Bang Bang Shrimp

Bang Bang Shrimp - Plattershare - Recipes, food stories and food lovers
Bang Bang Shrimp is one of the best shrimp appetizers for parties and get-together. Crispy and spicy, coated with homemade bang bang sauce is something to die for and enjoy late-night parties.
4 from 2 votes
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Served As: Snacks
Recipe Cuisine Type: Sea Food, Thai
Recipe Taste: Salty, Spicy, Tangy
Calories 673 kcal
Servings 4


Marination for tossing the Shrimp

  • 24 Shrimp Deveined, Medium sized
  • 2 tbsp Corn Starch
  • 1 /2 tbsp Rice Flour
  • 2 tbsp Red Chili Powder
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tsp Garlic Powder

How to make Bang Bang Sauce

  • cup Mayonnaise
  • 2 tbsp Chilli Garlic Paste
  • 1 tsp Siracha Sauce or Frank's Hot sauce
  • 1 tsp Honey

For Garnishing

  • 3 tsp Spring Onion chopped
  • 1 tsp Coriander chopped

For Frying

  • 1.5 cup Vegetable or Peanut Oil


  • Toss the washed/ pat dried shrimp with the Corn starch, salt, pepper, garlic powder, rice powder and chilli powder mixture making sure the shrimp is completely coated with the spices.
  • Prepare the Bang Bang Sauce by whisking the Mayonnaise with chilli garlic paste, siracha sauce, honey and keep it ready.
  • Heat the oil in a pan at medium heat and shallow fry the shrimp and toss it gently ensuring each shrimp is nicely browned.
  • Take the fried shrimps and toss in the Bang Bang Sauce mixture and gently toss them making sure the shrimp is coated with the sauce.
  • Place 6 tossed shrimps on a plate and sprinkle with some chopped spring onion and cilantro. Serve Hot

Recipe Notes

About the Author – Chef Ashok is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honours and distinction. He has gained a speciality experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.
An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershare and on his FB page Food Raconteur.
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4 from 2 votes

Recipe Nutrition

Calories: 673kcal | Carbohydrates: 22g | Protein: 6g | Fat: 64g | Saturated Fat: 10g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1222mg | Potassium: 305mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4725IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg

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Chef Ashok Nageshwar Visit Profile / Website

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