Bang Bang Shrimp is a tantalizing dish that beautifully marries crispy, fried shrimp with a spicy and creamy sauce. Each bite is a delightful explosion of flavor and texture, where the crunch of panko breadcrumbs meets the zing of sweet chili. It’s a dish that invites you to dig in, offering both satisfaction and a little kick. Perfect as an appetizer, this popular American Fusion dish is bound to impress your friends and family at any gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Bang Bang Shrimp
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Bang Bang Shrimp

I discovered Bang Bang Shrimp on a spontaneous outing to a trendy seafood restaurant and was instantly captivated. The combination of the sauce and crispy shrimp brimming with flavor drew me in, and I knew I had to recreate it at home. Since then, it has become a staple especially when hosting friends or seeking a quick yet impressive dinner option. Not only is it easy to prepare, but it also features simple ingredients that won’t break the bank. Gather your shrimp and prepare for a taste that will have you coming back for more!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just about 40 minutes from start to finish, making it perfect for a weeknight dinner or a snack.
Irresistible Flavor: Every bite delivers a crunchy exterior with a creamy, sweet, and slightly spicy sauce that tingles your taste buds.
Eye-Catching Appeal: The golden, crispy shrimp drizzled with vibrant sauce makes for a charming presentation that’s sure to impress.
Flexible Serving: Whether as a finger food at parties or served alongside rice for a hearty meal, these shrimp fit any occasion.
Diet-Friendly Options: Looking for healthier alternatives? You can easily make it gluten-free by using gluten-free flour and breadcrumbs.

Ingredients You’ll Need

1 lb medium shrimp: Peeled and deveined shrimp are the star of this dish—look for the freshest option or even frozen for convenience.
1 cup panko breadcrumbs: This Japanese breadcrumb makes an exceptional crunch. You can substitute with regular breadcrumbs if needed, though they might be less crispy.
1/2 cup all-purpose flour: Coats the shrimp to help the panko stick. If you prefer gluten-free, use a gluten-free blend.
1/2 teaspoon salt: Enhances the natural flavors of shrimp.
1/4 teaspoon black pepper: Adds a mild kick; feel free to adjust according to your taste.
1/4 teaspoon paprika: An optional spice that contributes warmth and a subtle smokiness.
2 large eggs: Beaten eggs will help the breadcrumb mixture adhere to the shrimp.
Vegetable oil: For frying; choose oil with a high smoke point, like canola or peanut oil, for best results.
1/2 cup mayonnaise: Acts as a creamy base for the sauce; you can substitute with Greek yogurt for a tangy twist.
1/4 cup sweet chili sauce: Provides sweetness and balance, this can be found in most grocery stores.
1-2 tablespoons sriracha sauce: Adjust based on your preferred spice level; this classic hot sauce lends a nice kick to the dish.
1 tablespoon honey or sugar: Sweetens the sauce and rounds out the flavors.
1 teaspoon rice vinegar or lime juice: For acidity and brightness; lime juice adds a fresh touch.
1/2 teaspoon garlic powder: Adds a depth of flavor to the sauce.

How to Make Bang Bang Shrimp

Prepare the shrimp: Rinse 1 lb medium shrimp under cold water and gently pat them dry with paper towels to remove excess moisture. This helps achieve a crispier texture during frying.

Make the coating: In a medium bowl, mix together 1 cup panko breadcrumbs, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika if you’re using it. This mix creates a flavorful crust.

Beat the eggs: In a separate bowl, beat 2 large eggs until smooth. This will help the breadcrumbs adhere perfectly to the shrimp.

Coat the shrimp: Dip each shrimp into the beaten eggs, allowing any excess to drip off, and then coat them well in the breadcrumb mixture. Be sure to press the breadcrumbs lightly onto the shrimp so they stick well.

Heat the oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. Use a thermometer to ensure the oil reaches about 350°F—this temperature allows the shrimp to fry quickly and evenly.

Fry the shrimp: Carefully add the shrimp in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per batch or until they turn golden brown and crispy. Once cooked, remove the shrimp and let them drain on paper towels to keep them crisp.

