Bang bang shrimp is crispy, saucy, and easy to make when you’re craving a bold, creamy bite. Learn how to make this popular appetizer at home for a quick option that’s perfect for sharing.
For more restaurant-inspired shrimp recipes, try my Coconut Shrimp and Honey Walnut Shrimp next.
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
Bang bang shrimp is all about contrast, with crispy fried shrimp and a creamy sauce that’s spicy, slightly sweet, and hard to resist. I keep the coating light so the shrimp stay succulent, then build the sauce with enough heat to bring everything together without overpowering the shrimp. It tastes like something you’d order at a restaurant, but feels fresher and more satisfying when made at home.
Why This Recipe Works
- Versatile – This recipe works just as well as a party appetizer as it does for dinner or lunch, and it fits right into game day spreads or Super Bowl menus.
- Easy – Everything comes together in about 30 minutes, and the sauce takes just a few minutes to mix while the shrimp marinate.
- Delicious – The crisp panko coating gives the shrimp structure, while the sauce ties everything together with just the right balance of heat, sweetness, and tang.
What is Bang Bang Shrimp?
Bang bang shrimp is a dish made with fried shrimp tossed in a creamy, spicy-sweet sauce that coats every piece. It’s most often served as an appetizer, but it’s easy to turn into a meal depending on how you plate it. The mix of crunchy shrimp and rich sauce is what keeps people coming back for another bite.
Tools You’ll Need
Ingredients You Will Need for Bang Bang Shrimp
Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.
Panko-Crusted Shrimp
- Large shrimp – I like using large shrimp here because they stay juicy on the inside and give you more surface area for the panko to cling to.
- All-purpose flour – This creates a light base layer that helps the egg stick evenly to the shrimp.
- Cornstarch – Cornstarch keeps the coating crisp and prevents it from feeling heavy once fried.
- Kosher salt – Seasoning the shrimp before breading ensures flavor all the way through, not just on the outside.
- White pepper – White pepper adds gentle heat without overpowering the shrimp or competing with the sauce.
- Eggs – The egg wash helps the panko adhere evenly and creates a consistent crust.
- Panko breadcrumbs – Panko gives the shrimp their light, crunchy texture and fries up evenly.
- Avocado oil – A neutral oil with a high smoke point that works well for frying without affecting the flavor.
Bang Bang Shrimp Sauce
- Kewpie mayonnaise – This gives the sauce its creamy base and a slightly richer flavor than regular mayo.
- Thai sweet chili sauce – Adds sweetness and mild heat while helping the sauce cling to the shrimp.
- Sambal oelek – Brings a deeper chile heat that balances the sweetness in the sauce.
- Distilled vinegar – A small amount cuts through the richness and keeps the sauce from tasting flat.
- Lime zest – The zest adds brightness and a subtle citrus aroma without thinning the sauce.
- Lime juice – Fresh lime juice sharpens the flavor and balances the creamy elements.
- Honey – Rounds out the heat and acidity with a touch of sweetness.
How To Make Bang Bang Shrimp
Below is a summary of how to make this shrimp and sauce combo. For a complete and detailed list of steps, see the recipe card at the end of this post.
Make the Bang Bang Sauce
I start by mixing all of the sauce ingredients in a bowl until smooth and well combined. The sauce should be creamy with a little texture from the chili sauce and sambal. Once it’s mixed, I set it aside so the flavors have time to come together while the shrimp cook.
Prep the Shrimp
The shrimp get patted dry first, then seasoned with kosher salt and white pepper. After seasoning, they sit for about 15 minutes, which helps the flavor sink in before breading. While they marinate, I set up three bowls for dredging so everything is ready to go.
Bread the Shrimp
In the first bowl, the flour and cornstarch get mixed together with salt. The second bowl holds the beaten eggs, and the third is filled with panko breadcrumbs. Each shrimp goes into the flour first, then the egg, and finally gets coated with panko, making sure every piece is well covered.
Fry the Shrimp
Oil gets heated to about 325°F in a Dutch oven or cast-iron pan, with enough depth for frying. The shrimp fry in batches for a few minutes per side until golden brown, keeping the oil temperature steady and avoiding overcrowding. Once cooked, they go straight onto a wire rack and get a light sprinkle of salt.
Toss and Serve
I add the warm shrimp to a bowl and toss them with as much sauce as I like. A gentle mix keeps the coating crisp while evenly coating each piece.
Transfer to a serving plate and serve your bang bang shrimp right away while they’re hot and crunchy.
