Back in the day, I worked at The Cheesecake Factory, and let me tell you, it was a dream job for an 18-year-old. Free food galore! But it also led to a few extra pounds. 😅 There was one dish on the menu that I couldn’t resist – the Bang Bang Shrimp. Spicy, crispy, and utterly addictive. It was my go-to, my guilty pleasure.
Fast forward to today, and I’m recreating this delightful dish, with all the flavor and none of the guilt. Trust me; you’re about to fall head over heels for this Bang Bang Shrimp!
Table of Contents
What is Bang Bang Shrimp?
Bang Bang Shrimp is a popular appetizer at many Asian-fusion restaurants, known for its crispy texture and spicy, creamy sauce. The dish originated from Thai cuisine, where the combination of sweet, spicy, and tangy flavors is a staple.
The name “Bang Bang” comes from the burst of flavors that hit your palate with every bite. This recipe brings the restaurant-quality dish to your home, allowing you to enjoy it anytime you crave something deliciously different.
Why You’ll Love this Recipe
This Bang Bang Shrimp recipe is not only incredibly tasty but also easy to make. The shrimp are perfectly crispy on the outside and tender on the inside, while the sauce adds a creamy, spicy kick that complements the shrimp beautifully.
The ingredients are simple and likely already in your pantry, making this a convenient dish to whip up. Plus, it’s versatile enough to be served as an appetizer, main course, or even a topping for salads and tacos.
Other Shrimp Recipes
Ingredients
Shrimp:
- Shrimp: Peeled and deveined, these provide a tender and juicy base for the dish.
- Milk: Helps to tenderize the shrimp and allows the seasoning to adhere better.
- Salt: Enhances the natural flavor of the shrimp.
- Ground Black Pepper: Adds a subtle heat and depth of flavor.
- Ground Paprika: Contributes a mild, smoky flavor and vibrant color.
- All-Purpose Flour: Creates a crispy coating when fried.
Sauce:
- Mayonnaise: Provides a creamy base for the sauce.
- Thai Sweet Chili Sauce: Adds sweetness and a hint of spice.
- Garlic: Infuses the sauce with a robust, aromatic flavor.
- Lime Juice: Adds a zesty tang that balances the richness of the mayonnaise.
- Sriracha Sauce: Brings heat and a touch of sweetness.
- Crushed Red Pepper Flakes: Adds an extra layer of spice for those who love a bit more heat.
Substitutions & Additions
Feeling adventurous? You can switch things up with these:
- Shrimp: Swap out for chicken or tofu if you prefer.
- Milk: Go for almond milk if you’re dairy-free.
- Sriracha Sauce: Adjust the heat level to your liking. Spice it up or tone it down!
How to Make this Recipe
In a large skillet filled with about 4-6 cups of frying oil (peanut, vegetable, etc.), heat over medium-high heat to about 350° F.
While the oil is heating, add the shrimp, milk, salt, pepper, and paprika to a large bowl. Stir to combine and fully coat the shrimp.
Add the flour to a separate bowl and, working in batches, dredge shrimp into flour to coat fully, then place onto a clean plate.
Once the oil is heated, drop shrimp into hot oil and fry for 2-4 minutes until shrimp are cooked through and coating is golden brown.
Remove shrimp from pan and place on a paper towel-lined plate.
Sauce
Make the sauce by whisking together mayo, chili sauce, garlic, lime juice, sriracha, and red pepper flakes.
Serving
Drizzle sauce generously over cooked shrimp and toss to coat.
Serve over a bed of rice and garnish with extra chili flakes and chopped parsley, if desired.
Cooking Tips & Tricks
Pro tips for Bang Bang Shrimp success:
- Oil Temperature: Keep an eye on that oil temperature; consistency is the key to crispy perfection.
- Spice Level: Adjust the sriracha to suit your spice tolerance.
- Pasta Twist: Feel like a carb-fest? Serve these shrimp over a bed of linguine or rice noodles.
Serving Suggestions
Time to plate up! Serve your Bang Bang Shrimp over a fluffy bed of rice and sprinkle with extra chili flakes and chopped parsley for a pop of color.
Storage Suggestions
Got leftovers? Pop ’em in an airtight container in the fridge, and they’ll stay tasty for a day or two. Just reheat in the oven or air fryer for that crispy goodness.
