Oh my gosh, you have to try this bang bang shrimp recipe—it’s my go-to when I need something fast, crispy, and packed with flavor. I first fell in love with this dish at a little seafood shack years ago, and after countless experiments (and a few messy kitchen fails), I finally nailed the perfect version at home.
What makes this recipe special? You get restaurant-quality crispy shrimp bites in just 20 minutes flat. The magic happens when those golden, cornstarch-coated shrimp meet the spicy-sweet sriracha mayo sauce—trust me, it’s addictive. Pro tip: always pat your shrimp dry first (I learned this the hard way after a soggy batch!). Whether you air fry or pan-fry, you’ll have this crowd-pleasing appetizer ready before your guests even finish their first drink.
Why You’ll Love This Bang Bang Shrimp
This recipe checks all the boxes for the perfect quick bite:
- 20-minute magic: From fridge to table faster than takeout
- Crave-worthy crunch: That cornstarch coating gives you shatteringly crisp shrimp every time
- Sweet heat: The sauce balances spicy sriracha with sweet chili tang
- No fancy gear needed: Works great in an air fryer or basic skillet
- Party superstar: I’ve lost count of how many times friends have begged me for this recipe
Seriously – one bite and you’ll understand why I make this weekly!
Ingredients for Perfect Bang Bang Shrimp
Gather these simple ingredients – I promise they transform into something magical:
- 1 lb shrimp (peeled & deveined – size 31/40 works best)
- 1/2 cup cornstarch (the secret to that addictive crunch)
- 1/2 tsp salt (I use kosher)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- Oil spray (or 2-3 tbsp oil for pan-frying)
- 1/2 cup mayonnaise (full-fat makes the creamiest sauce)
- 1/4 cup sweet chili sauce (my favorite brand is Mae Ploy)
- 1-2 tbsp sriracha (start with 1 tbsp – you can always add more heat!)
Ingredient Substitutions & Notes
No mayo? Greek yogurt works in a pinch (just add a squeeze of lemon). Gluten-free? Use tamari instead of soy sauce if needed. Out of cornstarch? Arrowroot powder or potato starch will do. Frozen shrimp are fine – just thaw completely and pat very dry. The sauce keeps for 3 days refrigerated – I always make extra!
How to Make Bang Bang Shrimp
Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into those crispy, saucy shrimp bites you’ll dream about. I’ll walk you through both my favorite methods (air fryer for ease, pan-fry for extra crispiness). The key? Don’t rush the coating process – that cornstarch layer is your golden ticket!
Cooking Method 1: Air Fryer
Preheat your air fryer to 400°F – this gives the shrimp an instant crisp start. Arrange shrimp in a single layer (no overlapping! I learned this the messy way). Lightly spray with oil and cook for 7-9 minutes, shaking the basket halfway. You’ll know they’re done when they turn golden and sound crunchy when tapped. Warning: your kitchen will smell amazing!
Cooking Method 2: Pan-Frying
Heat 2-3 tbsp oil in a skillet over medium-high heat until shimmering. Add shrimp in batches – don’t crowd the pan! Cook 2-3 minutes per side until beautifully browned and crispy. Transfer to paper towels to drain (this keeps them extra crisp). Pro tip: let the oil get properly hot first to prevent soggy shrimp!
Sauce Preparation
While the shrimp cook, whisk together mayo, sweet chili sauce, and sriracha in a bowl. Taste and adjust – more sriracha if you like heat, more mayo if too spicy. The sauce should coat the back of a spoon nicely. Now the fun part – toss those hot crispy shrimp in the sauce until gloriously coated!
Tips for Crispy Bang Bang Shrimp
After making this recipe more times than I can count (and yes, burning a batch or two), here are my foolproof tips for perfect shrimp every time:
- Dry those shrimp! Pat them thoroughly with paper towels – any moisture is the enemy of crispiness.
- Cornstarch is non-negotiable. It creates that magical crackly crust – flour just doesn’t give the same effect.
- Serve immediately. These babies are best piping hot – the sauce will make them soggy if they sit too long.
- Don’t skimp on oil. Whether spraying for air frying or using a skillet, enough fat = maximum crunch.
- Toss gently. Coat the shrimp in sauce just before serving – too much tossing breaks the crispy coating.
Follow these and you’ll have shrimp so good, people will think you ordered takeout!
Serving Suggestions for Bang Bang Shrimp
Oh, the possibilities! These crispy shrimp bites shine in so many ways. My absolute favorite? Piled high on butter lettuce leaves with extra sauce drizzled over top – instant low-carb lettuce wraps! They’re also amazing over steamed rice (the sauce makes the perfect glaze) or stuffed into warm tortillas with shredded cabbage for easy shrimp tacos.
Don’t forget the garnishes! A sprinkle of chopped cilantro, thinly sliced scallions, or a squeeze of fresh lime takes these from great to “oh-my-gosh-give-me-the-recipe” amazing. For parties, I serve them in little paper cones with toothpicks – they disappear faster than I can make them!
Storage & Reheating
Here’s the deal – these shrimp are best fresh, but if you must store them (we’ve all been there!), keep the sauce separate. Leftover shrimp? Pop them in the air fryer at 375°F for 2-3 minutes to bring back that perfect crunch. The sauce stays good refrigerated for 3 days – just give it a good stir before using!
Bang Bang Shrimp FAQs
Can I use frozen shrimp? Absolutely! Just thaw them completely in the fridge overnight (or under cold running water in a pinch). The key is patting them bone dry with paper towels before coating – frozen shrimp tend to hold more moisture.
How can I reduce the spice level? Easy fix! Start with just 1 teaspoon of sriracha in the sauce, then taste and add more if you want. You can also mix in an extra tablespoon of honey or mayo to tame the heat. My kids prefer it this way!
What’s the best way to serve these crispy shrimp bites? I love them as finger food with toothpicks, but they’re also fantastic over rice or in lettuce wraps. The sweet chili shrimp sauce makes everything it touches delicious!
Can I make the sauce ahead? You bet! The sriracha mayo sauce actually tastes better after chilling for an hour. Just store it in an airtight container in the fridge – it’ll keep for up to 3 days.
Why cornstarch instead of flour? Cornstarch gives that perfect shatteringly crisp coating that flour just can’t match. It’s the secret to getting that restaurant-style crunch at home!
Nutritional Information
Here’s the scoop per serving (about 1/4 of the recipe): roughly 380 calories, 22g fat (mostly the good kind from mayo!), and a whopping 28g protein from those shrimp. Remember – exact numbers depend on your specific ingredients. Now go make this bang bang shrimp and tag me in your food pics – I wanna see your crispy creations!
Print
20-Minute Bang Bang Shrimp Recipe That’s Dangerously Addictive
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Crispy Bang Bang Shrimp is a quick and flavorful appetizer featuring crispy shrimp coated in a spicy creamy sauce.
Ingredients
- 1 lb shrimp, peeled & deveined
- 1/2 cup cornstarch (for crisping)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil spray (or 2–3 tbsp oil for pan-frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tbsp sriracha (to taste)
Instructions
- Add peeled & deveined shrimp to a bowl.
- Toss shrimp with cornstarch, salt, and black pepper until lightly coated.
- Cook shrimp until golden and crisp (air fry at 400°F for 7–9 minutes, shaking halfway, OR pan-fry in a little oil until browned).
- Pour the spicy creamy sauce over the crispy shrimp.
- Toss until fully coated and glossy. Serve immediately.
Notes
- Adjust sriracha for desired spiciness.
- Best served fresh for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Fry or Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 200mg