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What is Bang Bang Shrimp?

Have you ever brought a dish to a party and had it vanish before you could even take a bite? That’s my Bang Bang Shrimp story! These crispy, golden shrimp, smothered in a creamy sweet and spicy sauce, are absolute magic. It’s the recipe that made me the “appetizer queen” among my friends, and today, I’m sharing all my secrets so you can earn that title too.

The Tasty Tale of Bang Bang Shrimp

While its exact origin is a bit of a mystery, Bang Bang Shrimp burst onto the scene thanks to a popular restaurant chain. It’s a beautiful blend of Asian-inspired flavors with a totally American party attitude. I see it as a perfect example of fusion food—taking the concept of crispy fried shrimp and dunking it in a sauce that makes you go “bang!” with flavor. It’s a modern classic that feels both special and wonderfully approachable.

Why You’ll Love This Bang Bang Shrimp Recipe

You will adore this recipe for three big reasons. First, the flavor is incredible—sweet, spicy, savory, and crunchy all at once. Second, it’s deceptively simple. If you can dip and fry, you can make this. Third, it’s a total crowd-pleaser. I’ve served this to picky kids and foodie adults, and it makes everyone happy. It’s my go-to when I need a guaranteed win.

Perfect Occasions for Bang Bang Shrimp

This recipe is your secret weapon for so many events! It’s perfect for game day gatherings, where friends gather around the TV. It shines as a festive holiday appetizer. I love making it for a fun Friday night dinner with my family, served over rice. It’s also a superstar at potlucks—just be prepared to hand out the recipe all night!

Ingredients for Bang Bang Shrimp

1. 1 lb large shrimp, peeled and deveined
2. 1/2 cup all-purpose flour
3. 1/2 teaspoon paprika
4. 1/2 teaspoon garlic powder
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper
7. 1 egg, beaten
8. 1 cup panko breadcrumbs
9. Vegetable oil, for frying
10. For the Sauce: 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon honey, 1 tablespoon sriracha sauce (adjust to heat preference), 1 teaspoon rice vinegar

Handy Substitution Options

Out of something? Don’t worry! Cooking is all about improvisation.

• Flour: Cornstarch works great for a gluten-free crisp.
• Panko: Regular breadcrumbs or crushed cornflakes can step in.
• Sweet Chili Sauce: Mix 2 tbsp ketchup, 1 tsp honey, and a splash of vinegar.
• Mayonnaise: Plain Greek yogurt makes a tangier, lighter sauce.
• Honey: Agave nectar or maple syrup are fine swaps.
• Shrimp: For a test run, I sometimes use large chicken tenders cut into bites!

How to Make Bang Bang Shrimp

Step 1: Prepare the Shrimp

Grab your shrimp and pat them completely dry with paper towels. This is the golden rule for crispy shrimp! In one shallow dish, whisk together the flour, paprika, garlic powder, salt, and pepper. See how the paprika turns the flour a warm, sunny color? In a second dish, beat the egg until it’s smooth. In a third, pour out the panko breadcrumbs. Setting up this little station makes the whole process neat and quick.

Step 2: Coat the Shrimp

Now for the fun part—the breading! Take a shrimp and dredge it in the seasoned flour. Shake off any extra. Next, give it a quick bath in the beaten egg, letting the excess drip back into the bowl. Finally, press it firmly into the panko crumbs, making sure those lovely flakes stick on all sides. Pro tip: Use your left hand for the dry steps and your right for the wet (or vice versa) to avoid “club hand” from too much breading!

Step 3: Fry the Shrimp

Pour about 2 inches of oil into a heavy pot or deep skillet. Heat it over medium-high until it reaches 350°F. If you don’t have a thermometer, toss in a panko crumb—if it sizzles right away, you’re good. Carefully add the shrimp in a single layer, don’t crowd them! Fry for 2-3 minutes per side until they’re a gorgeous, deep golden brown. The kitchen will smell amazing. Drain them on a paper towel-lined plate.

Step 4: Make the Sauce

While the shrimp fry, whip up the sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar. Whisk it until it’s completely smooth and creamy. The color is a pretty peach-pink. Give it a taste—this is your chance to adjust the heat. I like to add an extra dash of sriracha for my husband who loves spice.

Step 5: Toss the Shrimp in Sauce

Place all your beautiful, crispy shrimp into a large mixing bowl. Pour that irresistible sauce right over the top. Gently toss everything together with a big spoon or even your hands. You want each shrimp to get a sexy, glossy coat of sauce without crushing the delicate crust. The sound of the sauce hitting the hot shrimp is pure cooking joy.

