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This Bang Bang Shrimp recipe recreates the iconic restaurant appetizer with crispy shrimp coated in a sweet, spicy, and creamy sauce. It’s a versatile dish perfect for weeknights, parties, or a delicious treat. The method delivers perfect crunch without a deep fryer, and the addictive sauce comes together in minutes.

Why You’ll Love This Bang Bang Shrimp

Easy signature sauce: Just a few ingredients create a complex sweet, spicy, and creamy coating.
Dreamy texture contrast: Crispy panko-crusted shrimp drenched in velvety sauce makes every bite exciting.
Incredibly versatile: Perfect as an appetizer, main course with rice, in tacos, or on salads.
Under 30 minutes: A quick process from bowl to table for when cravings hit fast.

Ingredients & Tools

1 lb (450 g) medium raw shrimp, peeled and deveined
1 cup buttermilk
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tbsp Sriracha or other hot sauce
1 tbsp honey
1 tsp lime juice
Neutral oil for frying (like vegetable or canola)
2 tbsp sliced green onions and sesame seeds for garnish

Tools: A large skillet or Dutch oven, three shallow bowls, a wire rack set over a baking sheet, and a whisk.

Notes: Don’t skip the buttermilk—it’s key for tender shrimp and helps the coating stick. Adjust Sriracha to your preferred heat level.

Nutrition (per serving)

Calories:	420 kcal
Protein:	24 g
Fat:	22 g
Carbs:	30 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

What’s the best shrimp to use? I highly recommend using raw, peeled, and deveined shrimp that are 31/40 count per pound. They’re the perfect bite-sized morsels. If they’re frozen, just thaw them overnight in the fridge or under cool running water.
Can I make it less spicy? Absolutely. The heat comes primarily from the Sriracha. Start with one tablespoon, taste the sauce, and then add more if you’re feeling brave. You can always add heat, but you can’t take it away!
Why panko breadcrumbs? Panko is a Japanese-style breadcrumb that’s flakier and airier than traditional breadcrumbs. This gives you a much lighter, crispier crust that doesn’t get soggy. It’s a non-negotiable for the best texture.
Is deep-frying necessary? For the authentic, super-crispy texture, pan-frying in about half an inch of oil is my go-to. You can air-fry for a lighter version, but you’ll sacrifice a bit of that signature crunch. The shallow fry is worth it, I promise.

How to Make Bang Bang Shrimp

Step 1: Prep the Shrimp & Dredging Station. First, pat your shrimp completely dry with paper towels—this is crucial for the coating to stick. In one shallow bowl, pour the buttermilk. In a second bowl, whisk together the flour, garlic powder, paprika, salt, and pepper. In your third bowl, place the panko breadcrumbs. You’ll want to set this up in an assembly line for efficiency.

Step 2: Coat the Shrimp. Working with one shrimp at a time, dip it first into the flour mixture, shaking off any excess. Next, dunk it into the buttermilk, letting the extra drip off. Finally, press it firmly into the panko breadcrumbs, ensuring it’s fully coated on all sides. Place the breaded shrimp on a clean plate or wire rack. Repeat with all the shrimp. You’ll notice your fingers will get messy—that’s how you know you’re doing it right!

Step 3: Heat the Oil. Pour enough neutral oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about half an inch. Heat it over medium-high heat until it shimmers and reaches 350–375°F (175–190°C). If you don’t have a thermometer, you can test it by dropping a small breadcrumb in; if it sizzles immediately and floats to the top, the oil is ready.

Step 4: Fry to Golden Perfection. Carefully place a single layer of breaded shrimp into the hot oil, being careful not to overcrowd the pan—you’ll probably need to do this in two batches. Fry for about 2-3 minutes per side, until the exterior is a deep golden brown and beautifully crisp. Use tongs to flip them halfway through. The shrimp cook quickly, so watch them closely.

Step 5: Drain the Shrimp. As soon as the shrimp are done, transfer them to the wire rack set over a baking sheet. This allows any excess oil to drip off and keeps them crispy on all sides, unlike placing them on paper towels which can make the bottom steam and get soft.

