Ever have one of those dishes that just hits all the right notes—crispy, creamy, tangy, and just a little spicy? For me, that dish is Bang Bang Shrimp. It’s one of those appetizers you order at a restaurant and can’t stop thinking about days later. I can’t tell you how many times I’ve dreamt about recreating it at home, and once I finally cracked the code, it instantly became a family favorite. The good news? It’s way easier than it seems, and the results are downright addictive. The combination of crunchy shrimp with the perfect bang bang sauce is a match made in food heaven, and once you try it, you’ll understand why.

🍤 My first taste of bang bang shrimp (and why you’ll love it too!)

I remember my first time trying Bang Bang Shrimp like it was yesterday. It was one of those evenings out with friends at a local seafood joint, and someone insisted we order this dish as an appetizer. When that platter of crispy golden shrimp drizzled with creamy, spicy sauce hit the table, it didn’t stand a chance. One bite and I was hooked—the contrast of textures and the layers of flavor were perfection! I loved the gentle heat that sneaked up on you from the sriracha, paired with the cool creaminess of the mayo and the brightness from the sweet chili sauce. That moment sent me on a mission to figure out how to recreate it at home, and after several test runs, I think I’ve nailed it. Now, I’m sharing my version so you can enjoy it in the comfort of your kitchen!

Where did bang bang shrimp come from?

Bang Bang Shrimp is one of those dishes that just screams fusion. Its roots are a mix of Asian-inspired flavors and American comfort food. It’s best known as a popular menu item at Bonefish Grill, where it became a cult favorite. The sauce, in particular, takes influence from Thai cuisine, combining sweet chili sauce with a punch of sriracha and creamy mayo. Over time, home cooks have embraced the recipe, adding their own twists and variations. While it’s traditionally deep-fried for that irresistible crunch, some folks have even tried baking or air frying to lighten it up a bit (more on that later!). But no matter how you make it, the key lies in nailing that incredible balance of texture and flavor.

Let’s talk ingredients: fresh shrimp & a killer sauce

The star of the show here is, of course, the shrimp. You want to use fresh or well-thawed raw shrimp that’s already deveined and peeled. I like to leave the tails off, but if you’re into that, go ahead and leave them on for presentation. If you can’t find fresh shrimp, frozen works just fine—just make sure they’re completely thawed and patted dry to avoid any splattering when frying. The shrimp’s crisp coating comes from a double dip into the milk and flour mixtures, giving it that irresistible crunch.

Now, the sauce… oh, the sauce! It’s a glorious blend of mayonnaise, Thai sweet chili sauce, garlic, and sriracha. If you’re out of sweet chili sauce, you could mix a little honey with some red pepper flakes in a pinch, but trust me, grabbing that Thai sweet chili sauce from the store is worth it. I’ve also swapped the mayo for Greek yogurt in the past, and while it lightens up the sauce a bit, it’s still delicious.

Kitchen tools: what you need (and what you can totally skip)

You don’t need much to make bang bang shrimp, but a few key tools will make your life easier. First, a good deep skillet or Dutch oven is essential for frying the shrimp. You want something that heats evenly and holds a consistent temperature. If you don’t have a deep fryer, no worries—just use a thermometer to monitor the oil’s heat. Speaking of thermometers, having one is super helpful to ensure you’re frying at the perfect 325°F. Without it, you risk burning the shrimp before it’s cooked through (yep, learned that the hard way once). A couple of mixing bowls for dredging, a spider or slotted spoon for frying, and a paper towel-lined plate for draining are also handy. That’s it—nothing too fancy!

Step-by-step: let’s fry some shrimp!

