Bang bang shrimp is crispy, saucy, and simple to prepare when you want a bold, creamy bite. Follow this easy method to make a restaurant-style appetizer at home that’s perfect for sharing or turning into a full meal.
This recipe includes affiliate links that support WhisperofYum.com. As an Amazon Associate, the author may earn from qualifying purchases. Thank you for supporting the blog.
Bang bang shrimp relies on contrast: a light, crisp coating and a creamy sauce that’s slightly spicy, mildly sweet, and brightened with citrus. Keeping the breading light ensures the shrimp remain tender inside while the panko gives a satisfying crunch. The homemade sauce balances heat and sweetness so the shrimp remain the star, and the result tastes like something you’d order at a restaurant but fresher and more satisfying.
Why This Recipe Works
- Versatile – Serve as an appetizer, part of a game-day spread, or plated over rice or pasta for a main course.
- Quick – From start to finish this comes together in about 30 minutes; the sauce only takes minutes to mix.
- Textural contrast – A light panko crust creates crunchy edges while the shrimp remain juicy, and the sauce ties everything together.
What is Bang Bang Shrimp?
Bang bang shrimp is composed of fried, breaded shrimp tossed in a creamy, spicy-sweet sauce that clings to each piece. Traditionally an appetizer, it’s also easy to adapt into tacos, salads, or a rice or pasta bowl. The combination of crunchy exterior and rich sauce makes it addictive and crowd-pleasing.
Tools You’ll Need
- 4-quart dutch oven or cast-iron pan
- Wire rack
- Mixing bowls
Ingredients You Will Need for Bang Bang Shrimp
Below is an overview of the components used in this recipe. Exact measurements are listed in the recipe card included later in the post.
Panko-Crusted Shrimp
- Large shrimp – Peeled and deveined, large shrimp stay juicy and provide ample surface for the panko.
- All-purpose flour – Creates a light base to help the egg cling to each piece.
- Cornstarch – Keeps the crust crisp and light after frying.
- Kosher salt – Season the shrimp before breading so they’re flavorful throughout.
- White pepper – Adds gentle heat without masking the shrimp’s flavor.
- Eggs – An egg wash helps the panko adhere evenly for a uniform crust.
- Panko breadcrumbs – For a light, crunchy texture that fries evenly.
- Neutral frying oil – Avocado or another mild oil with a high smoke point works best.
Bang Bang Sauce
- Kewpie mayonnaise – A creamy base with a slightly richer flavor than standard mayo.
- Thai sweet chili sauce – Adds sweetness and a mild tang that helps the sauce cling to the shrimp.
- Sambal oelek – Provides chile heat; adjust to taste.
- Distilled vinegar – A touch of acid to lift the sauce.
- Lime zest and juice – Brightens the sauce and balances richness.
- Honey – Rounds out the heat and acid with subtle sweetness.
How To Make Bang Bang Shrimp
This is a concise summary of the method. See the recipe card below for precise measurements and step-by-step instructions.
Make the Sauce
Whisk the mayonnaise, sweet chili sauce, sambal, vinegar, lime zest, lime juice, and honey until smooth. The sauce should be creamy with flecks of chili and zest. Set aside to allow the flavors to meld while you prepare the shrimp.
Prep the Shrimp
Pat the shrimp dry, then season with kosher salt and white pepper. Let them rest about 15 minutes so the seasoning penetrates. Set up three bowls for the dredging station: flour and cornstarch in one, beaten eggs in the second, and panko in the third.
Bread the Shrimp
Dredge each shrimp in the flour mixture, shake off excess, dip in the beaten egg, then coat thoroughly with panko. Doing this with one hand clean helps keep the assembly tidy and efficient.
Fry the Shrimp
Heat oil to about 325°F (use enough for roughly one inch depth) in a dutch oven or cast-iron pan. Fry the shrimp in batches—2 to 3 minutes per side—until golden and crisp. Avoid overcrowding so the oil temperature stays consistent. Drain on a wire rack and lightly season with kosher salt.
Toss and Serve
Place the hot shrimp in a mixing bowl and toss with the sauce to coat—use as much or as little as you like. Tossing at the last moment preserves crispness while ensuring even coverage. Transfer to a serving plate and serve immediately while hot and crunchy.
Tips and Tricks
- Adjust the spice: Start with less sambal and increase to taste so the sauce complements, rather than overwhelms, the shrimp.
- Maintain oil temperature: Frying around 325°F prevents over-browning and limits oil absorption.
- Fry in batches: Give space for the shrimp to crisp and keep the oil temperature steady.
- Dry the shrimp: Removing excess moisture helps the coating stick and yields a crisper finish.
- Toss just before serving: Coating right before plating preserves the crunch.
What to Serve with Bang Bang Shrimp
- Tacos: Fill warm tortillas with shrimp and shredded cabbage or slaw for easy handheld bites.
- Pasta: Serve over simple pasta or garlic noodles to balance the heat and add comfort.
- Rice: Jasmine or coconut rice soaks up extra sauce and makes the dish more substantial.
- Greens or veg: A crisp salad, quick broccolini, or a cucumber salad provides freshness and contrast.
Frequently Asked Questions
Why do they call it Bang Bang Shrimp?
The name refers to the punchy, flavorful sauce that delivers a bold hit with each bite. Some versions of the name trace back to preparation techniques in Asian street food where “bang” can reference pounding or an energetic cooking style.
Can I make it ahead of time?
For best texture, fry the shrimp just before serving. The sauce can be made ahead and refrigerated; toss the shrimp in the sauce right before serving to keep them crisp.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, such as avocado oil, to fry without adding unwanted flavors or burning.
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?
If you try the recipe, leave a comment and share your results. Tag @whisperofyum on social media and let the author know how it turned out. Thank you for supporting Whisper of Yum—enjoy!
Bang Bang Shrimp Recipe
Equipment
-
4-quart dutch oven or cast-iron pan
-
Wire Rack
-
Mixing bowl
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, prepare three bowls. Combine flour and cornstarch in one bowl with ¾ teaspoon kosher salt. Beat two eggs in the second bowl, and place panko breadcrumbs in the third.
-
Add enough oil to give one inch depth in a 4-quart dutch oven or cast iron pan. Heat over medium-high until oil reaches ~325°F.
-
Using one clean hand for the final coating, dredge each shrimp in the flour mixture, dip in the egg, then coat with panko until well covered.
-
Fry shrimp in batches, 2–3 minutes per side, until golden brown. Do not overcrowd; maintain oil temperature. Transfer to a wire rack and season with kosher salt.
-
Toss shrimp with desired amount of sauce in a bowl. Transfer to a serving plate and serve immediately. Enjoy!