How to Make Restaurant-Style Bang Bang Shrimp at Home

Bang Bang Shrimp is a restaurant-style appetizer featuring crispy fried shrimp coated in a creamy, sweet-spicy sauce made from mayonnaise, sweet chili sauce, and sriracha. It takes under 30 minutes, requires pantry-staple ingredients, and delivers bold, crowd-pleasing flavor every time.

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What Is Bang Bang Shrimp ?

Bang Bang Shrimp is a wildly popular appetizer made famous by the casual dining chain Bonefish Grill. It features medium shrimp deep fried in a light, crispy coating, then tossed in a velvety, spicy-sweet “bang bang sauce.” The name reflects the bold, punchy flavors that hit all at once.

The technique draws from Asian-American fusion cooking, combining a cornstarch-based fry (similar to Japanese tempura batter, a centuries-old frying method) with a Thai sweet chili-inspired sauce. Cornstarch is the key: it gelatinizes at a lower temperature than flour, forming a thinner, glassier crust that resists sauce absorption — exactly what you need here.

Why This Recipe Works

Recipe Testing Notes

Getting Bang Bang Shrimp right took four rounds of testing to nail the coating, fry temperature, and sauce ratio.

Batch 1 — All-purpose flour: Dense, chewy shrimp. Coating absorbed sauce immediately. Rejected.

Batch 2 — 100% cornstarch, no binder: Great crunch, but coating released from the shrimp when tossed in sauce. Partial failure.

Batch 3 — Egg + cornstarch (optimal): Using beaten egg as a binder before the cornstarch dredge created a crispy shell that survived saucing. Fry temp tested at 350°F vs 375°F — 375°F won on color and snap. A double-fry was also tested (350°F then 375°F) but showed minimal improvement given shrimp’s fast cook time — single fry at 375°F is optimal.

Batch 4 — Sauce ratio: 1:1 mayo to sweet chili was too sweet and too loose. Final ratio of 2:1 mayo to sweet chili hit the right balance. Note: the optional honey in the recipe is not for added sweetness — it improves viscosity and gives the sauce a glossy sheen that clings to the shrimp.

Alternatives tried: Panko (too heavy), buttermilk soak (increased oil absorption). Neither matched the egg-cornstarch method.

Bang Bang Shrimp Ingredients

For the shrimp:

1 lb medium shrimp (31–40 count), peeled and deveined
1 large egg, beaten
½ cup cornstarch
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Neutral oil for frying (vegetable, canola, or avocado oil)

For the bang bang sauce:

½ cup mayonnaise (Japanese-style Kewpie preferred)
¼ cup sweet chili sauce
1–2 tsp sriracha (adjust to heat preference)
1 tsp rice vinegar
½ tsp honey (optional — for sheen and sauce viscosity, not sweetness)

For serving:

Shredded lettuce or cabbage
Sliced green onions
Sesame seeds

Optional brine (recommended): Soak raw shrimp in 1 tbsp salt dissolved in 1 cup cold water for 10 minutes before patting dry. This improves seasoning penetration and keeps shrimp juicy after frying.

Equipment

All recommendations based on testing:

Heavy-bottomed pot or Dutch oven (4–6 qt) — maintains oil temperature more consistently than thin skillets. Use 2 inches of oil minimum; add a third inch only if your pot is 8+ inches wide. Batch size: 8–10 shrimp in a 4-qt pot, 12–14 in a 6-qt.
Instant-read thermometer — non-negotiable for holding 375°F; oil too cool means greasy shrimp
Wire rack + sheet pan — resting fried shrimp on a rack prevents the bottom crust from steaming soft
Spider strainer or slotted spoon — for safely removing shrimp from hot oil in batches
Large mixing bowl — for folding shrimp into sauce at the last moment

How to Make Bang Bang Shrimp

Prepare the shrimp. Peel and devein. For better coating adhesion and to prevent curling, butterfly each shrimp: cut ½-inch deep along the outer curve and press flat. Then press shrimp between paper towels until the surface feels tacky, not slippery — about 30 seconds of firm pressure per batch. Moisture is the enemy of a crispy crust.
Make the bang bang sauce. Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. If sauce seems too thick to coat evenly, whisk in ½ tsp warm water; if too thin, add a small spoonful more mayo. Refrigerate until needed.
Set up your dredging station. Beaten egg in one shallow bowl; seasoned cornstarch in a second.
Heat oil to 375°F. Pour 2–3 inches of oil into your pot. Confirm with a thermometer before adding shrimp. Do not guess.
Coat the shrimp. Dip each butterflied shrimp in egg and let excess drip off. Press firmly into the seasoned cornstarch until you see pink flesh through a thin, even white layer. Excess powder will fall away in the oil; too little leaves bare spots.
Fry in batches. Add 8–10 shrimp at a time — do not crowd. Fry 2–3 minutes until pale gold to light amber. Avoid dark brown: that’s when cornstarch turns bitter. Let shrimp settle 30 seconds before moving.
Drain on a wire rack. Not paper towels. Season lightly with salt while still hot.
Toss and serve immediately. Fold shrimp gently into the cold sauce. Do not let the sauce sit at room temperature more than 10 minutes before tossing — mayonnaise emulsions can separate when warm, leaving oily shrimp. Serve at once over shredded lettuce with green onions and sesame seeds.

