Bang Bang Shrimp with Cornstarch Coating

Easy Bang Bang Shrimp for Your Table

The sound of shrimp hitting 350°F oil is a sharp, aggressive sizzle that tells you the crust is forming. Then comes the smell, a mix of toasted cornstarch and the sweet, pungent hit of sriracha and lime. It's a dish that hits every taste bud at once.

You can expect a contrast between the hot, fried shrimp and the chilled sauce. The coating isn't a heavy batter, but a thin, glassy shell that crackles when you bite into it.

This version keeps the shrimp tender while the sauce stays bright. It's a great way to bring restaurant-style appetizers into your own kitchen without needing a deep fryer.

How It Comes Together

• The Cornstarch Effect: Cornstarch creates a thinner, more brittle crust than flour. This lets the shrimp stay crispy for longer once you toss them in the sauce.
• Acidic Balance: Honey and lime juice cut through the heaviness of the mayonnaise. This keeps the sauce tasting fresh and tangy instead of just rich.
• Fast Heat: Searing quickly at high temperatures prevents the shrimp from overcooking. This keeps them snappy rather than rubbery.

Necessary Kitchen Tools

You'll need a large cast iron skillet or a wok. These hold heat better than thin pans, which prevents the oil temperature from dropping when you add the shrimp. A wire cooling rack is also important. If you dump fried shrimp directly onto a plate, the steam trapped underneath turns the bottom of the crust soggy.

Ingredients and Swaps

The Shrimp

• 1 lb medium shrimp, peeled and deveined Why this? Medium size cooks evenly without shrinking too much
• 1/2 cup cornstarch Why this? Creates the signature shatter crisp texture
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup neutral oil (canola or vegetable)

The Sauce

• 1/2 cup mayonnaise Why this? Provides the creamy base for the heat
• 1/4 cup sweet chili sauce
• 1 tbsp sriracha
• 1 tsp honey
• 1 tbsp fresh lime juice
• 1 pinch salt

The Garnish

• 2 tbsp fresh cilantro, chopped
• 1 stalk green onion, thinly sliced

The Basics

The Cooking Process

Preparing the Sauce

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until the mixture is smooth and uniform. Stir in a pinch of salt and place in the refrigerator. Note: Chilling the sauce provides a refreshing temperature contrast to the hot shrimp.

Coating the Shrimp

Use paper towels to ensure the shrimp are thoroughly dry. Toss the shrimp with cornstarch, salt, and pepper in a bowl or Ziploc bag until well-coated, then shake off any extra starch. Note: Excess starch can cause clumps to form in the oil.

Searing the Shrimp

Heat neutral oil in a large cast iron skillet or wok over medium-high heat until it reaches 350°F (180°C). Arrange the shrimp in a single layer, working in batches if necessary, cooking for 2–3 minutes per side until they are deeply browned and the internal temperature hits 145°F (63°C).

Tossing and Serving

Transfer the fried shrimp to a wire cooling rack for 60 seconds to drain. Move them to a large stainless steel mixing bowl, pour over the chilled sauce, and gently fold with a spatula until fully glazed. Garnish with sliced green onions and chopped cilantro and serve immediately.

Fixing Common Problems

Stopping Rubberiness

Rubbery shrimp happen when the protein fibers tighten too much from overcooking. To avoid this, use a thermometer and pull them the second they hit 145°F. They will continue to cook for a minute after they leave the pan.

Preventing Soggy Breading

Sogginess usually comes from too much moisture. If the breading feels wet, you likely crowded the pan, which drops the oil temperature and causes the shrimp to steam instead of fry. Work in smaller batches so the shrimp have space to sizzle.

Balancing Overpowering Heat

If the sriracha is too aggressive, add an extra teaspoon of honey or a squeeze more lime. The sugar and acid neutralize the capsaicin, rounding out the flavor without losing the kick.

Scaling Your Batch

Whether you are scaling the recipe up or down, use these adjusted measurements.

Half Batch (0.5 lb shrimp): 1/4 cup cornstarch 1/4 tsp salt 1/8 tsp pepper 1/4 cup oil 1/4 cup mayo 2 tbsp sweet chili sauce 1.5 tsp sriracha 1/2 tsp honey 1.5 tsp lime juice

Double Batch (2 lb shrimp): 1 cup cornstarch 1 tsp salt 1/2 tsp pepper 1 cup oil 1 cup mayo 1/2 cup sweet chili sauce 2 tbsp sriracha 2 tsp honey 2 tbsp lime juice

Cooking times remain the same regardless of quantity, provided you maintain a single layer of shrimp. To prevent the oil temperature from dropping, avoid overcrowding the pan by frying too many pieces at once.

Kitchen Truths

Searing meat or seafood does not "seal in juices." This is a common belief, but heat actually pushes moisture out. The sear is purely for flavor and texture, creating a crust through dry heat. The only way to keep shrimp tender is to avoid overcooking them.

Storage and Leftovers

Keep any remaining shrimp and sauce in an airtight glass dish in the refrigerator for 2 days. Keep in mind that the cornstarch coating will soak up the sauce, meaning the crunch will fade.

Avoid reheating in the microwave to prevent the breading from becoming soggy. Instead, heat them in an oven or air fryer at 375°F (190°C) for 3–5 minutes. This recipe isn't suitable for freezing, as the mayo-based sauce tends to separate after thawing.

Customizing the Flavor

Try serving this as a topping for Bang Bang Shrimp Tacos paired with cabbage slaw and corn tortillas. For a different protein, this same approach works well with sliced chicken breast or cauliflower florets.

You can also prepare a larger quantity of the Bang Bang Sauce Recipe to keep chilled for other appetizers. For a version with less oil, air fry the coated shrimp at 400°F (200°C) for 8–10 minutes, shaking the basket halfway through.

Perfect Side Pairings

I like serving these over a bed of steamed jasmine rice or a side of sliced cucumbers to cool down the heat. To make the presentation match the flavor, choose your plating style based on the vibe of the meal.