Recipe

Bang Bang Shrimp

Crispy shrimp tossed in a creamy sweet chili sauce with just enough heat to keep you going back for “one more.”

By Matt Campbell

•

4.8

A platter of crispy Bang Bang shrimp coated in creamy sweet chili sauce, garnished with sliced scallions, on a warm-toned wooden table with a small bowl of extra sauce

Bang Bang Shrimp is my favorite kind of kitchen chaos: quick prep, fast cook, loud crunch, and a sauce that tastes like you absolutely meant to make something special. We’re talking crispy shrimp with a creamy, sweet-heat coating that clings to every ridge and crag like it pays rent.

This is the version I make at home when I want restaurant vibes without restaurant effort. The sauce is pantry-friendly, the coating is forgiving, and I’ll show you how to keep the shrimp crisp instead of soggy and sad. Bonus: you can fry it or air fry it, depending on your mood and your patience level.

Bowls of raw peeled shrimp, mayonnaise, sweet chili sauce, sriracha, cornstarch, flour, eggs, and sliced scallions arranged on a tidy kitchen counter with warm lighting

Why It Works

Big crunch, light bite: A cornstarch-forward coating fries up crisp without feeling heavy.
Sauce that actually hits: Sweet chili for gloss, mayo for creaminess, sriracha for heat, and a little lime to keep it bright.
No soggy shrimp: We sauce right at the end and use a quick drain and rack trick to keep the crisp edges crisp.
Flexible serving options: Appetizer plate, tacos, rice bowls, salads, or stuffed into a lettuce wrap situation.

Pairs Well With

Storage Tips

Bang Bang Shrimp is best fresh, because crisp coatings and creamy sauces have a complicated relationship. But if you have leftovers, here’s how to keep them as good as possible.

Fridge

Store shrimp and sauce separately if you can. Airtight containers, up to 2 days.
If the shrimp is already sauced, still refrigerate in an airtight container and plan to reheat gently. The coating will soften more.
Store the sauce in an airtight container for 3 to 5 days.

Reheat (best method)

Air fryer: 350°F for 4 to 6 minutes, shaking once. Add sauce after reheating.
Oven: 400°F on a wire rack over a sheet pan for 6 to 10 minutes.
Avoid the microwave unless you enjoy the texture of shrimp in a blanket.

Make-ahead

Make the sauce up to 3 to 5 days ahead. Keep refrigerated.
Peel and devein shrimp up to 1 day ahead. Pat dry before coating.

A small bowl of creamy orange Bang Bang sauce with a spoon resting beside it on a neutral stone countertop

Common Questions

Is Bang Bang Shrimp spicy?

It’s usually mild to medium, depending on how much sriracha you use. Start small, taste the sauce, then add heat. You can also swap sriracha for a pinch of cayenne if that’s what you’ve got.

Can I make it without frying?

Yes. Use the air fryer option in the instructions. You will still get crisp shrimp, especially if you spray lightly with oil and avoid crowding.

Why did my coating fall off?

Three common culprits: (1) shrimp were wet, (2) oil was not hot enough, or (3) you moved the shrimp too soon. Pat the shrimp very dry, keep oil around 350°F, and let the coating set for 30 to 45 seconds before flipping.

What’s the best shrimp size?

I like large shrimp (31/40). Big enough to stay juicy, small enough to cook fast. Extra-large works too, just add a little time and watch the doneness cues.

Can I use frozen shrimp?

Absolutely. Thaw overnight in the fridge or quick-thaw in a bowl of cold water. Then dry them really well before coating so the dredge sticks and crisps.

How do I keep it crispy after saucing?

Toss the shrimp with sauce right before serving. If you are feeding a crowd, serve sauce on the side for dipping so the shrimp stays crunchy longer.

Can I make it gluten-free?

Yes. Use all cornstarch in place of the flour, or swap in a 1:1 gluten-free all-purpose flour. Double-check your sweet chili sauce and sriracha labels too, just to be safe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or deep skillet (for frying) or an air fryer
Instant-read thermometer (helpful for oil temp and shrimp doneness)
Wire rack + sheet pan (for draining and staying crisp)
Mixing bowls (sauce, dredge, egg wash)
Tongs or a spider strainer
Paper towels

The first time I made Bang Bang Shrimp at home, I learned a lesson I now preach like it’s a kitchen commandment: do not sauce the whole batch “just to get it over with.” I did. It went from crunchy to comfortingly soft in about five minutes, like the shrimp had put on sweatpants and decided it was done with the party.

Now I keep it simple. Fry or air fry, let it hit the rack, then toss only what we’re actively eating. It’s low drama, high reward, and it makes the whole thing taste like it came straight from a restaurant pass instead of my slightly chaotic stove.