Step 6: Whip Up the Bang Bang Sauce. While the shrimp are frying or after they’re done, make the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until it’s completely smooth and creamy. Taste it and adjust the seasoning—maybe a pinch more salt or another squeeze of lime. It should be a perfect balance of sweet, spicy, and tangy.

Step 7: Toss and Serve Immediately. Once all the shrimp are fried and drained, place them in a large bowl. Pour about three-quarters of the sauce over the hot shrimp and toss gently until every piece is gloriously coated. You can serve them with the extra sauce on the side for dipping. Garnish with a generous sprinkle of sliced green onions and sesame seeds for that final pop of color and flavor.

Storage & Freshness Guide

Fridge: Store leftover sauced shrimp in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as the crispy coating will become soggy upon thawing.
Reviving: Reheat in a 375°F oven or air fryer for 5-7 minutes to restore crispiness; avoid the microwave.

Serving Suggestions

Complementary Dishes

Jasmine or Basmati Rice — The fluffy, fragrant rice is the perfect neutral base to soak up any extra sauce and balance the rich, bold flavors of the shrimp.
A Simple Cucumber Salad — Something cool, crisp, and lightly tangy provides a refreshing contrast that cuts through the richness and cleanses the palate between bites.
Crispy Vegetable Slaw — A bed of crunchy slaw, maybe with a light vinaigrette, adds texture and makes the whole dish feel a bit more complete and vibrant.

Drinks

A Crisp Lager or Pilsner — The cold, bubbly, and slightly bitter profile of a light beer is fantastic at cutting through the creamy, spicy sauce and resetting your taste buds.
Citrus-Forward Cocktail — A classic margarita or a gin and tonic with a lime wedge complements the zesty notes in the sauce and enhances the overall dining experience.
Iced Green Tea — For a non-alcoholic option, the slight bitterness and clean finish of unsweetened iced green tea provides a soothing balance to the dish’s intensity.

Something Sweet

Mango Sorbet — The tropical, fruity sweetness and icy texture are a dreamy follow-up to the spicy shrimp, leaving you feeling refreshed and satisfied.
Chewy Ginger Cookies — The warm spice of ginger mirrors the heat in the sauce in a delightful way, making for a comforting and cohesive end to the meal.
A Dark Chocolate Square — A single piece of high-quality dark chocolate with a high cocoa percentage offers a bitter, rich finish that contrasts beautifully with the meal’s creaminess.

Top Mistakes to Avoid

Mistake: Overcrowding the pan. This is the number one reason for soggy, steamed shrimp instead of crispy ones. Frying in batches ensures the oil temperature stays high, giving you that perfect golden crust every single time.
Mistake: Skipping the drying step. If your shrimp are even a little wet, the coating will slide right off during frying. Taking that extra minute to pat them thoroughly dry with paper towels is a non-negotiable step for success.
Mistake: Tossing the shrimp too early. If you pour the sauce on the shrimp while they’re still sitting in oil or are too hot, the crust can become soft. Let them drain properly on a rack first, then toss just before serving to maintain maximum crunch.
Mistake: Not tasting the sauce as you go. The perfect Bang Bang sauce is about personal preference. If you don’t taste it and adjust the sweet, spicy, and tangy elements, you might end up with a sauce that’s one-dimensional.

Expert Tips

Tip: Use a thermometer for the oil. It takes the guesswork out of frying. If the oil is too cool, the shrimp will absorb too much oil and be greasy. If it’s too hot, the outside will burn before the inside is cooked. 350–375°F is the sweet spot.
Tip: Double coat for extra crunch. For an even thicker, crunchier crust, after the first round of flour, buttermilk, and panko, repeat the process for a second layer. It’s a bit more work, but the textural payoff is incredible.
Tip: Make the sauce ahead. The flavors in the Bang Bang sauce meld and improve if you make it an hour or even a day in advance. Just keep it covered in the fridge and give it a good stir before using.
Tip: Reheat in the oven or air fryer. If you have leftovers, never reheat them in the microwave. Spread them on a baking sheet and warm them in a 375°F oven or air fryer for a few minutes to bring back some of the crispiness.

