Bang Bang Shrimp

The first time I had Bang Bang Shrimp was at a chain restaurant with friends, and we spent the whole meal trying to reverse engineer that sauce. One of us swore it was just spicy mayo, another insisted there was honey involved, and I was convinced it had something to do with sweet chili sauce from the Asian aisle. Turns out we were all kind of right, and the real magic happens when you balance those elements just right.

I made these for a Super Bowl party a few years back, and my friend who claims she hates spicy food ate nine of them before realizing the sauce had Sriracha in it. She asked for the recipe the next morning, saying her husband had been talking about them all night. Now they are the most requested appetizer at every gathering, and I always double the sauce because people drizzle it over everything else on their plates too.

Ingredients

• 1 lb large shrimp, peeled and deveined: Pat them completely dry with paper towels before breading, or the coating will slide right off in the oil
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the shrimp generously, since the breading itself stays pretty neutral
• 1 cup cornstarch: Creates the initial sticky layer that helps the egg and breadcrumbs cling to the shrimp
• 2 large eggs, beaten: Use a fork to whisk them until uniform, this is your glue between layers
• 1 cup panko breadcrumbs: These Japanese breadcrumbs stay lighter and crispier than regular ones, giving you that restaurant style crunch
• 1/3 cup mayonnaise: Real mayo works best here, the creamy base that carries all the other flavors
• 2 tablespoons sweet chili sauce: Find this in the Asian aisle, it adds a fruity sweetness that balances the heat
• 1 tablespoon Sriracha: Start here and adjust up or down depending on your spice tolerance
• 1 tablespoon honey or sugar: Honey gives a slightly deeper flavor, but sugar works perfectly fine
• 1 teaspoon rice vinegar: Cuts through the richness of the mayo and adds brightness
• Vegetable oil for frying: You want about 2 inches deep, enough that the shrimp float freely
• 2 tablespoons sliced green onions: Add these right before serving for a fresh pop of color and mild onion flavor
• 1 tablespoon toasted sesame seeds: Totally optional, but they make everything look restaurant worthy

Instructions

Prep your shrimp:

Pat each shrimp completely dry with paper towels, then sprinkle with salt and pepper, turning to coat evenly

Set up your breading station:

Arrange three shallow bowls, one with cornstarch, one with beaten eggs, and one with panko breadcrumbs, so you can work efficiently

Coat each shrimp:

Dredge shrimp first in cornstarch, shake off excess, dip in egg, then press into panko until fully covered, placing finished shrimp on a clean tray

Whisk together the sauce:

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

Heat the oil:

Pour about 2 inches of vegetable oil into a deep skillet or pot and bring it to 350 degrees F, using a thermometer if you have one

Fry in batches:

Carefully drop breaded shrimp into the hot oil, cooking for 2 to 3 minutes until golden brown and cooked through, then transfer to a paper towel lined plate

Toss with sauce:

Place fried shrimp in a large bowl, pour the sauce over, and gently fold until every piece is evenly coated

Finish and serve:

Arrange on a platter and scatter with sliced green onions and sesame seeds while still hot

Save

My daughter helped me make these last weekend, and she insisted on being the official sauce tosser. She took the job so seriously, carefully folding each batch until the sauce coated every inch. When we sat down to eat, she said the kitchen smelled like a restaurant, which might be the best compliment a cook can get.

Making It Lighter

You can absolutely bake or air fry these instead of deep frying. Arrange breaded shrimp on a baking sheet and cook at 400 degrees F for 10 to 12 minutes, flipping halfway through. The texture will be slightly less crispy, but that sauce compensates for a lot.

Adjusting The Heat

Sriracha amounts are entirely personal. I have friends who double it and others who cut it in half. The sweet chili sauce already brings some mild heat, so taste your sauce before you toss it with the shrimp. You can always add more Sriracha, but you cannot take it back.

Serving Ideas

These work beautifully as an appetizer, but they also shine over steamed white rice or tucked into lettuce cups for a lighter main course. The sauce is versatile enough that it drizzles nicely over roasted vegetables or even grilled fish.

• Keep any leftover sauce in the fridge, it lasts for weeks and makes everything better
• If the sauce thickens after refrigeration, let it come to room temperature and whisk again
• Serve immediately after tossing, as the breadcrumbs will soften if they sit too long in the sauce

Save

These never last long enough to need storage advice, but if you somehow have leftovers, reheat them in a 375 degree F oven to restore some crunch. The microwave will turn them sad and soggy, and nobody wants that.

Recipe FAQs

→ What makes Bang Bang sauce special?

The signature sauce combines creamy mayonnaise with sweet chili sauce, Sriracha, honey, and rice vinegar. This creates a perfect balance of creamy texture with sweet and spicy flavors that coat the crispy shrimp beautifully.

→ Can I bake instead of fry?

Yes. Arrange breaded shrimp on a baking sheet and bake at 400°F for 10-12 minutes, flipping halfway. The result will be slightly less crispy but still delicious and lighter in fat content.

→ How spicy is this dish?

The heat level is medium and customizable. One tablespoon of Sriracha provides moderate spice that's balanced by the sweet chili sauce and honey. Adjust Sriracha up or down to suit your preference.

→ What's the best way to serve?

Serve immediately as an appetizer with toothpicks, or over steamed rice as a main course. For a lighter option, serve over lettuce cups. The dish is best enjoyed right after tossing with sauce while still crispy.

→ Can I prepare components ahead?

The sauce can be made up to 2 days ahead and stored refrigerated. Bread the shrimp up to 4 hours before frying and keep refrigerated. For best results, fry and toss just before serving to maintain maximum crispiness.

→ What oil temperature is ideal?

Maintain oil at 350°F for optimal frying. Too cool and the breading gets soggy; too hot and the shrimp overcook before browning. Use a kitchen thermometer for accuracy and allow oil to return to temperature between batches.