Recipe FAQ
Can I use frozen shrimp? Yes, just make sure to thaw and pat them dry before using.
Is there a way to make this dish healthier? You can bake the shrimp instead of frying them for a healthier option.
Can I make the sauce ahead of time? Absolutely, the sauce can be made a day in advance and stored in the refrigerator.
What other proteins can I use? Chicken tenders or tofu are great alternatives to shrimp.
How spicy is this dish? The spice level is moderate, but you can adjust it by adding more or less sriracha and red pepper flakes.
More Spicy Recipes
There you have it, folks – Bang Bang Shrimp, a Cheesecake Factory classic you can now whip up at home! Whether it’s a weeknight dinner or a weekend indulgence, this recipe’s got you covered.
So, get ready to dig in and savor every crispy, spicy bite. Enjoy!
Bang Bang Shrimp
Ingredients
- 1 lb shrimp peeled and deveined
- ½ cup milk
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground paprika
- ¾ cup all-purpose flour
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 cloves garlic minced
- 2 Tbsp lime juice
- 2 tsp sriracha sauce
- ½ tsp crushed red pepper flakes
Instructions
- In a large skillet filled with about 4-6 cups of frying oil (peanut, vegetable, etc.) heat over medium-high heat to about 350° F.
- While the oil is heating, add the shrimp, milk, salt, pepper, and paprika to a large bowl. Stir to combine and fully coat the shrimp.1 lb shrimp, 1/2 cup milk, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp ground paprika
- Add the flour to a separate bowl and, working in batches, dredge shrimp into flour to coat fully then place onto a clean plate.3/4 cup all-purpose flour
- Once the oil is heated, drop shrimp into hot oil and fry for 2-4 minutes until shrimp are cooked through and coating is golden brown.
- Remove shrimp from pan and place on paper towel lined plate.
- Make sauce by whisking together mayo, chili sauce, garlic, lime juice, sriracha, and red pepper flakes.1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 2 cloves garlic, 2 Tbsp lime juice, 2 tsp sriracha sauce, 1/2 tsp crushed red pepper flakes
- Drizzle sauce generously over cooked shrimp and toss to coat. Serve over a bed of rice and garnish with extra chili flakes and chopped parsley, if desired.
Hi, Jennifer ~ This looks delicious! I love spicy dishes! I can’t wait to give this a try. :0) Thanks for sharing with us on the Merry Monday Link Party!
Mmmm, ok, so I’m not a huge fan of shrimp, but I would absolutely eat this. It looks and sounds so delicious! Thank you for sharing at Inspire Me Wednesday. Featuring you in this week’s issue and on Instagram tomorrow.
Thank you, Mel. I’m sure this would be equally as good with some chicken in place of shrimp. Let me know if you try it that way and how it turns out!
I tried this with what I had on hand. I had no sweet chili sauce, so I substituted some honey and some chopped hot chili pepper, and used penne instead of spaghetti, then garnished with some chopped Thai basil. It came out great, thanks for a simple and quick recipe.
Great substitutions, Satya. Glad it came out for you!
What a great sounding dish Jenn, I picked up some great frozen shrimp at the weekend and have no plans for them as yet, well until I saw this anyway 😀
Yes! This definitely has to be one of my favorite shrimp dishes!
Sooooo yummy! I love any kind of shrimp dish, and this looks amazing and easy to make!
Oh yum! I’d gain like 30 pounds if I worked there — they have such a huge menu, I’d wanna try everything. I’ve never had their bang bang shrimp but I’ve had similar dishes from Bonefish Gril and a few seafood places around here. I LOVE em!
As much as I love NYC, I hate that there aren’t any cheesecake factories anywhere near here! I’m such a chain restaurant-lover, deep down! Saving this recipe so that I can get my fix. haha!
Yes, me too! The hubby… not so much.
I think the Cheesecake Factory was one of the first places my husband took me for a date. He was *obsessed* with their key lime cheesecake and said I had to try it. This recipe sounds really good, and may happen later this week depending on how fast we get through some leftovers!
Going to make this soon but is it serve just the temperature of the shrimp when it comes out of pan or can it be served cold?
This dish is meant to be served hot or warm. I do not recommend serving it cold.
Made this for dinner…and it was so good!
That’s awesome, Jan! Glad you loved it!
Bang bang shrimp pasta!! Amazing