Bang Bang Shrimp is the kind of dish that makes you stop mid-bite and say, “What is this magic?” It’s crispy, spicy, creamy, and so good it practically disappears the second you set it on the table. Whether you’ve had the famous version at Bonefish Grill or stumbled across it online, this homemade Bang Bang Shrimp recipe hits all the right notes—crunchy shrimp, a zesty-sweet chili sauce, and that irresistible creamy coating that clings to every bite.
The best part? You can whip it up in about 20 minutes, which makes it perfect for busy weeknights, game-day spreads, or even when you just want something “wow” without the restaurant bill. The secret is in the sauce, and don’t worry—I’ll walk you through every single step so your Bang Bang Shrimp turns out perfect every time.
Table of Contents
What is Bang Bang Shrimp?
Bang Bang Shrimp is a crispy, fried shrimp dish tossed in a creamy, spicy Thai chili sauce that’s equal parts tangy and addictive. Originating as a restaurant favorite, it quickly became a household hit for its simplicity and big flavors.
The name “Bang Bang” isn’t random—it’s a nod to the fiery kick of the sauce that hits your taste buds with a bang. You can serve it as an appetizer, pile it over rice for a meal, or even wrap it in tacos. Think of it as the seafood cousin to everyone’s favorite spicy chicken sandwiches, only lighter, crispier, and a lot more fun to eat.
Reasons to Try Bang Bang Shrimp
If you’re still on the fence, here’s why this Bang Bang Shrimp recipe should be your next kitchen adventure. First, it’s ridiculously quick—prep to plate in under 30 minutes. Second, it’s versatile: serve it on its own, spoon it over a salad, or layer it inside tacos.
Third, it uses simple, everyday ingredients you probably already have. Fourth, the combination of crispy coating and creamy, spicy sauce hits that crave-worthy balance of textures and flavors. And finally, it’s just plain fun to make. There’s something satisfying about dipping, dredging, and watching those shrimp turn golden and crisp. If you loved our Shrimp Crab Alfredo Roll-Ups, this dish will feel like its spicy cousin—the one who always brings the party.
Ingredients Needed to Make Bang Bang Shrimp
You’ll need three main components: the shrimp, the coating, and that iconic Bang Bang sauce. Here’s the breakdown:
For the Shrimp:
- 1 lb raw shrimp, peeled and deveined
- Oil for frying (canola, olive, or avocado)
For the Bang Bang Sauce:
- ⅔ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 minced garlic clove
- 1 tablespoon sriracha
For the Milk Mixture:
- ½ cup whole milk
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
For the Flour Mixture:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Each ingredient plays a role: the cornstarch gives that light, crisp texture, the chili sauce brings the heat and sweetness, and the lemon juice adds just enough tang to balance everything out. Don’t skip or swap too much—this combo is what makes Bang Bang Shrimp, well, bangin’.
Instructions to Make Bang Bang Shrimp – Step by Step
Step 1: Prepare the Bang Bang Sauce
Start with the star of the show—the sauce. In a medium bowl, mix the mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha until smooth. Taste it and adjust the spice level if needed. Want it milder? Go lighter on the sriracha. Want to feel that heat linger? Add a little more. Set this aside—it’ll sit and let the flavors mingle while you work on the shrimp. This sauce is so versatile, you might find yourself drizzling it over fries or Easy Crispy Oven-Baked Chicken Tenders later.
Step 2: Prep the Shrimp
Devein, peel, and pat those shrimp dry. Moisture is the enemy of crispiness, so get them as dry as possible. A few minutes on paper towels does the trick. If your shrimp have tails, you can leave them on for a more appetizer-style presentation, or remove them if you plan to serve these in tacos or rice bowls.
Step 3: Create the Milk Mixture
In one bowl, combine whole milk, sour cream, and lemon juice. This creates a quick “buttermilk” style soak that helps the flour mixture stick better while keeping the shrimp tender inside. The acidity from the lemon juice also helps keep the shrimp light and bright instead of heavy and greasy.
Step 4: Mix the Flour Coating
In another bowl, whisk together flour, cornstarch, salt, pepper, and paprika. The cornstarch ensures that perfect golden crunch—don’t skip it. The paprika adds color and a touch of warmth.
Step 5: Dredge the Shrimp
Now the fun begins. Dip each shrimp into the milk mixture, then roll it in the flour coating. Press gently to make sure the coating adheres. Lay them on a platter as you go. If you want a thicker, crunchier crust, repeat this step for a double dredge. It’s a small extra effort with big crispy rewards.
Step 6: Heat the Oil
In a large skillet, pour in enough oil to reach about 1 to 1½ inches deep. Heat it over medium-high until it reaches 325°F. A cooking thermometer is handy, but you can also test by dropping a bit of flour in—if it sizzles right away, it’s ready. Keep your oil temperature steady. If it drops too low, your shrimp will soak up oil and turn soggy; too hot, and they’ll brown before cooking through.
