Easy Copycat Bang Bang Shrimp
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Copycat Bang Bang Shrimp — crispy, golden shrimp tossed in a creamy, spicy-sweet sauce that’s so good, you’ll be looking for anything else to dunk in it. Forks optional. Faceplant encouraged.
I’ve always been a shrimp girl through and through — if it was on the menu, you better believe I was ordering it. But a few years ago, shrimp betrayed me. One little bite, and my face swelled up like a pufferfish. 🐡 Turns out I developed a shrimp allergy, which honestly feels like the ultimate cosmic betrayal considering how much I adore it.
That said? It hasn’t stopped me from making shrimp recipes. These days, I rely on Remo and my team to do the taste-testing while I stand by giving loud, bossy instructions like some kind of shrimp drill sergeant.
And according to them — and honestly, based on the way the plate always mysteriously disappears — this Copycat Bang Bang Shrimp is everything it should be: Golden. Crispy. Saucy. Slightly spicy. Absolutely impossible to stop eating. It’s easy, it’s fast, and it tastes like you stole it from a restaurant kitchen. Let’s make it!
Why You’ll Love This Bang Bang Shrimp
- Crispy, golden perfection. That Panko coating shatters when you bite into it — exactly what fried shrimp dreams are made of.
- Sauce so good it deserves its own fan club. Sweet, spicy, creamy — you’ll want to dunk fries, veggies, maybe even your fork.
- Better than takeout. Faster, hotter, crispier — and you don’t even have to leave your house (or put on real pants).
- Shockingly easy. Quick batter, quick fry — way less intimidating than it looks, and way more addictive than you’re ready for.
- Crowd favorite. Serve it at a party and watch it vanish faster than you can say “please save me one.”
Use jumbo or large shrimp.
Bigger shrimp = juicier bites and a way better crunch-to-shrimp ratio. Plus, let’s be honest — they just look cooler piled high on a plate.
Pat your shrimp dry.
If your shrimp are wet, the batter will slide right off and you’ll cry. Quick pat with paper towels = crispy success.
Keep that oil hot but not angry.
Aim for around 375°F. If it’s too cool, your shrimp will soak up oil like a sponge. Too hot, and you’ll have golden outsides with sushi-grade middles. Not the vibe.
Panko is non-negotiable.
Regular breadcrumbs won’t give you that crazy shatter-crunch. Panko is where the magic (and the satisfying crunch sounds) happen.
Don’t skimp on the sauce.
That sweet-spicy bang bang sauce is the whole point. Make extra if you have any sense of self-preservation because people will start looking for things to dunk.
Want it spicier?
Add a little extra hot sauce to the bang bang sauce or even a pinch of cayenne. No one ever said “Wow, I wish this was blander.”
Start by whisking together the mayo, sweet chili sauce, hot sauce, and honey. Give it a little taste — if you don’t immediately think about dipping everything in your fridge into it, adjust the seasoning. Then pop it in the fridge so the flavors can do their thing.
In a bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add the buttermilk, hot sauce, and egg, and whisk until smooth. It should look like a slightly thick pancake batter — cozy and ready to hug your shrimp. Toss your dry, clean shrimp into the batter. Make sure each one is completely coated — no shrimp left behind.
Roll the battered shrimp in Panko breadcrumbs, pressing gently so they stick. You’re building armor here — be generous.
Get your oil nice and hot — around 375°F. Drop the shrimp in carefully, a few at a time so they don’t bump into each other. Fry for about 2 minutes per side, until they’re golden, crispy, and making you question your dinner plans because you just want to eat shrimp straight out of the pan.
Transfer the shrimp to a paper towel-lined plate to drain off any extra oil. Then drizzle — or completely drown — them in that glorious bang bang sauce. Grab a fork. Or don’t. Bang Bang Shrimp doesn’t judge.
Serve With This
This shrimp is ridiculously good on its own — but if you somehow manage not to eat it straight from the paper towel, here’s how to turn it into a full meal (or a full-on event):
KFC Coleslaw Recipe
Greek Rice
Easy Garlic Bread
Air Fryer French Fries
Frequently Asked Questions
Can I bake Bang Bang Shrimp instead of frying?
You can! Coat them in Panko like normal, place them on a wire rack over a baking sheet, spray with a little oil, and bake at 400°F for about 10–12 minutes until golden and crispy. Not exactly the same crunch, but still dangerously snackable.
