Bang Bang Shrimp Recipe

Bang bang shrimp is a popular appetizer known for its irresistible combination of crispy fried shrimp and a creamy, spicy sauce. This dish originated from the Cheesecake Factory restaurant chain but has since become a favorite among home cooks due to its bold flavors and relatively simple preparation. The name ‘bang bang’ comes from the spicy kick of the sauce, which is balanced by the sweetness of chili sauce and the creaminess of mayonnaise. It’s a crowd-pleasing dish that’s perfect for parties, game days, or any occasion where you want to impress your guests with a restaurant-quality appetizer.

The key to perfect bang bang shrimp lies in the balance of textures and flavors. The shrimp should be perfectly crispy on the outside while remaining juicy and tender on the inside. The sauce, which is a harmonious blend of sweet, spicy, and creamy elements, is what truly makes this dish stand out. While the traditional recipe uses a deep-frying method, you can also achieve great results with an air fryer or baking method for a slightly healthier version. This guide will walk you through each step of making authentic bang bang shrimp, along with tips for customization and serving suggestions.

What you’ll need

• 1 pound large shrimp, peeled and deveined
• 1 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• Vegetable oil for frying
• 2 green onions, sliced
• Sesame seeds for garnish

How to make bang bang shrimp

1. 1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, minced garlic, and crushed red pepper flakes until smooth. Set the sauce aside.
2. 2. In a separate bowl, beat the eggs and set up a breading station with three separate bowls: one with cornstarch, salt, and pepper mixed together; one with the beaten eggs; and one with panko breadcrumbs.
3. 3. Pat the shrimp dry with paper towels. Dredge each shrimp in the cornstarch mixture, shaking off any excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. 4. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350-375°F. Use a candy thermometer to monitor the temperature.
5. 5. Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes until golden brown and cooked through, turning halfway through if needed.
6. 6. Remove the fried shrimp with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
7. 7. While the shrimp are still warm, transfer them to a large bowl and pour about half of the sauce over them. Toss gently to coat the shrimp evenly.
8. 8. Arrange the sauced shrimp on a serving platter and drizzle with additional sauce. Garnish with sliced green onions and sesame seeds.

How to know when it’s done

The shrimp should be cooked to an internal temperature of 145°F (63°C) to ensure they are safe to eat. This typically takes 2-3 minutes in 350-375°F oil. The shrimp should turn pink and opaque, and the breading should be golden brown and crispy. Overcooking the shrimp can make them tough and rubbery, so it’s important to monitor them closely. If using an air fryer, cook at 400°F for 8-10 minutes, shaking the basket halfway through. For baked shrimp, bake at 400°F for 12-15 minutes, flipping halfway through, until the shrimp are cooked through and the breadcrumbs are crispy.

Tips for the best bang bang shrimp

For the best texture, use large or jumbo shrimp that have been peeled and deveined. Pat them dry with paper towels before breading to ensure the breadcrumbs adhere well. You can also brine the shrimp in salted water for 15-30 minutes to enhance their flavor and juiciness.

The sauce can be adjusted to suit your taste preferences. If you prefer a spicier sauce, add more sriracha or red pepper flakes. For a sweeter version, increase the amount of honey or sweet chili sauce. You can also add a squeeze of lime juice for extra tanginess. If you want a thicker sauce, reduce the amount of rice vinegar or add a teaspoon of cornstarch mixed with water and heat the sauce until thickened.

Variations & other methods

For a healthier version, consider baking or air frying the shrimp instead of deep frying. To bake, preheat the oven to 400°F and bake the breaded shrimp for 12-15 minutes, flipping halfway through. For an air fryer, preheat to 400°F and cook for 8-10 minutes, shaking the basket halfway through.

You can also experiment with different types of seafood, such as chicken tenders, tofu, or even cauliflower florets for a vegetarian version. The sauce pairs well with a variety of proteins and vegetables, so feel free to get creative. For a more authentic touch, add finely chopped peanuts or cashews to the breading mixture for extra crunch.

What to serve with it

Bang bang shrimp is traditionally served as an appetizer, but it can also be enjoyed as a main course. Serve the shrimp with additional sauce on the side for dipping, along with some sliced cucumber or carrot sticks for a refreshing contrast. You can also serve the shrimp over a bed of mixed greens or rice for a more substantial meal. For a fun presentation, serve the shrimp in a lettuce wrap with sliced avocado and a drizzle of sauce.

This dish pairs well with a variety of beverages, including light-bodied white wines, iced tea, or a refreshing lager. For a non-alcoholic option, try serving it with a ginger-infused lemonade or a citrusy sparkling water. The spicy and creamy flavors of the sauce complement the tanginess of these drinks, making for a delightful combination.

Storing & reheating

Leftover bang bang shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the shrimp on a baking sheet and warm in a preheated 350°F oven for 5-7 minutes, or until heated through. Avoid microwaving the shrimp, as this can make the breading soggy. For longer storage, you can freeze the breaded but unfried shrimp in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Fry the frozen shrimp straight from the freezer, adding a minute or two to the frying time.

Common mistakes to avoid

One common mistake is overcrowding the pan when frying the shrimp, which can cause the oil temperature to drop and result in soggy, greasy shrimp. Make sure to fry the shrimp in batches, allowing enough space for each piece to cook evenly. Another mistake is using too much sauce, which can overwhelm the dish. It’s best to start with a small amount of sauce and add more as needed.

Overcooking the shrimp is another frequent error. Shrimp cook quickly, so it’s important to keep a close eye on them. Once they turn pink and opaque, they are done. If the shrimp are overcooked, they will become tough and rubbery. Finally, using low-quality shrimp or pre-cooked shrimp can affect the texture and flavor of the dish. Always use fresh, high-quality shrimp for the best results.

Frequently asked questions

More shrimp guides

• How to Cook Shrimp (Perfectly Every Time)
• How Long to Boil Shrimp (Timing Chart)
• How to Cook Frozen Shrimp (No Thawing)
• How to Devein Shrimp (Fast & Easy)
• How to Tell if Shrimp Is Cooked
• How Long Does Shrimp Last in the Fridge?