This tangy, creamy, and irresistibly juicy bang bang shrimp recipe is a must-try for those who love the combination of crispy shrimp and a sweet and spicy sauce. It's a homemade takeout favorite that's surprisingly easy to make!
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If you’re looking for restaurant quality shrimp to serve at your next get together, then this copycat bang bang shrimp recipe is your answer. You’ll get all the crispy, creamy, deep-fried to golden perfection, but with an even better fresh homemade taste than you’ll get while eating out.
If you enjoy this recipe, you'll also love my sweet and sour chicken, shrimp and broccoli stir-fry, and honey walnut shrimp. Each dish offers a unique blend of flavors and textures, perfect for a special meal or a weekday treat.
Why You’ll Love This Recipe
- Extra Crispy Batter: This batter uses starch and uses a Korean method of double frying which gives you an incredibly crispy batter that doesn't turn soggy even after you sauce it!
- Quick and Easy Restaurant Quality Homemade Takeout : This bang bang shrimp recipe is easy to make, and takes only 30 minutes and will give you that restaurant-quality flavor and texture you love, but made right in your own kitchen and since it's fresh, your shrimp is still crispy!
- Packed with Flavor: I like to add onion powder to the batter to give it a slight onion flavor, and then toss it with fresh green onions in the end which enhance that onion flavor even more!
- Sweet, Spicy, and Creamy: The combination of sweet chili sauce, hot sauce, and mayo creates a combo that's incredibly delicious.
Bang Bang Shrimp Ingredients
- Shrimp: If you are using frozen shrimp for this recipe, make sure it is fully thawed before you use it. If your shrimp has skin on it, peel it, this way you get a full bite of crispy shrimp with its creamy sauce without the hassle of the skins.
- Cornstarch: Used in the batter, it will make the shrimp crispy when fried. Alternatively, you can also use potato starch as well.
- Egg White or Egg: This will help the cornstarch stick to the shrimp, giving it a nice, crispy coating. I like to use the whole egg, to save time but if you want a delicate and more crispier batter, you can opt to just use the egg whites only.
- Onion Powder: Definitely do not skip this ingredient. It adds a light onion flavor to the batter.
Bang Bang Shrimp Sauce Ingredients
- Mayonnaise: A key component of the sauce, it will make it creamy and rich.
- Thai Sweet Chili Sauce: This will give the sauce a sweet and spicy flavor, a perfect balance to the tangy mayo.
- Sriracha or Hot Sauce: Adds a spicy twist to the sauce.
- Soy Sauce: This will balance out the sweetness of the sauce and add umami flavor to it as well. It is also used in the batter for extra flavor as well.
How to Make Bang Bang Shrimp
Making this incredible bang bang shrimp recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Finely Mince the Green Onion: Remove the root end of the green onion and discard it. Then finely mince the green onion and set it aside for later.
Making the Bang Bang Sauce
Mix the Sauce Ingredients: Next, combine all the sauce ingredients in a bowl and mix them together thoroughly. Once mixed, set the sauce aside.
Prepare the Shrimp
Thaw, Peel and Butterfly the Shrimp: Once the shrimp has been fully thawed (if using frozen shrimp), peel them first then butterfly them. This means you'll cut along the back about ¼ inch deep to split them for more surface area. Once this is done, set them aside.
Coat the Shrimp: In a small bowl, mix an egg (or egg whites), onion powder, and soy sauce together. Add all the shrimp into this mixture to coat them.
Batter the Shrimp: On a separate large plate, add cornstarch and coat each shrimp thoroughly with the cornstarch.
Deep Frying the Shrimp
Heat the Oil: Heat 2 inches of oil in a small pot over medium heat. To test if the oil is hot and ready to be used, stick a wooden chopstick or the back of a wooden spoon in it. If it starts to bubble, the oil is hot and ready to be used.
Fry the Shrimp: Now, fry each shrimp in the oil for about 1-2 minutes. Be careful not to overcrowd the pot, as this will drop the oil temperature and make the batter soggy. Remove it from the oil and set it aside until all the shrimp has been deep fried.
Double Fry the Shrimp: Once all the shrimp has been deep fried, add them all back into the oil and deep fry it again a second time for 30 seconds to make it extra crispy.
Putting It Together
Toss the Shrimp in the Sauce: Once the shrimp are fried, let it cool slightly. Then, toss them in the sweet sauce mixture until they are fully coated. (Avoid tossing freshly deep fried shrimp into mayo, the intense heat will turn the mayo into oil.)
