This flavor-packed Bang Bang Shrimp is the BEST party appetizer! Crispy fried shrimp are coated in the very best spicy, creamy sauce. The best part? It’s way easier to make than you may think.
Bang Bang Shrimp
If you’ve never had bang bang shrimp before, you’re in for a real treat! This appetizer was made popular by Bonefish Grill years ago. While I do love their original version, this homemade recipe is so much better. The way that the crispy shrimp is coated in a spicy cream sauce is pretty much perfection! When I serve these up at potlucks and on game day (because these shrimps are the ultimate Super Bowl Sunday snack), they fly off the plate. Consider making a double batch if you’re serving a large crowd, because these bad boys are addictive. I dare you to try and eat just one! Of course, you can always serve bang bang shrimp as an entrée over some white rice with chopped veggies. There’s no bad way to enjoy shrimp this good!
Enjoy more of my favorite easy shrimp recipes like Sriracha Shrimp and Grilled Shrimp.
What goes well with bang bang shrimp?
Usually, I serve this famous appetizer as exactly that – an appetizer! It’s amazing when served all by itself with extra bang bang sauce on the side for dipping. However, my family loves these spicy shrimp so much that I also like to toss them on top of white rice with chopped cucumbers for a fun weeknight dinner.
How to Make Bang Bang Shrimp
- Prep the shrimp. Rinse all of the shrimp under cold water. Gently pat them dry with paper towels.
- Dredge the shrimp. Whisk the egg and milk together in a bowl. In another bowl, mix the panko, flour and spices. Dip the shrimp in the flour mixture, then into the egg mixture, and then back into the flour mixture. Place the dredged shrimp in a single layer on a baking sheet (or big plate).
- Let the shrimp chill. Place the plate of dredged shrimp in the refrigerator to chill for about 25 minutes. Note that the shrimp need to cool on a cooling rack so they don’t get soggy before tossing with the sauce!
- Make the sauce. This is great to do while the shrimp are in the fridge! Add the mayo, chili garlic sauce, rice vinegar, and sugar to a small bowl. Mix well until fully combined.
- Fry the shrimp. Fill a large pot with about 2 inches of oil and heat over medium heat to 375°F. Working in batches, place the shrimp in the hot oil and fry for 4-5 minutes or until golden brown. Scoop from oil with a slotted spoon to help drain the grease and then set on a plate with paper towels.
Toss with the sauce. Take about ¼ cup of the sauce and add it to a bowl with the shrimp, making sure they’re evenly coated. Save the leftover bang bang sauce for dipping! You may notice that the shrimp are a bit dry without all of the sauce – feel free to toss it all in the bowl if desired. Then, make another batch of sauce just for dipping.
Ingredient Notes
- Shrimp – They can be frozen! Just let them fully thaw before using. They’ll need to be peeled, deveined and have their tails removed as well.
- Panko Breadcrumbs – I really don’t recommend using any other type of bread crumb. These have the very best crunch.
- Vegetable Oil – I’ve found that this is the very best oil to use for frying shrimp.
- Mayonnaise – I typically use regular mayo, but you can use low-fat if preferred. Just note that there may be a slight change in consistency.
- Red Pepper Flakes – Add more or less of this seasoning to control exactly how spicy you want this dish to be.
Enjoy!
~Nichole
Bang Bang Shrimp
Ingredients
FOR THE SHRIMP:
- 25-28 Medium Thawed Shrimp peeled, deveined, tail removed
- 1 Large egg
- 1 Cup Milk
- ¾ Cup All Purpose Flour
- ½ Cup Panko Bread Crumbs
- ½ tsp Red Pepper Flakes
- ½ tsp Paprika
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Ground Sage
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp Dried Basil
- Vegetable oil For Frying
FOR THE SAUCE:
- ½ Cup Mayonnaise
- 4 tsp Chili Garlic Sauce
- 1 tsp Granulated Sugar
- ½ tsp Rice Vinegar
Instructions
- Rinse the shrimp under cold water in a colander, then pat dry with paper towels.
- Whisk together the egg and milk in a medium bowl until well combined.
- In a second medium bowl, mix together the panko, flour, and seasonings.
- Dip shrimp in the flour mixture, then into the egg mixture, and then back into the flour mixture.
- Place the coated shrimp in a single layer on a large plate, repeating the process until all of the shrimp are coated.
- Once all of the shrimp are coated, place the plate in the refrigerator to chill for 25 minutes.
- While the shrimp are chilling, make the spicy sauce. Add the mayo, chili garlic sauce, rice vinegar, and sugar to a small bowl. Mix well until fully combined.
- Fill a large pot with about 2 inches of vegetable oil then heat over medium heat to 375 degrees. You can test your oil by dropping in a small amount of flour. If the oil cooks the flour right away, it is ready for the shrimp.
- Carefully place the shrimp in the hot oil, about 10 at a time. Cook for 4-5 minutes or until golden brown. Scoop from oil with a slotted spoon to help drain the grease and then set on a plate with paper towels. Place the cooked shrimp into a medium bowl.
- Take ¼ cup of the spicy sauce and add it to the bowl with the shrimp, ensuring they are coated evenly. Save the leftover spicy sauce for dipping. Serve immediately.
Video
Notes
Absolutely loved it 🥰🥰