Bang Bang Shrimp is a crispy, spicy appetizer coated in creamy, irresistibe bang bang sauce. It’s quick to make, full of flavor, and perfect for busy weeknights or parties. Serve it as is for an appetizer, or with rice and crunchy cucumbers for a fast, satisfying meal.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I make this dish when I want something that feels like takeout but is still fresh and homemade. The shrimp turned out crispy on the outside and juicy in the middle, and the sauce? It makes you want to lick the bowl. I’ve served this as an appetizer for friends, a light dinner with vegetables, and even meal-prepped it with rice for the week. It’s always a hit, and I love how easy it is to cook in batches or tweak the spice level depending on who’s eating.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Bang Bang Shrimp
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe easy and quick so you can get that restaurant taste without leaving your kitchen. Here’s how I make bang bang shrimp at home, step by step.
Make the Bang Bang Sauce
In a small bowl, stir together Greek yogurt, mayonnaise, Thai sweet chili sauce, and Sriracha. This is the magic mix that gives bang bang shrimp its signature taste.
Adjust the Sriracha or chili sauce if you want it spicier. Once it’s smooth, set it aside.
Prep the Shrimp
In a separate bowl, pat your shrimp dry with a paper towel. This helps them crisp up. Then drizzle with lime juice and season with salt and black pepper.
Toss the shrimp with corn starch until they’re lightly coated, shaking off the excess.
Cook the Shrimp
Heat vegetable oil in a large skillet over medium-high heat. You want the oil hot but not smoking.
Add the shrimp in a single layer (don’t crowd the pan!) and cook for 1 to 3 minutes until golden. Flip and cook for another 1 to 2 minutes until they’re cooked through.
Coat with Sauce
Once all the pan-fried shrimp are cooked, pour the bang bang sauce over the top and stir gently to coat. Let everything simmer for another 3 to 4 minutes so the sauce thickens slightly.
Serve and Enjoy
Spoon the shrimp over cooked basmati rice and garnish with cucumber slices, chopped green onions, and fresh cilantro. I always drizzle a little extra sauce on top—it’s too good not to!
Bang Bang Shrimp
Add Preferred SourceIngredients
- 1 ½ pounds shrimp peeled and deveined
- 1 tablespoon lime juice
- Salt and pepper
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 4 tablespoons light mayonnaise
- 4 tablespoons Greek yogurt
- 3 tablespoons sweet chili sauce
- 2 teaspoons Sriracha adjust to taste
- 2 cups basmati rice cooked
To serve:
- Cucumber slices
- Green onions
- Cilantro
Instructions
- In a small bowl, mix Greek yogurt, mayonnaise, sweet chili sauce, and Sriracha to create the bang bang sauce. Set aside.4 tablespoons light mayonnaise, 3 tablespoons sweet chili sauce, 2 teaspoons Sriracha, 4 tablespoons Greek yogurt
- Pat the shrimp dry with a paper towel, then drizzle with lime juice. Season with salt and pepper, then toss with cornstarch until evenly coated.1 ½ pounds shrimp, 1 tablespoon lime juice, Salt and pepper, 1 tablespoon cornstarch
- Heat the oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-3 minutes until golden and slightly crispy. Flip and cook for another 1-2 minutes until fully cooked.2 teaspoons vegetable oil
- Pour the bang bang sauce over the shrimp and stir to coat. Let it cook for 3-4 more minutes until the sauce thickens slightly.
- Serve the shrimp over cooked basmati rice with cucumber slices, green onions, and cilantro. Drizzle with extra sauce and enjoy!2 cups basmati rice, Cucumber slices, Green onions, Cilantro
Video
Notes
- Use fresh shrimp: If you can, go for fresh shrimp instead of frozen—it cooks up juicier and tastes cleaner. If you’re using frozen, thaw it completely before cooking.
- Pat shrimp dry: This helps the cornstarch stick and gives you that golden brown crisp.
- Hot oil: Make sure your oil is hot enough before frying. Too cool, and the shrimp turn soggy.
- Cook in batches: Don’t overcrowd the pan or the shrimp will steam instead of fry.
- Customize the heat: Love spice? Add more Sriracha sauce. Want it milder? Cut back and mix in a tiny bit of honey.
- Add crunch: Toss panko breadcrumbs in with the cornstarch if you like a crunchier texture.
- Mayonnaise: You can swap the regular mayonnaise for garlic mayo which adds great flavor.
- Use a nonstick pan: Makes clean-up easier and helps prevent sticking during frying.
- Prep the sauce ahead: Store it in the fridge so it’s ready to go when the shrimp are hot off the pan.
Storage and Reheating Instructions
- Fridge: If you end up with leftovers, bang bang shrimp stores well in the fridge. Just pop it in an airtight container and keep it chilled for up to 2 days. I like to store the sauce separately if possible so the shrimp stays a bit firmer when reheated.
- Reheat: To reheat, use the oven or air fryer for the best texture—microwaving works too, but it softens the crispy coating.
Nutrition
Recipe Notes and Tips
I always like to share a few extra tips to help make this bang bang shrimp recipe even better:
- Use fresh shrimp: If you can, go for fresh shrimp instead of frozen—it cooks up juicier and tastes cleaner. If you’re using frozen, thaw it completely before cooking.
- Pat shrimp dry: This helps the cornstarch stick and gives you that golden brown crisp.
- Hot oil: Make sure your oil is hot enough before frying. Too cool, and the shrimp turn soggy.
- Cook in batches: Don’t overcrowd the pan or the shrimp will steam instead of fry.
- Customize the heat: Love spice? Add more Sriracha sauce. Want it milder? Cut back and mix in a tiny bit of honey.
- Add crunch: Toss panko breadcrumbs in with the cornstarch if you like a crunchier texture.
- Mayonnaise: You can swap the regular mayonnaise for garlic mayo which adds great flavor.
- Use a nonstick pan: Makes clean-up easier and helps prevent sticking during frying.
- Prep the sauce ahead: Store it in the fridge so it’s ready to go when the shrimp are hot off the pan.
How to Store Leftover Bang Bang Shrimp
If you end up with leftovers, bang bang shrimp stores well in the fridge. Just pop it in an airtight container and keep it chilled for up to 2 days.
To reheat, use the oven or air fryer for the best texture—microwaving works too, but it softens the crispy coating. I like to store the sauce separately if possible so the shrimp stays a bit firmer when reheated.
What to Serve With Bang Bang Shrimp
I love serving bang bang shrimp over a big bowl of basmati rice or fried rice—it soaks up all that creamy, spicy sauce perfectly. Add some crisp cucumber slices or a quick side of stir-fried vegetables for a fresh crunch.
It also works great as an appetizer with toothpicks or in lettuce wraps if you’re skipping the carbs. And if you’re feeling bold? Try it over noodles or stuffed in a soft taco shell.
More Recipes You Will Love
If you’re into bold flavors and easy meals like this one, I’ve got a few more you should try:
