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Tag: Shrimp

Garlic Shrimp Scampi Recipe
Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

Shrimp scampi is a true classic, and it comes together in minutes at home. That’s why it’s one of my go-to weeknight dinners. Even if you are starting with frozen shrimp, you’ll have dinner on the table in no time (see my tips for quickly thawing them below).

We love this garlicky shrimp with toasted bread, but it’s just as good piled over pasta for dinner. For more easy shrimp recipes, try our cilantro lime butter shrimp for a fun twist!

Key Ingredients
- Shrimp: Choose fresh, high-quality jumbo or large shrimp for the best texture and flavor. Keep the tails on for presentation or remove them for easier eating. If you have frozen shrimp, see my tip below for quickly thawing them (I do this all the time).
- Shallots, Garlic, and Red Pepper Flakes: Sautéed in olive oil, these aromatics build the base of our sauce.
- Fresh Lemon Juice and White Wine: These deglaze the pan to create the classic scampi sauce. The best wine for this is a dry, crisp white such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Since our recipe calls for ½ cup, use a wine you’ll enjoy sipping with the finished dish. A light vegetable broth is a good substitute.
- Butter and Parsley: You’ll stir these in at the end. They create a silky, garlicky butter sauce that clings to every shrimp.
Find the full recipe with measurements below.

How to Make the Best Shrimp Scampi

Tip 1: How to quickly thaw frozen shrimp. If you have fresh or thawed shrimp, skip to the next tip, but if you are like me, you probably have a bag of frozen shrimp in the freezer. This is how we quickly thaw them:
- Option 1 (the quickest): Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
- Option 2: Place the shrimp into a sealed plastic bag (like a ziplock bag), but squeeze out as much air as you can. Fully submerge the bag of shrimp in a large bowl of cold water, flipping the bag a few times, and changing the water every 30 minutes until the shrimp have thawed.
Tip 2: Pat the shrimp dry. Whether you are starting with fresh or thawed shrimp, make sure you pat them dry with paper towels so they brown in the skillet rather than steam.

Tip 3: Cook the aromatics. Before cooking the shrimp, add your shallots, garlic, and red pepper flakes to olive oil in a skillet over medium heat. Cook them until the shallots turn soft and smell sweet.

Tip 4: Cook the shrimp in a single layer. Add your shrimp to the skillet with the aromatics, making sure they are in a single layer (or as close to one as you can manage). This way, every shrimp gets a chance to hit the hot skillet. They will take about 2 minutes per side. Shrimp cook quickly, so keep a close eye on them. Just as they finish, remove them from the pan and set aside so they don’t overcook while you finish the sauce.

Tip 5: Make scampi sauce. Now your skillet will have the aromatics, little bits of shrimp that were left from cooking them, and some liquid (also left over from cooking the shrimp). Let’s build on all that flavor with white wine and lemon juice. Let the sauce simmer and reduce a little, then turn off the heat and swirl in butter to make it a little creamy. Add the shrimp back to the skillet, toss well in the sauce, and enjoy!

Serving Suggestions

You can serve this in so many different ways. The first (and probably one of the most loved) is shrimp scampi pasta. To turn our recipe below into a pasta dish, cook about 8 ounces of spaghetti, fresh pasta, or linguini in salted boiling water until al dente, then use tongs to transfer the pasta to the skillet with shrimp and sauce. Toss really well, adding a little starchy pasta cooking water to help it along. If you think it needs it, add a bit more butter and serve! For a lower-carb option, add the shrimp to our garlic zucchini noodles.

Beyond pasta, I love spooning some of the shrimp and sauce over toasted or grilled bread. Sourdough is perfect, as is focaccia. Or, serve it as is with other light Italian dishes like Caprese salad, Caesar salad, bruschetta, polenta, or our olive oil bread dip.

More of Our Favorite Shrimp Recipes
Garlic Shrimp Scampi

PREP
5 mins

COOK
10 mins

TOTAL
15 mins

Shrimp scampi is one of my favorite classic Italian dishes! You can make it in just about 15 minutes, and it works as an appetizer, with toasted or grilled bread, or tossed with pasta.

4 Servings

You Will Need

1 pound fresh or thawed large or extra-large shrimp, peeled and deveined (450 g)

Salt and fresh ground black pepper

1 tablespoon olive oil

4 tablespoons butter, cut into four pieces

¼ cup minced shallot, 1 medium

1 ½ tablespoons minced garlic, about 4 cloves

¼ teaspoon red pepper flakes, optional

½ cup dry, crisp white wine like Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay, see tips (118 ml)

1 lemon, cut in half

½ cup fresh parsley leaves and tender stems, chopped

Directions

1Prepare the shrimp: Place the thawed shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels. Season with ¼ teaspoon of fresh ground black pepper and set aside.