Step 6: Serve

Time to eat! Serve your Bang Bang Shrimp immediately. I love it over a fluffy bed of jasmine rice to soak up extra sauce. For parties, pile it on a platter and garnish with chopped green onions and sesame seeds. Chef’s tip: A squeeze of fresh lime juice right at the end brightens up all the rich flavors perfectly.

Timing for Your Bang Bang Shrimp

Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes. This recipe serves 4 people as a main dish or 6-8 as an appetizer. Each serving is about 350 calories.

My Chef’s Secret for Bang Bang Shrimp

My secret is in the double-dip. For an unbelievably crunchy shell, after the first coat of flour, egg, and panko, repeat the process. Let the shrimp rest on a rack for 5 minutes after the second coat. This lets the coating set so it doesn’t fall off in the oil. It creates a crunch you can hear from across the room!

Extra Info: The Power of Panko

Panko isn’t just fancy breadcrumbs. They’re made from crustless bread, resulting in lighter, flakier, and crispier crumbs that don’t get soggy easily. I did a side-by-side test once with regular breadcrumbs, and the panko shrimp stayed crispy twice as long. It’s a small switch with a big payoff.

Necessary Equipment

You likely have everything you need already:

• A deep skillet, Dutch oven, or wok for frying
• Three shallow bowls or plates for breading
• Paper towels for draining
• Tongs or a slotted spoon for flipping shrimp
• A whisk for the sauce
• A cooking thermometer (very helpful for perfect frying)

Storing Your Bang Bang Shrimp

Bang Bang Shrimp is always best fresh, but leftovers can be saved. Store them in an airtight container in the fridge for up to 2 days. The crust will soften, but the flavor is still great. To reheat, spread them on a baking sheet and warm in a 350°F oven for about 10 minutes. This helps bring back some texture better than a microwave.

If you want to prep ahead, you can bread the shrimp and keep them refrigerated on a baking sheet for a few hours before frying. You can also freeze the breaded, uncooked shrimp. Lay them on a parchment-lined tray to freeze solid, then transfer to a bag. Fry directly from frozen, adding a minute or two to the cooking time.

The sauce can be made up to a week ahead and stored in the fridge. If it separates, just give it a good stir. I don’t recommend freezing the sauced shrimp, as the texture of both the shrimp and sauce will suffer.

My Best Tips and Advice

Follow these tips for flawless shrimp every time:

• Use large or jumbo shrimp. They’re easier to bread and stay juicy inside.
• Keep your oil temperature steady. If it drops, the shrimp gets greasy. Fry in small batches.
• Make extra sauce. People always want to dip more, or you can use it on salads later.
• If serving as an appetizer at a long party, serve the sauce on the side to keep the shrimp crisp.
• Have all your ingredients measured and your station set up before you start. It makes the process so smooth.

Inspired Presentation Tips

Make your dish look restaurant-quality:

• Serve on a bed of shredded lettuce or cabbage for color and crunch.
• Use small bamboo skewers or fancy toothpicks for easy grabbing.
• Garnish with fresh cilantro, sliced red chili, or a lime wedge.
• For a fun twist, serve in Chinese takeout boxes or on small individual plates.

Healthier Alternative Recipes

Love the flavor but want a lighter option? Try these twists:

1. Baked Bang Bang Shrimp: Coat shrimp as directed. Place on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 10-12 minutes. They get wonderfully crispy without deep frying.
2. Air Fryer Bang Bang Shrimp: This is my new favorite method. Spray breaded shrimp with oil and air fry at 400°F for 8-10 minutes, flipping halfway. They come out perfectly crunchy with hardly any oil.
3. Grilled Bang Bang Shrimp: Skip the breading. Thread shrimp onto skewers, brush with oil, and grill for 2-3 minutes per side. Brush with the sauce right before serving for a smoky, healthy version.
4. Low-Carb/Keto Bang Bang Shrimp: Swap the flour for almond flour and the panko for crushed pork rinds or grated Parmesan. Use a sugar-free sweetener in the sauce.
5. Bang Bang Cauliflower: For a vegetarian take, use large cauliflower florets. Follow the same breading and cooking process. The sauce pairs amazingly with the mild cauliflower.
6. Lighter Sauce: Mix non-fat plain Greek yogurt with a tablespoon of sweet chili sauce and a squirt of sriracha. It’s tangy, creamy, and much lower in calories.

Common Mistakes to Avoid

Mistake 1: Skipping the Dry Patrol

If your shrimp are even a little damp, the breading will slide right off in the oil. You’ll end up with patchy, sad-looking shrimp. Always, always pat them thoroughly dry with paper towels. I do this as soon as I take them out of the package. It’s the first step to a perfect crust.

