The Best Bang Bang Shrimp Salad

Bang Bang Shrimp has been widely popular in many restaurants but you’ll be amazed at how incredibly easy it is to prepare this dish at home in less than 20 minutes.

Why does bang bang shrimp tastes so good? It is because of the bang bang sauce. A spicy and creamy bang bang sauce with a kick of Sriracha, or any other hot chile sauce, brings out the best in this delicious shrimp dish. The bang bang sauce makes the shrimp taste absolutely amazing and irresistible!

If you’d prefer to have Bang Bang shrimp as an appetizer, double the amount of shrimp and sauce ingredients listed below and omit the salad part.

Generally speaking, the amount of shrimp listed below makes enough for two large main-course size salads; However, if your bang-bang shrimp salad is going to be an appetizer or lunch, it’ll serve 4.

Why You’ll Love This Recipe

Bang Bang Shrimp is incredibly easy to make in under 20 minutes, with crispy shrimp and a bold, creamy, spicy sauce that hits all the right notes. Whether served as an appetizer or salad topper, it’s restaurant-quality on a dime!

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How to Make Bang Bang Shrimp

In a medium bowl combine flour, panko, cayenne, salt, and pepper, whisking to combine.

In a separate shallow bowl, beat an egg. Drop the shrimp into the egg beaten egg.

Heat the canola oil to 350F in a medium-sized heavy saucepan or home fryer.

Dip the shrimp into the egg, coating it thoroughly, then dredge it with the seasoned panko/flour mixture. Repeat until all the shrimp are coated.

Fry them until they are golden brown and form a “C” shape, indicating they are fully cooked.

Drain them on a plate lined with paper towels.

Repeat until all of the shrimp have finished cooking.

Once the shrimp have drained on the paper towels for a moment, coat them thoroughly in the homemade bang bang sauce.

Finally, add them to the top of a lush salad.

There’s really no way to do this wrong, you can use cubes of cheese, add tomatoes, green peppers, or whatever other veggies you happen to have on hand. If you want a little extra spice, add an extra teaspoon or two of Sriracha.

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Bang Bang Shrimp Salad

For Each Salad:
Assorted Greens/Lettuce of your Choice
1 Hard Boiled Egg (per salad)
1 Carrot, shredded or finely chopped
2 Tbs Purple Onion, chopped
3 Tbs Cheddar Cheese, Shredded (per salad)
Cucumber Slices

For the Bang Bang Shrimp Sauce

You’ll Need:
1/4 cup Thai chili sauce
2 tablespoons mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons sriracha sauce

For the Shrimp:
1 pound Fresh Raw Shrimp
1/2 c. Flour
1 1/2 c. Panko Bread Crumbs
1/2 tsp Cayenne Pepper
1/4 tsp White Pepper
1/2 tsp Salt
1 Large egg, beaten

Other:
2 Tbs of Oil – for baked version
2-3 c. Oil- for fried version

Prepare the Sauce:

1. In a small bowl combine the Thai chili sauce, mayonnaise, honey, and sriracha sauce, mixing well. Cover and set aside while you prepare the shrimp.

Fried Version:

1. In a medium bowl combine flour, panko, cayenne, salt, and pepper, whisking to combine. In a separate shallow bowl, beat an egg.
2. Heat the canola oil to 350F in a medium-sized heavy saucepan or home fryer.
3. Dip the shrimp into the egg, coating it thoroughly, then dredge it with the seasoned panko/flour mixture. Repeat until all the shrimp are coated.
4. Fry them until they are golden brown and form a “C” shape, indicating they are fully cooked.
5. Drain them on a plate lined with paper towels, then immediately coat with the Bang Bang Shrimp sauce and serve over a spring greens salad.
6. Drizzle additional sauce over the top as desired, or serve with ranch dressing.

