Name: Bang Bang Shrimp Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup mayonnaise; 1/3 cup Thai sweet chili sauce; 3 tablespoons sriracha sauce; 1/4 teaspoon red pepper flakes; 1 pound jumbo shrimp peeled and deveined (tails off); 1/2 cup cornstarch; 1 1/2 teaspoons garlic salt; olive oil for frying (or vegetable oil); chopped green onions; cilantro; sesame seeds; steamed white rice

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Make crispy bang bang shrimp at home in just 30 minutes. This easy copycat recipe features lightly fried shrimp coated in a homemade bang bang sauce. Better than takeout!

Bang bang shrimp is the sweet-and-spicy restaurant favorite that’s surprisingly easy for a weeknight dinner. This copycat version uses a light cornstarch coating for crisp, golden shrimp without heavy breading. The creamy sauce has just the right kick. They make great bang bang shrimp tacos.

a bowl of bang bang shrimp in a bowl with veggies around it

I Made Restaurant-Style Bang Bang Shrimp at Home in 30 Minutes

If there’s one thing we love around here, it’s turning a restaurant favorite into something you can make on a busy weeknight without a long ingredient list. Recipes like Cheesecake Factory firecracker shrimp, copycat Bob Evans chicken & noodles, slow cooker chicken gnocchi soup and our popular Cinnabon copycat cinnamon rolls are 4 favorites!

This bang bang shrimp is such a versatile dinner. Matt piles his over rice, I load mine in a bowl with cucumbers, cabbage and carrots, and if we’re having family over I’ll set it out as an appetizer next to our other takeout-style favorites.

The cornstarch coating creates a light, crisp shell that fries up golden in just a few minutes, which means the crispy shrimp stay tender inside instead of getting weighed down by thick breading.

Tossing the shrimp while they’re still hot helps the sauce cling without making them soggy, giving you that glossy, sticky coating you expect from the classic restaurant version.

Love shrimp? Try our shrimp pasta, shrimp and chicken fried rice, smoked shrimp and shrimp foil packets.

Enjoy! -Julie

Ingredients

I chose jumbo shrimp, which means there were about 15 shrimp per pound. Use smaller shrimp if you’d like, but they will cook more quickly. Matt prefers tail off shrimp so they are easy to eat.

By coating the bang bang shrimp with cornstarch, it is a naturally gluten free recipe.

Don’t have Thai sweet chili sauce? Use honey instead!

See the recipe card for full ingredients and amounts.

a bowl of bang bang shrimp with toothpicks

Bang Bang Shrimp Recipe

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Make crispy bang bang shrimp at home in just 30 minutes. This easy copycat recipe features lightly fried shrimp coated in a homemade bang bang sauce. Better than takeout!

Servings 4

Prep Time 15

Cook Time 15

Total Time 30

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Ingredients

For the sauce:

1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
3 tablespoons sriracha sauce
1/4 teaspoon red pepper flakes

For the shrimp:

1 pound jumbo shrimp peeled and deveined tails off
1/2 cup cornstarch
1 1/2 teaspoons garlic salt
olive oil for frying or vegetable oil

Optional for serving:

chopped green onions
cilantro
sesame seeds
steamed white rice

Instructions

In a small bowl, combine the mayo, sweet chili sauce, sriracha and red pepper flakes. Whisk well and set aside. ½ cup mayonnaise, ⅓ cup Thai sweet chili sauce, 3 tablespoons sriracha sauce, ¼ teaspoon red pepper flakes
Pat the shrimp dry with paper towels. 1 pound jumbo shrimp peeled and deveined
In a shallow bowl, whisk together the cornstarch and garlic salt. Place the shrimp in the cornstarch to coat completely, then set aside on a plate. ½ cup cornstarch, 1 ½ teaspoons garlic salt
Over medium high heat, heat 1–2 inches of oil in a large skillet or saucepan to 350°F. Fry the shrimp in batches (don’t overcrowd the pan) for about 2-3 minutes per side or until golden and crispy. The shrimp will turn slightly pink in color and curl up. Transfer to a wire rack with paper towels underneath to catch any drips (this prevents soggy shrimp). Try to keep the oil temperature at 350ºF by adjusting the heat. olive oil for frying
While the shrimp are still hot, toss them in a large bowl with the bang bang sauce until evenly coated.
Serve immediately over rice, garnished with green onions, cilantro and sesame seeds.

Notes

Refer to the article above for more tips and tricks.

For an even crispier texture, dip the shrimp in buttermilk first, then let it drip and coat with cornstarch.
Want to bake in the oven or use an air fryer instead of deep-frying? Use panko breadcrumbs for extra crunch, and lightly spray the shrimp with oil before cooking.

Adjust the spice level by reducing or increasing the red pepper flakes, or add a little cayenne pepper or more sriracha if you like extra heat.
Store leftover bang bang shrimp in an airtight container in the fridge for up to 3 days.

The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the shrimp and sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Appetizer, Dinner, Main Course

Cuisine American, Seafood, Thai

Calories 455

Keyword comfort food, fried, quick, spicy

How to Make Bang Bang Shrimp: Step by Step

Make the creamy chili mayo. In a small bowl, combine the mayo, sweet chili sauce, sriracha and red pepper flakes. Whisk well and set aside.

Coat the shrimp. Pat the shrimp dry with paper towels. In a shallow bowl, whisk together the cornstarch and garlic salt. Place the shrimp in the cornstarch to coat completely, then set aside on a plate.

Fry the shrimp. Heat 1–2 inches of oil in a large skillet or saucepan to 350°F. Fry the shrimp in batches for about 2-3 minutes per side or until golden and crispy. Transfer to a wire rack with paper towels underneath to catch any drips.