Crispy, juicy shrimp coated in a creamy, sweet, and spicy sauce — that’s what makes this Easy Bang Bang Shrimp one of my favorite quick seafood dishes. I love how it satisfies my cravings whether I eat it as an appetizer, toss it into tacos, or enjoy it with rice and roasted seaweed. The combination of textures and flavors is absolutely irresistible.
Why You’ll Love This Recipe
I love how simple this recipe is to make yet how flavorful the result turns out. The shrimp gets that perfect crispiness from a light breading, and when I toss it in the luscious Bang Bang sauce — made with Japanese mayo, sweet chili sauce, and a kick of Sriracha — it becomes utterly addictive. I can serve it in so many ways: over rice for a meal, in tacos for a fun twist, or simply on its own for a delicious appetizer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Shrimp
Salt
Paprika
Chili powder
Sugar
Egg
Flour
Plain bread crumbs or panko crumbs
Green onions (for garnish)
Spicy Bang Bang Sauce:
Japanese mayo
Sweet chili sauce
Sriracha
Sesame oil
Directions
I start by mixing all the sauce ingredients in a bowl and set it aside.
I season the cleaned and deveined shrimp with salt, sugar, paprika, and chili powder, letting it sit for about 10 minutes.
Then I crack in an egg and add flour, mixing everything well.
I coat each shrimp evenly with bread crumbs or panko.
In a frying pan, I heat a thin layer of oil over medium heat and fry the shrimp for 2–4 minutes per side, until golden brown and crispy.
Once cooked, I let the shrimp rest on paper towels for a few minutes to drain excess oil.
Finally, I toss the shrimp in the spicy sauce, garnish with green onions, and serve immediately.
Servings and Timing
This recipe serves 2 people and takes about 30 minutes in total — around 15 minutes for prep and 15 minutes for cooking.
Variations
Air Fryer Option: I sometimes make a lighter version by air frying the shrimp instead of frying them in oil.
Deep Frying: When I want extra crunch, I go for the deep-fry method.
Different Proteins: The same sauce works amazingly with chicken or even tofu.
Spice Level: I adjust the Sriracha depending on how spicy I want the dish.
Serving Ideas: I love using the shrimp for tacos, rice bowls, or folding them in roasted seaweed sheets for a fun snack.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I use an air fryer or oven at 350°F (175°C) for 5–7 minutes so the shrimp stays crisp. I avoid microwaving since it can make the breading soggy.
FAQs
How spicy is Bang Bang Shrimp?
It’s mildly spicy with a balance of sweetness and creaminess. I can make it milder by reducing the Sriracha or spicier by adding more chili sauce.
Can I make the sauce ahead of time?
Yes, I often prepare the sauce in advance and keep it in the fridge for up to 3 days. It’s great for quick meals.
What’s the best shrimp to use for this recipe?
I like using medium or large raw shrimp that are peeled and deveined for the best texture and bite.
Can I use regular mayo instead of Japanese mayo?
Yes, regular mayo works fine, but I find Japanese mayo gives a creamier, richer flavor.
Can I bake the shrimp instead of frying?
Absolutely. I bake them at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and crispy.
Conclusion
This Easy Bang Bang Shrimp recipe has become one of my go-to dishes when I want something flavorful, quick, and satisfying. I love how the crispy shrimp pairs perfectly with the creamy, sweet, and spicy sauce. Whether I serve it as an appetizer, in tacos, or over rice, it always brings a burst of flavor to the table — and it never lasts long!
Easy Bang Bang Shrimp features crispy, juicy shrimp tossed in a creamy, sweet, and spicy sauce. It’s a fast, flavorful dish perfect as an appetizer or main course with rice, tacos, or salads.
Ingredients
Shrimp:
1 lb shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon chili powder
½ teaspoon sugar
1 egg
½ cup flour
1 cup plain bread crumbs or panko crumbs
Oil, for shallow frying
Green onions, chopped (for garnish)
Bang Bang Sauce:
½ cup Japanese mayo
¼ cup sweet chili sauce
1–2 teaspoons Sriracha (to taste)
½ teaspoon sesame oil
Instructions
Mix Japanese mayo, sweet chili sauce, Sriracha, and sesame oil in a bowl. Set aside.
Season shrimp with salt, sugar, paprika, and chili powder. Let sit for 10 minutes.
Add egg and flour to the shrimp and mix well to coat evenly.
Coat each shrimp in bread crumbs or panko.
Heat a thin layer of oil in a pan over medium heat. Fry shrimp for 2–4 minutes per side until golden and crispy. Drain on paper towels.
Toss hot shrimp in the prepared sauce until coated. Garnish with green onions and serve immediately.
Notes
Air fry at 400°F for 10–12 minutes as a lighter alternative.
Use chicken or tofu instead of shrimp for variety.