Bang Bang Shrimp Baked Version

1. Preheat the oven to 400F
2. For this one, you’ll need 3 bowls. Combine flour, cayenne pepper, white pepper, and salt in a medium-sized bowl. In a separate shallow bowl, beat an egg. In a third separate bowl, add the panko and 2 Tbs of oil, mixing well.
3. Dip the raw shrimp in the seasoned flour, then coat with egg, then dip into the panko/oil mixture. Place the shrimp on a baking sheet lined with a Silpat or parchment paper and bake 12-15 minutes until golden brown.
4. Immediately coat the baked crispy shrimp with bang bang sauce and serve over a spring greens salad. Drizzle additional sauce over the top as desired, or serve with ranch dressing.

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💸 Budget101® Price Breakdown: Bang Bang Shrimp Salad

🧾 Total Used Cost
$11.26 for entire recipe (4 servings)

🍽️ Cost Per Serving
With toppings: $2.82 per serving

Recipe Variations

🔥 Spicy Kick Upgrade
Double the sriracha in the sauce or add a pinch of crushed red pepper flakes for serious heat-lovers.

🍤 Protein Swaps
Not a fan of shrimp? Try this with crispy chicken tenders, popcorn chicken, or even air-fried tofu for a vegetarian twist.

🥗 Lettuce Alternatives
Instead of spring mix or romaine, try spinach, arugula, or kale for a different texture and nutrient boost.

🧄 Garlic Lovers’ Remix
Add 1/4 tsp garlic powder to the panko mix and a clove of minced garlic to the sauce for an extra savory punch.

🍍 Tropical Bang Bang
Add a few chunks of pineapple or mango to the salad for a sweet and spicy tropical twist.

Recipe Substitutions

❌ No Thai Chili Sauce?
Use sweet chili sauce or mix 3 tbsp honey with 1 tbsp sriracha as a quick homemade alternative.

❌ No Panko?
Use crushed cornflakes, seasoned breadcrumbs, or even crushed pork rinds for a keto version.

❌ No White Pepper?
Swap with black pepper (just use a tiny bit less—it’s stronger in flavor).

❌ No Mayo?
Greek yogurt or sour cream can be used for a tangier, lighter sauce base.

❌ Gluten-Free Option
Use gluten-free flour and gluten-free panko or crushed rice Chex cereal.

❌ Air Fryer Friendly
Skip deep frying and air fry the breaded shrimp at 390°F for 8–10 minutes, flipping halfway through.

Frequently Asked Questions

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🖨️ Print-Friendly Bang Bang Shrimp Recipe

Bang Bang Shrimp Salad

Budget101.com by Melissa 'Liss' Burnell

This restaurant-style Bang Bang Shrimp Salad is a budget-friendly favorite made with crispy golden shrimp tossed in a creamy, spicy-sweet bang bang sauce, served over fresh lettuce with crunchy veggies and cheddar cheese.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course, Salad

Cuisine American, Asian Fusion, Asian-Inspired

Servings 2

Calories 879 kcal

Equipment

• ▢
  3 Medium mixing bowls
• ▢
  Frying pan or home fryer (for fried version)
• ▢
  Oven and baking sheet (for baked version)
• ▢
  Paper towels (for draining)
• ▢
  Tongs or slotted spoon
• ▢
  Silpat or parchment paper (for baked version)

Ingredients

  

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For Each Salad:

• ▢ Assorted Greens or Lettuce of your choice
• ▢ 1 Hard Boiled Egg
• ▢ 1 Carrot (shredded or finely chopped)
• ▢ 2 tbsp Purple Onion (chopped)
• ▢ 3 tbsp Cheddar Cheese (shredded)
• ▢ Cucumber Slices

For the Bang Bang Shrimp Sauce:

• ▢ ¼ cup Thai chili sauce
• ▢ 2 tbsp Mayonnaise
• ▢ 1 ½ tbsp Honey
• ▢ 1 ½ tbsp Sriracha sauce

For the Shrimp:

• ▢ 1 lb Fresh Raw Shrimp (peeled and deveined)
• ▢ ½ cup Flour
• ▢ 1 ½ cups Panko Bread Crumbs
• ▢ ½ tsp Cayenne Pepper
• ▢ ¼ tsp White Pepper
• ▢ ½ tsp Salt
• ▢ 1 Large Egg (beaten)

Other:

• ▢ 2 tbsp Oil – for baked version
• ▢ 2-3 cups Oil – for fried version

Instructions

 

Prepare the Sauce:

• In a small bowl, combine Thai chili sauce, mayonnaise, honey, and sriracha.
  1/4 cup Thai chili sauce

  2 tbsp Mayonnaise

  1 1/2 tbsp Honey

  1 1/2 tbsp Sriracha sauce
• Mix well, cover, and set aside.

Fried Version:

• In a bowl, combine flour, panko, cayenne pepper, salt, and white pepper.
  1/2 cup Flour

  1 1/2 cups Panko Bread Crumbs

  1/2 tsp Cayenne Pepper

  1/4 tsp White Pepper

  1/2 tsp Salt
• In a separate shallow bowl, beat the egg.
  1 Large Egg
• Heat oil in a fryer or deep skillet to 350°F.
  2-3 cups Oil – for fried version
• Dip each shrimp into the egg, then dredge in the seasoned flour mixture.
  1 lb Fresh Raw Shrimp
• Fry shrimp until golden brown and curled into a "C" shape.
• Drain on paper towels, then toss in bang bang sauce.
• Serve over fresh greens with your salad toppings.
  Assorted Greens or Lettuce of your choice

  1 Hard Boiled Egg

  1 Carrot

  2 tbsp Purple Onion

  Cucumber Slices

  3 tbsp Cheddar Cheese

Baked Version:

• Preheat oven to 400°F.
• In one bowl, mix flour, cayenne, white pepper, and salt.
• In a second bowl, beat the egg.
• In a third bowl, mix panko with 2 tbsp oil.
• Dip shrimp in flour mixture, then egg, then panko.
• Place on a baking sheet lined with Silpat or parchment.
• Bake 12–15 minutes, until golden and cooked through.
• Toss with bang bang sauce and serve over salad.

Equipment

3 Medium mixing bowls

Frying pan or home fryer (for fried version)

Oven and baking sheet (for baked version)

Paper towels (for draining)

Tongs or slotted spoon

Silpat or parchment paper (for baked version)

Notes

💡 Recipe Notes & Bonus Tips

• Make ahead: Hard boil eggs and prep veggies up to 2 days in advance.
• Want extra heat? Add more sriracha to the sauce to suit your taste.
• No Thai chili sauce? Substitute with sweet chili sauce or combine 3 tbsp honey + 1 tbsp sriracha.
• For extra crunch, top with wonton strips or toasted sesame seeds.
• Don’t overcook shrimp—when they curl into a "C" and turn golden, they’re done!

Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1gCalories: 879kcalCarbohydrates: 91gProtein: 67gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 580mgSodium: 2083mgPotassium: 951mgFiber: 4gSugar: 34gVitamin A: 5819IUVitamin C: 10mgCalcium: 435mgIron: 6mgNet Carbs: 87g

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💡 Expert Tips

• ✔️ Use raw shrimp for best texture: Pre-cooked shrimp won’t hold the crispy coating or absorb the bang bang sauce as well.
• 🧂 Season every layer: Lightly salt the salad greens and veggies before topping for balanced flavor throughout.
• 🔥 Make it extra crispy: After breading, refrigerate the shrimp for 15 minutes before frying or baking to help the coating stick better.
• 💨 Use a wire rack: Place fried shrimp on a wire rack instead of paper towels to prevent sogginess.
• 🌶️ Control the heat: Taste the sauce before coating and adjust the sriracha to your spice preference. Add honey to mellow the kick.
• 🥬 Serve immediately: Toss shrimp with sauce just before plating to keep the coating crisp and the salad fresh.