Quick & Easy Bang Bang Shrimp

Introduction — What is Bang Bang Shrimp?

Bang Bang Shrimp is a wildly popular appetizer that pairs crispy battered shrimp with a creamy, sweet-spicy sauce.
This dish rose to fame in casual dining chains and has become a staple at home because it delivers big flavor with minimal fuss.
In this quick and easy version, we keep the steps simple and the ingredients pantry-friendly so you can make it in about 20–30 minutes.
Why it works: the contrast between a crunchy exterior and a silky, spicy-sweet sauce makes every bite addictive.
This article will walk you through:

• Ingredients and smart swaps
• A fail-proof coating and frying method
• A simple sauce you can tweak
• Serving, storage, and FAQs

Who this recipe is for: busy cooks, seafood lovers, appetizer hosts, and anyone who wants restaurant flavor at home without complicated steps.
We use medium-large shrimp, a light tempura-like coating that crisps fast, and a creamy mayo-based sauce lifted with sweet chili and sriracha.
Throughout the article I'll include practical tips so even if you're new to frying or handling shrimp you can get excellent results. Read on for a fast, flavorful, and shareable recipe that becomes a weeknight favorite or party hit.

Why this quick version works every time

A pared-down method keeps the essence of Bang Bang Shrimp while reducing steps and specialty ingredients.
Traditional versions may call for elaborate batters, but this quick approach combines a light coating with high-heat cooking for immediate crunch.
Key principles behind the recipe:

• Temperature control: oil hot enough to crisp but not burn; remove shrimp promptly.
• Dry shrimp surface: patting shrimp dry helps the batter adhere and fry crisp.
• Sauce timing: toss shrimp in sauce off the heat to retain crispness.

We also optimize ingredients for accessibility: common pantry items like mayonnaise, sweet chili sauce, and sriracha make the sauce bright and balanced without obscure condiments.
This recipe scales well — double it for a crowd or halve for two.
Healthier swaps are possible without sacrificing texture: use an air fryer for a lower-oil crisp, or swap part of the flour for a light rice flour to increase crispiness.
However, for authentic mouthfeel and quick cooking, shallow-frying in neutral oil gives the best results in under 10 minutes of active frying time.
Finally, the sauce is intentionally flexible: if you like more heat, add extra sriracha; for more tang, squeeze in lime. The balance between sweet, spicy, and creamy is the hallmark of Bang Bang Shrimp, and this fast method preserves that harmony while cutting prep and cleanup.

Gathering Ingredients — what you'll need

Essential ingredients for this quick Bang Bang Shrimp are simple and mostly pantry staples.
Prepare these items before you start to speed up the process:

• Shrimp: 1 lb (450 g) medium-large, peeled and deveined, tails on or off depending on preference.
• Flour mix: 1/2 cup all-purpose flour + 1/4 cup cornstarch (or rice flour) for extra crisp.
• Egg wash: 1 large egg beaten with 1 tbsp water for adhesion.
• Seasoning: salt, pepper, and optional garlic powder.
• Oil: neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
• Sauce components: 1/2 cup mayonnaise, 2–3 tbsp sweet chili sauce, 1–2 tsp sriracha (to taste), and 1 tsp honey or sugar to balance.
• Garnishes: thinly sliced scallions, cilantro, and lemon or lime wedges.

Notes and substitutions:

• For gluten-free: use rice flour and cornstarch instead of all-purpose flour.
• For lighter sauce: substitute half the mayo with Greek yogurt, but expect a tangier flavor.
• For extra crunch: toss the fried shrimp briefly in panko after frying (works best when you lightly coat with a touch more sauce).

Having everything prepped and within reach (mise en place) reduces frying time and prevents overcooking.
This section helps you assemble everything before heat hits the pan so the cooking step is smooth and fast.

