Variation
Bang Bang Cauliflower: Swap the shrimp for bite-sized cauliflower florets for a vegetarian option.
Appetizers · Seafood · Dinner · American-Asian Fusion
Bang Bang Shrimp With Spicy Garlic Aioli
Enjoy these crispy, golden-brown bang bang shrimp tossed in a signature creamy sauce that balances sweet heat and savory garlic.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Sauce Assembly
- 1
Whisk Sauce
In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic.
Tip: Make this 30 minutes ahead and refrigerate to let the flavors meld.
Shrimp Prep
- 1
Dredge
Pat the shrimp dry with paper towels. Toss them in a large bowl with cornstarch, salt, and pepper until evenly coated.
Tip: Removing moisture is the secret to a truly crispy crust.
How to Make Bang Bang Shrimp With Spicy Garlic Aioli
Total time: 25 min · Yields 4 servings
- 1
Heat the Oil
Fill a large skillet or heavy-bottomed pot with about 1 inch of vegetable oil. Heat over medium-high until it reaches 175°C (350°F).
- 2
Fry in Batches
Carefully place shrimp in the hot oil, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes, turning once, until the coating is golden and the shrimp are opaque.
- 3
Drain
Use a slotted spoon to transfer the crispy shrimp to a wire rack or a plate lined with paper towels to remove excess oil.
- 4
Toss and Coat
While the shrimp are still warm, transfer them to a large clean bowl. Pour the bang bang sauce over them and toss gently to coat every piece.
Chef's Tips
- Use a wire cooling rack instead of paper towels to keep the shrimp from getting soggy while you fry the remaining batches.
- If you prefer a lighter version, you can air fry the dredged shrimp at 200°C (400°F) for 8 to 10 minutes, flipping halfway.
- Always use a neutral oil with a high smoke point like canola, peanut, or vegetable oil.
What to Serve with Bang Bang Shrimp With Spicy Garlic Aioli
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of shredded butter lettuce.
- Top with sliced green onions and toasted sesame seeds.
- Pair with steamed jasmine rice for a complete meal.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Bang Bang Tacos: Serve the coated shrimp in warm corn tortillas with shredded cabbage and lime.
Storage & Reheating
Fried shrimp are best enjoyed immediately. If you have leftovers, store the sauce and shrimp separately. Reheat shrimp in an oven or air fryer to restore crispness before saucing.
Further reading
Frequently asked questions
What makes bang bang shrimp so crispy?
The use of cornstarch rather than a flour-based batter creates a thin, glass-like crunch that stays crispy even after being tossed in sauce.
Is bang bang shrimp gluten-free?
If you use a certified gluten-free mayonnaise and sweet chili sauce, this recipe is gluten-free as it relies on cornstarch for the coating.
Can I make the bang bang sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
How spicy is this recipe?
It has a mild-to-medium kick. You can control the heat by increasing or decreasing the amount of sriracha used in the aioli.
What size shrimp should I use for bang bang shrimp?
Large (21/25 count) or jumbo shrimp work best as they provide a good ratio of succulent meat to crispy coating.
Can I bake the shrimp instead of frying?
Yes, though they won't be quite as crunchy. Bake at 220°C (425°F) for 10-12 minutes on a greased baking sheet.
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