Sauce balance: Start with less sriracha and taste—add heat in ½-teaspoon steps.
• Citrus: A few drops of lime or lemon brighten the sauce so it never tastes heavy.
• Shrimp size: Large shrimp (26–30 count) are juicy and easy to fry evenly; smaller work too—just cook faster.

Ingredient Notes (Substitutions & Healthy Swaps)

• Air-fryer option: See Step 6—use a light starch/egg/panko dredge and 380–400°F (193–204°C) for 7–10 minutes, turning once.
• Lighter sauce: Swap up to half the mayo with plain Greek yogurt and add ½ tsp extra sweet chili to balance tang.
• Gluten-aware: Use a 1:1 gluten-free flour blend or rice flour; check chili sauce labels.
• No milk on hand: Whisk ½ cup water with 1 tbsp lemon juice and 1 tbsp sour cream or yogurt for a quick dipping base.
• Extra-craggy crust: Add 1–2 tbsp seltzer water to the flour mix to create tiny airy pockets.

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Step-by-Step Instructions

Step 1 – Whisk the Sauce (1 minute)

In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, garlic (if using), and citrus. Taste and adjust: more sweet chili for sweetness, more citrus for lift, a pinch of salt to wake it up. Chill while you fry—the brief rest thickens it slightly.

Step 2 – Season the Shrimp (1 minute)

Pat shrimp very dry. Toss with salt, pepper, garlic powder, and paprika. Dry, seasoned shrimp = better adhesion and deeper flavor.

Step 3 – Set Up Two Bowls (2 minutes)

• Wet bowl: Whisk milk, sour cream (or yogurt), and lemon juice. It should taste lightly tangy.
• Dry bowl: Combine flour + cornstarch with a pinch of salt. (For extra flavor, add a pinch more paprika or onion powder.)

Step 4 – Dredge (3 minutes)

Working in batches, dip shrimp wet → dry, pressing gently so the flour mix clings in tiny crags. Shake off loose excess so the coating stays light.

Step 5 – Fry (5–6 minutes per batch)

Heat 1–1½ inches of neutral oil in a deep skillet to 325–340°F (165–171°C). Fry shrimp in small batches 1½–2 minutes per side until deep golden and just cooked. Transfer to a wire rack (not paper towels) so steam escapes and the crust stays crisp. Sprinkle a pinch of salt while hot.

Doneness cues: Shrimp turn opaque and springy. Overcooked = rubbery. Pull as soon as they’re golden and firm.

Step 6 – Air-Fryer Alternative (7–10 minutes total)

Prefer not to deep-fry?

• Dredge shrimp cornstarch → beaten egg → panko (instead of flour mix).
• Preheat air fryer to 380°F (193°C). Arrange shrimp in a single layer; lightly mist with oil.
• Cook 7–10 minutes, turning halfway, until crisp and opaque. (Smaller shrimp may finish sooner.)

Step 7 – Sauce: Toss or Drizzle (30 seconds)

For maximum crunch, pile shrimp on a platter and drizzle the sauce. For a classic, extra-saucy version, toss very gently in a bowl just before serving so the crust stays lively.

Step 8 – Finish & Serve

Shower with scallions and sesame seeds. Serve with lime wedges and your favorite base: tacos, lettuce wraps, rice bowls, or a simple slaw.

Pro Tips for Success

• Dry = crisp: Moisture causes sputter and soggy coating. Blot shrimp thoroughly.
• Right temp oil: Too hot burns the crust; too cool turns it greasy. Aim for 325–340°F and let oil recover between batches.
• Wire rack wins: Rack > paper towels. Airflow = lasting crunch.
• Sauce discipline: Add sauce at the last second or serve on the side for dipping.
• Batch calm: Crowding lowers oil temp; fry in small rounds for even color and texture.
• Season in layers: Salt the shrimp, then finish with a small pinch of salt after frying to sharpen flavor.

Flavor Variations

• Honey-Lime Bang Bang: Add 1 tsp honey and extra lime to the sauce for glossy, bright sweetness.
• Garlic-Sesame: Stir ½ tsp toasted sesame oil and extra grated garlic into the sauce; sprinkle more sesame seeds on top.
• Mango-Chili: Fold 2–3 tbsp finely diced mango into the sauce for juicy pop; keep sriracha modest.
• Coconut Crunch (Oven/Air Fry): Use half panko, half unsweetened shredded coconut for a tropical crisp.
• Extra-Hot: Add a pinch of chili flakes or another teaspoon of sriracha and a squeeze of lime to keep it balanced.

Serving Suggestions

• Appetizer platter: Pile on a lettuce-lined tray with lime wedges and extra sauce for dipping.
• Tacos: Warm tortillas, add a cabbage slaw, layer 3–4 shrimp, drizzle sauce, finish with scallions and lime.
• Bowls: Spoon over jasmine rice or quinoa with slaw, avocado, and herbs.
• Lettuce wraps: Crisp lettuce leaves + shredded carrots + cucumbers + sauced shrimp = fresh, crunchy wrap.
• Sidekick ideas: Simple cucumber salad, steamed edamame, or charred corn.

Storage and Freezing Instructions

• Refrigerate: Keep shrimp and sauce separate in airtight containers up to 2 days.
• Reheat: Air fryer 350°F (175°C) for 2–4 minutes or oven 375°F (190°C) for 6–8 minutes on a wire rack. Add sauce after reheating.
• Freeze: Best texture is fresh. If needed, freeze unsauced cooked shrimp up to 1 month; re-crisp in air fryer/oven before saucing.

Nutrition Facts (Per Serving)

Approximate for 1 of 4 appetizer servings; sauces and oil absorption vary.

FAQ About Bang Bang Shrimp Recipe

TastyInspo Notes

• Two-press trick: After dredging, press the flour mix on, wait 60 seconds, then press again—clings better, crisps better.
• Zest then juice: Citrus zest in the sauce adds aroma without thinning; juice to taste at the end.
• Heat ladder: Keep a small bowl of plain sauce and a second bowl with extra sriracha so everyone can choose their climb.
• Slaw partner: A quick lime-sesame slaw under the shrimp keeps tacos tidy and adds cool crunch.
• Color cue: Pale shrimp? Add 30–60 seconds. Too dark too fast? Lower the oil heat slightly and fry smaller batches.
• Leftover glow-up: Re-crisp shrimp and toss with chopped salad, cucumbers, and extra sauce for a next-day bowl.

Final Thoughts

This Bang Bang Shrimp Recipe nails the balance of crunch, creaminess, sweetness, and heat—and it does it with weeknight ease. Keep the shrimp dry, the oil at the right temp, and the sauce bright. Whether you drizzle over tacos, mound on lettuce wraps, or serve as an irresistible appetizer, you’ll get a plate that disappears fast and earns instant repeat status.