You may recognize these bang bang shrimp as a trendy appetizer from Bonefish Grill; this is our version! Each bite offers a crispy, juicy shrimp coated with a delicious thai sweet chili sauce. The sauce tastes sweet and spicy, making for a beautiful medley of flavors.
Whether you like your shrimp fried or prefer air-fried shrimp, this sauce is excellent for taking your shrimp to the next level. You can even make breaded fried shrimp and toss them in this delicious sauce!
These bang-bang shrimp make for a memorable appetizer! Juicy shrimp are battered and fried, then coated in a sweet & spicy sauce. Each bite is full of incredible flavors and textures.
Why You’ll Love This Recipe
- Easy. This shrimp comes together in under 30 minutes, making this part of our 30-minute recipes.
- Flavorful. This shrimp is packed with flavor, from the battered shrimp to the sweet & spicy sauce.
- Cheaper alternative. Making these shrimp at home is much cheaper than paying for this appetizer at a restaurant.
Ingredients for Bang Bang Shrimp
The ingredients for this Bang Bang shrimp are simple; most are pantry staples!
- Shrimp – large, peeled, and deveined shrimp.
- Bang bang sauce – mayonnaise, Thai chili sauce, and sriracha make a mouth-watering sauce.
- Milk mixture – milk, sour cream, and lemon juice make for a perfect marinade.
- Flour mixture – flour and cornstarch seasoned with salt, pepper, and paprika.
See the recipe card below for a complete list of ingredients and quantities, see the recipe card below.
Keep Your Shrimp Warm as You Cook!
If you cook the shrimp in multiple batches, keep the cooked shrimp in the oven at 250°F until the rest are ready.
How to Make Bang Bang Shrimp
Step-by-step instructions on making this fantastic appetizer!
1 – Milk mixture: Combine milk, sour cream, and lemon juice in a bowl. Dredge all the shrimp in this combination.
2 – Flour mixture: Combine flour, cornstarch, and seasoning in a separate bowl. Generously coat the shrimp in the flour mixture set on a pan, and finish with the rest of the shrimp.
3 – Fry: In a large skillet, heat 1-1½ inches of canola oil to 325°F. Add the shrimp to the hot oil in small batches and fry the shrimp for 2-3 minutes per side.
4 – Sauce: Toss all the shrimp gently in the spicy mayo sauce when all the shrimp is cooked.
Expert Tip for Deep Frying
Oil temperature: Having the oil at the right temperature is incredibly important. If the oil is too hot, it will burn the shrimp before cooking. If the oil is not hot enough, the shrimp will soak up too much oil and not be any good. Use an oil thermometer to monitor the oil temperature; you want to keep it right around 325°F.
- As an appetizer: Serve this shrimp as an appetizer to an Asian-style dinner. Serve with restaurant-style hibachi chicken or chicken lo mein for a complete and delicious meal.
- Lettuce wrap: Recreate our chicken lettuce wraps, but substitute these bang bang shrimp for a tasty wrap.
- Tacos: Make bang bang shrimp tacos by serving these crispy shrimp in a tortilla!
- A bowl: Serve this shrimp over fluffy white rice to create a bowl like our easy shrimp bowl.
You can test the oil using a chopstick or a wooden dowel. Put it into the oil, and if you see bubbles forming rapidly around it. Before adding all the shrimp, use a tester shrimp to determine if the oil is too hot.
Fully thaw the frozen shrimp before battering to ensure even cooking.
Large shrimp or jumbo shrimp are ideal for this recipe. Small shrimp will overcook and become rubbery.
Store & Reheat
- Storage. Keep leftover shrimp in the fridge in an airtight container for up to 3 days.
- Reheat. Warm leftovers in the oven until crispy.
- Freeze. You want to freeze the fried shrimp before adding the sauce to freeze bang bang shrimp. Place shrimp in a freezer-safe bag and keep for up to 3 months. Reheat: Place frozen shrimp into the oven at 325°F for 12-15 minutes or until warm through. Toss in sauce, and enjoy!
More Shrimp Recipes!!
Bang Bang Shrimp Recipe
- 1 lb raw shrimp deveined & peeled
- oil, for frying (canola, olive or avocado oil)
bang bang sauce –
- ⅔ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 minced garlic clove
- 1 Tbsp sriracha
milk mixture –
- ½ cup whole milk
- 2 Tbsp sour cream
- 2 tsp lemon juice
Flour mixture –
- ½ cup all-purpose flour
- ¼ cup corn starch
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
bang bang sauce –
- Combine all the bang bang sauce ingredients in a medium bowl and set aside.
bang bang shrimp –
- Devein and remove tails from the shrimp. Pat shrimp completely dry.
- Set up a bowl and add the milk, sour cream, and lemon juice.
- Set up a second bowl with the flour, cornstarch, salt, pepper, and paprika.
- Dredge shrimp in the milk mixture, then generously coat it in the flour mixture. Place onto a platter and continue with the remaining shrimp.
- Add 1-1 ½ inches of oil in a large skillet. Once the oil has reached 325°F, add the shrimp, but don’t overcrowd the skillet.
- Fry the shrimp in batches for 2-3 minutes per side until the outside is golden-brown and the inside is cooked.
- Once all the shrimp is cooked, pour the sauce over the shrimp and toss gently.
- Serve and enjoy friends.
- Oil: Keep the oil at a consistent 325°F to ensure proper frying. Adjust the heat accordingly.
- Keep shrimp warm: If you cook the shrimp in multiple batches, keep the cooked shrimp in the oven until you fry all the shrimp.
- Store: Keep leftover shrimp in the fridge for up to 3 days.