Bang Bang Shrimp Recipe

As an appetizer, crispy, pan-fried shrimp coated in sweet bang bang sauce is ideal. Prepare this straightforward shrimp dish for any event.


Crispy Shrimp: – 1 lb raw shrimp peeled and deveined – 2 large egg – 1 cup gluten-free bread crumbs * – ½ cup gluten-free all-purpose flour – ½ tsp garlic powder optional – ½ tsp sea salt – ¼ tsp black pepper optional – 3 Tbsp avocado oil for frying Bang Bang Sauce: – 1/3 cup plain Greek yogurt ** – 4 Tbsp sweet chili sauce – 2 tsp sriracha optional


Mix bang bang sauce ingredients in a small bowl until combined. Keep sauce refrigerated until use. Sauce mixture can be made 4 days ahead.

Step 1

Take shrimp out of packaging. Remove and discard shrimp shells. I leave tails on, but you can remove them. If raw shrimp are moist, pat or place on a paper towel-lined plate.

Step 2

Beat two eggs well in a small bowl. Mix flour, breadcrumbs, garlic powder, salt, and pepper in a bowl. Dip shrimp in egg, then flour, coating each one.

Step 3

Use 3 tablespoons of avocado oil or high-temperature cooking oil in a large nonstick skillet over high heat. The skillet should sizzle for a few minutes. Oil should be over 400°F.

Step 4

Carefully place one layer of breaded shrimp on the hot surface. Make shrimp golden brown, crispy, and cooked through in 2-3 minutes per side. 

Step 5

The shrimp is done when it curls and becomes opaque. Avoid overcooking shrimp for tenderness. This may take 2–3 batches, depending on skillet size. One 12-inch skillet, two batches.

Step 6

Serve bang bang sauce on top or in a bowl for dipping crispy shrimp. If desired, add chopped green onions to shrimp. I serve shrimp with fresh lemon or lime wedges for juice.

Step 7

See Also

See Also

5-ingredient Peanut Butter Mug Cake Recipe