Garnish: Finally, garnish the dish with chopped green onions. This will add a fresh, crisp flavor and a pop of color to the dish.
Joyce’s Tips For Making the Best Bang Bang Shrimp
- Thaw Frozen Shrimp: For this recipe, it's best to use large shrimp that are peeled and deveined. You can use fresh or frozen shrimp, just make sure to fully thaw them before using them.
- Cut a Deeper Slit Along the Back of the Shrimp: To make your bang bang shrimp even more delicious, butterfly it. This not only ensures even cooking but also provides more surface area for the crispy coating to adhere to and create that nice bite-sized shrimp ball shape.
- Egg Whites vs Whole Egg: For a crispier shrimp, use only egg whites. The small amounts of fat in the yolk will make the batter slightly gummier. That being said, I usually like to use the whole egg so there's less waste, and it still turns out delicious and crispy.
- Coat the Shrimp Well and Double Fry: For that perfect crispy shrimp texture, make sure to coat each shrimp well with the cornstarch batter, including the crevice along the back that you made a deeper cut through. This will give your shrimp more surface area for a nice, and crispy exterior. Double frying it for the second time for 30 seconds, after the first fry will also give you crispier batter as well.
- Perfect Your Frying Technique: Make sure not to overcrowd the pan when deep frying which can make the shrimp soggy. If you're using a small pan, fry the shrimp in batches.
- Don't Mix the Sauce with Hot Shrimp: Make sure the shrimp has slightly cooled, before you toss it in the mayonnaise sauce. If the shrimp is too hot, it will end up melting the mayonnaise back into oil and you won't get that nice creamy coating on the shrimp.
- Don't Skip the Green Onions: Normally, green onions are used as just a garnish but for this dish, it will cut the heaviness from the sweet mayo and complement the batter which has a bit of onion powder in it as well.
Serving Suggestions
- For a quick and easy weeknight dinner, serve your bang bang shrimp over a bed of steamed jasmine rice, a simple egg fried rice, sinangag (garlic fried rice), or shrimp fried rice. The fluffy, fragrant rice is the perfect accompaniment to the crispy shrimp and creamy, spicy sauce.
- For a fun appetizer at your next gathering, skewer the bang bang shrimp on bamboo sticks and serve with an extra side of the sweet Thai chili sauce. Your guests will love the interactive, tasty twist on this classic dish.
- Want a refreshing salad with a spicy twist? Add the bang bang shrimp to a bowl of mixed greens and drizzle with extra lemon juice. The crisp lettuce and tangy dressing are a perfect contrast to the hot shrimp. I love having it this way during the summers!
Recipe Variation Ideas
- Extra Spicy: If you're a heat lover, this variation is for you. Simply double the amount of sriracha or hot sauce in the sauce mix for an extra fiery flavor.
- Extra Garlicky: Add 2 cloves of minced garlic to the sauce mixture for an extra flavor boost. The garlic adds a rich, aromatic twist to the sweet and spicy sauce
- Bang Bang Chicken: You can use the same batter I use in my sweet and sour chicken recipe for a crispy chicken base, and use this bang bang sauce to create bang bang chicken!
Frequently Asked Questions
Yes, you can use frozen shrimp for this recipe. Just make sure to fully thaw it before you use it and butterfly the shrimp for more surface area, as this helps the shrimp hold the batter and sauce better.
I like to keep in the fridge for a few hours or overnight. If you're pressed for time, you can also run the shrimp under cold running water to defrost it as well but make sure it has been thawed all the way through before you use it.
To butterfly a shrimp, simply make a cut along the back of the shrimp about ¼ inch deep. This will split the shrimp open and give it a butterfly shape, providing more surface area for the batter and sauce to adhere to.
If you don't have sweet Thai chili sauce, you can substitute it with a mix of regular chili sauce and a bit of honey. This will give you a similar sweet and spicy flavor.
The dish has a mild to medium level of spiciness with the recommended amount of sriracha or hot sauce. You can adjust the heat level by adding more or less of these ingredients to suit your preference.
Storing and Reheating
- Refrigerating: You can store leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: Unfortunately, this recipe doesn't freeze well. The texture of the shrimp and the crispiness of the batter are likely to be compromised upon thaw.
- Reheat Instructions: This shrimp dish, is best eaten fresh, but if you'd like to enjoy your bang bang shrimp again, reheat it in a skillet over medium heat. Be careful not to overheat as this can make the shrimp tough. You may need to remake the sauce again, since heat will turn the mayo into oil and you will lose a bit of flavor.