Common Substitutions

Mayonnaise → Greek yogurt: Reduces fat; sauce will be slightly thinner
Shrimp → chicken tenders or tofu: Same technique; press tofu very dry before coating
Sriracha → gochujang: Deeper, fermented heat that pairs well with sweet chili
Frying → air frying: Spray coated shrimp with oil; air fry at 400°F for 8–10 minutes, flipping halfway
Cornstarch → arrowroot powder: Nearly identical crust with slightly less browning

Pro Tips

Cold sauce, hot shrimp: The temperature contrast is functional — it helps the sauce cling rather than slide off the hot crust.
Kewpie mayo is worth it: Its egg-yolk richness creates a creamier, more stable sauce than standard American mayo.
Serve within 5 minutes: Once sauced, the coating softens quickly. This is a dish designed for immediate eating.
Don’t skip the butterfly step: More surface area means better sauce contact and no curled, uneven bites.
For a grilled take on the same bold sauce, the Bang Bang Chicken Skewers recipe uses a nearly identical flavor profile with a smoky finish.

Common Mistakes to Avoid

Skipping the pat dry or butterfly step — wet, round shrimp means coating slips off in the oil
Under-heating the oil — below 350°F, shrimp absorb oil rather than crisping
Frying too dark — pale gold to light amber is correct; deep brown makes the cornstarch bitter
Using pre-cooked shrimp — they overcook immediately and turn rubbery; always start with raw
Letting sauce sit warm — mayonnaise emulsions break at warm temperatures; keep refrigerated until the last second

Easy Variations

Bang Bang Shrimp Tacos: Serve in warm flour tortillas with red cabbage and lime. Pairs beautifully with a Thai cucumber shrimp salad as a light side.
Bang Bang Shrimp Bowl: Spoon over steamed jasmine rice with pickled daikon. For a full rice-forward spread, see this Yangzhou fried rice recipe.
Extra Spicy: Double the sriracha and add ½ tsp cayenne to the cornstarch dredge.
Bang Bang Pasta: Toss sauced shrimp with linguine and extra bang bang sauce for a quick creamy dinner.
Baked Version: Place coated shrimp on an oiled wire rack over a sheet pan; bake at 425°F for 12–14 minutes, flipping once.

Serving Suggestions

Bang Bang Shrimp works equally well as a starter or a main. Best pairings:

Steamed jasmine or coconut rice to balance the richness
Asian slaw with sesame-ginger dressing for crunch and contrast
Lettuce wraps for a low-carb presentation
Noodle dishes — the bold sauce pairs naturally with something mild, like chicken Pad Thai
Appetizer spread alongside edamame, gyoza, and light miso soup

Storage and Reheating

Bang Bang Shrimp is best eaten fresh, but leftovers are manageable:

Storage: Keep sauced and unsauced shrimp in separate containers in the fridge up to 2 days. Storing together softens the coating completely.
Reheating: Place unsauced shrimp on a rack in a 375°F oven or air fryer for 5–7 minutes to restore crispiness, then re-toss in fresh sauce.
Avoid microwaving: It steams the coating into a mushy texture.
Freezing: Not recommended once sauced. Raw coated shrimp can be frozen before frying for up to 1 month.

Nutrition Information

Per serving (approx. 6–8 shrimp), based on 4 servings. Figures account for frying oil absorption (~8–10% of shrimp weight) and full sauce portion:

Nutrient	Amount
Calories	~460 kcal
Protein	22g
Total Fat	28g
Saturated Fat	4g
Carbohydrates	24g
Sugars	9g
Sodium	660mg

These are estimates. Actual values vary based on oil absorbed during frying, exact brands used, and serving size.

Frequently Asked Questions

1. What does Bang Bang Shrimp taste like? Creamy, mildly spicy, and sweet with a satisfying crunch. The sauce balances rich mayonnaise, tangy sweet chili, and slow-building sriracha heat — indulgent but not heavy.

2. Can I make Bang Bang Shrimp in an air fryer? Yes. Spray cornstarch-coated shrimp generously with oil and air fry at 400°F for 8–10 minutes, flipping halfway. Slightly less crispy than deep-fried but considerably lighter in calories.

3. What size shrimp is best? Medium shrimp (31–40 count) offer the best sauce-to-shrimp ratio per bite. Larger shrimp feel too dense; smaller ones overcook quickly and are harder to coat evenly.

4. Is Bang Bang Shrimp gluten-free? This recipe uses cornstarch rather than flour, making it naturally gluten-free — provided your sweet chili sauce and sriracha are also gluten-free (most major brands are; always check labels).

5. Can I make the sauce ahead of time? Yes. Bang bang sauce keeps in an airtight container in the refrigerator for up to 5 days. Making it a day ahead improves flavor as the ingredients meld — stir before using.

Final Note

Bang Bang Shrimp checks every box: fast, visually impressive, endlessly adaptable, and genuinely hard to stop eating. The butterfly prep and egg-cornstarch dredge are the two technique upgrades that separate a good version from a great one. Once those are locked in, the rest comes together quickly. The sauce is versatile enough to keep in regular rotation long after shrimp night is over — it works equally well on chicken, tofu, and roasted vegetables.

If you enjoyed this, you might also love the Bang Bang Chicken Skewers for a grilled take on the same bold sauce, the Thai Cucumber Shrimp Salad for a lighter, brighter shrimp option, or the Chicken Pad Thai to round out a full Asian-inspired dinner spread.

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