Make the Bang Bang sauce: While the shrimp is frying, whip up the sauce by whisking together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, sriracha (1-2 tablespoons depending on your spice preference), 1 tablespoon honey or sugar, 1 teaspoon rice vinegar or lime juice, and 1/2 teaspoon garlic powder in a bowl until it’s smooth and well combined.

Coat the shrimp with sauce: Once the shrimp has cooled slightly, toss them in the Bang Bang sauce until they’re well coated. Alternatively, you can serve the sauce on the side for dipping—a fun option for parties!

Serve and enjoy: Serve immediately, garnishing with chopped green onions or cilantro if desired. Pair it with steamed rice or a crisp salad for a delightful meal.

Storing & Reheating

To store leftover Bang Bang Shrimp, place them in an airtight container at room temperature for about 2 hours. For longer storage, transfer them to the fridge where they will last for 2-3 days. Reheat in a preheated oven at 350°F for about 10 minutes, just until warmed through. Keep in mind that the shrimp’s crispy texture may soften a bit during storage, but reheating helps bring back some crunch.

Chef’s Helpful Tips

Avoid having too much moisture on the shrimp before frying, as it can result in a soggy coating.
Make sure the oil temperature is correct; too low and the shrimp may absorb oil, too high can cause them to burn.
For an added flavor boost, consider marinating the shrimp in a touch of lemon juice and garlic before coating.
If you’re short on time, the sauce can be prepared ahead of time and stored in the fridge, so it’s ready when you need it.

Bang Bang Shrimp not only brings a burst of flavors but also opens the door for creativity in the kitchen. Whether you’re cooking for a small gathering or just treating yourself to a comforting meal, this recipe is versatile and sure to satisfy your cravings. Feel free to modify the sauce or add different spices to make it your own. Enjoy the process and savor every delicious bite!

Recipe FAQs

Can I use frozen shrimp for this recipe?

Yes, you can definitely use frozen shrimp! Just ensure you thaw them completely before cooking to achieve the best texture and flavor.

What if I don’t have panko breadcrumbs?

If you don’t have panko, regular breadcrumbs can be used as a substitute. However, the texture may not be as crunchy. For better results, consider blending regular breadcrumbs with a few croutons to mimic the crispy texture.

How spicy is the Bang Bang sauce?

The spiciness of the sauce can be easily adjusted. If you’re sensitive to heat, start with just a tablespoon of sriracha and gradually add more to your taste.

Can I make Bang Bang Shrimp in advance?

While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the fridge. Fry the shrimp just before serving for the crispiest results. If made in advance, consider reheating them in the oven to help maintain their crunch!

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Bang Bang Shrimp

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Author: Peter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 Servings 1x
Category: Appetizers
Method: Frying
Cuisine: Asian

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Description

This Bang Bang Shrimp is packed with flavor and easy to prepare, making it a fantastic choice for a quick dinner or a lively appetizer. The crispy shrimp paired with a spicy sauce will satisfy your seafood cravings and impress your guests!

Ingredients

Scale

450g (1 lb) medium shrimp, peeled and deveined
120g (1 cup) panko breadcrumbs
60g (1/2 cup) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
2 large eggs, beaten
vegetable oil, for frying
120g (1/2 cup) mayonnaise
60g (1/4 cup) sweet chili sauce
1–2 tablespoons sriracha sauce
1 tablespoon honey or sugar
1 teaspoon rice vinegar or lime juice
1/2 teaspoon garlic powder

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Instructions

Rinse the shrimp under cold water and pat them dry with paper towels.
In a medium bowl, combine panko breadcrumbs, flour, salt, pepper, and paprika, if using.
In another bowl, beat the eggs.
Dip each shrimp into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
Heat approximately 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 175°C (350°F).
Fry the shrimp in batches, not overcrowding the pan, for about 2-3 minutes or until golden and crispy. Drain on paper towels.
While frying, make the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
Once the shrimp are slightly cooled, toss them in the Bang Bang sauce until well coated, or serve sauce on the side for dipping.
Serve immediately, optionally garnishing with chopped green onions or cilantro, and enjoy with steamed rice or salad.

Notes

For extra crunch, add more panko breadcrumbs to the coating.
Adjust the spiciness by varying the amount of sriracha sauce to taste.
Serve immediately after frying for the best texture.