Crispy Panko Bang Bang Shrimp with Sweet Sriracha Aioli

Crispy, golden panko-crusted shrimp tossed in a creamy, sweet-spicy Bang Bang sauce — this appetizer is a total crowd-pleaser. Ready in just 25 minutes, it brings restaurant-quality crunch and flavor to your own kitchen.

The sauce is a simple whisk of Kewpie mayo, sweet chili sauce, sriracha, and honey, and the shrimp fry up shatteringly crisp in minutes. Perfect for game day, a starter, or a fun dinner.

Bang Bang Shrimp is a beloved restaurant-style appetizer, and this version delivers that same addictive crunch and creamy heat at home. The shrimp are soaked in buttermilk, dredged in cornstarch, and pressed into airy panko breadcrumbs for an ultra-crispy crust.

A quick fry at 350°F (175°C) turns them golden amber, then they're tossed in a silky sauce made with Kewpie mayonnaise, sweet chili sauce, sriracha, and honey. Finished with fresh scallions, every bite is a balance of crunchy, creamy, sweet, and spicy.

Ingredients

Why this recipe works

The buttermilk soak does more than add flavor — it lightly tenderizes the shrimp and helps the cornstarch and panko adhere. The cornstarch creates a dry, starchy base that crisps up beautifully, while the panko breadcrumbs provide an airy, shatteringly crunchy coating that stays crisp even after being tossed in the sauce.

Frying at 350°F (175°C) for just 3 minutes ensures the shrimp cook through quickly without overcooking, keeping them juicy and tender. The high heat also puffs the panko, giving that signature craggy, golden texture. Tossing the hot shrimp in the sauce right after frying lets the sauce cling without making the coating soggy.

Notes and substitutions

Kewpie mayonnaise is the key to the sauce's rich, tangy flavor — it's made with rice vinegar and has a creamier texture than standard mayo.

If you can't find it, use regular mayonnaise and add a teaspoon of rice vinegar. Sweet chili sauce brings the signature sweetness, while sriracha adds heat; adjust both to your taste.

Use large shrimp (about 21-25 per pound) for the best texture. Peeled and deveined shrimp save time, but leaving the tails on makes them easier to pick up.

Panko breadcrumbs are essential — they're larger and flakier than regular breadcrumbs, giving that extra-crispy crunch. For a gluten-free version, use gluten-free panko.

• Kewpie mayonnaise: Regular mayonnaise mixed with 1 teaspoon rice vinegar for a similar tangy richness.
• Buttermilk: Whole milk mixed with 1 tablespoon lemon juice, let stand 5 minutes.
• Panko breadcrumbs: Crushed cornflakes or regular breadcrumbs for a different crunch.
• Vegetable oil: Canola or peanut oil for frying.

Equipment

• Large bowl
• Whisk
• Shallow dish for dredging
• Deep skillet or Dutch oven
• Deep-fry thermometer
• Wire rack
• Tongs