Crispy Bang Bang Shrimp Recipe with Spicy Mayo Everyone Loves

I swear, every time I bring this crispy bang bang shrimp to a party or just whip it up for dinner, people ask me for the recipe like it’s some secret family treasure. Honestly, it started as a total kitchen experiment. One evening, I had a craving for something crunchy, saucy, and with just the right kick—but I didn’t want to order takeout. So, I threw together a spicy mayo and battered shrimp, tossed them in a pan, and hoped for the best.

Turns out, the best was pretty darn amazing. My husband practically inhaled the whole plate before I could say “seconds,” and the kids were sneaking shrimp when they thought no one was looking. Since then, crispy bang bang shrimp with spicy mayo has been our go-to crowd-pleaser for casual dinners and impromptu get-togethers. I’ve made it at least a dozen times, tweaking the sauce and coating until I nailed the perfect balance of crunch, creaminess, and spice.

Here’s the thing about this recipe: it looks fancy, but it’s really not. You don’t need a deep fryer or complicated ingredients—just a handful of pantry basics and a skillet. And that spicy mayo? It’s so addictive, I’ve caught myself dipping everything in it, from veggies to leftover fries (don’t judge me).

If you’re ready to make the crispy bang bang shrimp everyone always asks for, I’m walking you through every step—from the perfect batter to the sauce that steals the show.

Why You’ll Love This Recipe

This crispy bang bang shrimp recipe has completely changed my appetizer game.

• Crazy Crunchy, Yet Tender — The shrimp get a light, crispy coating that stays crunchy without being greasy. I’ve tried frying, baking, and air frying, and pan-frying with this batter wins every time.
• Spicy Mayo Magic — The creamy, tangy, slightly sweet sauce with a kick is what really makes this dish unforgettable. I’ve served it to everyone from spice lovers to people who usually avoid heat, and it’s a unanimous hit.
• Simple Ingredients — No weird sauces or hard-to-find stuff. You probably have everything already, or can grab it in one quick trip.
• Ready in 30 Minutes — From start to finish, this recipe is super fast. Perfect when you want something impressive without the fuss.
• Party Favorite — Whether it’s a casual weekend hangout or a special occasion, this shrimp disappears fast. I once made it for a game night and literally had to make a second batch to keep up.

Honestly, this recipe has saved me on more than one busy night when I wanted something tasty, quick, and impressive without ordering food. It’s become a staple, and I’m betting it’ll be yours too.

Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably hanging out in your pantry or fridge right now. I’m particular about a few to get the texture and flavor just right, and I’ll clue you in on those.

• Shrimp (1 pound / 450g, peeled and deveined, tails off) — Use medium or large shrimp. Fresh or thawed frozen works. I like wild-caught if I can find it, but farmed is fine.
• All-purpose flour (½ cup / 60g) — For that light batter base. You can swap in gluten-free flour if needed.
• Cornstarch (⅓ cup / 45g) — The secret to extra crunch. Don’t skip this.
• Eggs (2 large) — To help the coating stick and add a bit of richness.
• Buttermilk (½ cup / 120ml) — Tenderizes the shrimp and adds a subtle tang. No buttermilk? Mix ½ cup milk with 1 teaspoon lemon juice, let sit 5 minutes.
• Salt (1 teaspoon) — For seasoning, of course.
• Black pepper (½ teaspoon) — Freshly ground is best.
• Vegetable oil (for frying) — Use a neutral oil with a high smoke point, like canola or peanut oil.

For the Spicy Mayo:

• Mayonnaise (½ cup / 120ml) — Use your favorite brand. This is the creamy base.
• Sriracha (2-3 tablespoons) — Adjust based on your heat preference. I like it spicy but not nuclear.
• Honey (1 tablespoon) — Balances the heat with a touch of sweetness.
• Fresh lime juice (1 tablespoon) — Brightens up the sauce and adds a zesty kick.
• Garlic powder (½ teaspoon) — Adds depth without overpowering.