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Recipe Card
Bang Bang Shrimp
Joyce's Recipe Notes
- Thaw Frozen Shrimp: For this recipe, it's best to use large shrimp that are peeled and deveined. You can use fresh or frozen shrimp, just make sure to fully thaw them before using them.
- Cut a Deeper Slit Along the Back of the Shrimp: To make your bang bang shrimp even more delicious, butterfly it. This not only ensures even cooking but also provides more surface area for the crispy coating to adhere to and create that nice bite-sized shrimp ball shape.
- Egg Whites vs Whole Egg: For a crispier shrimp, use only egg whites. The small amounts of fat in the yolk will make the batter slightly gummier. That being said, I usually like to use the whole egg so there's less waste, and it still turns out delicious and crispy.
- Coat the Shrimp Well and Double Fry: For that perfect crispy shrimp texture, make sure to coat each shrimp well with the cornstarch batter, including the crevice along the back that you made a deeper cut through. This will give your shrimp more surface area for a nice, and crispy exterior. Double frying it for the second time for 30 seconds, after the first fry will also give you crispier batter as well.
- Perfect Your Frying Technique: Make sure not to overcrowd the pan when deep frying which can make the shrimp soggy. If you're using a small pan, fry the shrimp in batches.
- Don't Mix the Sauce with Hot Shrimp: Make sure the shrimp has slightly cooled, before you toss it in the mayonnaise sauce. If the shrimp is too hot, it will end up melting the mayonnaise back into oil and you won't get that nice creamy coating on the shrimp.
- Don't Skip the Green Onions: Normally, green onions are used as just a garnish but for this dish, it will cut the heaviness from the sweet mayo and complement the batter which has a bit of onion powder in it as well.
Ingredients
- 12 shrimp (size 21/25)
- 1 stalk green onion (finely minced)
Bang Bang Shrimp Batter
- 1 large egg
- ¾ teaspoon onion powder
- 1 teaspoon light soy sauce
- ½ cup cornstarch
Bang Bang Shrimp Sauce
- 3 tablespoons mayonnaise (kewpie, or regular mayo)
- 2½ tablespoons sweet thai chili sauce
- ¼ teaspoon light soy sauce
- ½ tablespoon sriracha chili sauce (add ¼ tablespoon more, if you like it spicier)
Instructions
Preparation
- Remove the root end of 1 stalk green onion and discard it. Then finely mince the green onion and set it aside for later.
- Combine 3 tablespoons mayonnaise, 2½ tablespoons sweet thai chili sauce, ¼ teaspoon light soy sauce, and ½ tablespoon sriracha chili sauce in a small bowl and mix them together thoroughly. Once mixed, set the sauce aside.
Prepare the Shrimp
- Once 12 shrimp have been fully thawed (if using frozen shrimp), then butterfly them. This means you'll cut along the back about ¼ inch deep to split them for more surface area. Once this is done, set them aside.
- In a small bowl, combine 1 large egg (or egg whites), ¾ teaspoon onion powder, and 1 teaspoon light soy sauce. Add the shrimp to this mixture to coat them.
- On a separate large plate, add ½ cup cornstarch and coat each shrimp thoroughly with the cornstarch. Make sure to also coat inside the slit you cut for more crispy surface area.
Deep Fry the Shrimp
- Heat 2 inches of oil in a small pot over medium heat. To test if the oil is hot and ready to be used, stick a wooden chopstick or the back of a wooden spoon in it. If it starts to bubble, the oil is hot and ready to be used.
- Fry each shrimp in the oil for about 1-2 minutes. Be careful not to overcrowd the pot, as this will drop the oil temperature and make the batter soggy.
- Once all the shrimp has been deep fried, add them all back into the oil and deep fry it again a second time for 30 seconds to make it extra crispy.
Make the Bang Bang Shrimp
- Once the shrimp have all been fried, let them cool slightly. Then, toss them in the sweet sauce mixture until they are fully coated. (Avoid tossing freshly deep-fried shrimp into mayo; the intense heat will turn the mayo into oil.)
- Finally, garnish the dish with chopped green onions. This will add a fresh, crisp flavor and a pop of color.
- Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Anonymous says
Susan says
This recipe is amazing and easy to do
Joyce Lee says
Hi Susan!
Yay! So happy this turned out for you!
Kate says
I just made this tonight and it was delicious. Thank you so much for a good recipe; it was better than takeout!
Anonymous says
Joyce Lee says
Anonymous says