Crispy fried shrimp tossed in a creamy sweet chili sauce
Bang Bang Shrimp
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
4
About 30 shrimp
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
Crunchy cornstarch-coated shrimp fried until golden and tossed in a creamy, sweet, and spicy mayo-based bang bang sauce.
Cuisine: American, Asian
Category: Appetizer
Difficulty: Easy
Cost: $$
Quick Summary
23 min total time|4 servings|Easy difficulty
Crunchy cornstarch-coated shrimp fried until golden and tossed in a creamy, sweet, and spicy mayo-based bang bang sauce.
AmericanAsian
Sarah Chen
(Updated )
Bang bang shrimp has become one of the most popular restaurant appetizers for good reason — the combination of shatteringly crispy shrimp tossed in a creamy, sweet-spicy sauce is absolutely irresistible. Every piece is crunchy, saucy, and packed with flavor that keeps you reaching for just one more.
This copycat version is better than any restaurant chain because you can make the sauce as spicy or mild as you like and the shrimp are fried fresh. The cornstarch coating creates an incredibly light, crispy shell that stays crunchy even after being tossed in the sauce. Pile them on a plate as an appetizer, serve over rice for a main course, or stuff them in tacos for a fun twist.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Vegetable oil for frying
Instructions
- 1
Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a large bowl to make the bang bang sauce. Set aside.
- 2
Pat shrimp very dry with paper towels. Season with salt and pepper.
- 3
Place cornstarch in a shallow bowl. Toss shrimp in cornstarch until evenly coated, shaking off excess.
- 4
Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
- 5
Immediately toss the hot fried shrimp in the bang bang sauce until evenly coated.
- 6
Transfer to a serving plate and garnish with sliced scallions and sesame seeds. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
ShrimpCauliflower florets
Makes an excellent vegetarian version with the same coating and sauce
MayonnaiseGreek yogurt
Lower in fat with a tangier flavor in the sauce
Sweet chili sauceThai sweet chili garlic sauce
Adds extra garlic flavor to the already delicious sauce
Tips & Storage
Pro Tips
The shrimp must be bone-dry before coating in cornstarch. Any moisture creates a gummy texture instead of a crispy one.
Toss in the sauce at the very last moment — the longer the shrimp sit in the sauce, the softer the coating gets.
Adjust the Sriracha to your preference. Use 2 tablespoons for very spicy, 1 teaspoon for mild.
For a lighter version, air fry the cornstarch-coated shrimp at 400°F for 8-10 minutes.
Storage
Best eaten immediately. Unsauced fried shrimp can be refrigerated for 1 day and re-crisped.
Reheating
Re-crisp unsauced shrimp in a 400°F oven for 5 minutes, then toss in fresh sauce. Do not reheat already-sauced shrimp.
Nutrition Facts
Per serving (1/4 of the shrimp) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates18g
Fat16g
Fiber0g
Sugar6g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is bang bang sauce?
- Bang bang sauce is a creamy, sweet, and spicy condiment made from mayonnaise, sweet chili sauce, and Sriracha. It originated as a restaurant appetizer sauce and has become wildly popular.
- Can I bake the shrimp instead of frying?
- Yes, spread on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 10-12 minutes. They will not be as crispy as fried but are still delicious.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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