Bang Bang Shrimp

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 (as an appetizer) or 2 (as a meal)

Ingredients

Shrimp

1 pound large shrimp (31/40), peeled and deveined (tails on or off)
1/2 cup cornstarch
1/2 cup all-purpose flour (or use all cornstarch for gluten-free)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs
Neutral oil, for frying (canola, vegetable, avocado), enough for 1 to 1 1/2 inches in your pan

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 to 2 tablespoons sriracha (to taste)
1 teaspoon honey (optional, for extra gloss and sweetness)
1 teaspoon lime juice (or rice vinegar)
Pinch of salt

To Finish

2 tablespoons sliced scallions
Toasted sesame seeds (optional)
Lime wedges (optional)

A dredging setup with bowls of seasoned flour and cornstarch, beaten eggs, and raw shrimp on a cutting board, arranged on a clean kitchen counter

Instructions

1) Make the sauce

In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), lime juice, and a pinch of salt. Taste it. Adjust with more sriracha for heat or more sweet chili for sweetness. Refrigerate while you cook.

2) Set up your dredge

In a shallow bowl, mix cornstarch, flour, salt, black pepper, and garlic powder. In a second bowl, beat the eggs.

Pat the shrimp very dry with paper towels. This is not optional if you want that crisp coating.

Shrimp prep note: Fully thawed shrimp coat better than icy shrimp. Tails on looks fun and is great for dipping. Tails off is easier for tacos and bowls.

3) Coat the shrimp

Working in batches, toss shrimp in the flour mixture, dip into egg, then back into the flour mixture. Press lightly so the coating sticks. Place on a plate while your oil heats.

Breaded shrimp in a light, craggy coating laid out in a single layer on a plate next to a stove

4) Fry (stovetop method)

Heat 1 to 1 1/2 inches of neutral oil in a deep skillet or pot to 350°F. Fry shrimp in batches (do not crowd) until golden and crisp and the shrimp are just cooked through, usually 45 to 75 seconds per side for 31/40 shrimp.

Look for shrimp that are opaque and curled into a loose C shape. If you want a temperature cue, aim for about 120°F to 145°F in the thickest part, then pull them. They keep cooking a bit after they leave the oil.

Drain on a wire rack over a sheet pan (paper towels are fine, but a rack keeps things crisp).

Oil safety: Keep kids and pets out of the splash zone, and never fill the pan more than halfway with oil. If the oil starts smoking, it is too hot. When you are done, cool the oil completely and strain it for reuse or dispose of it according to your local guidelines. Do not pour it down the drain.

Shrimp sizzling in hot oil in a deep skillet on a home stove, with a spider strainer lifting a few golden pieces

5) Toss and serve

Transfer hot shrimp to a large bowl. Add about 1/3 to 1/2 of the sauce and toss gently until coated. Add more sauce as needed.

Finish with scallions and sesame seeds.

Pro move: For maximum crunch, serve the extra sauce on the side and toss only what you are about to eat.

A bowl of sauced Bang Bang shrimp being sprinkled with sliced scallions by a person’s hand over a kitchen counter

Air fryer option (no deep frying)

Preheat air fryer to 400°F. Arrange coated shrimp in a single layer (work in batches). Spray lightly with oil. Air fry for 6 to 10 minutes, flipping halfway, until crisp and cooked through.

Doneness cues are the same: shrimp should be opaque, firm, and juicy, not rubbery. Toss with sauce right before serving.

Serving ideas

Over jasmine rice with cucumber slices and extra lime
In tortillas with shredded cabbage and cilantro
On a salad with avocado and a drizzle of sauce
Party plate with extra sauce for dipping

A casual dinner table setting with a platter of Bang Bang shrimp, small bowls of extra sauce, lime wedges, and simple napkins under warm indoor lighting

Nutrition information is estimated.

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Bang Bang Shrimp

Why It Works

Pairs Well With

Recommended

Crispy Shrimp Tempura

Blackened Shrimp

Garlic Butter Baked Shrimp

Shrimp Scampi Without Wine

Storage Tips

Fridge

Reheat (best method)

Make-ahead

Common Questions

Is Bang Bang Shrimp spicy?

Can I make it without frying?

Why did my coating fall off?

What’s the best shrimp size?

Can I use frozen shrimp?

How do I keep it crispy after saucing?

Can I make it gluten-free?

Bang Bang Shrimp

Ingredients

Shrimp

Bang Bang Sauce

To Finish

Instructions

1) Make the sauce

2) Set up your dredge

3) Coat the shrimp

4) Fry (stovetop method)

5) Toss and serve

Air fryer option (no deep frying)

Serving ideas