FAQs

Can I bake Bang Bang Shrimp instead of frying?
You can, but the texture will be different. For a baked version, arrange the breaded shrimp on a parchment-lined baking sheet, spray them generously with cooking spray, and bake at 425°F (220°C) for about 10-12 minutes, flipping halfway, until cooked through and crispy. They won’t be as uniformly crunchy as the fried version, but it’s a great lighter alternative.

How do I store and reheat leftovers?
Store any leftover sauced shrimp in an airtight container in the fridge for up to 2 days. As mentioned, reheating is best done in an oven or air fryer at 375°F for 5-7 minutes to re-crisp. The microwave will make them soft and rubbery, so I’d avoid it if you care about texture.

Can I use a different protein?
Absolutely! This method and sauce work wonderfully with boneless, skinless chicken breasts or thighs cut into bite-sized pieces. Just make sure the chicken is cooked through to an internal temperature of 165°F (74°C). You could even use it for firm tofu or cauliflower florets for a vegetarian twist.

What can I use if I don’t have buttermilk?
No buttermilk? No problem. A great substitute is to mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it slightly curdles. It will work almost identically for tenderizing and helping the coating adhere.

Is this recipe gluten-free?
As written, it is not, due to the all-purpose flour and panko. To make it gluten-free, simply use a 1:1 gluten-free all-purpose flour blend and certified gluten-free panko breadcrumbs. Also, always double-check that your sauces (especially the sweet chili and Sriracha) are certified gluten-free.

Bang Bang Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 25 minutes

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Make the best Bang Bang Shrimp at home! This easy recipe features crispy shrimp in a sweet and spicy sauce. Ready in under 30 minutes. Get the recipe now!

Ingredients

For the Shrimp & Coating

1 lb medium raw shrimp (peeled and deveined)
1 cup buttermilk
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

For the Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tbsp Sriracha or other hot sauce
1 tbsp honey
1 tsp lime juice

For Garnish & Frying

2 tbsp sliced green onions and sesame seeds (for garnish)
Neutral oil (for frying (like vegetable or canola))

Instructions

01
Prep the Shrimp & Dredging Station. First, pat your shrimp completely dry with paper towels—this is crucial for the coating to stick. In one shallow bowl, pour the buttermilk. In a second bowl, whisk together the flour, garlic powder, paprika, salt, and pepper. In your third bowl, place the panko breadcrumbs. You’ll want to set this up in an assembly line for efficiency.
02
Coat the Shrimp. Working with one shrimp at a time, dip it first into the flour mixture, shaking off any excess. Next, dunk it into the buttermilk, letting the extra drip off. Finally, press it firmly into the panko breadcrumbs, ensuring it’s fully coated on all sides. Place the breaded shrimp on a clean plate or wire rack. Repeat with all the shrimp. You’ll notice your fingers will get messy—that’s how you know you’re doing it right!
03
Heat the Oil. Pour enough neutral oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about half an inch. Heat it over medium-high heat until it shimmers and reaches 350–375°F (175–190°C). If you don’t have a thermometer, you can test it by dropping a small breadcrumb in; if it sizzles immediately and floats to the top, the oil is ready.
04
Fry to Golden Perfection. Carefully place a single layer of breaded shrimp into the hot oil, being careful not to overcrowd the pan—you’ll probably need to do this in two batches. Fry for about 2-3 minutes per side, until the exterior is a deep golden brown and beautifully crisp. Use tongs to flip them halfway through. The shrimp cook quickly, so watch them closely.
05
Drain the Shrimp. As soon as the shrimp are done, transfer them to the wire rack set over a baking sheet. This allows any excess oil to drip off and keeps them crispy on all sides, unlike placing them on paper towels which can make the bottom steam and get soft.
06
Whip Up the Bang Bang Sauce. While the shrimp are frying or after they’re done, make the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until it’s completely smooth and creamy. Taste it and adjust the seasoning—maybe a pinch more salt or another squeeze of lime. It should be a perfect balance of sweet, spicy, and tangy.
07
Toss and Serve Immediately. Once all the shrimp are fried and drained, place them in a large bowl. Pour about three-quarters of the sauce over the hot shrimp and toss gently until every piece is gloriously coated. You can serve them with the extra sauce on the side for dipping. Garnish with a generous sprinkle of sliced green onions and sesame seeds for that final pop of color and flavor.