Can I make Bang Bang Shrimp in an air fryer?

Absolutely. For a healthier option, air fry the shrimp at 400°F for about 8–10 minutes, flipping halfway through. Spray lightly with oil for a golden finish. Then toss in the Bang Bang sauce just before serving. It won't be as crispy as deep-fried but still delivers great texture and flavor.

Can I prepare Bang Bang Shrimp ahead of time?

Yes. You can bread and fry the shrimp ahead of time and refrigerate or freeze them. Reheat in the oven at 325°F until hot and crispy, then toss in the sauce right before serving. Don’t add sauce until the last minute to prevent sogginess.

What shrimp size is best for Bang Bang Shrimp?

Large shrimp (typically 21–25 per pound) work best. They offer a juicy interior and allow enough surface area for a crispy coating. Avoid using very small shrimp, as they can overcook easily and won’t hold the coating as well.

Can I use a different protein with this sauce?

Definitely. The Bang Bang sauce pairs well with other proteins like chicken, tofu, or even cauliflower for a vegetarian option. Just follow a similar breading and frying process, then toss in the sauce for the same irresistible flavor profile.

Bang Bang Shrimp – Best Crispy Appetizer Recipe

Description

This Bang Bang Shrimp recipe features crispy, golden-fried shrimp tossed in a creamy, sweet, and spicy Thai chili sauce. Ready in under 30 minutes, it’s perfect as an appetizer, in tacos, lettuce wraps, or over rice bowls. A delicious homemade version of a restaurant favorite.

Ingredients

Scale

1 lb raw shrimp, peeled and deveined
Oil, for frying (1 to 1½ inches canola, olive, or avocado oil)
⅔ cup mayonnaise
¼ cup Thai sweet chili sauce
1 clove garlic, minced
1 tbsp sriracha sauce
½ cup whole milk
2 tbsp sour cream
2 tsp lemon juice
½ cup all-purpose flour
¼ cup cornstarch
½ tsp salt
¼ tsp ground black pepper
¼ tsp paprika

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Instructions

In a medium bowl, combine ⅔ cup mayonnaise, ¼ cup Thai sweet chili sauce, 1 tbsp sriracha, and 1 minced garlic clove. Mix well and set aside.
In a second bowl, mix ½ cup whole milk, 2 tbsp sour cream, and 2 tsp lemon juice to create the milk mixture.
In a third bowl, combine ½ cup flour, ¼ cup cornstarch, ½ tsp salt, ¼ tsp pepper, and ¼ tsp paprika to make the flour mixture.
Pat the peeled and deveined shrimp dry with a paper towel.
Dredge each shrimp in the milk mixture, then coat generously in the flour mixture. Place on a tray and repeat with all shrimp.
In a large skillet, heat 1 to 1½ inches of oil to 325°F.
Fry shrimp in small batches for 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Transfer fried shrimp to a plate lined with paper towels. Keep warm in a 250°F oven if frying in batches.
Once all shrimp are cooked, toss them gently in the prepared Bang Bang sauce until evenly coated.
Serve immediately as an appetizer, in tacos, or over rice.

Notes

Maintain oil temperature around 325°F for optimal frying.
Don’t overcrowd the skillet to keep shrimp crispy.
Keep cooked shrimp warm in the oven while frying the rest.
Add sauce only before serving to prevent sogginess.
Great for tacos, wraps, or rice bowls.

Nutrition

Serving Size: 1 serving
Calories: 406
Sugar: 5g
Sodium: 620mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 18g
Cholesterol: 145mg