Bang Bang Shrimp: your favorite Asian-fusion appetizer transformed into a simple, satisfying meal. Pan-seared shrimp are tossed in a creamy, sweet-chili-style sauce and finished with sesame seeds and scallions. Serve over rice and vegetables for an easy weeknight bowl.
What you’ll need to make bang bang shrimp
Simple ingredients for an easy, flavorful dish:
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon sweet ginger sesame sauce
- 2 tablespoons light mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon sriracha (adjust to taste)
- Splash of lime juice
- Sesame seeds and chopped scallions for garnish
I often use a bottled sweet ginger sesame sauce as the flavor base for this recipe. A small amount—about one tablespoon—adds depth and brightness without overwhelming the other ingredients. If you can find a ginger-sesame or sweet chili-sesame style sauce in the international aisle at your grocery store, one tablespoon is all you need to flavor the whole batch.
How to prep the shrimp
Shrimp are quick and forgiving to cook, but a little prep makes a big difference. If you buy shrimp from the seafood counter they may already be peeled and deveined. If you’re working with frozen shrimp, thaw them fully, peel off the shells and remove the vein(s) along the back. Rinse briefly under cold water, then pat the shrimp completely dry with paper towels. Removing surface moisture helps the cornstarch form a light, crispy coating when you cook.
How to cook the shrimp
Place the dried shrimp in a bowl and toss with the tablespoon of cornstarch so each piece has a light coating. Heat a frying pan over medium-high heat and add a small amount of oil or use a cooking spray. Add the shrimp in a single layer, leaving room between pieces so they sear rather than steam.
Cook the shrimp about 1–2 minutes per side, depending on size, until they are pink and opaque and have curled slightly. For this recipe you want a light golden crust from the cornstarch—this adds texture and contrast to the creamy sauce. Remove the shrimp from the pan as soon as they’re cooked to prevent overcooking.
Making the Bang Bang Sauce
This sauce is no-cook and comes together in a minute. Combine the sweet ginger sesame sauce, light mayonnaise, sour cream, sriracha, and a splash of lime juice in a small bowl. Whisk until very smooth and well combined. Taste and adjust the heat or acidity—add more sriracha for spice or a little extra lime for brightness.
Toss the warm shrimp in the sauce until each piece is coated. Let them sit briefly while you finish any sides so the sauce sets slightly on the shrimp.
Building a bang bang shrimp bowl
Bang bang shrimp works beautifully in a bowl format. The creamy, slightly spicy sauce pairs well with rice, roasted or steamed vegetables, and fresh greens. Popular components to assemble a bowl:
- Cooked white or brown rice (or cauliflower rice for a low-carb option)
- Shredded cabbage or lettuce tossed with a little vinegar and soy to taste
- Roasted or steamed green beans, broccoli, or snap peas
- Sliced avocado for creaminess and a sushi-like vibe
- Chopped scallions and sesame seeds for garnish
I often use pre-cooked frozen rice for speed and roast green beans with a touch of sesame oil and sesame seeds. Once your rice and veggies are ready, arrange them in bowls, top with the sauced shrimp, then sprinkle with sesame seeds and scallions. Dinner is ready in under 20 minutes and can be easily adapted to what’s in your fridge.
Recipe summary
Equipment: frying pan
Prep time: 10 minutes • Cook time: 20 minutes • Servings: 2
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon sweet ginger sesame sauce
- 2 tablespoons light mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon sriracha, or to taste
- Splash of lime juice
- Sesame seeds and chopped scallions for garnish
Instructions
- Pat the shrimp dry and toss evenly with the cornstarch.
- Heat a frying pan over medium-high heat and add a little oil or cooking spray.
- Cook the shrimp 1–2 minutes per side until a light crust forms and they are opaque and firm.
- Whisk the sweet ginger sesame sauce, mayonnaise, sour cream, sriracha, and lime juice to make the bang bang sauce.
- Toss the cooked shrimp in the sauce until coated. Top with sesame seeds and scallions and serve over rice and vegetables.
Nutrition (per serving)
Calories: 307 kcal • Carbohydrates: 9 g • Protein: 47 g • Fat: 8 g • Sodium and other values will vary based on brands and portion sizes.
