Crispy Bang Bang Shrimp Recipe 20-Minute Easy Homemade Delight

Let me tell you, the scent of sizzling shrimp coated in a spicy-sweet sauce wafting from my kitchen is enough to make anyone’s mouth water. The first time I made this crispy 20-minute Bang Bang Shrimp recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It all started years ago when I was knee-high to a grasshopper, helping my grandma in her bustling kitchen. She had this knack for whipping up quick meals that felt like pure, nostalgic comfort, and this shrimp recipe reminds me of those cozy afternoons. Honestly, I wish I’d discovered this recipe sooner because it has become a staple for family gatherings and last-minute dinner parties alike.

My family couldn’t stop sneaking these crispy shrimp off the cooling rack (and I can’t really blame them). You know what makes this Bang Bang Shrimp so dangerously easy and tasty? The crispy exterior paired with a creamy, spicy sauce that hits just the right balance of sweet and heat. Whether you’re looking to brighten up your Pinterest recipe board or need a quick sweet treat for your kids’ lunchbox, this recipe is a winner. Perfect for potlucks, casual dinners, or even a fun date night at home, you’re going to want to bookmark this one. I’ve tested this recipe multiple times in the name of research, of course, and it never disappoints.

Why You’ll Love This Recipe

This crispy 20-minute Bang Bang Shrimp recipe is a real crowd-pleaser, and here’s why:

• Quick & Easy: Comes together in under 20 minutes, perfect for busy weeknights or sudden cravings.
• Simple Ingredients: No fancy grocery runs needed; you probably have everything in your pantry and fridge.
• Perfect for Entertaining: Great for potlucks, casual get-togethers, or impressing guests without the fuss.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture and flavorful sauce.
• Unbelievably Delicious: Combines crunchy shrimp with a creamy, zesty sauce that hits all the right notes.

What sets this recipe apart? Well, it’s all about that perfectly crispy coating and the bang bang sauce that is creamy but not overpowering. I blend just the right amount of mayo with chili sauce and a hint of sweetness for a sauce that clings to every shrimp bite. It’s not just another shrimp recipe—it’s your best version. This dish feels like comfort food reimagined: healthier, faster, and with the same soul-soothing kick you crave. Trust me, your guests will think you spent hours in the kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if needed.

• Shrimp: 1 pound (450g) large shrimp, peeled and deveined (tail-on for extra crunch if you like)
• All-purpose flour: ½ cup (60g) for the crispy coating
• Cornstarch: ¼ cup (30g) to boost crispiness
• Eggs: 2 large, beaten, room temperature
• Mayonnaise: ⅓ cup (80ml) – I recommend Hellmann’s for best texture
• Sriracha sauce: 2 tablespoons – adjust based on your heat preference
• Honey: 1 tablespoon – adds a subtle sweetness that balances the spice
• Garlic powder: ½ teaspoon for a savory punch
• Salt and black pepper: to taste
• Vegetable oil: for frying (about 2 cups/480ml) – can substitute avocado or canola oil
• Green onions: chopped, for garnish (optional but adds freshness)
• Sesame seeds: for garnish (optional, but I love the nutty crunch)

If you want a gluten-free option, swap all-purpose flour and cornstarch with rice flour or almond flour. And for a dairy-free twist, just ensure your mayo is vegan or make your own! In summer, fresh lime zest added to the sauce gives it a bright zing.

Equipment Needed

• Medium mixing bowls: for dredging shrimp and mixing the sauce
• Deep skillet or frying pan: at least 10 inches in diameter for frying shrimp evenly
• Tongs or slotted spoon: to flip and remove shrimp from hot oil safely
• Paper towels or wire rack: for draining the fried shrimp to keep them crispy
• Measuring cups and spoons: for precise ingredients
• Whisk: for mixing the sauce smoothly

If you don’t have a deep skillet, a heavy-bottomed saucepan works fine. For oil temperature, a kitchen thermometer is helpful but not necessary—just watch for a steady sizzle when you test with a small piece of batter. I’ve found that a wire rack is better than paper towels for draining because it prevents the shrimp from getting soggy.

Preparation Method

1. Prepare the shrimp: Rinse and pat dry 1 pound (450g) of large shrimp, peeled and deveined. Make sure they’re completely dry—that’s key for crispiness.
2. Mix the coating: In a medium bowl, combine ½ cup (60g) all-purpose flour, ¼ cup (30g) cornstarch, ½ teaspoon garlic powder, and a pinch of salt and black pepper.
3. Prepare the egg wash: Beat 2 large eggs in a separate bowl until smooth.
4. Coat the shrimp: Dip each shrimp first into the egg wash, then dredge thoroughly in the flour mixture. Set them aside on a plate.
5. Heat the oil: Pour about 2 cups (480ml) of vegetable oil into a deep skillet over medium-high heat. Heat until it reaches about 350°F (175°C) or when a small bit of batter sizzles immediately on contact.
6. Fry the shrimp: Carefully add shrimp in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove with tongs and drain on a wire rack or paper towels.
7. Make the bang bang sauce: While frying, whisk together ⅓ cup (80ml) mayonnaise, 2 tablespoons Sriracha, and 1 tablespoon honey in a small bowl. Taste and adjust heat or sweetness as you prefer.
8. Toss the shrimp: Once all shrimp are fried, transfer them to a large bowl and pour the sauce over. Toss gently until each shrimp is coated evenly.
9. Garnish and serve: Sprinkle chopped green onions and sesame seeds over the top. Serve immediately for best crunch.

Pro tip: Don’t crowd the pan while frying. Overcrowding drops the oil temperature and leads to soggy shrimp. Also, fry in batches if needed and keep cooked shrimp warm in a low oven (about 200°F/90°C) while you finish the rest.

Cooking Tips & Techniques

Achieving crispy shrimp with that signature bang bang flavor is all about technique. First, drying the shrimp thoroughly before coating is key to avoid sogginess. I’ve learned that mixing cornstarch with flour in the batter gives the perfect crunch—don’t skip it! When frying, maintaining a consistent oil temperature (around 350°F or 175°C) prevents greasy shrimp and ensures a golden crust.

One mistake I used to make was overcrowding the pan, which caused the oil temperature to dip and the shrimp to cook unevenly. Now, I fry in small batches and it makes all the difference. Also, tossing the shrimp gently in the sauce right before serving keeps them crispy longer. If you let them sit too long sauced, they lose that irresistible crunch.

Timing is everything here—plan to whip up the sauce while the shrimp fry to save time. Multitasking between frying and sauce mixing makes this a true 20-minute wonder. And don’t be shy with the garnishes; green onions and sesame seeds add flavor and texture that make this dish pop.

Variations & Adaptations

This crispy 20-minute Bang Bang Shrimp recipe is super versatile. Here are a few ways to mix it up:

• Low-carb version: Use almond flour or crushed pork rinds instead of all-purpose flour and cornstarch to keep it keto-friendly.
• Air fryer adaptation: Coat shrimp as usual but air fry at 400°F (200°C) for 8-10 minutes, flipping halfway, for a less oily version.
• Flavor twist: Swap Sriracha with a smoky chipotle sauce for a smoky, spicy bang bang shrimp variant.
• Allergen-friendly: Use gluten-free flour blends and a dairy-free mayo alternative for allergy-sensitive diets.
• Personal favorite: I sometimes add a splash of lime juice to the sauce for a tangy kick that brightens the whole dish.

Feel free to customize the heat level by adjusting the chili sauce or swapping in milder sauces for kids. This recipe welcomes creativity so you can make it your own!

Serving & Storage Suggestions

Serve your crispy Bang Bang Shrimp hot and fresh for maximum crunch. They’re perfect over steamed jasmine rice or tossed into a crunchy slaw for a complete meal. A cold beer or zesty white wine pairs beautifully here.

If you have leftovers (and sometimes, I do!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, place shrimp on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes to bring back the crispiness. Avoid microwaving—it makes the batter soggy.

Flavors actually deepen if you let the shrimp sit for a little while after tossing in the sauce, but keep in mind the longer they sit, the less crispy they’ll be. So, enjoy fresh for that perfect crunch, or reheat with care if needed.

Nutritional Information & Benefits

Per serving (about ¼ of recipe): approximately 300 calories, 20g protein, 15g fat, and 15g carbohydrates. Shrimp is a lean protein packed with omega-3 fatty acids and essential minerals like selenium and vitamin B12, which support heart and brain health. The recipe is naturally low in carbs but does contain some fat from the mayo and frying oil.

For those watching allergens, shrimp is a shellfish allergen, and this recipe contains eggs and gluten unless modified. Substitutions like gluten-free flour and dairy-free mayo can make it friendlier for sensitive diets. From my wellness perspective, this dish strikes a great balance between indulgence and nutrition when enjoyed in moderation.

Conclusion

This crispy 20-minute Bang Bang Shrimp recipe is a tasty, fuss-free way to bring a little excitement into your dinner rotation. It’s quick, straightforward, and has the kind of flavor that makes you close your eyes after the first bite. Honestly, I love how easy it is to customize and how it feels like a warm hug on a busy day.

Give it a try and don’t be shy about tweaking the sauce or coating to suit your taste. I’d love to hear your adaptations and favorite twists, so please drop a comment below or share this recipe with friends who need a little crispy, spicy joy in their lives. Happy cooking!

FAQs About Crispy Bang Bang Shrimp

How do I keep the shrimp crispy after tossing in the sauce?

Toss the shrimp gently just before serving and avoid letting them sit too long coated. If you need to prep ahead, keep sauce and shrimp separate until the last minute.

Can I bake the shrimp instead of frying?

Yes! Coat the shrimp as usual and bake at 425°F (220°C) on a parchment-lined sheet for 10-12 minutes, flipping halfway to get them crisp.

What’s the best way to devein shrimp?

Use a small paring knife to make a shallow cut along the back and pull out the dark vein with the tip of the knife or your fingers. Rinse well.

Can I make the sauce less spicy?

Absolutely! Reduce the amount of Sriracha or swap it for a milder chili sauce. You can also add a little extra honey to balance the heat.

Is this recipe freezer-friendly?

Fried shrimp don’t freeze well because they lose crispiness. However, you can freeze the raw, coated shrimp and fry them fresh later for best results.

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