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crispy shrimp with bang bang sauce on top

Bang Bang Shrimp

Bang Bang Shrimp coated in Old Bay and panko bread crumbs and fried until crisp, served with creamy, tangy Bang Bang Sauce. The perfect Asian-inspired recipe in under 30 minutes.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 497kcal


bang bang sauce


  • In a large bowl season the shrimp with salt and pepper.
  • Place all-purpose flour, beaten egg, and Panko bread crumbs in three separate bowls. Mix old bay seasoning into the panko.
  • Working with one shrimp at a time, dip the shrimp in the flour, shake off the excess flour then dip it in the egg and then coat it in the bread crumbs, repeat the process for a second time to make it extra crunchy.
  • In a pan fill oil (about 2 -2 ½ inches deep) and heat to around 375 F. Place 9-10 pieces of shrimp in the hot oil and fry the shrimps on medium flame until crisp, golden, and evenly cooked from inside (about 2-3 minutes). Just make sure not to overcook as that might turn shrimp rubbery and chewy.
  • Remove the shrimps from the oil and drain the excess oil using a paper towel.

bang bang sauce

  • Next, mix all the ingredients under bang bang sauce.
  • Garnish hot crispy shrimps with chopped cilantro and serve with bang bang sauce on the side OR pour the sauce over the fried shrimps and toss properly.


  • It’s best to consume shrimp immediately.
  • store the leftover fried shrimps and bang bang sauce separately in an air-tight container for 2-3 days in the refrigerator. (Do not coat it with sauce while storing).
  • To reheat, warm the shrimps gently in the microwave in 30-sec intervals; make sure not to overcook.


Calories: 497kcal | Carbohydrates: 40g | Protein: 30g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 901mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 3mg