Can I use smaller shrimp?
Sure — but the smaller they are, the faster they cook. Keep an eye on them so you don’t end up with bang bang shrimp jerky.
Why is my shrimp getting soggy?
If your shrimp are getting soggy, it’s probably because the oil isn’t hot enough. Make sure your oil reaches the optimal frying temperature of around 375°F. Another reason could be overcrowding the pan; fry the shrimp in batches to ensure they crisp up nicely.
Can I make the sauce spicier?
Absolutely. Add extra hot sauce, a pinch of cayenne, or even a little sriracha if you want to crank up the heat. Your mouth, your rules.
How do I reheat leftovers?
Pop them in a 375°F oven for a few minutes until crispy again. Microwaving will make them sad and soggy — and nobody deserves that.
Is this recipe very spicy?
It’s cozy-spicy — a gentle tingle, not a five-alarm fire. If you like it extra mild or extra bold, just adjust the hot sauce in the bang bang sauce to taste.
Can I air fry Bang Bang Shrimp?
You bet! After coating the shrimp in Panko, spray them lightly with oil and air fry at 400°F for about 6–8 minutes, flipping halfway through. They’ll get crispy and golden without turning your kitchen into a deep-fry sauna.
Storage
Bang Bang Shrimp is at its absolute best fresh and crispy — but if you somehow have leftovers (miracles happen), here’s how to save them:
- Fridge: Store the shrimp in an airtight container for up to 2 days. Keep the sauce separate if you can — it’ll help the shrimp stay a little crispier.
- Freezer: Freeze cooked (unsauced) shrimp in a zip-top bag for up to 1 month. Squeeze out as much air as you can before sealing.
- Reheating: Reheat in a 375°F oven for a few minutes until hot and crispy again. Resist the urge to microwave — unless you enjoy soggy, sad shrimp. (Spoiler: you don’t.)
Try These Delicious Recipes Next
- Bang Bang Chicken
- Sweet Chicken Bacon Bites
- Chili Garlic Shrimp
- Sheet Pan Garlic Butter Shrimp
- Copycat Cheesecake Factory Bang Bang Chicken and Shrimp!
- Shrimp and Grits
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Bang Bang Shrimp
Video
Ingredients
For Shrimp
- 1 pound shrimp (large or jumbo, cleaned and deveined)
- ¾ cup buttermilk
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg
- ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ tablespoon hot sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Panko breadcrumbs
- oil (for frying)
For Sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce (I used Frank’s)
- ½ tablespoon hot sauce (I used Frank’s hot sauce)
- 1 tablespoon honey
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix all ingredients for the sauce together and refrigerate until ready for serving.
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter.
- Add the shrimp to the bowl, toss to make sure each piece is coated in the batter and set aside.
- In another bowl add about a cup of Panko breadcrumbs.
- Coat each shrimp with breadcrumbs, add more breadcrumbs as needed.
- Heat oil in a skillet. Once the oil is hot, fry the shrimp for 2 minutes on each side till they are a light golden brown. You may need to do this in batches so as to not overcrowd the shrimp. Transfer the cooked shrimp to a plate lined with paper towels and pat any extra oil.
- Drizzle shrimp with sauce and serve.
Equipment
Notes
- Sauce on the Side: To keep that shrimp crispy, serve the Bang Bang sauce on the side for dipping or drizzling.
- Heat Level: Adjust the hot sauce in the recipe to match your personal heat tolerance. You’re the boss of your spice level!
- Gluten-Free: Swap out the all-purpose flour and Panko breadcrumbs for gluten-free versions to make this dish friendly for those with dietary restrictions.
- Baking Option: If you’re not in the mood to fry, you can bake these babies at 400°F for about 10 minutes on each side. Keep an eye on them; you want crispy, not charred!
- Air Fryer Option: Air fry at 400°F for 6–8 minutes, flipping halfway. (Way less mess. Still wildly addictive.)
- Double the Sauce: Trust me, this sauce is so good you’ll want to put it on everything. Consider making a double batch; it stores well in the fridge.
- Extra Sauce: Double the bang bang sauce if you’re smart. You’ll want extra for dunking fries, chicken tenders, stray fingers, whatever’s nearby.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
