Bang Bang Shrimp is the kind of dish that makes your taste buds sing with its delightful crunch and spicy kick. This tasty American appetizer features crispy shrimp coated in a creamy, tangy sauce that’s utterly irresistible. Whether you’re enjoying an evening meal or hosting friends, this dish has a way of stealing the spotlight. When I first tried Bang Bang Shrimp at a popular restaurant, I fell in love with the bold flavors. After experimenting to recreate that magic at home, I’ve found it to be just as scrumptious, maybe even better!
What truly makes this recipe shine is its simplicity. With just a handful of ingredients and minimal prep time, you can create a dish that’s both impressive and satisfying. Perfect for gatherings, date nights, or a satisfying snack, Bang Bang Shrimp is always a crowd-pleaser. Trust me—once you make it, you’ll want to whip it up again and again, and that spicy, creamy sauce will become a staple in your kitchen.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, perfect for weeknight dinners!
- Irresistible Flavor: Enjoy a burst of flavor from the crispy shrimp and zesty sauce.
- Eye-Catching Appeal: Its vibrant colors and textures are sure to impress.
- Flexible Serving: Great as an appetizer, main dish, or even a party snack!
- Diet-Friendly Options: Easily adapt the sauce for gluten-free or healthier variations.
Ingredients You’ll Need
- 450g (1 lb) medium shrimp, peeled and deveined: Fresh or frozen shrimp work well. If using frozen, be sure to thaw them completely before cooking for the best texture.
- 120g (1 cup) panko breadcrumbs: These provide a wonderfully crispy texture. If you can’t find panko, regular breadcrumbs can be substituted, but the crunch won’t be the same.
- 60g (1/2 cup) all-purpose flour: This helps the shrimp adhere to the coating and adds to the crunch.
- 1/2 teaspoon salt: Essential for enhancing flavor; feel free to adjust to taste.
- 1/4 teaspoon black pepper: This adds a hint of warmth without overwhelming the dish.
- 1/4 teaspoon paprika (optional): For a subtle smokiness; omit if you prefer.
- 2 large eggs, beaten: This binds everything together and creates a crisp coating.
- Vegetable oil, for frying: Use a neutral oil like canola or peanut oil for frying, ensuring it can withstand high temperatures.
- 120g (1/2 cup) mayonnaise: This gives the Bang Bang sauce its creamy element.
- 60g (1/4 cup) sweet chili sauce: Adds a balanced sweetness; adjust based on your taste preference.
- 1-2 tablespoons sriracha sauce: For that spicy kick! Adjust according to your spice tolerance.
- 1 tablespoon honey or sugar: This helps balance the heat and adds depth of flavor.
- 1 teaspoon rice vinegar or lime juice: Brightens the sauce and elevates the flavors.
- 1/2 teaspoon garlic powder: A hint of garlicky goodness amplifies the overall taste.
How to Make Bang Bang Shrimp
Prepare the Shrimp: Start by rinsing the 450g medium shrimp under cold water and then pat them dry thoroughly with paper towels. Removing excess moisture ensures they fry up perfectly crispy.
Make the Coating: In a medium bowl, mix together 120g panko breadcrumbs, 60g all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/4 teaspoon paprika. This combination of dry ingredients will coat the shrimp beautifully, adding layers of crunchy texture.
Beat the Eggs: In a separate bowl, beat 2 large eggs until frothy. These will act as a binder for the breadcrumbs, helping them stick to the shrimp better.
Coat the Shrimp: Dip each shrimp into the beaten eggs, ensuring they are fully coated. Then, transfer each shrimp to the breadcrumb mixture, pressing lightly to make sure the coating adheres properly. This step is crucial for achieving that crispy outer layer.
Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 175°C (350°F). The right temperature is key here; too hot, and the shrimp will burn, too cool, and they’ll turn soggy.
Fry the Shrimp: Fry the shrimp in batches, ensuring not to overcrowd the pan. Each batch should take about 2-3 minutes to cook, or until they turn golden brown and crispy. Use a slotted spoon to remove them and let them drain on paper towels. This helps keep them crisp!