Optional add-ins for a little extra flair:

• Chopped green onions — Sprinkle on top for freshness and color.
• Sesame seeds — Toasted or plain, for texture and a nutty note.

Equipment Needed

You don’t need fancy gear for this recipe. I’ve kept it simple and straightforward.

• Large mixing bowls — One for the batter mix, one for dredging the shrimp.
• Whisk or fork — For mixing the batter and the spicy mayo.
• Large skillet or frying pan — I use a 12-inch stainless steel skillet. You want enough surface area to fry shrimp without overcrowding.
• Tongs or slotted spoon — For flipping and removing shrimp from the oil.
• Paper towels — To drain excess oil after frying.
• Measuring cups and spoons — Standard kitchen tools here.

If you don’t have a deep fryer, no worries. The skillet method works beautifully and gives you control over the crispiness.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m walking you through the way I make this crispy bang bang shrimp, including the little tricks that make a big difference.

Step 1: Prep the Shrimp and Batter (10 minutes)

Start by patting your shrimp dry with paper towels—wet shrimp won’t get crispy. In a large bowl, whisk together the flour, cornstarch, salt, and pepper. In another bowl, beat the eggs with the buttermilk until smooth.

Dip each shrimp first into the egg mixture, letting the excess drip off, then dredge it in the flour mixture. Press lightly so the coating sticks well but don’t overdo it or it’ll get gummy when fried. Set the coated shrimp aside on a plate.

Step 2: Make the Spicy Mayo (5 minutes)

While you’re working on the shrimp, mix the mayo, sriracha, honey, lime juice, and garlic powder in a small bowl. Taste and adjust – if you like it hotter, add more sriracha. If it’s too spicy, a little extra honey smooths it out. Set this aside for now; the flavors meld while you fry.

Step 3: Fry the Shrimp (10-12 minutes)

Heat about 1 inch of vegetable oil in your skillet over medium-high heat. To test if it’s ready, drop a pinch of flour into the oil—it should sizzle immediately.

Add the shrimp in batches, being careful not to crowd the pan. Cook for about 2 minutes per side until golden brown and crispy. Use tongs to flip gently. Remove cooked shrimp and place on paper towels to drain excess oil. Repeat with remaining shrimp.

Step 4: Toss in the Sauce (2 minutes)

Once all shrimp are fried, toss them gently in the spicy mayo until each piece is nicely coated. You can do this in the skillet (off heat) or in a mixing bowl.

If you want, sprinkle chopped green onions and sesame seeds on top for that extra pop.

Step 5: Serve Immediately

Serve your crispy bang bang shrimp hot, with extra spicy mayo on the side for dipping. I like to set out lime wedges for squeezing over the top—it brightens everything up.

Total time: about 30 minutes.

Expert Tips & Tricks

Here’s everything I’ve learned after making this crispy bang bang shrimp dozens of times (and burning a few batches in the process).

• Don’t skip the cornstarch: It’s the key to that ultra-crispy coating. Flour alone just won’t cut it.
• Pat shrimp dry: I can’t stress this enough. Moisture is the enemy of crispiness.
• Oil temperature matters: If your oil is too cool, shrimp will soak up oil and get soggy. Too hot, and the coating burns before shrimp cooks through. Medium-high heat is sweet spot.
• Make sauce ahead of time: The spicy mayo tastes even better after sitting for 10-15 minutes. I usually whip it up first thing.
• Use fresh lime juice: Bottled juice lacks brightness and makes the sauce dull.
• Don’t overcrowd the pan: Fry in batches so shrimp stay crispy, not steamed.
• Leftover shrimp? Reheat in a skillet, not microwave, to keep them crispy.

Variations & Substitutions

Once you’ve nailed the basic crispy bang bang shrimp, these twists will keep things interesting.

