20-Minute Crispy Bang Bang Shrimp

This 20-Minute Bang Bang Shrimp nails that crunchy, creamy, sweet-and-spicy combination that makes the restaurant version so hard to resist. You get tender shrimp with a light, crackly shell tossed in a glossy sauce that leans sweet first, then brings a slow, pleasant heat.

It is fast enough for a Tuesday, and just special enough to set out when friends come over.

Why This Bang Bang Shrimp Works

The shrimp get a light, crunchy coating from a quick cornstarch dredge and a brief shallow fry. No heavy batter, no deep-fryer drama, just crisp edges and tender centers.

The sauce is the real star: a simple stir-together of mayo, sweet chili sauce, and sriracha that hits creamy, sweet, and spicy all at once. It takes seconds to whisk together and tastes like you put in way more effort than you did.

Ingredients

• 1 lb large shrimp, peeled and deveined: tails on or off, your choice. I leave them on for a nice handle.
• 1/2 cup cornstarch: builds the crisp coating without any heavy breading.
• Vegetable oil, for frying: enough to come about 1/4 inch up the sides of your skillet.
• 1/4 cup mayonnaise: full-fat gives the creamiest sauce.
• 3 tbsp Thai sweet chili sauce: the backbone of that sweet heat.
• 1 to 2 tsp sriracha: adjust to your heat preference.
• 1 tsp rice vinegar: brightens the sauce; lime juice works too.
• 1/4 tsp kosher salt: fine sea salt is fine here.
• Sliced green onions and toasted sesame seeds: for serving, optional but really nice.

Variations / Substitutions

• Swap the protein: use bite-sized chicken tenderloins, cubes of firm tofu, or cauliflower florets. Adjust cooking time so the protein is just cooked through.
• Spice level: stick with 1 tsp sriracha for a mild warmth, or bump it to 2 tsp plus a pinch of cayenne if you want real heat.
• Dairy-free: swap in a good vegan mayo. The sauce will still be creamy and rich.
• Gluten-free: cornstarch is already gluten-free, but check your sweet chili sauce label since some brands add wheat.

If you like this, try my Crispy Honey Walnut Shrimp for another sweet-and-crunchy plate.

How to Make Bang Bang Shrimp

Step 1: Stir the Sauce Together

In a medium bowl, whisk together the 1/4 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 to 2 teaspoons sriracha, 1 teaspoon rice vinegar, and 1/4 teaspoon salt until completely smooth.

The sauce should be pale orange and taste balanced: sweet up front, then a slow warmth from the sriracha. Set it aside while you work on the shrimp.

Step 2: Dredge the Shrimp

Pat the 1 lb shrimp very dry with paper towels, then toss them in a large bowl with the 1/2 cup cornstarch and a big pinch of salt.

Every piece should look dusty and feel dry to the touch. That powdery coating is what will turn into a delicate, crisp shell in the hot oil, so do not skip the drying step.

Step 3: Fry the Shrimp Until Golden

Pour enough vegetable oil into a large skillet to come about 1/4 inch up the sides and heat over medium-high until it shimmers, around 350°F.

Working in batches so you do not crowd the pan, lay the shrimp in a single layer and fry for 2 to 3 minutes on the first side, until the edges are deep golden and the shrimp are starting to curl. Flip them with tongs and cook another 1 to 2 minutes on the second side, just until opaque in the center. The coating should be golden and crisp, and you want to keep a close eye because they can go from perfect to burnt quickly.

Step 4: Toss in the Sauce

As soon as the shrimp come out of the oil, transfer them to a large bowl and pour the sauce over the top.

Toss gently but thoroughly with a spatula or your tongs until every piece is glossy and coated. The hot shrimp will warm the sauce and help it cling in all those nooks.

Step 5: Pile It High and Serve

Tip the saucy shrimp onto a serving plate or platter, piling them into a generous mound.

Scatter sliced green onions and toasted sesame seeds over the top while the shrimp are still warm. Serve right away with steamed rice or a crisp cabbage slaw on the side.

Tips for the Crispiest Shrimp

• Keep the oil hot: add shrimp only when the oil shimmers and recover the heat between batches. If the temperature drops, the coating absorbs oil and turns soggy instead of crisp.
• Tail on or off: leaving the tails on gives you a handy handle for dipping, but you can remove them if you prefer fork-friendly shrimp.
• Air fryer option: toss the coated shrimp with a little oil, arrange in a single layer, and air fry at 400°F for 6 to 8 minutes, shaking halfway. They will be lighter but still tasty.
• Make the sauce ahead: it keeps in the fridge for up to a week, so you can stir it together the night before and cut your dinner prep in half.

Cook times by method:

Method	Time
Stovetop shallow fry	2-3 min per side
Air fry (400°F)	6-8 min, shaking halfway
Bake (425°F)	10-12 min, flipping halfway

Storing Leftover Bang Bang Shrimp

• Refrigerate: cool the shrimp and store them in an airtight container for up to 2 days. The coating will soften, but the flavor stays.
• Reheating: spread the shrimp on a baking sheet and warm in a 375°F oven or air fryer for 3 to 4 minutes to bring back some crunch. Skip the microwave.

What to Serve With Bang Bang Shrimp

Steamed jasmine rice is my first choice because it soaks up every bit of that creamy sauce. A crisp cabbage slaw with a squeeze of lime cuts through the richness and adds fresh crunch. For a lighter meal, spoon the shrimp into butter lettuce cups and top with extra green onions.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw them completely under cold water, then pat them very, very dry before dredging.

How spicy is this recipe?

It is adjustable. Stick with 1 teaspoon of sriracha for a mild warmth, or use up to 2 teaspoons for a more noticeable kick. The sweet chili sauce keeps it from feeling too hot.

Can I bake the shrimp instead of frying?

You can. Toss the dried shrimp in cornstarch as directed, spray them lightly with oil, and bake at 425°F on a wire rack set over a sheet pan for 10 to 12 minutes, flipping once. They will be crisp but not quite as crunchy as the fried version.

What can I use if I do not have sweet chili sauce?

It is hard to replicate exactly, but in a pinch, whisk 3 tablespoons of apricot jam with a splash of rice vinegar and a pinch of chili flakes. The flavor will be a little different, but it still works.