Tips and Tricks
- Adjust the heat to your liking. Start with the lower amount of sambal oelek, then add more as needed until the sauce reaches your preferred level of spice without overpowering the shrimp.
- Keep the oil temperature steady. Frying at around 325°F helps the shrimp cook evenly and prevents the coating from browning too quickly or absorbing too much oil.
- Fry in batches. Giving the shrimp enough space in the pan helps them crisp properly and keeps the oil temperature from dropping.
- Pat the shrimp dry before seasoning. Removing excess moisture helps the coating stick better and leads to a crisper finish once fried.
- Toss with sauce just before serving. Adding the sauce at the end keeps the shrimp crunchy while still coating them evenly.
What to Serve with Bang Bang Shrimp
- Bang Bang Shrimp Tacos. Spoon the shrimp into warm tortillas and finish with shredded cabbage or slaw for an easy, build-your-own option.
- Pasta. Pair with a simple pasta or Garlic Ramen Noodles to balance the heat.
- Rice. Serve over plain jasmine rice or coconut rice to soak up extra sauce and keep the meal grounded and satisfying.
- Salad or vegetables. A fresh green salad like my Kale Salad or Green Goddess Salad works well here, as does something crisp and refreshing like Din Tai Fung Cucumber Salad. Simply cooked broccolini is another easy option that adds contrast without making the meal feel too heavy.
Frequently Asked Questions
Why do they call it Bang Bang Shrimp?
The name “bang bang shrimp” is commonly linked to the spicy, punchy sauce that delivers a strong hit of flavor with each bite. Some also trace the name back to Chinese street food, where “bang” refers to the sound made when meat was pounded or prepared.
Can I make bang bang shrimp ahead of time?
This recipe is best enjoyed right after cooking so the shrimp stay crisp. If needed, the sauce can be made in advance and stored in the refrigerator, then tossed with the shrimp just before serving.
What’s the best oil to use for frying the shrimp?
A neutral oil with a high smoke point works best, such as avocado oil or another mild frying oil. This allows the shrimp to cook evenly without adding extra flavor or burning too quickly.
Looking for More Appetizer Recipes?
- Grilled Butterfly Shrimp
- Marinated Olives
- Homemade Crescent Rolls
- Guacamole Recipe
- Yuzu Salmon Crispy Rice
- French Onion Soup Dip
Loving this Easy Bang Bang Shrimp Recipe?
There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Bang Bang Shrimp Recipe
Equipment
- 4-quart dutch oven or cast-iron pan
- Wire Rack
Ingredients
- 1 pound large shrimp, peeled, deveined
- ¼ cup AP flour
- ¼ cup cornstarch
- 1 cup panko breadcrumbs
- avocado oil, for frying
- kosher salt, to taste, Diamond Crystal
- ¼ + ⅛ teaspoon ground white pepper
- 2 large eggs, beaten
Bang Bang Sauce
- ⅓ cup kewpie mayo
- 2½ tablespoons thai sweet chili sauce
- 1½ – 2 tablespoons sambal oelek
- 2¼ teaspoons distilled vinegar
- ½ lime, zested
- 1½ teaspoons lime juice
- ½ tablespoons + ¾ teaspoon honey
Instructions
Bang Bang Sauce
- Add all sauce ingredients to a bowl and mix well. Set aside until ready to use.
Shrimp
- Pat shrimp dry. Season to taste with kosher salt and ¼ + ⅛ teaspoon white pepper. Mix well and allow to marinate for 15 minutes.
- Meanwhile, start with 3 medium bowls. Combine flour and cornstarch in one bowl along with ¾ teaspoon kosher salt and mix well. Beat two eggs in the second bowl, and panko breadcrumbs in the last bowl.
- Add enough oil to give you a depth of one inch in a 4-quart dutch oven or cast iron pan. Heat over medium-high heat until temp reaches 325°F.
- Keep one hand clean and free of assembly ingredients. One shrimp at a time, dredge in flour mixture, shaking off excess. Proceed with dipping the shrimp in the egg mixture, make sure the shrimp is coated well and gently shake off excess egg. Place shrimp into the last bowl and with your free hand, sprinkle panko over shrimp until well-coated.
- Carefully fry shrimp in the oil (do not crowd, may need to cook in batches) and fry for 2-3 minutes on each side or until golden brown. Remember to maintain an oil temp range of ~325°F and not crowd the dutch oven. Place cooked shrimp on a wire rack and season with kosher salt. Repeat with remaining shrimp.
- Toss shrimp with desired amount of sauce in a bowl. Transfer to a sering plate and serve immediately. Enjoy!
