Recipe

Weeknight-Friendly Bang Bang Shrimp

Crispy shrimp tossed in a sweet, spicy, creamy sauce with a lighter option that still hits the classic “bang.”

By Matt Campbell

•

4.8

A real photo of crispy fried shrimp coated in glossy bang bang sauce on a white plate with sliced green onions and a lime wedge

Bang bang shrimp is the kind of restaurant appetizer that turns into dinner the second you realize you can make it at home in under 30 minutes. You get crispy edges, juicy shrimp, and that signature sauce that is sweet, spicy, and just creamy enough to cling to every bite.

This version keeps it weeknight-friendly without losing the traditional feel. I am giving you two paths: the more classic crispy, lightly battered shrimp and a quicker pan-crisp method when you do not feel like dealing with a deep fry situation. Either way, the sauce does the heavy lifting, and yes, you should taste it and adjust. That is the fun part.

A real photo of raw peeled shrimp patted dry on a paper towel next to small bowls of cornstarch, seasoning, and sauce ingredients on a kitchen counter

Why It Works

Crisp shrimp that stay crisp: A light cornstarch batter and hot oil gives you a thin, shattery coating instead of a bready shell.
Traditional bang bang flavor: Sweet chili, mayo, and sriracha create that classic creamy heat with a little tang.
No complicated ingredients: Everything is grocery-store easy, and the sauce is a whisk-and-go situation.
Flexible serving options: Serve it as an appetizer, pile it into tacos, or throw it on rice with cucumbers and call it a win.

Pairs Well With

Storage Tips

Bang bang shrimp is best right after tossing, but leftovers can still be tasty if you store them like you mean it.

Fridge

Store shrimp and sauce separately if you can. Shrimp in an airtight container, sauce in a small jar. Keep up to 2 days.
If everything is already sauced, it will soften. Still good, just not crunchy. Eat within 24 hours for best texture.

Reheat

Air fryer: 350°F for 4 to 6 minutes, shaking once. This is the best move.
Oven: 400°F on a sheet pan for 6 to 8 minutes.
Skip the microwave if crunch matters to you.

Freezing

I do not recommend freezing the finished dish. Texture takes a hit and the sauce can separate.
If you want to prep ahead, freeze raw peeled shrimp and make the sauce fresh.

Common Questions

What is “traditional” bang bang shrimp, really?

In the most common restaurant style in the US, bang bang shrimp is crispy fried shrimp tossed in a sauce made from mayonnaise, sweet chili sauce, and sriracha. Some versions add honey or a splash of rice vinegar. The name is more about the flavor punch than a strict historical origin.

Can I bake it instead of frying?

Yes. You will lose some of that signature shatter-crunch, but it can still be great. Coat the shrimp in the cornstarch mixture, spray well with oil, and bake at 425°F for 8 to 10 minutes, flipping once. Toss with sauce right before serving.

How do I keep the shrimp crispy after saucing?

Toss right before serving and do not drown them. If you want max crunch, serve the sauce on the side for dipping, or drizzle instead of fully tossing.

Is there a less spicy version for kids?

Absolutely. Start with 1 teaspoon sriracha (or skip it), then add more for the adults at the table. You can also use a mild chili garlic sauce.

What shrimp size works best?

Large (31 to 40 count) or jumbo (21 to 25 count) shrimp are ideal. Too small and they overcook fast, too big and the coating-to-shrimp ratio gets a little weird.

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 mixing bowl (for coating the shrimp)
Small bowl or measuring cup (for whisking the sauce)
Large skillet or Dutch oven (for frying)
Tongs or a spider strainer
Wire rack or paper towels (for draining)
Instant-read thermometer (optional, but helpful for oil temp)

The first time I tried bang bang shrimp, I did that thing where you keep saying “just one more” until suddenly the plate is empty and you are negotiating with yourself about whether ordering a second round counts as dinner. When I started making it at home, I learned two important truths: keep the shrimp dry so it actually crisps, and taste the sauce like you are in charge of your own happiness. Some nights I want it sweeter. Some nights I want it hotter. Either way, it is always a good time.

Weeknight-Friendly Bang Bang Shrimp

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 (as a main) or 6 (as an appetizer)

Ingredients

For the bang bang sauce

1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 to 2 tablespoons sriracha (start with 1 tablespoon, add more to taste)
1 teaspoon rice vinegar or lime juice (optional, for brightness)
1 teaspoon honey or sugar (optional, if you want it sweeter)
Pinch of kosher salt

For the shrimp

1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
1/2 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 large egg
3/4 cup cold water or club soda, plus more as needed (club soda makes it extra light)
Neutral oil for frying (canola, peanut, or avocado), about 2 to 3 cups depending on pan

To finish

Sliced green onions
Toasted sesame seeds (optional)
Lime wedges (optional)

Instructions

Make the sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar or lime juice if using. Taste and adjust. More sweet chili for sweetness, more sriracha for heat, a pinch of salt if it tastes flat. Set aside.
Dry the shrimp. Pat shrimp very dry with paper towels. This is the difference between crispy and sad.
Mix the dry coating. In a large bowl, combine cornstarch, flour, salt, garlic powder, paprika, and pepper.
Make a quick batter. In a separate bowl, whisk egg with 3/4 cup cold water or club soda. Pour into the dry mix and stir until you have a loose batter. It should cling lightly, not turn into paste. If it feels too thick, add a splash more water.
Coat the shrimp. Add the shrimp to the batter and toss gently until each piece is lightly coated. If you prefer more control (and less clumping), dip shrimp one by one, letting excess batter drip back into the bowl.
Heat the oil. Add 3/4 inch of neutral oil to a large skillet or Dutch oven. Heat to 350°F. If you do not have a thermometer, test with a drop of batter. It should sizzle right away and float.
Fry in batches. Add shrimp in a single layer, do not crowd. Fry 2 to 3 minutes per side until golden and crisp. Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining shrimp.
Toss and serve. Put shrimp in a large bowl, add just enough sauce to coat, and toss gently. Top with green onions and sesame seeds if you want. Serve immediately with lime wedges.

Weeknight shortcut option: If you want less mess, skip the batter and do a cornstarch-only crisp. Toss dry shrimp with 2 to 3 tablespoons cornstarch, salt, and pepper, then pan-fry in a thin layer of oil until crisp. Toss with sauce right before serving.

A real photo of shrimp frying in a skillet with bubbling oil, turning golden brown

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes