This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

We first fell for Bang Bang shrimp at Bonefish Grill, and it was love at first bite. Ever since, I’ve wanted to make our own version at home, and I’m so excited to finally share it with you!

We start by marinating the shrimp, then coat them in a light batter and fry until perfectly crisp. After that, we toss them in our homemade Bang Bang sauce. Ever since we got this recipe just right, Adam asks for it all the time! I think it’s officially one of his favorites.

Key Ingredients

• Shrimp: Use fresh, high-quality large or extra-large shrimp. If using frozen shrimp, thaw them overnight in the refrigerator, then pat them dry with paper towels before marinating (or use my tips below for quick thawing).
• Buttermilk: Before dredging and frying the shrimp, we marinate them in a mixture of buttermilk and salt (only 15 minutes). This adds flavor and plumps them up, making them juicy when cooked.
• Cornstarch and Flour: The best Bang Bang shrimp has a delicate batter (nothing heavy or made with breadcrumbs). After marinating the shrimp, you’ll dredge them in a mix of cornstarch and flour. The cornstarch in our recipe keeps the batter super light.
• Spices: These are mixed with the cornstarch and flour. You’ll need garlic powder, onion powder, and pepper.
• Bang Bang Shrimp Sauce: I’ve shared our recipe below. It combines mayonnaise, Thai sweet chili sauce, sriracha, lime juice (our secret for the best sauce), and honey.
• Oil: The shrimp are fried in this recipe, so you will need a good-quality frying oil. We like peanut oil or vegetable oil. I know some of you will wonder if you can skip frying and bake these shrimp instead. You can, but not with the batter we provide in our recipe below. Check our tips below the recipe.

Find the full recipe with measurements below.

How to Make Bang Bang Shrimp

Tip 1: Marinate the shrimp. The marinade is simple but so effective. Buttermilk and salt make the shrimp extra flavorful and plump, so they’re juicy and snappy when cooked.

Tip 2: Homemade sauce is better. Our easy sauce comes together in just a few minutes. Just stir everything together in a bowl. It keeps for a week in the fridge, so don’t forget to save any leftovers! (We have more ideas for using it in our recipe for Bang Bang sauce.)

Tip 3: Frying the shrimp. I use a Fry Daddy, which is inexpensive and makes frying at home a little easier (we don’t fry that much, but I still find it a worthwhile buy for the times when we do). That said, a deep pot works really well, too. Keep the following in mind when frying these shrimp:

• Use enough oil! You want the oil deep enough so the shrimp float and don’t touch the bottom, but not so much that it gets close to the rim of your pot. A deep pot is your friend here.
• Get your oil temperature right! I aim for 350°F (the Fry Daddy runs a little hotter, but that’s fine). A thermometer is super helpful here.
• Drain your shrimp well! You don’t want them too wet before they hit the oil. After draining, quickly dredge them in the flour, cornstarch, and spice mix. I like to dredge in batches (just enough for what I’m frying right away).
• Once the shrimp are fried, move them to paper towels to drain. Serve them while they’re still hot and crispy!

Tip 4: Adding the sauce. We want to keep the shrimp nice and crispy, so add your sauce only when you are ready to serve. I add just enough to coat the shrimp without weighing it down. You can always add some dipping sauce on the side, too!

Serving Suggestions

Very often, in restaurants, these are served as an appetizer, but at home, we turn them into dinner. You can make Bang Bang shrimp tacos (coming soon), or serve these shrimp with something cool and crisp. I love this cilantro-lime slaw, or the lime slaw used for our shrimp burgers. Rice (try saffron rice or cilantro lime rice), roasted cabbage, or roasted potatoes are great options, too.

More Shrimp Recipes

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This bang bang chicken wrap is creamy, spicy, crunchy and ridiculously satisfying. It’s the perfect chicken wrap recipe for quick lunches or easy dinners.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Wraps & Sandwiches

At A Glance

• Ready In: 20 minutes
• Serves: 2 (or 4 smaller wraps)
• Diet: High-protein, adaptable to gluten-free and low-carb
• Nutrition Highlights: High in protein, lighter sauce made with yogurt and mayo
• Main Ingredients: Shredded chicken, light mayo, yogurt, sweet chili sauce, slaw mix
• Flavor Profile: Creamy, spicy-sweet, tangy, crunchy
• Meal-Prep Friendly: Chicken mixture keeps 3–4 days in the fridge

This bang bang chicken wrap brings all those classic creamy, sweet, and spicy flavors, but in a lighter, fresher way. Instead of frying, shredded chicken gets tossed in a mayo and Greek yogurt bang bang sauce with sweet chili and sriracha for that signature heat without feeling heavy.

The quick pickled slaw adds crunch and acidity, which balances the richness perfectly. It’s high in protein, easy to prep ahead, and ideal for busy days when you want something bold but low effort.

Looking for more wrap ideas? You might also like my chicken salad wrap, cheesy garlic chicken salad wrap or one of these other delicious wraps recipes. Oh, check out my bang bang chicken skewers.

What You’ll Need

Here is what you’ll need for this chicken wrap recipe. Find the full measurements in the recipe card below.

Quick Pickled Slaw

• Shredded slaw mix (cabbage, carrot, beet) – Crunch and fiber
• Rice vinegar – Bright acidity (you can use apple cider or white wine vinegar)
• Sugar – Balances the tang
• Salt – Draws out moisture and seasons
• Chili flakes or fresh chili (optional) – Extra heat

Chicken

• Shredded cooked chicken – Lean protein base; breast or thigh both work

Lighter Bang Bang Sauce

• Light mayo – Creaminess
• Plain Greek-style yogurt – Lightens the sauce and adds protein
• Sweet chili sauce – Sweet and mild heat (a classic flavor booster )
• Sriracha – That signature spicy kick
• Honey (optional) – Adjust sweetness
• Rice vinegar or lime juice – Fresh tang to balance richness
• Here is the recipe for regular bang bang sauce.

Wrap Assembly

• Large wraps or tortillas – Soft and pliable
• Extra Pickled vegetables – Extra crunch and acidity if you like
• Fried shallots or crispy onions – Salty crunch (so good here)
• Green onions – Fresh bite
• Mint or cilantro /coriander (optional) – Fresh herbal finish

How To Make Bang Bang Chicken Wraps

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make wraps with shredded chicken and healthy bang bang sauce.

• Toss slaw mix with vinegar, sugar, salt (and chili if using). Set aside to lightly pickle.
• In a bowl, mix mayo, yogurt, sweet chili sauce, sriracha, honey, and vinegar.
• Stir shredded chicken into the sauce until well coated and creamy. Adjust with extra yogurt or sweet chili if needed.

• Spread bang bang chicken down the center.
• Top with the slaw, crispy shallots, and green onion. You can also add cilantro/coriander and extra pickled chili or crispy chili.
• Roll burrito-style or fold taco-style and serve immediately or pan-fry for 30 seconds on each side for golden brown crispy finish.

Watch The Video

Recipe Tips

• Don’t skip the acidity. The vinegar in the slaw and sauce keeps this from tasting heavy.
• Make it spicier: Add extra sriracha or fresh chili slices.
• Make it milder: Reduce sriracha and add a touch more yogurt.
• Low-carb option: Serve in lettuce cups instead of wraps or use low-carb tortilla wraps.
• Meal prep tip: Store the chicken mixture separately from the wraps and slaw. Assemble just before eating.
• Storage: Chicken mixture keeps 3–4 days in an airtight container in the fridge. Slaw is best within 48 hours.

Serving Suggestions

I love serving this spicy chicken wrap with extra crunchy veg on the side — cucumber sticks or a simple sesame cabbage salad work beautifully. If you’re making this for dinner, pair it with baked sweet potato fries or a light Asian-style slaw.

For entertaining, slice the wraps into halves or thirds and secure with toothpicks. They make fantastic party food.

If you’ve tried this bang bang chicken wrap or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Wraps & Sandwiches

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This Copycat Bonefish Grill Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!

We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, Slow Cooker Honey Garlic Sriracha Wings, or this Sweet and Savory Bacon Wrapped Shrimp.

Copycat Bang Bang Shrimp Recipe

A copycat version of the popular appetizer from Bonefish Grill in Florida! If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy mayo-based sauce. What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating. (SO good.)

To achieve this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end. Bang bang shrimp is always a win and I know you’ll love it as much as I do. It will make everyone in your family a shrimp fan! The flavor and texture of this dish is just too good to resist.

Ingredients You’ll Need

You really don’t need too many ingredients to achieve that classic ‘Bang Bang’ flavor. Just some sriracha and sweet chili sauce! You’ll likely have everything else on hand to whip it up.

