Introduction

Bang Bang Shrimp is a crispy, flavorful dish coated in a creamy, spicy sauce that’s perfect for a snack or appetizer. This recipe combines crunchy fried shrimp with a tangy, sweet, and spicy bang bang sauce that’s sure to impress your taste buds.

Ingredients

1 pound large shrimp, peeled, deveined, tails removed
Salt and pepper, for seasoning
3/4 cup whole milk
1 large egg
3/4 cup cornstarch
Oil for frying
1/3 cup mayonnaise
2 tablespoons honey
3 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1/4 teaspoon salt

Instructions

Step 1: Prepare the bang bang sauce by combining 1/3 cup mayonnaise, 2 tablespoons honey, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha sauce, and 1/4 teaspoon salt in a medium bowl. Whisk until smooth and set aside.
Step 2: In a large bowl, whisk together 3/4 cup whole milk and 1 large egg.
Step 3: Season the shrimp with salt and pepper, then add them to the milk and egg mixture. Toss to coat evenly.
Step 4: Heat oil in a heavy-bottomed deep pot to 375°F, filling the pot with about 5 inches of oil for frying.
Step 5: Place 3/4 cup cornstarch in a shallow bowl. Working in batches, use tongs to remove shrimp from the milk mixture, letting excess drip off, then coat each shrimp thoroughly in cornstarch.
Step 6: Fry the coated shrimp in the hot oil until golden brown and cooked through, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
Step 7: Toss the fried shrimp with the prepared bang bang sauce until well coated. Garnish with chopped green onions and sesame seeds if desired, then serve immediately.

Tips & Variations

For a lighter option, bake the cornstarch-coated shrimp in a preheated oven at 425°F for 12-15 minutes instead of frying.
Add fresh lime juice or chopped cilantro to the bang bang sauce for extra brightness and flavor.
Use panko breadcrumbs mixed with cornstarch for an even crunchier coating.
If you prefer milder heat, reduce the sriracha or omit it from the sauce.

Storage

Store any leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in a hot oven at 350°F for 5-7 minutes to keep them crisp. Toss with sauce again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and pat the shrimp dry thoroughly before seasoning and coating to ensure they fry up crispy.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can mix equal parts of honey and chili garlic sauce or use a mild chili sauce with a bit of sugar to achieve a similar flavor.

Bang Bang Shrimp Recipe

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4.6 from 67 reviews

Bang Bang Shrimp is a crispy, flavorful appetizer featuring perfectly fried shrimp tossed in a spicy, sweet, and tangy homemade bang bang sauce. This dish combines the crunch of cornstarch-fried shrimp with a creamy sauce made of mayonnaise, honey, sweet chili sauce, and sriracha, delivering a delectable balance of heat and sweetness that’s perfect as a starter or snack.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Shrimp and Coating

1 pound large shrimp, peeled, deveined, tails removed
Salt and pepper, for seasoning
3/4 cup whole milk
1 large egg
3/4 cup cornstarch
Oil for frying (enough to fill a pot about 5 inches deep)

Bang Bang Sauce

1/3 cup mayonnaise
2 tablespoons honey
3 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1/4 teaspoon salt

Optional Garnish

Chopped green onions
Sesame seeds

Instructions

Prepare the Bang Bang Sauce: In a medium bowl, combine 1/3 cup mayonnaise, 2 tablespoons honey, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha sauce, and 1/4 teaspoon salt. Whisk thoroughly until the sauce is smooth and set aside.
Whisk Milk and Egg: In a large bowl, whisk together 3/4 cup whole milk and 1 large egg until fully blended to create the dredging liquid for the shrimp.
Season and Coat Shrimp: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture and toss to coat all shrimp evenly.
Heat Oil for Frying: Pour enough oil into a heavy-bottomed deep pot to reach about 5 inches deep. Heat the oil to 375°F (190°C) to ensure perfect frying temperature.
Coat Shrimp in Cornstarch and Fry: Place 3/4 cup cornstarch in a shallow bowl. Using tongs, remove one shrimp from the milk mixture, allow excess liquid to drip off, then coat the shrimp in the cornstarch thoroughly. Carefully place shrimp into the hot oil. Fry shrimp in batches for 2-3 minutes or until they are golden brown and cooked through. Use a slotted spoon to remove shrimp and drain on paper towels. Repeat with remaining shrimp.
Toss Shrimp with Sauce and Garnish: Transfer the fried shrimp to a large bowl. Pour the prepared bang bang sauce over the shrimp and toss gently but thoroughly to coat each piece. Garnish with chopped green onions and sesame seeds if desired, then serve immediately and enjoy.

Notes

Maintain oil temperature around 375°F for crispy shrimp that are cooked through without absorbing excess oil.
Work in small batches when frying to prevent overcrowding, which lowers oil temperature and results in soggy shrimp.
For a spicier kick, increase the amount of sriracha or add a pinch of cayenne pepper to the sauce.
Leftover bang bang sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Consider serving with steamed rice or as a topping for salads and tacos for meal variations.

Keywords: Bang Bang Shrimp, fried shrimp recipe, spicy shrimp appetizer, sweet chili sauce shrimp, crispy shrimp appetizer