Bang Bang Shrimp (lightened-up recipe with all the flavor!)
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Bang Bang shrimp is a crispy shrimp dish smothered in a sweet, creamy sauce. It’s a copycat recipe of Bonefish Grill’s Bang Bang shrimp. It’s an easy appetizer that is always a hit!
Let’s talk bang bang shrimp. This is one of those recipes I’ve been making for years—and every single time, it disappears fast. The shrimp get tossed in cornstarch and pan-fried until seriously crispy, then coated in a sweet, creamy sauce with just the right amount of heat. I first shared this recipe way back in 2013, and it’s been a fan favorite ever since. Whenever I make it, people always ask for the recipe.
These shrimp hit all the right notes: crispy on the outside, tender inside, and coated in a sauce that’s sweet, a little spicy, and totally irresistible. They’re easy to make, impressive to serve, and guaranteed to earn rave reviews.
Be sure to try my bang bang salmon next!
My hack to make this recipe a little better for you
Most bang bang shrimp recipes use Thai sweet chili sauce, which is often loaded with high-fructose corn syrup and unpronounceable ingredients. However, sweet chili sauce is essentially a sweet sauce with a hint of vinegar and a touch of spice. So I make my own bang bang sauce by using honey, vinegar, and sriracha. It’s so easy, and the results are (pardon the pun) bang on.
Also, they’re usually breaded and deep-fried. Instead, I use a small amount of starch to make them crispy, then pan-fry them in avocado oil. It’s the same tricks I use when I make my bang bang cauliflower, another great bang bang recipe!
Tips for making the best bang bang shrimp
- If using frozen shrimp, make sure they are completely thawed before coating them in starch.
- Shrimp overcook very easily. Note the time that they go into the pan and cook them for no more than 2 minutes per side.
- Pan fry them immediately before serving. They are best eaten hot and crispy.
- We LOVE them served with some toasted walnuts and chives or green onions over the top.
Make bang bang shrimp for a party
Bang bang shrimp are best eaten right after you toss them in the sauce. If you let them sit for a while, the crispness will turn to sogginess, and there will be unhappy faces all around. Here’s a little hack for making these more party-friendly:
Pan-fry the shrimp, then serve them on a paper-towel-lined plate with the bang bang sauce on the side. The shrimp will stay crispy much longer, and the sauce (which can be made 2 days in advance) makes a great dip.
Bang Bang Shrimp (lightened-up recipe with all the flavor!)
Ingredients
- 1 ½ lbs. shrimp (about 30)
- ½ cup cornstarch starch
- 1 teaspoon each: salt and pepper
- ⅔ cup oil (see notes)
- Optional: chopped toasted walnuts and minced chives (to serve)
Bang Bang Sauce
- ½ cup mayonnaise (Can sub light mayo)
- ¼ cup liquid honey
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar (can sub white vinegar)
Instructions
- Whisk the bang bang sauce ingredients together in a medium-sized bowl.½ cup mayonnaise, ¼ cup liquid honey, 2 teaspoons sriracha, 1 teaspoon rice vinegar
- Remove the shell and tails (if needed) from the shrimp. In a medium-sized bowl, mix the tapioca starch with the salt and pepper. Add the shrimp to the bowl and toss so that they are all well coated.1 ½ lbs. shrimp, ½ cup cornstarch starch, 1 teaspoon each: salt and pepper
- Heat the oil in a large, high-sided pan over medium-high heat. When the oil is hot, add half the shrimp. Cook for 2 minutes then turn the shrimp over and cook for 2 minutes on the other side. Remove the shrimp from the pan and put them on paper towel. Repeat with the remaining shrimp.⅔ cup oil
- Toss the cooked shrimp in the sauce and serve immediately with some chopped walnuts and chives over the top.Optional: chopped toasted walnuts and minced chives
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Favorite appetizer recipes
If you love shrimp as much as we do, make sure to check out all of my shrimp recipes!
Can I use chicken instead of shrimp? Recipe looks amazing but I’m not a fan of shrimp
Absolutely you can! Just cut the chicken into bite sized pieces and use it in place of the shrimp. It will take a few extra minutes to cook but other than that no other changes to the recipe are needed. Enjoy!
Love the recipe! Curious how long the sauce will be good for in the fridge if you happen to know? We made a little extra!
I would think that it should last for at least a week. 🙂
Hi Kristen…..does this recipe serve 4 or 6 people. The nutrition area says 6 and at the beginning it says 4. I’m assuming it is based on 6.
Love your recipes – keep them coming.
That’s right! The calories are based on 6 servings. Although (to be honest) it would be really easy to eat more than a serving. They’re so good!
my daughter-in-law gave me a copycat recipe a couple of years ago that she had cut out of the orlando (florida) sentinel, and i have been making my own bang bang shrimp ever since. as a matter of fact, i haven’t been to bonefish in a couple of years now. everybody in my family wants me to make them when they visit. my recipe calls for a similar sauce, using asian chili paste instead of sriracha, no mustard. but the biggest difference is the prep — i mix flour and cornstarch, beat a couple of eggs, then do a triple dredge – flour, egg, flour, and then deep fry. my method is much messier and takes longer. i did it your way yesterday, and i will not longer be doing that 3-step flouring. i will be adding just a splash of oil to a frying pan. these were great, and a lot simpler than what i had been doing. thanks, kristen!
This was excellent….loved the walnuts in it. It is my new fav, thanks.
The name Bang Bang comes from Hong Kong, and Sushi Sam’s Fish and Shrimp Bar. He would make dishes quickly and say Bang, Bang like that! after every ingredient he threw in. Ah happy days, hope he’s still there.
Good eating.
I made this for my family tonight and they absolutely loved it. I even substituted a bit of the mayo (I ran out) with some mexican crema and it was lovely!
Thanks for sharing, I will be making this again!
I love the nutty crunchiness of the walnuts. Makes the dish, I think 🙂
I am always looking for new ways to spice up my shrimp dishes. I can’t wait to try this out.
I would love to hear what you think of it!
This looks great! I think the name “Bang Bang Shrimp” comes from the dish that’s served at Bonefish Grill restaurants. The caloric content of that dish makes it an occasional indulgence only but this recipe looks like it could work into a monthly (or weekly) menu rotation. YUM!!! Excited to try your version! 🙂
That’s awesome to learn about where the name comes from! I’ve never heard of Bonefish Grill Restaurants before but will have to check them out so I can try the original version of Bang Bang Shrimp next time I head south of the border