• Peeled and Deveined Shrimp: Choose large shrimp for a heartier bite. Make sure they’re peeled, deveined (that’s the dark vein running down the back), and with the tails removed for easy eating.

Breading:

• Salt and Pepper: Basic seasonings to add a little flavor.
• Whole Milk: This helps the cornstarch coating adhere to the bang bang shrimp.
• Large Egg: Also helps the cornstarch stick and adds a touch of richness.
• Cornstarch: The corn starch creates a crispy, light coating when fried.

Bang Bang Sauce:

• Mayonnaise: The creamy base of the sauce.
• Honey: For the perfect sweetness and sticky texture.
• Thai Sweet Chili Sauce: The perfect blend of sweet and spicy! This is a must-add to get the sauce tasting just like Bonefish Grill.
• Sriracha Sauce: So your sauce has some heat! Adjust the amount to your spice preference.
• Salt: Enhances all the other flavors in the sauce.

Let’s Get Cooking!

Don’t let the frying intimidate you- bang bang shrimp is actually pretty easy to prepare and only takes 30 minutes from start to finish. A restaurant-quality appetizer in a snap? Yes please!

1. Prepare the Bang Bang Sauce: Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside.
2. Whisk Together the Milk and Egg: In a large bowl, whisk together the milk and egg.
3. Season and Coat the Shrimp in the Milk Mixture: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.
4. Heat the Oil: Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
5. Coat the Shrimp in Cornstarch: In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.
6. Fry the Shrimp: Fry until golden brown and cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and then drain on paper towels. Repeat this process with the remaining shrimp.
7. Coat the Shrimp With the Bang Bang Sauce: Toss the fried shrimp with the bang bang sauce then enjoy!

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These Bang Bang Shrimp Tacos are made with deliciously crunchy shrimp cooked to perfection and coated in a special sauce that’s just bursting with flavor! It’s a meal that’s sure to impress.

Who doesn’t love a delicious shrimp recipe? Check out some other favorites like this Honey Walnut Shrimp or this Hunan Shrimp!

What is in Bang Bang Shrimp?

These tacos get all of their flavor from the bang bang sauce! I make it at home cause it’s so easy! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!

• Large shrimp, peeled, deveined, tails removed: These are big shrimp that are already prepared for cooking, so you don’t have to do any extra work.
• Salt and pepper: These are just basic seasonings that make your food taste better.
• Whole milk: This makes the shrimp coating nice and thick.
• Egg: This makes the coating stick to the shrimp so that the outside can get crispy.
• Cornstarch: This makes the outside of the shrimp nice and crispy when you fry them.
• Oil: You can use vegetable oil or canola oil to fry your shrimp in.

Bang Bang Sauce

• Mayonnaise: This is what makes the sauce creamy.
• Honey: It’s a sweetener for the sauce, making it taste nice and balanced.
• Sweet chili sauce: This adds a bit of sweet and spicy flavor to the sauce.
• Sriracha sauce: This sauce is spicy and gives the Bang Bang sauce a kick.
• Salt: This enhances the flavor in the sauce.

Toppings

1. Corn tortillas: These are soft wraps you can put your shrimp in, kind of like tacos.
2. Purple cabbage, shredded: It’s crunchy and colorful, adding something extra to your shrimp wraps.
3. Cilantro: This is a fresh herb that adds a tasty, refreshing flavor to your meal.
4. Lime wedges: Squeezing these over your shrimp adds a tangy taste, making it even yummier.

How to Make Bang Bang Shrimp Tacos

This recipe is so simple and you will be enjoying this meal in less than 30 minutes!

1. Make the Sauce: Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside. 

Cook the Shrimp

1. Whisk: In a large bowl, whisk together the milk and egg.
2. Toss the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.
3. Heat up the Oil: Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
4. Coat the Shrimp: In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.
5. Cook in Oil: Fry until golden brown and cooked through about 2-3 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Repeat this process with the remaining shrimp. 
6. Add the Sauce: Toss the shrimp with the bang bang sauce and serve in tortillas with your favorite toppings!

More Popular Thai Recipes to Try!

Dinner

Coconut Curry Chicken

4 hours 30 minutes

Appetizers

Thai Glazed Chicken Wings

55 minutes

Recipe Skill Levels

Thai Basil Chicken

25 minutes

Salads

Thai Chicken Salad

25 minutes

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