Easy Bang Bang Shrimp is the perfect restaurant copy cat recipe to make at home! The best crispy shrimp coated in a flavorful, creamy, and spicy sauce!
Bang Bang Shrimp:
I can think of a couple of different restaurants that serve this dish on their appetizer menu, and it is amazing! If you’ve had it before, you know how completely addicting it is. Bang Bang Shrimp is simply raw shrimp cooked with an amazing crunchy coating and a mouthwatering spicy creamy sauce that you just can’t get enough of! The sauce is simply a concoction of mayonnaise, chili garlic sauce, a bit of sugar, and rice vinegar. So simple! This is my simplified version, so we can all satisfy our cravings at home! If you haven’t had this before, you’re in for a treat! It can be served as an app, or even a main dish. If doing this as an appetizer, you can serve it as is. If doing it as a main dish it will serve about 6-7 shrimp per person. It’s great served over a big bowl of rice with your favorite raw veggies. We really like chopped cucumber, green onions, and shredded carrots. If you’re a shrimp lover like we are, try out our Grilled Shrimp and our Cajun Shrimp Pasta too while you’re here!
Bang Bang Shrimp Recipe Notes:
- You will want to use raw shrimp for this recipe! Don’t be tempted to use cooked, it will become way too tough during frying.
- A good tip is to purchase shrimp that is “easy peel” it has already been cleaned, and deveined for you and the shells come off easily. You can ask for this at your grocery meat counter, or find it frozen.
- You’ll need two bowls for this recipe to cook the shrimp. One is a panko/flour mixture, and the other is an egg mixture. Get both of these ready along with a plate to set the shrimp on after coating to make this go nice and fast!
- The sauce for bang bang shrimp can be made ahead of time! You can whip it up and store it for a good 5-7 days before using. Give it a good stir before adding to the shrimp.
- Keep in mind that Chili Garlic Sauce is needed for this recipe, and sriracha really isn’t the best substitute. BUT, this sauce is super easy to find! Usually it is in the Asian foods aisle, right next to the sriracha. The most common brand you’ll find is Huy Fong Chili Garlic Sauce, and it has a green lid. It keeps forever in the fridge and is the perfect addition to a lot of dishes including Ramen Noodles.
Easy Bang Bang Shrimp
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
- 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.