Quick Prep Tips — setup for fast frying

Prepping shrimp and station setup makes this recipe fast and foolproof.
Start by patting shrimp very dry with paper towels — moisture is the enemy of crispiness.
Set up a three-step assembly line:

1. Flour mixture bowl (flour + cornstarch + seasoning)
2. Egg wash bowl
3. Tray for dredged shrimp or a wire rack

Temperature tips:

• Heat oil in a deep skillet or Dutch oven to 350–365°F (175–185°C) for crisp results.
• If you don’t have a thermometer, test with a small piece of batter: it should sizzle and rise when added.

Fry in small batches so oil temperature recovers quickly. Overcrowding stalls the oil and results in soggy shrimp.
After frying, drain on a wire rack over a sheet pan — this keeps shrimp crispy on all sides. If you only have paper towels, pat briefly but move to a rack if possible.
Make sauce while shrimp fry: whisk mayonnaise, sweet chili sauce, sriracha, and a touch of honey in a bowl. Adjust for heat and sweetness to taste.
Toss shrimp in sauce immediately after frying, but only briefly. Aim to coat, not soak, to keep crunch. Serve right away for the best texture, and have your garnishes ready to finish the plate.

Cooking Process — step-by-step frying and saucing

Step 1 — Heat the oil: pour 1 to 1 1/2 inches of neutral oil into a heavy skillet and heat to 350–365°F (175–185°C).
Step 2 — Dredge the shrimp: one by one, coat shrimp in the flour mixture, dip in egg wash, then another light dusting of flour for extra crunch.
Step 3 — Fry quickly: fry in small batches, about 2–3 minutes per batch depending on shrimp size, until golden and crisp. Avoid overcrowding.
Remove shrimp with a slotted spoon to a wire rack.
Step 4 — Prepare the sauce: while shrimp fry, combine

• 1/2 cup mayonnaise
• 2–3 tbsp sweet chili sauce
• 1–2 tsp sriracha (adjust heat)
• 1 tsp honey or sugar (optional)
• 1 tsp lime juice for brightness

Whisk until smooth.
Step 5 — Toss and serve: place warm shrimp in a large bowl, spoon the sauce over them, and toss gently to coat. Garnish with sliced scallions and a squeeze of lime.
Pro tip: toss only long enough to coat — if the shrimp sit too long in sauce they lose crunch.
Timing checklist:

• Prep: 5–10 minutes
• Frying: 8–12 minutes (depending on batch size)
• Sauce & toss: 2 minutes

The whole process should take about 20–30 minutes from start to finish for 1 lb of shrimp.

Sauce Variations and Flavor Tweaks

The classic sauce balances creamy, sweet, and spicy notes. The base is mayonnaise, sweet chili sauce, and sriracha, but small adjustments create distinct versions.
Here are approachable variations to customize the profile:

• Tangy lime twist: add a tablespoon of fresh lime juice and 1 tsp zest for brightness.
• Garlicky kick: mix in 1/2 tsp garlic paste or freshly minced garlic for savory depth.
• Spicier: increase sriracha or add a dash of gochujang for a fermented heat.
• Lighter: replace half the mayo with Greek yogurt or silken tofu for fewer calories and a tangier finish.
• Sweet swap: use honey or agave instead of sugar for natural sweetness.

Ingredient pairings:

• For citrus-forward sauces, garnish with cilantro and thin jalapeño slices.
• If using a fermented chili paste, reduce added salt since it can be savory.
• A touch of fish sauce (3–4 drops) adds umami complexity if you enjoy Southeast Asian flavors.

When tweaking, make small adjustments and taste. The sauce is forgiving and quick to fix — if too hot, add a little extra mayo; if too sweet, a splash of rice vinegar or lime juice brings balance.
These variations let you adapt the dish to your pantry, dietary needs, or heat preference while preserving the crunchy-creamy contrast that defines Bang Bang Shrimp.

