Simply by Maha
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DinnerBang Bang Shrimp
Asian · Dinner

Bang Bang Shrimp

These bang bang shrimp are crispy, sticky, sweet, spicy, and so good. The shrimp get fried until golden, then tossed in a glossy sauce that’s packed with flavor. I love serving it with coconut rice.

5.0 (6 reviews)
20m
Prep
20m
Cook
40m
Total
4
Serves
medium
Level
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Instructions

  1. Make the sauce
    In a saucepan over medium heat, combine the buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey. Bring to a simmer and let it cook until it thickens into a glaze.
  2. Finish the glaze
    Once thickened, add the butter, red pepper flakes, and parsley. Mix until combined, then remove from the heat and transfer the sauce to a large bowl. Set aside.
  3. Prepare the coating
    In a shallow bowl, whisk together the cornstarch, salt, and black pepper. In another bowl, whisk together the beaten eggs with the salt and black pepper.
  4. Heat the oil
    Heat vegetable oil in a frying pan to 350°F.
  5. Bread the shrimp
    Working with a few shrimp at a time, dip them first into the egg mixture, letting the excess drip off, then coat them in the cornstarch mixture. Shake off any extra coating.
  6. Fry the shrimp
    Once the oil is hot, fry the shrimp in batches, making sure not to overcrowd the pan. Cook until golden and crispy, about 6 to 7 minutes. Remove and place on a wire rack to drain.
  7. Toss in the sauce
    Add the hot fried shrimp to the bowl with the glaze and toss until evenly coated.
  8. Garnish and serve
    Top with green onions and sesame seeds. Serve with rice, noodles, vegetables, or coconut rice.

Nutrition

Per serving · estimated

340
Calories
22g
Protein
21g
Fat
16g
Carbs

About this recipe

Bang bang shrimp is the thing I make when I want something that tastes like a restaurant but takes about twenty minutes start to finish. The shrimp get a light coating, fry up crisp, and then they go straight into a creamy sweet-chili mayo that hits sweet, a little spicy, and tangy all at once. I do not love deep frying as a rule, but for these I make an exception every single time.

The sauce is what people remember. It is mayonnaise, sweet chili sauce, and a bit of sriracha, and the trick is to keep it loose enough to coat but thick enough to cling. Toss the shrimp in it the second they come out of the oil so they stay crisp on the edges and saucy in the middle.

I serve these two ways depending on my mood. Piled on shredded lettuce as an appetiser with toothpicks, or stuffed into warm tacos with a squeeze of lime. Either way they go fast, so I usually make a double batch and tell nobody.

Why you'll love this recipe

  • Ready in about twenty minutes from start to finish.
  • The sauce comes together with three pantry ingredients you probably already have.
  • Crisp coating that actually stays crisp if you sauce them right away.
  • Easy to make milder for kids or hotter for the spice lovers.
  • Works as an appetiser, a taco filling, or a rice bowl topping.
  • Tastes like takeout for a fraction of the cost.
  • Hard to overcook shrimp this size, so it is forgiving.

Ingredient notes

Shrimp: Use medium to large shrimp, peeled and deveined, tails off for easy eating. Pat them very dry before coating or the crust slides off in the oil.

Cornstarch: This is what gives the light, glassy crunch. Plain flour works but it fries up softer and heavier, so I stick with cornstarch.

Sweet chili sauce: The bottled Thai kind is the backbone of the sauce. Brands vary in sweetness, so taste and adjust the sriracha to balance it.

Mayonnaise: Full-fat gives the creamiest result. Kewpie (Japanese mayo) makes it a touch richer and more savoury if you have it.

Sriracha: This is your heat dial. Start with a little, taste, and add more. You can leave it out completely for a mild, kid-friendly version.

Tips & tricks

Get the oil to about 175C (350F) before the first batch. Too cool and the shrimp soak up grease, too hot and the coating burns before the shrimp cook through.

Fry in small batches so the oil temperature does not crash. Crowding the pan is the fastest way to soggy shrimp.

Dry the shrimp thoroughly with paper towel before they hit the cornstarch. Wet shrimp means a coating that falls off.

Sauce them the moment they come out of the oil, then serve straight away. They are best in the first ten minutes while the edges are still crisp.

Keep the finished shrimp on a wire rack, not a plate, so the bottoms do not steam and go soft while you fry the rest.

Storage & make-ahead

Store leftover shrimp in an airtight container in the fridge for up to 2 days, though they will lose their crunch once sauced.

Keep extra sauce separately in a sealed jar in the fridge for up to a week and toss with freshly fried shrimp when you want them.

Reheat in a 200C (400F) oven or air fryer for 5 to 6 minutes to bring back some crispness. The microwave makes them rubbery, so I avoid it.

Variations

Bang bang chicken: Swap the shrimp for bite-sized pieces of chicken breast or thigh and fry a couple of minutes longer until cooked through.

Air fryer version: Spray the coated shrimp with oil and air fry at 200C (400F) for about 8 minutes, shaking halfway, then toss in the sauce.

Bang bang tacos: Tuck the saucy shrimp into warm tortillas with shredded cabbage, a little extra lime, and chopped coriander.

Lighter version: Pan-sear the shrimp in a little oil instead of deep frying, then coat. You lose some crunch but it is quicker and lighter.

Frequently asked questions

It is a simple mix of mayonnaise, Thai sweet chili sauce, and sriracha. Some people add a squeeze of honey or lime, but those three are the core.
Yes. Coat the shrimp, spray them with oil, and air fry at 200C (400F) for about 8 minutes, shaking the basket halfway. Toss in the sauce right after.
Almost always because the shrimp were wet. Pat them very dry before coating, and let the coated shrimp sit for a minute so it sets before frying.
Not by default. The heat comes from the sriracha, so you control it. Use a teaspoon for mild or a tablespoon or more for a real kick.
They are great over steamed rice, on shredded lettuce, in tacos, or alongside a simple slaw. A wedge of lime on the side never hurts.
Yes, just thaw them fully and pat them very dry. Frozen shrimp hold extra water, so drying them well is the difference between crisp and soggy.
Sauce and serve them immediately, and rest fried shrimp on a wire rack rather than a plate so steam can escape underneath.
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