Mistake 2: The Oil is Too Cold or Too Hot

If the oil isn’t hot enough, the shrimp will soak up oil like a sponge and become greasy. If it’s too hot, the outside burns before the inside cooks. Aim for 350°F. Use a thermometer, or do the bread crumb test. Maintaining this temperature is key for shrimp that are crispy, not soggy or charred.

Mistake 3: Overcrowding the Pan

Dumping all the shrimp in at once is a common error. It causes the oil temperature to plummet. The shrimp then steam together and get mushy. Fry in small, manageable batches. This keeps the oil hot and ensures each piece cooks evenly and gets that beautiful, all-over golden color.

Mistake 4: Forgetting to Season the Flour

The flour isn’t just glue; it’s your first layer of flavor. The paprika, garlic powder, salt, and pepper make a huge difference. If you use plain flour, your shrimp will taste bland no matter how good the sauce is. Don’t skip the seasonings—they build the flavor from the inside out.

Mistake 5: Saucing the Shrimp Too Early

As soon as that creamy sauce hits the hot, crispy shrimp, the clock starts ticking. The crust will begin to soften. For the ultimate texture, toss the shrimp in the sauce just moments before you serve them. If you’re hosting, you can even let guests sauce their own shrimp for maximum crunch.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp are often more convenient and affordable. Just make sure to thaw them completely first. The best way is to move them to the fridge the night before. If you’re in a hurry, seal them in a plastic bag and submerge in cold water. Once thawed, pat them extra dry, as they tend to hold more moisture.

I don’t like spicy food. Can I make mild Bang Bang Shrimp?

Of course! The beauty of this sauce is you control the heat. Simply leave out the sriracha entirely. The sweet chili sauce and honey provide plenty of flavor with just a tiny hint of warmth. You could also start with just 1/2 teaspoon of sriracha and taste as you go. The goal is to make it perfect for you and your family.

What’s the best oil for frying the shrimp?

You want an oil with a high smoke point and a neutral flavor. Vegetable oil, canola oil, and peanut oil are all excellent choices. I usually use vegetable oil because it’s what I always have on hand. Avoid olive oil for deep frying, as it has a lower smoke point and can impart its own flavor to the shrimp.

How can I tell when the shrimp are cooked through?

Shrimp cook very fast. They’re done when they turn opaque and pink all the way through, and the coating is golden brown. The shape will also change from a loose “C” to a tight “C” or even an “O”. An extra minute can mean the difference between juicy and rubbery, so watch them closely in the oil.

Is there a way to make this recipe gluten-free?

Yes, it’s an easy adjustment. Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. For the breadcrumbs, use certified gluten-free panko (available in many stores) or make your own from gluten-free bread. Double-check that your sweet chili sauce is also gluten-free.

My sauce came out too thick/thin. How can I fix it?

Sauce consistency is easy to tweak. If it’s too thick, whisk in a teaspoon of water or milk until it reaches a creamy, pourable consistency. If it’s too thin, add a bit more mayonnaise, a tablespoon at a time. Remember, it will thicken slightly as it sits, especially in the fridge.

Can I prepare the sauce a day ahead?

You can, and sometimes it’s even better! Making the sauce ahead allows the flavors to meld and develop. Just store it in an airtight container in the refrigerator. Give it a good stir before using. If it seems too thick after chilling, let it sit at room temperature for 15 minutes or whisk in a tiny splash of water.

What are some good side dishes to serve with this?

This dish is very versatile. For a light meal, serve it with a simple cucumber salad or steamed broccoli. For something heartier, coconut rice or fried rice are fantastic. If serving as an appetizer, it pairs wonderfully with crunchy veggies like celery and bell pepper strips for dipping any extra sauce.

Can I use an air fryer for the entire recipe?

You sure can! Bread the shrimp as directed. Lightly spray them with cooking oil on all sides. Preheat your air fryer to 400°F. Cook in a single layer for about 8-10 minutes, flipping halfway through, until crispy and cooked. The results are fantastic and much lighter.

How do I prevent the breading from falling off during frying?

Three things will help: dry shrimp, a firm press when applying the panko, and letting the breaded shrimp rest for 5 minutes before frying. This rest period lets the egg wash slightly dry and glue the coating firmly to the shrimp. Also, don’t move them too much in the oil—let them get a good sear on one side before flipping.

Your New Go-To Party Recipe

And there you have it—everything you need to make incredible Bang Bang Shrimp at home. This recipe has brought so much joy to my table, from noisy family dinners to laid-back parties with friends. It’s proof that the best food doesn’t have to be complicated. It just has to be made with a little love and a lot of crunch. Now go ahead, make a batch, and get ready for the compliments to roll in. Happy cooking!