Bang Bang Shrimp

The first time I had Bang Bang Shrimp was at a chain restaurant, and I spent the next three months trying to recreate that perfect balance of creamy and spicy at home. My kitchen experiments left me with oil splatters on my backsplash and more than one batch of slightly burnt shrimp, but eventually I found the sweet spot. Now this is the dish my friends actually request when they come over, and the sauce gets scooped up with whatever vegetables are left on the platter.

Last summer my cousin visited and we made a double batch, standing over the stove and eating them straight from the paper towel rack as fast as we could fry them. We burned our fingers and probably consumed our weight in shrimp, but thats still one of my favorite kitchen memories. Something about food that requires you to eat with your hands just makes everything feel more fun and relaxed.

Ingredients

• 1 lb large shrimp: Pat them completely dry or the breading slides right off in the oil
• ½ teaspoon salt and ¼ teaspoon black pepper: Season the shrimp before breading so every layer has flavor
• 1 cup cornstarch: Creates that initial dry layer that helps everything stick
• 2 large eggs: Beat them well so the coating is even across every shrimp
• 1 cup panko breadcrumbs: These Japanese breadcrumbs stay crunchier longer than regular ones
• ⅓ cup mayonnaise: Real mayo makes the sauce properly creamy
• 2 tablespoons sweet chili sauce: Found in the Asian aisle, this adds the signature sweetness
• 1 tablespoon Sriracha: Start here and add more if you like it seriously spicy
• 1 tablespoon honey or sugar: Balances the heat and makes the sauce glaze perfectly
• 1 teaspoon rice vinegar: Cuts through the richness so it never feels too heavy
• Vegetable oil: You need about 2 inches in your pan
• 2 tablespoons sliced green onions: Fresh contrast to all that rich sauce
• 1 tablespoon toasted sesame seeds: Totally optional but makes it look restaurant pretty

Instructions

Get your shrimp ready:

Pat those shrimp completely dry with paper towels, then sprinkle with salt and pepper

Set up your breading station:

Line up three shallow bowls with cornstarch, beaten eggs, and panko breadcrumbs in that order

Coat the shrimp:

Dredge each shrimp in cornstarch, shake off excess, dip in egg, then press into panko until thoroughly coated

Whisk the sauce:

Combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth

Heat the oil:

Pour about 2 inches of vegetable oil into a deep skillet and bring it to 350°F

Fry in batches:

Cook the shrimp for 2 to 3 minutes until golden brown, then transfer to a paper towel lined plate

Sauce them up:

Toss the hot shrimp in the Bang Bang sauce until each one is evenly coated

Finish and serve:

Sprinkle with sliced green onions and sesame seeds while they are still hot

Save

My husband claims he does not like spicy food but will happily eat six of these in one sitting. The heat builds slowly, so people who think they cannot handle it usually end up reaching for seconds.

The Frying Learning Curve

My first attempts at frying anything were disasters with burned oil and undercooked centers. The trick is using a thermometer and trusting it over your eyes, because oil that looks hot might not be hot enough yet. Once you get that rhythm down, you will find yourself looking for other things to fry just because you finally got the hang of it.

Make It Your Own

Sometimes I swap the Sriracha for sambal oelek when I want a different kind of heat, or add a squeeze of fresh lime juice right at the end. The sauce base is forgiving enough that you can play with it until it tastes exactly how you like it.

Serving Ideas

These disappear fastest when served as an appetizer with plenty of napkins nearby. They also work beautifully over steamed rice or wrapped in butter lettuce for a lighter meal.

• Double the sauce recipe because people always want extra for dipping
• Keep fried shrimp warm in a 200°F oven while you finish the batch
• The sauce tastes even better after sitting for an hour in the fridge

Save

Hope these bring as much joy to your table as they have to mine over the years.

Recipe FAQs

→ What makes Bang Bang sauce unique?

The signature sauce combines mayonnaise with sweet chili sauce, Sriracha, honey, and rice vinegar, creating a creamy yet spicy balance that's both tangy and slightly sweet.

→ Can I bake or air-fry the shrimp instead of deep-frying?

Yes, cook at 400°F (200°C) for 10–12 minutes, flipping halfway through. The texture will be lighter but still crispy and delicious.

→ How do I adjust the spice level?

Simply modify the amount of Sriracha in the sauce. Start with one teaspoon and add more gradually until you reach your desired heat level.

→ What's the best way to serve this dish?

Serve as an appetizer on its own, or over steamed rice and lettuce cups for a complete main course. Garnish with green onions and sesame seeds for extra flavor and crunch.

→ Can I prepare the components ahead of time?

Bread the shrimp and prepare the sauce up to 4 hours in advance. Store them separately in the refrigerator and fry just before serving for optimal crispiness.

→ What oil temperature is best for frying?

Maintain the oil at 350°F (175°C). Use a kitchen thermometer to monitor the temperature, ensuring the shrimp cook evenly and achieve a golden-brown exterior.