Okay, buckle up, buttercups, because we’re diving headfirst into my Easy Bang Bang Shrimp Recipe — and trust me, it’s a wild ride of flavor. This isn’t your grandma’s shrimp cocktail; we’re talking crispy, juicy shrimp slathered in a creamy, spicy-sweet sauce that’ll make you wanna slap yo’ mama (but, like, in a good way). It’s quick, it’s easy, and it’s dangerously addictive. You’ve been warned!

So, picture this: it’s a Tuesday night, I’m rocking my stained yoga pants (don’t judge), and the kids are screaming for something other than chicken nuggets. Hubby’s hangry, and I’m about to lose it. Enter: Bang Bang Shrimp to the rescue! Seriously, this recipe has saved my sanity more times than I can count. I remember once, I was so stressed I accidentally used powdered sugar instead of cornstarch for the shrimp coating. Disaster averted? Nope. But the family ate it anyway, declared it “extra special sweet shrimp,” and now it’s a running joke. The point is, even if you mess up, it’s still gonna be good. Imperfect cooking is REAL cooking.

Why You’ll Love This Easy Bang Bang Shrimp Recipe

Okay, let’s get real about why this recipe is about to become your new obsession:

It’s faster than ordering takeout. Like, seriously.
That sauce? It’s like a party in your mouth. Sweet, spicy, creamy…it’s got it all.
You can pretend you’re fancy. I mean, “Bang Bang Shrimp” sounds way more impressive than “I threw some shrimp in a pan.”
Kids love it. And when the kids are happy, mama’s happy.
It’s so versatile! Serve it over rice, in tacos, on a salad… or just eat it straight from the bowl. No judgment here.

How to Make It

Alright, let’s get down to business. First things first, grab your shrimp. I usually go for the frozen, peeled, and deveined kind because, well, I’m lazy. But fresh is great too, if you’re feeling ambitious.

Now, we gotta make these little guys crispy. Whisk together some cornstarch (or, you know, powdered sugar if you’re feeling adventurous!), salt, and pepper in a bowl. Toss the shrimp in that mixture until they’re all coated. Don’t be shy, get in there with your hands!

Heat some oil in a skillet over medium-high heat. I usually use canola or vegetable oil because that’s what I have on hand. Add the shrimp and cook until they’re pink and crispy, about 2-3 minutes per side. Don’t overcrowd the pan, or they’ll steam instead of crisping. Nobody wants soggy shrimp.

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While the shrimp are cooking, whisk together all the sauce ingredients in a bowl. This is where the magic happens! Taste it and adjust the sweetness and spiciness to your liking. More sriracha? Go for it! Less mayo? No problem!

Once the shrimp are cooked, remove them from the skillet and toss them in the sauce. Make sure they’re all nice and coated. Serve immediately and try not to eat the whole batch yourself. Good luck with that.

Ingredient Notes

Shrimp: Listen, use whatever size you want, but I like the medium-sized ones. They cook faster, and they’re easier to pop in your mouth.
Cornstarch: This is the secret to the crispy coating. Don’t skip it! Unless you want to use powdered sugar, then be my guest!
Mayonnaise: Okay, I know some people are mayo-haters, but trust me on this one. It’s what makes the sauce creamy and delicious. If you’re really opposed, you can try Greek yogurt, but don’t come crying to me if it’s not the same.
Sweet Chili Sauce: This is where the sweet and spicy come from. You can find it in the Asian aisle of most grocery stores. If you can’t find it, try using a mix of honey and sriracha.
Sriracha: For that extra kick! Add as much or as little as you like, depending on your spice tolerance. My husband likes to sweat while he eats, so I load it up!
Honey: A touch of sweetness to balance out the spice. You can also use maple syrup if you’re feeling fancy.
Rice Vinegar: Adds a little tang and acidity. Don’t skip this, it really brightens up the sauce. I forgot it once and thought something was missing.
Garlic Powder: Because everything is better with garlic. Fresh garlic is also great if you have some on hand.

Recipe Steps:

Whisk cornstarch, salt, and pepper in a bowl.
Toss shrimp in the cornstarch mixture until coated.
Heat oil in a skillet over medium-high heat.
Cook shrimp until pink and crispy, about 2-3 minutes per side.
Whisk sauce ingredients in a separate bowl.
Toss cooked shrimp in the sauce until coated.
Serve immediately.

What to Serve It With

Okay, this is the fun part! Bang Bang Shrimp is so versatile. Here are a few of my favorite ways to serve it:

Over a bed of fluffy rice.
In tacos with some shredded cabbage and avocado.
On top of a salad with a light vinaigrette.
As an appetizer with some toothpicks.
Straight from the bowl. (Don’t judge).

Tips & Mistakes

Don’t overcrowd the pan when cooking the shrimp, or they’ll steam instead of crisping. Cook them in batches if necessary.
Taste the sauce and adjust the sweetness and spiciness to your liking.
If you don’t have sweet chili sauce, you can use a mix of honey and sriracha.
Don’t overcook the shrimp, or they’ll be rubbery.
Don’t be afraid to experiment with different toppings and sauces.
Sometimes I double dip the shrimp back in the sauce after I take a bite… I am a menace to my own kitchen.

Storage Tips

Alright, so, leftovers… if there ARE any (which is a big IF in my house), store them in an airtight container in the fridge. They’ll keep for a day or two, but honestly, they’re best eaten fresh. Can you eat them cold? Sure, you can. I’ve definitely been known to sneak a few bites of cold Bang Bang Shrimp straight from the fridge for breakfast. Don’t judge me!

Variations and Substitutions

Okay, so sometimes I’m missing an ingredient or just feeling a little crazy. Here are a few variations and substitutions I’ve tried:

Honey instead of brown sugar: Works great! Just use the same amount.
Tamari instead of soy sauce: Perfect if you’re gluten-free!
Greek yogurt instead of mayo: It’s a healthier option, but the sauce won’t be as creamy.
Skipped the rice vinegar: Okay, don’t do this. It really makes a difference. I learned my lesson.
Added pineapple: I had some leftover pineapple once, so I tossed it in with the shrimp and sauce. It was surprisingly delicious!
Used chicken instead of shrimp: Sometimes I do this when shrimp is too expensive, and it’s still awesome.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Bang Bang Shrimp Recipe