Serving Suggestions & Side Pairings

How to serve Bang Bang Shrimp depends on whether you want an appetizer, main, or party bite. Below are versatile serving ideas and side pairings to complement the dish:

• Appetizer: serve on a platter with toothpicks, garnished with scallions and lime wedges. Add a small bowl of extra sauce for dipping.
• Main course: pile shrimp over steamed jasmine or sticky rice and add a side of quick cucumber salad.
• Taco-style: tuck shrimp into soft tortillas with shredded cabbage and a squeeze of lime for a crunchy-spicy taco.
• Bowl: place shrimp on mixed greens, avocado slices, edamame, and a drizzle of extra sauce for a modern bowl lunch.

Side dish ideas:

• Citrus slaw: shredded cabbage, carrot, rice vinegar, and a touch of honey.
• Steamed or fried rice: plain jasmine rice or garlic fried rice absorbs sauce beautifully.
• Quick pickles: cucumber or daikon quick-pickled in rice vinegar, sugar, and salt.
• Vegetable sides: grilled asparagus, roasted broccoli, or sautéed bok choy.

Presentation tips: serve on a warm plate or shallow bowl to keep shrimp warm, and add a final sprinkle of flaky sea salt and chopped scallions for color.
For parties, use small lettuce leaves as cups for single-bite servings — they look elegant and cut the richness of the sauce. These pairings elevate the dish from a guilty-pleasure appetizer to a balanced and shareable meal.

Storage, Reheating, and Make-Ahead Tips

Short-term storage: Bang Bang Shrimp is best eaten immediately, but if you must store leftovers, follow these guidelines to preserve texture and flavor.
Refrigerate shrimp and sauce separately in airtight containers for up to 2 days. Keeping the sauce apart prevents the shrimp from becoming soggy.
Reheating for best results:

• Oven or toaster oven: preheat to 400°F (200°C) and heat shrimp on a wire rack for 5–8 minutes until crisp.
• Air fryer: reheat at 375°F (190°C) for 3–5 minutes for a quick crisp.
• Avoid microwaving if possible: it makes the coating soggy.

Make-ahead tips:

• Prep sauce up to 2 days ahead and refrigerate. Give it a quick whisk before serving.
• You can pre-dredge shrimp and keep them on a tray covered in the fridge for a few hours, then fry just before serving for maximum crispness.

If planning for a crowd, fry in batches and keep finished shrimp warm on a wire rack in a 200°F (95°C) oven while you finish the rest. Toss with sauce just before serving.
For freezing: cooked shrimp lose quality, but you can freeze raw dredged shrimp in a single layer on a sheet pan, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding a minute or two to the cook time and watching closely to avoid over-browning.
These storage strategies help you enjoy nearly-fresh texture when you can't finish the whole batch at once.

FAQs — Frequently Asked Questions

Is Bang Bang Shrimp spicy?
The heat level depends on how much sriracha or chili paste you add. This quick recipe uses a moderate amount so it's pleasantly spicy for most people, but you can reduce or omit the sriracha for a milder version.
Can I make this gluten-free?
Yes — substitute rice flour and cornstarch or a gluten-free flour blend for all-purpose flour. Ensure your sweet chili sauce is gluten-free.
How do I keep the shrimp crispy?
Pat shrimp dry before coating, fry in small batches, drain on a wire rack, and toss with sauce briefly. If storing, keep sauce separate until ready to serve.
Can I air-fry instead of frying?
Yes — coat shrimp with a light spray of oil and air-fry at 400°F (200°C) for 6–8 minutes, flipping once, for a lower-oil crisp. Texture will be slightly different but still delicious.
What size shrimp should I use?
Medium-large shrimp (21–25 or 16–20 count per pound) work well: they're substantial enough to be satisfying and cook quickly. Adjust frying time for larger or smaller shrimp.
Can I make the sauce vegan?
Use a vegan mayonnaise and ensure sweet chili sauce is vegan-friendly. The flavor profile will be similar, with a slightly different mouthfeel.
Final tip — serve right away. The combination of hot, crisp shrimp and cool creamy sauce is most satisfying when fresh. If you have other questions about substitutions or scaling the recipe, ask and I'll help tailor it to your needs.