This homemade bang bang shrimp recipe delivers all the crispy, creamy, spicy goodness of your favorite restaurant appetizer right in your own kitchen. With perfectly golden shrimp coated in a crunchy batter and tossed in a signature sweet and spicy sauce, this dish has become a crowd-pleasing favorite that rivals any restaurant version.
What makes this recipe so special is the combination of textures and flavors – tender juicy shrimp inside a crispy coating, all brought together with a creamy bang bang sauce that hits all the right notes. Whether you’re hosting a party or just craving restaurant-quality food at home, this copycat recipe will become your new go-to appetizer.
Why You’ll Love This Bang Bang Shrimp Recipe – Crispy Restaurant Copycat
- Restaurant Quality at Home: Get that same crispy, flavorful experience without leaving your kitchen
- Perfect Texture Contrast: Crunchy exterior meets tender shrimp with creamy, spicy sauce
- Customizable Heat Level: Adjust the spice to suit your family’s preferences
- Party-Perfect Appetizer: Always a hit at gatherings and game day parties
- Quick and Easy: Ready in under 30 minutes with simple ingredients
- Budget-Friendly: Make restaurant favorites for a fraction of the cost
Ingredients You’ll Need
The magic of this crispy bang bang shrimp lies in using the right combination of ingredients to create that perfect restaurant-style coating and sauce. The shrimp get double-coated for extra crunch, while the bang bang sauce balances sweet, spicy, and creamy flavors.
For the best results, use large or jumbo shrimp that are peeled and deveined. The coating mixture combines cornstarch and flour for maximum crispiness, while the sauce brings together mayonnaise, sweet chili sauce, and sriracha for that signature flavor profile that makes this dish so addictive.
For the Shrimp
- 1 pound large shrimp (peeled and deveined, tails removed)
- 1 cup all-purpose flour (divided)
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cold water
- 2 cups vegetable oil (for frying)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
Optional Add-ins:
- green onions
- sesame seeds
- lime wedges
How to Make Bang Bang Shrimp Recipe – Crispy Restaurant Copycat (Step-by-Step)
1. Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and well combined.
Pro tip: Make the sauce first so the flavors have time to meld while you prepare the shrimp.
Taste and adjust spice level by adding more sriracha if desired. Set aside.
2. Prepare the Shrimp
Pat shrimp completely dry with paper towels and season with a pinch of salt and pepper.
Pro tip: Removing excess moisture is crucial for getting the coating to stick properly.
Place 1/2 cup flour in a shallow dish for dredging the shrimp.
3. Make the Batter
In a medium bowl, whisk together remaining 1/2 cup flour, cornstarch, salt, pepper, and paprika.
Gradually whisk in cold water until you have a smooth batter with no lumps. The consistency should coat the back of a spoon.
Pro tip: Cold water helps create a crispier coating when it hits the hot oil.
4. Heat the Oil
Heat vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to monitor temperature.
Pro tip: Maintaining proper oil temperature is key – too low and the shrimp will be greasy, too high and they’ll burn before cooking through.
5. Coat and Fry the Shrimp
Working in small batches, dredge each shrimp in flour, shaking off excess, then dip in batter, letting excess drip off.
Pro tip: Don’t overcrowd the pot – fry in batches of 6-8 shrimp for best results.
Carefully lower battered shrimp into hot oil and fry for 2-3 minutes until golden brown and cooked through.
Remove with a slotted spoon and transfer to wire rack to drain. Repeat with remaining shrimp.
6. Toss and Serve
While shrimp are still warm, gently toss them in the prepared bang bang sauce until evenly coated.
Pro tip: Toss the shrimp while they’re warm so the sauce adheres better and doesn’t make the coating soggy.
Transfer to serving platter and garnish with sliced green onions and sesame seeds if desired. Serve immediately.
Bang Bang Shrimp Recipe – Crispy Restaurant Copycat – Full Recipe
Bang Bang Shrimp Recipe - Crispy Restaurant Copycat
Ingredients
Equipment
Method
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and well combined. Pro tip: Make the sauce first so the flavors have time to meld while you prepare the shrimp.
- Taste and adjust spice level by adding more sriracha if desired. Set aside.
- Pat shrimp completely dry with paper towels and season with a pinch of salt and pepper. Pro tip: Removing excess moisture is crucial for getting the coating to stick properly.
- Place 1/2 cup flour in a shallow dish for dredging the shrimp.
- In a medium bowl, whisk together remaining 1/2 cup flour, cornstarch, salt, pepper, and paprika.
- Gradually whisk in cold water until you have a smooth batter with no lumps. The consistency should coat the back of a spoon. Pro tip: Cold water helps create a crispier coating when it hits the hot oil.
- Heat vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to monitor temperature. Pro tip: Maintaining proper oil temperature is key - too low and the shrimp will be greasy, too high and they'll burn before cooking through.
- Working in small batches, dredge each shrimp in flour, shaking off excess, then dip in batter, letting excess drip off. Pro tip: Don't overcrowd the pot - fry in batches of 6-8 shrimp for best results.
- Carefully lower battered shrimp into hot oil and fry for 2-3 minutes until golden brown and cooked through.
- Remove with a slotted spoon and transfer to wire rack to drain. Repeat with remaining shrimp.
