Name: Bang Bang Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb large shrimp (peeled and deveined); 1 cup corn starch; Vegetable oil (for frying); Salt and pepper (to taste); ½ cup mayonnaise; ¼ cup sweet chili sauce; 1 tablespoon rice vinegar; 1 teaspoon sriracha (adjust for spice level); 1 teaspoon sugar; Sliced green onions; Diced tomatoes

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If you’ve ever had Bang Bang Shrimp at a restaurant, you know how good it is—crispy, sweet, spicy, and completely addictive. The best part? It’s incredibly easy to make at home in just 15 minutes with simple ingredients. This version is naturally gluten-free since I coat the shrimp in cornstarch instead of flour, which makes them extra crispy without any wheat-based ingredients.

Two plates of bang bang shrimp served over a bed of rice.

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Why You Will Love This Recipe

Super Crispy – The cornstarch coating gives it that perfect crunch.
Better Than Takeout – Fresh, homemade, and no need to leave the house.
Quick & Easy – Done in about 15 minutes from start to finish.
Naturally Gluten-Free – No flour needed.

Ingredients

Shrimp: Large shrimp work best for this recipe since they stay juicy inside while getting crispy on the outside. If using frozen shrimp, thaw them completely and pat them dry with a paper towel before coating them to prevent them from turning soggy.

Cornstarch: Unlike flour, cornstarch creates an extra light, crisp texture without getting greasy. If you don’t have cornstarch, a 50/50 mix of flour and cornstarch will still give a crispy coating.

Bang Bang Sauce: I am making the classic Bang Bang Sauce in this recipe using mayonnaise, sweet chili sauce, sriracha, and rice vinegar. If you want to avoid mayonnaise, make this no-mayo skinny bang bang sauce.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Step 1: Season the shrimp with salt and pepper. Dredge the shrimp in the cornstarch, making sure they’re evenly coated.

Step 2: Fry the coated shrimp in batches until they are golden brown and crispy, about 2-3 minutes per side. Place the fried shrimp on a paper towel-lined plate to drain excess oil.

Step 3: In a separate bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar. Taste and adjust the spice level with more sriracha if needed.

Fried shrimp coated in the prepared bang bang sauce.

Step 4: In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce. Toss the shrimp to coat them evenly with the sauce.

Close up of bang bang shrimp garnished with tomatoes and green onions.

Step 5: Garnish the Bang Bang Shrimp with chopped green onions and tomatoes. Serve homemade Bang Bang Shrimp as an appetizer or over a bed of white rice or fresh lettuce.

Expert Tips

Pat the shrimp dry before coating. Removing excess moisture helps the cornstarch stick better and keeps the shrimp crispy.
Dip the shrimp in a beaten egg before dredging in cornstarch for a thicker coating.
Don’t overcrowd the pan. Fry in batches if needed to keep the oil temperature steady. The shrimp won’t crisp up properly if the pan is too full.
Maintain the oil temperature. If the oil is too hot, the shrimp will brown too quickly before cooking inside. If it’s too cold, they’ll turn greasy.
Bang Bang Shrimp is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 375℉ for a few minutes to restore crispiness.

How To Serve Bang Bang Shrimp

Over rice for a complete meal.
In lettuce wraps for a low-carb option.
Stuffed in tacos with slaw and avocado.
As an appetizer with extra dipping sauce on the side.

A bang bang shrimp picked using chopsticks.

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