Bang Bang Shrimp Recipe

a bowl of bang bang shrimp with toothpicks

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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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner, Main Course

Cuisine: American, Seafood, Thai

Servings:

Calories: 455kcal

Author: Julie Clark

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. 1/2 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 3 tablespoons sriracha sauce, 1/4 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. 1/2 cup cornstarch, 1 1/2 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 1/4 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