1. Can I make Bang Bang Shrimp in advance?

Yes, with a few adjustments. You can prep and bread the shrimp ahead of time and store them in the fridge for up to 8 hours before frying. For best texture, fry them just before serving and toss in sauce right before plating. Avoid saucing them too early, as it can make the coating soggy.

2. Can I bake or air-fry the shrimp instead of deep frying?

Absolutely. To lighten things up, bake the shrimp at 400°F for about 15 minutes or air-fry them at 375°F for 8–10 minutes, flipping halfway. Lightly spray with oil for optimal crispness. The sauce remains the same, and the result is a healthier version of Bang Bang Shrimp without sacrificing flavor.

3. What’s the best shrimp size for this recipe?

Large shrimp (31/40 count per pound) work best. They’re big enough to hold up to frying and stay juicy, yet small enough to serve as finger food or taco fillings. If using smaller shrimp, reduce frying time slightly to prevent overcooking.

Bang Bang Shrimp – Easy Recipe You’ll Crave Again

Name: Bang Bang Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb raw shrimp, deveined & peeled; Oil for frying (1–1½ inches canola, olive, or avocado oil); 2/3 cup mayonnaise; 1/4 cup Thai sweet chili sauce; 1 clove garlic, minced; 1 tbsp sriracha; 1/2 cup whole milk; 2 tbsp sour cream; 2 tsp lemon juice; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp paprika

Description

Bang Bang Shrimp is a crispy, juicy shrimp appetizer tossed in a creamy, spicy-sweet sauce made with mayonnaise, Thai sweet chili sauce, and sriracha. This restaurant-style favorite is easy to make at home in under 30 minutes, making it perfect for weeknight dinners, game-day snacks, or party appetizers.

Ingredients

Scale

1 lb raw shrimp, deveined & peeled
Oil for frying (1–1½ inches canola, olive, or avocado oil)
2/3 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 clove garlic, minced
1 tbsp sriracha
1/2 cup whole milk
2 tbsp sour cream
2 tsp lemon juice
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp paprika

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Instructions

In a bowl, combine mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Mix well and set aside.
Peel, devein, and pat shrimp dry completely.
In a second bowl, mix whole milk, sour cream, and lemon juice.
In a third bowl, whisk together flour, cornstarch, salt, pepper, and paprika.
Dredge each shrimp in the milk mixture, then coat generously with the flour mixture. Set aside on a platter.
Heat 1–1½ inches of oil in a skillet to 325°F. Use a thermometer to maintain temperature.
Fry shrimp in batches for 2–3 minutes per side or until golden and crispy. Do not overcrowd the pan.
Place fried shrimp on a wire rack to drain excess oil.
Toss the fried shrimp in the prepared bang bang sauce just before serving.
Serve immediately while hot and crispy.

Notes

Maintain oil at 325°F for best frying results.
Use a wire rack instead of paper towels to keep shrimp crispy.
Only toss shrimp in sauce just before serving to prevent sogginess.
Air fryer or oven methods can be used as healthier alternatives.
Store leftover shrimp (unsauced) in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 406
Sugar: 4g
Sodium: 510mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 20g
Cholesterol: 120mg