Whisk Together the Bang Bang Sauce: While the shrimp fry, whisk together 120g mayonnaise, 60g sweet chili sauce, 1-2 tablespoons sriracha sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1/2 teaspoon garlic powder in a bowl until smooth. This sauce is where the magic happens—its creamy, spicy, and sweet balance is simply irresistible.
Toss the Shrimp: Once the shrimp has cooled slightly, toss them in the delicious Bang Bang sauce until well coated. You can also serve the sauce on the side for dipping, which allows each person to enjoy as they wish!
Serve: Present the Bang Bang Shrimp immediately, garnished with chopped green onions or cilantro if desired. It pairs beautifully with steamed rice or a crisp salad to balance the richness of the sauce.
Storing & Reheating
To store leftovers, keep Bang Bang Shrimp at room temperature for up to 2 hours before transferring to an airtight container and refrigerating for up to 2 days. For longer storage, place shrimp in a freezer-safe bag and freeze for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until they crisp up again. Keep in mind the texture may change slightly, but a quick bake should refresh them nicely!
Chef’s Helpful Tips
- Avoid overcrowding the pan when frying; it’s better to fry in smaller batches for that perfect crunch.
- Ensure your oil is hot enough before adding shrimp to get that delightful crispy texture; test with a drop of batter—if it sizzles, you’re good to go.
- Let the shrimp cool for a minute or two after frying before tossing them in the sauce to keep the coating intact.
- If you prefer less heat, reduce the amount of sriracha sauce, or you can serve it on the side!
- Make a larger batch of sauce and use it for dipping veggies or as a sandwich spread—it’s versatile and delicious.
Bang Bang Shrimp is a delightful dish that brings a burst of flavor and crunch to any table. Between its easy preparation and its ability to impress guests or satisfy cravings, it’s no wonder this recipe has become a favorite. Don’t hesitate to experiment with the sauce or adjust the spices to perfectly suit your taste. Enjoy this vibrant dish, and let it add a touch of fun to your next meal!
Recipe FAQs
Can I use frozen shrimp for Bang Bang Shrimp?
Yes, you can absolutely use frozen shrimp! Just ensure they’re fully thawed, rinsed, and patted dry before cooking. This will help achieve that crispy coating that makes Bang Bang Shrimp so enjoyable.
How do I make this recipe gluten-free?
To make it gluten-free, substitute all-purpose flour with your favorite gluten-free flour blend and use gluten-free panko breadcrumbs. The flavors will remain deliciously intact!
What can I serve with Bang Bang Shrimp?
Bang Bang Shrimp pairs wonderfully with a variety of sides! Consider serving it alongside steamed rice, fresh salads, or even as a topping for tacos. It can also be a hitting star at parties when served with veggies for dipping into the sauce.
Can I make Bang Bang Shrimp ahead of time?
While the shrimp is best served fresh, you can prepare the sauce in advance and store it in the refrigerator for up to a week. Simply fry the shrimp when you’re ready to serve for the best texture and flavor.
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Recipe Card
Bang Bang Shrimp
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: 101|Main Dishes
- Method: Frying
- Cuisine: Asian Fusion
Description
Bang Bang Shrimp is a quick and delicious meal featuring crispy shrimp coated in a rich and spicy sauce. Perfect for any occasion, it’s simple to prepare and bursting with flavor, making it an ideal choice for busy weeknights or special gatherings.
Ingredients
- 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
Instructions
- Rinse shrimp under cold water and pat them dry with paper towels.
- In a medium bowl, combine panko breadcrumbs, flour, salt, pepper, and paprika if desired.
- In a separate bowl, beat the eggs.
- Dip each shrimp into the beaten eggs, then coat them with the breadcrumb mixture, pressing lightly for a good coat.
- Heat 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 175°C (350°F).
- Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Remove and let drain on paper towels.
- Prepare the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a bowl until smooth.
- Toss the slightly cooled shrimp in the Bang Bang sauce until coated, or serve sauce on the side for dipping.
- Serve immediately, garnished with chopped green onions or cilantro if desired, along with steamed rice or a crisp salad.
Notes
For extra crispiness, ensure the oil is hot before frying the shrimp.
Feel free to adjust the spice level by adding more or less sriracha sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 150mg
