Bang Bang Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If large, butterfly slightly or leave whole; keep sizes consistent so they cook evenly. Lightly season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up dredging station

Place flour and cornstarch mixed together in a shallow bowl. In a second shallow bowl, whisk eggs with milk until combined. In a third shallow bowl, place panko breadcrumbs. Reserve a small plate for finished, cooked shrimp.

Coat shrimp

Working in batches to avoid crowding, dredge each shrimp first in the flour-cornstarch mixture (shake off excess), then dip into the egg wash, allowing excess to drip off, then press into the panko to coat thoroughly. Place coated shrimp on a tray and let rest 5 minutes so coating adheres.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 1½–2 minutes per side until golden brown and just cooked through. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.

While shrimp are frying (or up to a day ahead), whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and garlic powder until smooth. Taste and adjust: add more sriracha for heat, more honey for sweetness, or a teaspoon of water to thin the consistency to a pourable but clingy sauce. Chill briefly if time allows.

Place warm fried shrimp in a large bowl. Spoon 3–4 tablespoons of bang bang sauce over the shrimp (start with less — you can add more) and gently toss to coat evenly. The goal is a light, sticky glaze rather than drowning the shrimp.

Arrange sauced shrimp on a serving platter. Sprinkle toasted sesame seeds and sliced chives over the top. Serve immediately with extra bang bang sauce on the side and lemon or lime wedges for squeezing.

If preparing for a party: keep fried shrimp warm on a rack in a low oven and toss just before serving so the coating stays crisp.