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Bang Bang Shrimp

A family favorite! Change the spice level to your liking and be sure to cook a big batch.

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Equipment List

  • 6 qt non stick pot
  • Paper towel
  • Plates x 2
  • Bowls x 3
  • Tongs
  • Cooling rack


  • Bang Bang Sauce
    • 1/4 c Mayonaise
    • 1/4 c Thai Sweet Chili Sauce
    • 2 tsp Sriracha
      - add more or less to taste
  • 1 lb Shrimp
    - peeled and deveined
  • Shrimp Seasoning
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • salt
      - to taste
    • pepper
      - to taste
  • Shrimp Coating
    • 1/2 c cornstarch
    • 1/2 c flour
    • 1/2 c panko
  • canola oil
    - for frying

Preparation Instructions

  • In a bowl, add 1/4 c mayonaise, 1/4 c Thai sweet chili sauce and 2 tsp Sriracha. Combine well. Place in refrigerator till needed.
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  • Prepare shrimp, take the shell off and devein if needed. If frozen-defrost under cold water. Place shrimp on a plate with a papertowel and pat the shrimp dry with another papertowel.
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  • Place shrimp in a bowl, add 1 tsp paprika, 1 tsp garlic powder, salt and pepper to taste. Combine well.Set aside.
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  • In another bowl, add 1/2 flour, 1/2 c cornstarch and 1/2 c panko. Stir together.
  • Coat the shrimp in the flour coating.
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  • Prepare a plate with 3 papertowels on it then place a cooling rack on it. This will help to keep the shrimp crispy. Set aside.
  • Place pot on the stovetop, add 2" of oil to the pot.

Cooking Instructions

  • Preheat to 373°F
  • Add six shrimp to the hot oil.
  • Stir ingredients
  • Remove shrimp from the oil.

Finishing Instructions

  • Place shrimp on the cooling rack lined with papertowels.
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  • Grab sauce from refrigerator. Coat the shrimp with the sauce.
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  • Serve immediately.


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    Jeff Knighton