Bang Bang Shrimp are BANGIN’ good! They make an incredible appetizer or they can be served on a variety of dishes!
If you love shrimp appetizers then you have to make my coconut shrimp with honey soy dipping sauce!
You could even replace the blackened shrimp on these shrimp taco bowls with bang bang shrimp for an epic, bold flavour.
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- Raw Shrimp - Using raw shrimp is not mandatory for this recipe, but it is definitely preferred. Raw shrimp allow the shrimp to absorb seasonings and flavours before cooking, resulting in a more flavourful and succulent finished product.
- Panko Breadcrumbs - Regular bread crumbs will work for this recipe too, although the final product may not be as crispy.
- Bang Bang Sauce - This sauce… this sauce is the freaking BOMB. It is so addicting and only requires a handful of pantry ingredients to make. If you have never tried bang bang sauce, this is your sign to try it!
Let’s make this epic appetizer!
First, we have to prepare the shrimp to be breaded.
To prepare the shrimp for breading first you have to ensure that they have been deveined. To check if a shrimp has been deveined, turn it to the side so you can see the “back” of the shrimp.
Just below the surface of the flesh of the shrimp there will be a black line. That line is the “vein”, and needs to be removed before shrimp can be safely consumed. If you can not see a black line, then the shrimp have already been deveined.
Luckily most of the shrimp that you will find in the grocery store or supermarket has already been deveined, but it doesn't hurt to double check!
Deveining a shrimp
If you find a vein, it will need to be removed.
To remove the vein from the back of a shimp, use a sharp paring knife and carefully cut a slit down the back of the shrimp. Run your thumb or a paper towel up the slit to remove the vein. After the vein has been removed, rinse the shrimp under cold water.
Ok, back to the breading
Pat the shrimp dry with a paper towel and set them aside while you set up the breading station.
In the first bowl combine the all purpose flour and the cornstarch. Using a fork, lightly stir to combine the two.
In the second bowl add the eggs and whisk until they are smooth.
In the third bowl add the panko breadcrumbs, garlic powder, paprika, and salt.
This is what your breading station should look like:
Breading the shrimp
Add a handful of shrimp to the first bowl and dredge the shrimp so they are completely coated with the flour/cornstarch mixture.
Then transfer a few of the dredged shrimp at a time into the second bowl and turn to fully coat them with the egg.
Once the shrimp have been coated in egg, transfer the shrimp to the third bowl, turning and pressing to coat the shrimp with the breadcrumb mixture.
Repeat the above breading steps until all of the shrimp are fully coated in the breading mixture.
Frying the shrimp
After the oil is hot, lower the heat to medium low and carefully add the shrimp*.
*Please Note- You may have to fry the shrimp in batches, depending on the size of your pan.
Fry the shrimp for 4-5 minutes per side or until the shrimp are a deep golden brown on the outside and pink throughout. Transfer the cooked shrimp to a paper towel lined plate to drain.
After all of the shrimp are fried, add them into a large mixing bowl and sprinkle with parsley.
Pour all of the prepared bang bang sauce on top of the shrimp and gently toss them to fully coat.
Transfer the shrimp to a large serving platter, garnish with more parsley and serve.
How to Keep Leftovers
Store leftovers in an airtight container and store them in the refrigerator, enjoy them within 2 days.
To reheat; Using a non-stick frying pan add the shrimp and fry them over medium heat until they are heated through. The breading will not be as crispy as the same day that they were made, but the flavour will still be just as amazing as day one!
There you have it, we hope you enjoyed this recipe for Bang Bang Shrimp as much as we do!
Check out these appetizer recipes as well!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
- 1 lb Raw Shrimp (21-25 size)
- ¼ cup All Purpose Flour
- ¼ cup Cornstarch
- 2 Eggs
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Salt
- 1 ½ cups Canola Oil (or any other high smoke point oil that is suitable for frying)
- Parsley (optional)
- 1 recipe Bang Bang Sauce, prepared
- Prepare the shrimp by ensuring that they are deveined, then pat them dry with a paper towel.
Breading the shrimp
- Lay out three shallow bowls to prepare your breading station.
- In the first bowl combine the all purpose flour and the cornstarch. Using a fork, lightly stir to combine the two.
- In the second bowl add the eggs and whisk until smooth.
- In the third bowl add the panko breadcrumbs, garlic powder, paprika, and salt.
- Place a large baking sheet or a piece of parchment paper next to the breading station.
- Add a handful of shrimp to the first bowl and dredge the shrimp so they are completely coated with the flour/cornstarch mixture.
- Transfer a few of the shrimp at a time into the second bowl and turn to fully coat them with the egg.
- Transfer the shrimp to the third bowl, turn and press to coat the shrimp in the breadcrumb mixture. Then place the breaded shrimp onto the baking sheet or parchment paper.
- Repeat steps 7-9 until all of the shrimp are breaded.
To cook the shrimp
- In a large cast iron skillet or a large frying pan add the cooking oil and heat over medium high heat until it is hot and shimmering.
- Lower the heat to medium low and add the shrimp. You may have to add the shrimp in batches, depending on the size of your pan.
- Fry the shrimp for 4-5 minutes per side or until the shrimp are a deep golden brown on the outside. Transfer the cooked shrimp to a lined plate to drain.
- After all of the shrimp are cooked, add them to a large mixing bowl and sprinkle with parsley.
- Pour all of the prepared bang bang sauce on top of the shrimp and gently toss to fully coat.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 58gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 52gCholesterol: 158mgSodium: 857mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 16g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
This recipe was inspired by these bangin grilled shrimp skewers by Skinnytaste that I fell in love with years and years ago.