Bang Bang Shrimp
on May 23, 2023, Updated Apr 10, 2024
This post may contain affiliate links! For more info, check out our privacy policy.
This super crispy and flavorful bang bang shrimp recipe is SO delicious! This is a wonderful appetizer, or can be served as a main dish with some rice and vegetables. I love how versatile this recipe is, where it can also be served in a bang bang shrimp pasta, or bang bang shrimp tacos as well for the base! The crispy battered shrimp coated in a spicy, sweet and tangy sauce will become your next go-to. It truly tastes amazing and the flavors are unmatched.
What is bang bang shrimp?
Bang Bang Shrimp became popular from Bonefish Grill, which this recipe is inspired by. This recipe is also inspired by Rock Shrimp Tempura, notably at Nobu in Los Angeles/Malibu as well as a lot of sushi restaurants around the world. If this is on the menu, I am ordering it!
What ingredients do you need for this bang bang shrimp recipe?
For the shrimp batter: A simple mix of flour, seltzer, egg yolk and flour then tossed with the shrimp and fried to perfection.
This is a tempura inspired batter, but you can use panko breadcrumbs here if you’d like. As well as some buttermilk and cornstarch to make the batter, too if you didn’t want to go the tempura route.
You can also adjust the seasoning of the shrimp to include garlic powder, or paprika, too.
For the spicy sauce: It is a simple mix of mayo, sriracha, sambal, vinegar, salt, pepper and honey. Feel free to adjust the quantities of the sauce ingredients based on your personal preferences. Add more sriracha or sambal if you prefer a spicier sauce, or adjust the honey, kosher salt, and black pepper. You can also use thai sweet chili sauce as well.
To serve: fresh lemon juice and freshly chopped chives
Instructions to make this recipe
Make your shrimp batter
In a medium bowl, combine the flour, seltzer, salt, and pepper. Whisk until the batter is smooth and free of lumps. Add the egg yolk to the batter and mix well.
Heat oil and fry your shrimp
Heat oil in a deep pan or large skillet over medium heat. The oil should be around 350°F (175°C) for deep frying. You can also use a deep fryer if you have one. Dip each shrimp into the batter, making sure to coat it evenly. Allow any excess batter to drip off before adding the shrimp to the hot oil.
Gently place the battered shrimp into the hot oil, being careful not to overcrowd the pan. Fry the shrimp in batches for about 2-3 minutes per side or until they turn golden brown and crispy. Remove the cooked shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
Make your bang bang sauce
In a small bowl, prepare the sauce by combining mayonnaise, sriracha sauce, sambal oelek, a dash of vinegar (white or rice vinegar will work!), salt, pepper, and a drizzle of honey. Adjust the quantities of sriracha and sambal according to your desired level of spiciness, and toss to combine. The sauce should have a creamy consistency with a perfect balance of heat, tanginess, and sweetness.
Assemble!
Toss the cooked shrimp in the sauce mixture (saving just a little of it to drizzle over the coated shrimp) until they are evenly coated.
Transfer the sauced shrimp to a serving dish. Sprinkle freshly chopped chives and a squeeze of lemon juice. Drizzle over any reserved sauce.
Tips, Tricks and Substitutions
Can you make bang bang shrimp in the air fryer? Yes! However, since this is a wet batter, I would maybe add a panko breadcrumb mixture over so that is can bake in the air fryer and properly crisp up. Toss with the sauce when it’s out of the air fryer.
Can you make bang bang shrimp in the oven? The same goes for the oven, too. Place the shrimp in a breading mixture, then on a baking sheet in a single layer to bake. Toss with the sauce when it’s out of the oven.
*I wouldn’t put a wet batter in an air fryer or oven, it will just become quite soggy and not crisp up! If you place a dry breading over the shrimp batter, then it will crisp up nice in both the oven and air fryer.
Check out the below fish and seafood recipes for more inspiration!
- Pasta with White Wine and Mussels
- Tuna Crudo with Citrus Caper Vinaigrette
- Spicy Slow-Roasted Salmon with Yogurt Sauce
- Halibut en Papillote with Green Olive Salsa Verde
If you do make this Bang Bang Shrimp recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
In addition, we can also be found on Youtube, Facebook and Pinterest!
Watch How To Make This Recipe
Bang Bang Shrimp
Ingredients
For The Batter
- 1/2 cup flour
- 2/3 cup seltzer
- 1 egg yolk
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
For The Bang Bang Sauce
- 1/4th cup mayo, we are using kewpie
- 2 tablespoons sriracha
- 2 tablespoons sambal oelek
- 1 teaspoon honey
- dash of white vinegar
- salt and pepper to taste
- Garnish with fresh chopped chives and fresh lemon juice
Instructions
- In a medium bowl, combine the flour, seltzer, salt, and pepper. Whisk until the batter is smooth and free of lumps. Add the egg yolk to the batter and mix well.
- Heat oil in a deep pan or large skillet over medium heat. The oil should be around 350°F (175°C) for deep frying. You can also use a deep fryer if you have one. Dry your shrimp and dip each shrimp into the batter, making sure to coat it evenly. Allow any excess batter to drip off before adding the shrimp to the hot oil.
- Gently place the battered shrimp into the hot oil, being careful not to overcrowd the pan. Fry the shrimp in batches for about 2-3 minutes per side or until they turn golden brown and crispy. Remove the cooked shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
- In a small bowl, prepare the sauce by combining mayonnaise, sriracha sauce, sambal oelek, a dash of vinegar, salt, pepper, and a drizzle of honey. Adjust the quantities of sriracha and sambal according to your desired level of spiciness, and toss to combine. The sauce should have a creamy consistency with a perfect balance of heat, tanginess, and sweetness.
- Toss the cooked shrimp in the sauce mixture (saving just a little of it to drizzle over the coated shrimp) until they are evenly coated.
- Transfer the sauced shrimp to a serving dish. Sprinkle freshly chopped chives and a squeeze of lemon juice. Drizzle over any reserved sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
