Dinner

Bang Bang Shrimp Recipe

ByRita Bennet November 5, 2025November 5, 2025

Introduction

Bang Bang Shrimp is a deliciously crispy and creamy appetizer with a perfect balance of spicy and sweet flavors. This easy-to-make dish features tender shrimp coated in a crunchy batter and tossed in a zesty homemade sauce. It’s perfect for sharing with friends or a flavorful weeknight treat.

A white bowl holds a dish with three clear layers: the bottom layer is fresh green lettuce leaves with a crisp texture, the middle layer is several bright yellow lemon wedges positioned at the top right, and the top layer is a generous pile of golden brown, crispy fried shrimp coated in a creamy light orange sauce, sprinkled with finely chopped green herbs and black pepper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb raw shrimp (deveined & peeled)
Oil, for frying (canola, olive, or avocado oil)

⅔ cup mayonnaise
¼ cup Thai sweet chili sauce

1 minced garlic clove
1 Tbsp sriracha

½ cup whole milk
2 Tbsp sour cream
2 tsp lemon juice

½ cup all-purpose flour
¼ cup corn starch
½ tsp salt

¼ tsp ground black pepper
¼ tsp paprika

Instructions

Step 1: Combine the mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha in a medium bowl to make the bang bang sauce. Set aside.

Step 2: Devein and peel the shrimp, removing the tails. Pat the shrimp completely dry with paper towels.
Step 3: In one bowl, whisk together the whole milk, sour cream, and lemon juice.
Step 4: In a separate bowl, mix the flour, cornstarch, salt, black pepper, and paprika.

Step 5: Dip each shrimp into the milk mixture, then dredge them thoroughly in the flour mixture. Place the coated shrimp on a platter.
Step 6: Heat 1 to 1½ inches of oil in a large skillet over medium heat until it reaches 325°F (160°C). Avoid overcrowding the skillet.
Step 7: Fry the shrimp in batches for 2-3 minutes on each side until golden brown and cooked through.

Step 8: Drain the cooked shrimp on paper towels to remove excess oil.
Step 9: Pour the prepared bang bang sauce over the shrimp and toss gently to coat all pieces evenly.
Step 10: Serve immediately and enjoy!

Tips & Variations

For a milder sauce, reduce the amount of sriracha or omit it entirely.
Try using panko breadcrumbs instead of the flour and cornstarch for an extra crispy texture.
Serve bang bang shrimp over a bed of steamed rice or with a simple green salad for a complete meal.

If you prefer baking to frying, place the coated shrimp on a parchment-lined baking sheet and bake at 425°F (220°C) for 12-15 minutes, flipping halfway through.

Storage

Store leftover bang bang shrimp in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but to reheat, warm them briefly in a skillet over medium heat to retain crunchiness. Avoid microwaving to prevent sogginess.

How to Serve

A white bowl holds a bed of fresh green lettuce leaves, topped with a generous layer of golden-brown fried shrimp coated in a creamy orange sauce with visible black pepper and red chili bits. The shrimp pile is garnished with small green herb leaves and accompanied by two lemon wedges placed on the side. A pair of light brown chopsticks, held by a woman's hand, lifts one shrimp from the pile, showing its crispy texture and creamy sauce. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them completely, pat dry to remove excess moisture, and proceed with the recipe as usual.

How spicy is the bang bang sauce?

The sauce has a moderate level of heat from the sriracha balanced by the sweetness of the Thai chili sauce and creaminess of the mayonnaise. You can adjust the spiciness by adding more or less sriracha according to your preference.