Step 7: Fry the Shrimp
Fry the shrimp in batches—don’t overcrowd the pan. Each batch will take about 2 to 3 minutes per side until golden brown and crispy. Flip gently to avoid losing that beautiful coating. As each batch finishes, transfer the shrimp to a paper towel-lined plate or a wire rack to drain excess oil.
Step 8: Coat with Sauce
Once all your shrimp are fried and slightly cooled, pour the Bang Bang sauce over them and toss gently until coated. Don’t do this while the shrimp are scorching hot, or the sauce may slide off. Aim for warm—just enough for that sauce to cling beautifully.
Step 9: Serve and Enjoy
Serve immediately. Bang Bang Shrimp is best hot, fresh, and crisp, ideally with extra sauce on the side for dipping. You can top it with chopped green onions, sesame seeds, or a squeeze of lime for a little brightness.
If you’re serving a crowd, keep cooked shrimp warm in a 200°F oven while you fry the rest. Once you toss them all in sauce, you’ll have a batch that looks straight out of a restaurant kitchen.
What to Serve with Bang Bang Shrimp
This dish shines on its own, but pairing it with the right sides can make it a meal. Try it over steamed jasmine rice or spooned into lettuce wraps for a light, fresh take. For something indulgent, make Bang Bang Shrimp tacos—just tuck them into flour tortillas with shredded cabbage, lime crema, and a drizzle of sauce. They also pair beautifully with Dill Pickle Pasta Salad or a crisp cucumber slaw for contrast. And if you want to go all-out seafood night, serve them alongside Creamy Shrimp Chowder.
Key Tips for Making Bang Bang Shrimp
- Keep the shrimp dry: Any excess moisture will make the coating fall off.
- Don’t overcrowd the pan: Give your shrimp space to fry evenly.
- Check oil temperature: Maintain 325°F for perfect crispiness.
- Sauce timing matters: Coat shrimp while warm, not hot, to lock in flavor.
- Try baking or air frying: For a lighter version, bake at 400°F for 10–12 minutes or air fry for about 8 minutes, flipping halfway through.
Storage and Reheating Tips for Bang Bang Shrimp
If you somehow have leftovers (rare, but possible), store them in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave—it’ll make the coating soggy. Instead, use an oven or air fryer at 375°F for about 5 minutes to restore that crispiness. Store the sauce separately and re-toss before serving to bring back that fresh, creamy texture.
FAQs
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before coating.
Is there a substitute for mayonnaise?
Greek yogurt works great for a lighter sauce with a tangy kick.
Can I make it less spicy?
Of course. Reduce or skip the sriracha and use more sweet chili sauce for a milder flavor.
Can I use this sauce for other dishes?
Absolutely! It’s delicious on chicken, fries, or even roasted veggies. Check out our Garlic Butter Chicken for another flavor-packed idea.
Can I make it ahead?
You can prep the sauce and dredge the shrimp in advance, but fry them just before serving for best results.
Final Thoughts
Bang Bang Shrimp might sound fancy, but it’s one of those recipes that proves you don’t need to be a professional chef to make something restaurant-worthy. In just a few simple steps, you get perfectly crispy shrimp coated in a sauce that’s creamy, spicy, and impossible to resist. It’s quick enough for weeknights, impressive enough for guests, and fun enough to make you actually look forward to cooking. Once you master this version, you’ll want to try it on everything—from chicken tenders to cauliflower. For more seafood inspiration, don’t miss our Seafood Pasta Salad or Florida Shrimp Pie. Bang Bang Shrimp brings the heat, the crunch, and the wow factor—every single time.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Print
Bang Bang Shrimp – Crispy, Spicy, and Totally Addictive
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Crispy shrimp doused in a delicious Thai chili sauce. Bang Bang Shrimp makes an incredible appetizer full of great texture and flavor to be enjoyed for game day or as a side dish.
Ingredients
- 1 lb raw shrimp, deveined & peeled
- Oil for frying (canola, olive, or avocado oil)
- Bang Bang Sauce:
- ⅔ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 garlic clove, minced
- 1 Tbsp sriracha
- Milk Mixture:
- ½ cup whole milk
- 2 Tbsp sour cream
- 2 tsp lemon juice
- Flour Mixture:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
Instructions
1. Combine all the Bang Bang sauce ingredients in a medium bowl and set aside.
2. Devein and remove tails from the shrimp. Pat shrimp completely dry.
3. In one bowl, mix the milk, sour cream, and lemon juice.
4. In a second bowl, mix the flour, cornstarch, salt, pepper, and paprika.
5. Dredge shrimp in the milk mixture, then coat it in the flour mixture. Place onto a platter and repeat with remaining shrimp.
6. Add 1 to 1 ½ inches of oil in a large skillet and heat to 325°F.
7. Fry shrimp in batches for 2–3 minutes per side until golden-brown and cooked through.
8. Once all shrimp is cooked, pour the prepared sauce over the shrimp and toss gently to coat.
9. Serve immediately and enjoy.
Notes
Oil: Keep the oil at a consistent 325°F for proper frying. Adjust the heat as needed.
Keep shrimp warm by placing cooked batches in a warm oven until all shrimp are done.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Fat: 30g
- Carbohydrates: 29g
- Protein: 3g