Start with the sauce. Before you even think about frying, whip up the bang bang sauce. Combine the mayonnaise, sweet chili sauce, minced garlic, and sriracha in a bowl. Give it a good stir, and set it aside. This allows the flavors to meld while you work on the shrimp.
Prep the shrimp. Make sure your shrimp is deveined, peeled, and patted dry (moisture will ruin the crispy coating). I can’t stress enough how important it is to pat them dry—any leftover moisture will make the shrimp soggy instead of crisp.
Set up your dredging station. In one bowl, mix the milk, sour cream, and lemon juice. In another, stir together the flour, cornstarch, salt, pepper, and paprika. The cornstarch is key to giving that light, airy crunch that holds up well under the sauce.
Coat the shrimp. Dip each shrimp into the milk mixture, then into the flour mixture, making sure it’s fully coated. Set the coated shrimp on a platter while you heat your oil.
Time to fry! Heat about 1-1½ inches of oil in your skillet until it reaches 325°F. Fry the shrimp in small batches to avoid overcrowding the pan (which drops the oil temperature and results in soggy shrimp). Fry each shrimp for 2-3 minutes per side until they’re golden brown and crispy.
Toss in the sauce. Once the shrimp is fried to perfection, gently toss them in the bang bang sauce. Don’t overdo it—you want the shrimp to stay crispy while getting just enough sauce to coat each bite.

Variations to try: get creative with your shrimp!

I’ve played around with this recipe more times than I can count, and there are so many ways to switch it up depending on your mood or dietary needs:

Lighten it up. If you’re trying to cut down on fried foods, you can bake the shrimp instead of frying. Just coat them the same way and bake at 400°F for about 12-15 minutes, flipping halfway. They won’t be as crispy, but still super delicious!
Gluten-free. Swap out the all-purpose flour for a gluten-free blend, and you’re good to go.
Air-fried option. If you have an air fryer, go for it! Set the fryer to 375°F and cook the shrimp for about 8-10 minutes, shaking the basket halfway through.
Spicy or mild. If you love heat, amp up the sriracha in the sauce or add a dash of cayenne to the flour mixture. Prefer it mild? Tone down the sriracha, or leave it out altogether for a more kid-friendly version.

Serving suggestions: make it a meal!

Bang Bang Shrimp makes a killer appetizer, but it’s also fantastic as part of a larger meal. Serve it over a bed of jasmine rice with some steamed veggies on the side for a complete dinner. You could even throw the shrimp onto soft tacos with some crunchy slaw and drizzle the sauce on top—trust me, it’s a winner.

For presentation, I like to sprinkle the shrimp with some freshly chopped cilantro and a wedge of lime on the side. It adds a pop of color and a touch of brightness to the plate!

Drink pairings: what to sip with your shrimp

Bang Bang Shrimp has a bit of a kick, so I’d recommend something light and refreshing to drink alongside it. A crisp, cold beer (like a pale ale or lager) works perfectly. If you’re a wine lover, go for a Riesling or a slightly sweet Moscato to balance out the heat. Prefer non-alcoholic options? A sparkling water with lime or a fruity iced tea would be great.

Storing & reheating tips

If you somehow manage to have leftovers (which, in my experience, is rare!), store the shrimp in an airtight container in the fridge. They’ll stay good for about 2 days. To reheat, pop them in a 350°F oven or toaster oven for 8-10 minutes to help them regain their crispiness. Microwaving is a no-go unless you like soggy shrimp!

Scaling the recipe

This recipe is easy to adjust for different serving sizes. If you’re cooking for a crowd, just double or triple the ingredients. One thing to keep in mind, though: frying in batches is crucial. Overcrowding the pan can lead to uneven cooking, so take your time and fry in rounds.

FAQ: Let’s clear up some common questions!

Can I make bang bang shrimp ahead of time?
It’s best enjoyed fresh, but you can make the sauce in advance and fry the shrimp just before serving.
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry.
How do I make this spicier?
Add more sriracha or a pinch of cayenne to the sauce or flour mixture.
Can I air fry the shrimp?
Yes! Cook at 375°F for 8-10 minutes, shaking halfway through.
What if I don’t have cornstarch?
You can replace it with more flour, though the shrimp won’t be as crispy.

Ready to fry up some shrimp?

This Bang Bang Shrimp recipe is a total game-changer. Whether you’re making it for a party or just a fun weeknight treat, I guarantee it’ll be a hit. Feel free to experiment with the flavors and make it your own. Happy cooking!

Bang Bang Shrimp Recipe