Crispy Panko Bang Bang Shrimp with Sweet Sriracha Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest shrimp, make sure the oil is at the right temperature before adding the shrimp. If the oil isn't hot enough, the coating will absorb oil and become greasy; if it's too hot, the panko will burn before the shrimp cook through.

Use a deep-fry thermometer and adjust the heat as needed. Also, do not overcrowd the pan — fry in small batches to keep the temperature steady.

Tossing the shrimp in the sauce right before serving is crucial. If you toss them too early, the sauce will soften the crispy coating.

Instead, keep the fried shrimp on a wire rack in a warm oven while you finish frying, then toss with the sauce and serve immediately. Garnish with scallions for a fresh pop of color and flavor.

Variations

• Spicy Garlic Bang Bang: Add 2 minced garlic cloves and 1/2 teaspoon red pepper flakes to the sauce for an extra punch of garlic and heat. This version pairs well with grilled shrimp too.
• Honey Sriracha Glaze: Increase the honey to 2 tablespoons and reduce the sweet chili sauce to 2 tablespoons for a more pronounced honey-sriracha flavor. Drizzle extra glaze over the finished shrimp.
• Coconut Bang Bang Shrimp: Replace half of the panko with unsweetened shredded coconut for a tropical twist. Toast the coconut lightly before breading for extra nuttiness.
• Oven-Baked Bang Bang Shrimp: For a lighter version, bake the breaded shrimp on a greased baking sheet at 425°F (220°C) for 10-12 minutes, turning once, until golden and cooked through.

Storage and make-ahead

Fridge

Store leftover Bang Bang shrimp in an airtight container in the refrigerator for up to 2 days. The sauce may separate slightly; stir before reheating.

Freezer

Freeze breaded raw shrimp on a baking sheet for 1 hour, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fried shrimp in a 375°F (190°C) oven for 5-7 minutes, or in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwave.

Store leftover Bang Bang shrimp in an airtight container in the refrigerator for up to 2 days. The coating will lose its crispness, but the flavor will remain.

To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crisp again. Avoid microwaving, as it will make the coating soggy.

The Bang Bang sauce can be made up to 3 days ahead and stored in the refrigerator. The shrimp can be breaded up to 4 hours in advance and kept chilled on a tray covered with plastic wrap.

Fry them just before serving for the best texture. Leftover fried shrimp can be stored and reheated, but they are best enjoyed fresh.

Serving ideas

Serve the Bang Bang shrimp immediately after tossing with the sauce, while they are still hot and shatteringly crisp. Pile them on a platter and garnish with chopped scallions. They make a fantastic appetizer for parties, game days, or as a starter for an Asian-inspired meal. Pair with a cold beer or a crisp white wine.

For a main course, serve the shrimp over steamed jasmine rice or alongside a simple green salad. The sauce is also delicious drizzled over extra shrimp or used as a dip for vegetables. If you're serving a crowd, double the recipe and keep the fried shrimp warm in a low oven until ready to toss and serve.

Frequently asked questions

Recipe card

Crispy Panko Bang Bang Shrimp with Sweet Sriracha Aioli

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup buttermilk
• 1/2 cup cornstarch
• 1 1/2 cups panko breadcrumbs
• 2 cups vegetable oil, for frying
• 1/2 cup Kewpie mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 2 tbsp chopped scallions

Instructions

1. In a medium bowl, whisk together the Kewpie mayonnaise, sweet chili sauce, sriracha, and honey until the sauce is silky and smooth, with a vibrant pastel orange color. Set the sauce aside at room temperature while you prepare the shrimp.
2. Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Toss to coat every shrimp evenly. Let them soak for 5 minutes while you set up the breading station.
3. Place the cornstarch in one shallow dish and the panko breadcrumbs in another. Line a plate or tray with parchment paper for the breaded shrimp. Have a wire rack ready for after frying.
4. Working in batches, take a shrimp from the buttermilk, dredge it in the cornstarch until lightly coated, then press it firmly into the panko breadcrumbs, turning to coat completely. Place the breaded shrimp on the prepared tray.
5. Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
6. Carefully add the breaded shrimp to the hot oil in a single layer, without crowding. Fry for about 3 minutes, turning occasionally, until the coating is puffed, golden amber, and shatteringly crisp. Use tongs to transfer the fried shrimp to a wire rack set over a baking sheet.
7. Let the fried shrimp rest on the wire rack for a minute so excess oil drips off. If frying in multiple batches, keep the finished shrimp warm in a 200°F (95°C) oven while frying the rest.
8. Place the hot fried shrimp in a large bowl. Pour the Bang Bang sauce over them and toss gently with a spatula until every shrimp is coated with the creamy, fiery pink sauce.
9. Pile the sauced shrimp onto a serving platter and shower with the chopped scallions. Serve immediately while the shrimp are still hot and shatteringly crisp.

Contains: crustaceans, eggs, gluten, milk, soy, sulfites

Estimated nutrition per serving

Calories

420

Protein

25 g

Carbohydrates

30 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.