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Ultimate Crispy Bang Bang Shrimp Recipe Easy Sweet & Spicy Appetizer

Ultimate Crispy Bang Bang Shrimp Recipe | Easy Sweet & Spicy Appetizer

Crispy golden shrimp tossed in creamy, spicy-sweet sauce. Easy recipe with step-by-step cooking for beginners. Restaurant-style taste in a homemade, healthier way. Perfect for weeknights, parties, or game-day snacks. Versatile: serve in bowls, tacos, or as a fun appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Appetizers, Crispy Bang Bang Shrimp
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Shrimp
  • 1 lb 450 g large shrimp, peeled and deveined
  • 1 cup 120 g cornstarch (or potato starch)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika optional, for color
  • 2 large eggs beaten
  • For the Bang Bang Sauce
  • ½ cup 120 g mayonnaise (or Greek yogurt for a lighter option)
  • ¼ cup 60 g sweet chili sauce
  • 2 tbsp 30 g sriracha (adjust to taste)
  • 1 tbsp 12 g honey (optional, for extra sweetness)
  • 1 tsp lime juice for brightness
  • For Frying
  • 2 cups 480 ml vegetable oil (or avocado oil for healthier frying)
  • Optional Garnishes
  • 2 tbsp 15 g chopped green onions
  • 1 tbsp 8 g toasted sesame seeds
  • Fresh cilantro leaves for freshness
  • Substitution Ideas:
  • Use panko breadcrumbs instead of cornstarch for extra crunch.
  • Replace shrimp with chicken bites or cauliflower for variations.
  • Swap mayo with low-fat yogurt for a lighter sauce.

Method
 

  1. Preparing the Shrimp
  2. Clean the shrimp by peeling and deveining them. Pat them dry with paper towels moisture will prevent crispiness.
  3. Season lightly with salt, pepper, and paprika for flavor.
  4. Making the Bang Bang Sauce
  5. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Adjust spiciness to taste. Set aside.
  6. Coating & Frying Shrimp
  7. Place beaten eggs in one bowl and cornstarch in another.
  8. Dip each shrimp into the egg wash, then coat thoroughly with cornstarch. Shake off excess.
  9. Heat oil in a deep skillet to 175°C (350°F). Use a thermometer for accuracy.
  10. Fry shrimp in small batches (about 2-3 minutes per side) until golden and crispy. Do not overcrowd the pan.
  11. Place fried shrimp on a wire rack or paper towel to drain excess oil.
  12. Tossing Shrimp in Sauce
  13. While still warm, gently toss shrimp in the Bang Bang Sauce until evenly coated.
  14. For extra crunch, drizzle sauce over shrimp instead of tossing all at once.

Notes

Variations

  • Spicy: Add crushed chili flakes or extra sriracha.
  • Gluten-Free: Use cornstarch and gluten-free chili sauce.
  • Vegan: Replace shrimp with cauliflower or tofu.
  • Protein Add-ins: Use chicken bites or fish fillets.

Substitutions

  • Oil: Use avocado oil or canola oil instead of vegetable oil.
  • Dairy-Free: Use vegan mayo.
  • Coating Options: Try panko crumbs for extra crunch.

Make-Ahead & Storage

  • Refrigerate sauce separately for up to 1 week.
  • Fried shrimp can be stored for 2 days; reheat in oven/air fryer.
  • Avoid freezing after tossing in sauce.

Troubleshooting & Common Mistakes

  • Soggy shrimp: Oil temp too low.
  • Overly spicy sauce: Add extra mayo or yogurt.
  • Shrimp too chewy: Overcooked stick to 2-3 minutes per side.

Tools & Equipment

  • 12-inch deep skillet or wok
  • Cooking thermometer
  • Wire rack for draining
  • Mixing bowls & whisk

Serving Ideas

  • In tacos with shredded cabbage and lime crema.
  • Over rice bowls with stir-fried veggies.
  • As a party appetizer with toothpicks.
  • With garlic bread and fresh salad.