• Spicy Garlic Bang Bang Shrimp — Add minced garlic to the spicy mayo for an extra punch.
• Baked Version — Toss coated shrimp with a little oil and bake at 425°F (220°C) for 10-12 minutes, flipping halfway. Less crispy but still tasty.
• Gluten-Free — Swap all-purpose flour for a gluten-free blend and use cornstarch as usual.
• Lemon Zest — Add zest of one lemon to the spicy mayo for a bright citrus twist.
• Extra Heat — Mix some cayenne pepper or chili powder into the flour mixture for spicier shrimp.
• Veggie Bang Bang — Try this sauce on crispy fried cauliflower or crispy tofu for a vegetarian-friendly option.

Serving & Storage

I usually serve this crispy bang bang shrimp as an appetizer or a fun dinner with a side of steamed rice or crunchy slaw. A big green salad or some roasted veggies also pair nicely. When I want a refreshing drink alongside, I reach for something like this watermelon mint agua fresca—it’s light and cool, perfect for balancing the spice.

Leftovers? Store the shrimp and sauce separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently in a skillet to keep the crunch. The sauce can be eaten cold or warmed slightly.

Since this shrimp is best fresh, I don’t recommend freezing it. The coating doesn’t hold up well after thawing.

Nutrition Information

Nutrient	Per Serving (6 servings)
Calories	320
Protein	22g
Carbohydrates	18g
Fiber	1g
Sugar	3g
Fat	18g
Saturated Fat	3g
Cholesterol	160mg
Sodium	450mg

Not a diet recipe, but packed with protein and big on flavor. The fried coating and mayo add richness, so I like to enjoy this as a treat or part of a balanced meal.

Final Thoughts

So there it is—my crispy bang bang shrimp with spicy mayo recipe that everyone always asks for. I know I’ve gone on about it, but that’s because it’s one of those dishes that never fails to impress without making me break a sweat.

This recipe has saved me from boring weeknights and turned casual get-togethers into memorable feasts. Whether you’re feeding kids, friends, or just yourself (no judgment), this shrimp hits all the right notes: crispy, creamy, spicy, and downright addictive.

Feel free to tweak the spice level, swap in your favorite add-ins, or pair it with some easy chicken ranch wraps for a fuller meal. The best recipes are the ones you make your own.

If you try it, drop a comment and tell me how it goes! If something doesn’t work, I’m here to help troubleshoot. Happy cooking—and may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I bake the shrimp instead of frying?

A: Yes! Toss the coated shrimp with a little oil and bake at 425°F (220°C) for about 10-12 minutes, flipping halfway through. You won’t get the same level of crispiness, but it’s a great lighter option that still tastes delicious.

Q: What can I substitute for sriracha in the spicy mayo?

A: You can use any hot chili sauce you like—like sambal oelek or even a bit of hot sauce. Adjust the amount to taste since heat levels vary. If you want less heat, try mixing in a little smoked paprika instead.

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

A: Toss the shrimp just before serving to keep them crispy. If you coat them too early, the sauce softens the coating. For parties, keep shrimp and sauce separate and combine right before eating.

Q: Can I make the spicy mayo ahead of time?

A: Absolutely. The spicy mayo actually tastes better after sitting for 10-15 minutes because the flavors meld. Store it covered in the fridge for up to 3 days.

Q: What if my shrimp aren’t crispy?

A: The usual suspects are oil temperature being too low or shrimp not being dry enough before coating. Make sure the oil is hot enough (test with a pinch of flour—it should sizzle) and pat your shrimp dry really well before dredging.

Q: Can I use frozen shrimp?

A: Yes, just thaw them completely and pat dry before coating. I keep frozen peeled shrimp on hand for quick meals like this.

Q: What sides go best with crispy bang bang shrimp?

A: I like serving it with a fresh green salad, some steamed jasmine rice, or crunchy slaw. For drinks, something light and refreshing like the watermelon mint agua fresca from this recipe balances the heat beautifully.

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