- While shrimp are still warm, gently toss them in the prepared bang bang sauce until evenly coated. Pro tip: Toss the shrimp while they're warm so the sauce adheres better and doesn't make the coating soggy.
- Transfer to serving platter and garnish with sliced green onions and sesame seeds if desired. Serve immediately.
Notes
- Maintain oil temperature at 350°F for crispiest results
- Toss shrimp in sauce just before serving to prevent sogginess
- Adjust sriracha amount in sauce to control spice level
Tips for the Best Bang Bang Shrimp Recipe – Crispy Restaurant Copycat
- Temperature Control: Keep oil at a steady 350°F for the crispiest results – use a thermometer for accuracy
- Double Coating Secret: The flour dredge followed by batter creates an extra crispy exterior that stays crunchy longer
- Batch Frying: Don’t overcrowd the oil or temperature will drop, resulting in greasy shrimp
- Sauce Timing: Toss shrimp in sauce just before serving to maintain maximum crispiness
- Shrimp Size Matters: Use large or jumbo shrimp (16-20 count) for the best bite-sized portions
- Oil Recovery: Let oil return to proper temperature between batches for consistent results
Variations to Try
- Baked Version: Spray coated shrimp with oil and bake at 425°F for 12-15 minutes, flipping halfway through
- Air Fryer Bang Bang Shrimp: Cook at 400°F for 8-10 minutes, shaking basket halfway through cooking
- Coconut Bang Bang Shrimp: Add 1/2 cup shredded coconut to the batter for tropical flavor
- Extra Spicy Version: Add cayenne pepper to the coating and increase sriracha in the sauce
- Lighter Sauce Option: Substitute Greek yogurt for half the mayonnaise to reduce calories
Storage and Meal Prep Tips
- Refrigerator Storage: Store leftover shrimp in the refrigerator for up to 2 days in an airtight container
- Freezer Storage: Freeze cooked shrimp (without sauce) for up to 1 month in freezer-safe bags
- Reheating Instructions: Reheat in a 400°F oven for 5-7 minutes to restore crispiness, then toss with fresh sauce
- Meal Prep Tips: Prepare sauce up to 3 days ahead and store separately from fried shrimp
- Make-Ahead Option: Bread shrimp and refrigerate for up to 4 hours before frying
Nutritional Benefits
While this crispy bang bang shrimp is definitely an indulgent treat, shrimp itself is an excellent source of lean protein and important nutrients. Each serving provides high-quality protein to support muscle health and keep you satisfied.
- High in protein for muscle maintenance and satiety
- Good source of selenium and vitamin B12
- Contains omega-3 fatty acids for heart health
- Provides phosphorus for strong bones and teeth
- Rich in iodine for thyroid function
What to Serve With Bang Bang Shrimp Recipe – Crispy Restaurant Copycat
- Asian Coleslaw: Crisp cabbage slaw with sesame dressing complements the rich shrimp
- Jasmine Rice: Fluffy rice helps balance the spicy sauce and makes it more filling
- Cucumber Salad: Cool, refreshing cucumber with rice vinegar dressing
- Sweet Potato Fries: Crispy baked sweet potato fries add natural sweetness
- Asian Lettuce Wraps: Serve shrimp in butter lettuce cups for a lighter option
Frequently Asked Questions
Can I make bang bang shrimp ahead of time?
You can prepare the sauce up to 3 days ahead and bread the shrimp up to 4 hours before frying. However, for best results, fry the shrimp just before serving to maintain maximum crispiness.
What can I substitute for sweet chili sauce in bang bang sauce?
If you don’t have sweet chili sauce, you can make a substitute by mixing 2 tablespoons honey with 1 tablespoon rice vinegar and a pinch of red pepper flakes. Apricot preserves mixed with a little hot sauce also works well.
Can I bake bang bang shrimp instead of frying?
Yes! Spray the coated shrimp with cooking oil and bake at 425°F for 12-15 minutes, flipping halfway through. While not quite as crispy as fried, it’s a healthier alternative that still delivers great flavor.
How do I keep bang bang shrimp crispy longer?
To maintain crispiness, serve the sauce on the side for dipping rather than tossing, or toss just before serving. You can also keep fried shrimp warm in a 200°F oven on a wire rack until ready to serve.
What size shrimp works best for bang bang shrimp?
Large or jumbo shrimp (16-20 count per pound) work best as they provide substantial bites and won’t overcook during frying. Medium shrimp can work but reduce cooking time to 1-2 minutes to prevent overcooking.
Final Thoughts
This restaurant-style bang bang shrimp recipe proves that you don’t need to go out to enjoy your favorite appetizers. With its perfect balance of crispy texture and bold flavors, it’s no wonder this dish has become such a popular restaurant staple. The combination of sweet, spicy, and creamy flavors in that signature sauce makes every bite absolutely irresistible.
Whether you’re making this for a party, game day, or just because you’re craving something special, this homemade version delivers all the satisfaction of the restaurant original. Plus, making it at home means you can adjust the spice level to your liking and enjoy it for a fraction of the restaurant price.
Ready to Try It?
Ready to bring restaurant-quality bang bang shrimp to your own kitchen? This recipe is easier than you might think and the results are absolutely delicious. Give it a try for your next gathering or weeknight dinner – your family and friends will be asking for the recipe! Don’t forget to share your cooking success in the comments below.
