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Crispy copycat bang bang shrimp on plate with chili mayo sauce

Copycat Bang Bang Shrimp

Creamy, spicy, crunchy shrimp coated in a sweet and tangy Bang Bang sauce—this copycat version brings the restaurant favorite right to your kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Seafood
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 tsp salt
  • 1/2 tsp black pepper
Breading & Frying
  • 1/2 cup mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 2 tbsp sriracha
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 eggs eggs beaten
  • 1/2 cup vegetable oil for frying
Garnish
  • green onions chopped
  • sesame seeds

Equipment

  • Mixing bowl
  • Whisk
  • Frying Pan
  • Slotted Spoon

Method
 

  1. In a bowl, combine mayonnaise, Thai sweet chili sauce, and sriracha. Whisk until smooth. Set aside.
  2. Season shrimp with salt and pepper.
  3. In one bowl, whisk eggs. In another, mix flour and cornstarch.
  4. Dredge shrimp in egg, then flour‑cornstarch mixture, pressing to coat well.
  5. Heat oil in pan over medium-high heat. Fry shrimp 2–3 minutes per side until golden and cooked through. Use slotted spoon to transfer to paper towels.
  6. In a clean bowl, toss fried shrimp with prepared sauce until evenly coated.
  7. Garnish with chopped green onions and sesame seeds. Serve immediately.

Notes

You can bake shrimp at 200 °C (400 °F) for 10–12 minutes instead of frying to make it lighter. Adjust spice by adding more or less sriracha.