This Bang Bang Shrimp recipe brings restaurant-style flavor right to your kitchen. Lightly battered and fried until golden crisp, each bite is tossed in a creamy sweet and spicy sauce that makes it hard to stop eating.
My inspiration for this came after years of making my Honey Walnut Shrimp. I realized the cornstarch and egg white combo made the crispiest shrimp I'd ever had, so when I first tried Bang Bang Shrimp, I knew that same method would work beautifully. These shrimp are also delicious tucked inside fresh flour tortillas with fresh cilantro, much like we do with my Cashew Shrimp Stir Fry leftovers.
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Why You'll Love Bang Bang Shrimp
Extra crispy coating: Thanks to cornstarch and egg whites, these shrimp fry up super light and crunchy.
Sweet and spicy sauce: The creamy chili mayo is addictive and comes together with just a few pantry staples.
Restaurant quality at home: You can skip takeout and still enjoy a favorite appetizer or main dish in less than 30 minutes.
Ingredients You'll Need
Raw Shrimp: peeled and deveined, tail removed
Cornstarch: helps create that ultra crispy texture.
Egg whites: binds to the cornstarch to form a light batter.
Oil for frying: use vegetable, canola, or avocado oil.
Mayonnaise: makes the sauce rich and creamy.
Sweet chili sauce: adds sweetness and heat
Sriracha (optional): for a spicier sauce
Ingredient Substitutions
- Greek yogurt can replace mayonnaise for a lighter sauce.
- Arrowroot powder works in place of cornstarch for a gluten-free option.
- Hot honey adds a unique kick if you don't have sweet chili sauce.
Recipe Variations
Bang Bang Shrimp Tacos: Serve in warm tortillas with cabbage slaw and lime.
Bang Bang Shrimp Bowl: Pile over rice or cauliflower rice with steamed veggies.
Air Fryer Bang Bang Shrimp: Skip deep frying and use the air fryer at 400°F for about 8 minutes, flipping halfway through.
Tips for Success
- Keep oil at a steady 350°F using a candy thermometer to prevent greasy shrimp.
- Don't overcrowd the pan; fry in small batches for even crisping.
- Let the coated shrimp sit for 5 minutes before frying to firm up the batter.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the air fryer or oven at 375°F until warmed through and crisped up again. Avoid microwaving to keep the coating crispy.
Serving Suggestions
Bang Bang Shrimp makes a delicious appetizer on its own or can be turned into a full meal. We love tucking the crispy shrimp into homemade tortillas with shredded cabbage and cilantro for a fun taco night. It's also great served over white rice, jasmine rice, or cauliflower rice with a side of air fryer broccolini.
More Shrimp Recipes to Try
- Boiled Shrimp
- Cajun Shrimp
- Thai Shrimp Curry with Zoodles
- Lemon Pepper Shrimp Scampi
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Bang Bang Shrimp
Equipment
- Slotted frying spoon
- Sheet pan
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Ingredients
- 2 pound raw shrimp peeled and deveined with tails removed
- ⅔ cup cornstarch
- 4 large egg whites
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 scallion green part only, optional
- 4 cup oil for frying
Instructions
- In a large mixing bowl, whisk together the egg whites and cornstarch until a sticky paste forms.
- Add the raw shrimp to the cornstarch mixture and toss well to coat.
- In a large dutch oven, heat the oil until it reaches a temperature of 350 degrees. Add the shrimp, one piece at a time. Cook for 3 minutes, or until batter is lightly browned. Remove the shrimp from the pot and drain on a paper towel lined sheet pan. Continue to fry remaining shrimp.
- In a small mixing bowl, stir to combine the mayonnaise and sweet chili sauce. Place the fried shrimp in a clean mixing bowl and pour the sauce over top. Toss to coat the shrimp with the sauce. Before serving, sprinkle with green onion tops, if using
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