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A pile of bang bang shrimp coated in sauce with sliced green onions on top.

Bang Bang Shrimp

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  • Author: Erin Jensen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: American


The BEST Bang Bang Shrimp recipe! Perfectly cooked, crunchy shrimp covered in a flavorful sauce – serve as-is, in a rice bowl or taco!



Bang Bang Shrimp Sauce:

Bang Bang Shrimp:

  • avocado oil (to fill cast iron skillet 1/2-1 inch or so)
  • 1 pounds large shrimp, remove shell + tail
  • 3 tablespoons cornstarch
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 1/4 cups panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder


  1. Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
  2. Prep: Add your avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure your shrimp are thaw (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder. 
  3. Prepare Shrimp: Line up your bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk and finally coat in the panko mixture. Place on a large plate and repeat until all of the shrimp are prepared. 
  4. Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp and let cook approx. 2-3 minutes total, flipping halfway – or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate. 
  5. Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the rest of adding on top or dipping. 
  6. Serve: Serve as-is with the leftover sauce, in a lettuce wrap, in a taco, rice bowl – however you want! 


  • Almond Milk + Lemon Juice: you can sub in 2/3 cup buttermilk. 
  • Oil Alternatives: you can sub in peanut oil or canola oil if you wish for frying. 
  • Storage: these are best enjoyed immediately after cooking as the coating tends to get a little soggy if it sits overnight. Store in an airtight container in the refrigerator for up to 2 days. 
  • Oven Method: if you don’t want to fry these in oil you can place on a wire rack on a baking sheet and spray with a little olive oil – bake at 375 for approx. 6-8 minutes or until shrimp are fully cooked – feel free to finish under the broiler for a minute (watch carefully so they don’t burn) if you want want. 


  • Serving Size: 6 oz
  • Calories: 343
  • Sugar: 1.5 g
  • Sodium: 481.8 mg
  • Fat: 24.4 g
  • Carbohydrates: 15.8 g
  • Protein: 14.9 g
  • Cholesterol: 126 mg