2Cook aromatics: Heat the olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer the shrimp to a plate.

3Make the sauce: Pour the white wine and the juice from half a lemon into the skillet. Simmer until slightly reduced, about 1 minute. Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste. Spoon the scampi sauce over the shrimp and enjoy.

Adam and Joanne’s Tips

Storing: Store leftovers in an airtight container for up to 3 days.

Thawing shrimp: See the article for tips on quickly thawing shrimp.

Substitute for wine: Use 1/2 cup of chicken broth, vegetable broth, or seafood broth. I also like adding a bit more lemon juice.

Shrimp scampi pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a 1/4 cup to 1/2 cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
257
/
Total Fat
15.9g
/
Saturated Fat
7.8g
/
Cholesterol
213mg
/
Sodium
301.4mg
/
Carbohydrate
5.6g
/
Dietary Fiber
1.5g
/
Total Sugars
1.4g
/
Protein
24.4g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 11, 2026
The Best Shrimp Salad Recipe
This is my favorite shrimp salad recipe. It’s absolutely delicious, thanks to perfectly cooked shrimp, fresh dill, and an out of this world homemade dressing.

This is the best shrimp salad I’ve made in a long time. Our easy poaching method guarantees perfectly cooked shrimp, and the simple lemon and dill dressing makes this salad insanely good.

This cold shrimp salad keeps in the fridge for three days, which is perfect since it is amazing for lunch the next day! I can’t wait for you to try this recipe. It’s a keeper! For more easy shrimp recipes, see my easy shrimp scampi or this fresh shrimp ceviche.

Key Ingredients
- Shrimp: For the best results, cook your shrimp. I poach shrimp for this salad and love how gently poaching keeps the shrimp succulent. I use large shrimp and have shown how to poach shrimp them below. (You can use pre-cooked shrimp, but cooking the shrimp yourself only takes a few minutes.)
- Bell pepper, celery, and green onion: Add flavor, color, and crunch. I especially love the added sweetness of the bell pepper in this salad.
- Mayonnaise: Is the base for our creamy shrimp salad dressing. Use a good-quality store-bought brand or make your own (here’s our recipe for homemade mayo).
- Lemon juice: Keeps our salad fresh and cuts through any heaviness of the mayo.
- Dill: A classic herb with shrimp. I add a lot of dill to this salad and love it!
Find the full recipe with measurements below.

Tips for Making Our Favorite Shrimp Salad

Tip 1: Poach your shrimp. You can use pre-cooked shrimp or cook them yourself. We highly recommend poaching the shrimp for the most flavorful and perfectly textured salad, it only takes a few minutes. To poach the shrimp, I follow a similar process to poaching chicken:
1. Bring water to a boil with a few aromatics (garlic, lemon, and salt).
2. Once it boils, turn off the heat and add the shrimp. The hot water will poach large shrimp, like the shrimp shown in our photos, to perfection in approximately 3 minutes. Note that in the photo below and in our video, I am using Patagonia pink shrimp, which are pink when raw and when cooked.
Tip 2: Let your salad sit. You will toss your poached shrimp with mayonnaise, lemon juice, drill, bell pepper, celery, green onion, salt, and pepper. If you are in a rush, enjoy the salad now but if you can wait an hour, the flavors will develop even more (I cover it and store in the fridge).

Serving Suggestions

I love serving shrimp salad with saltine crackers, but you can enjoy it in so many different ways. Add to buttered rolls for a sandwich (like a lobster roll), roll up in flour tortillas, or spoon into lettuce like we do for this shrimp salad on endive.

More Shrimp Recipes
The Best Shrimp Salad

PREP
10 mins

COOK
10 mins

TOTAL
20 mins

This is the best shrimp salad we’ve made! It’s also very simple to make. You can use pre-cooked shrimp from the store or cook it yourself. We highly recommend cooking the shrimp for the most flavorful and perfectly textured salad, which only takes a few minutes.

Makes 4 servings

Watch Us Make the Recipe

You Will Need

Shrimp Salad

1 pound poached shrimp, recipe below

1/2 cup finely diced red bell pepper (Half of a large pepper)

1/2 cup finely diced celery (1 large stalk)

1/2 cup thinly sliced green onion (3 to 4)

1/2 cup (100 grams) mayonnaise, try homemade mayo

2 tablespoons fresh lemon juice

1/4 cup roughly chopped fresh dill

1/4 teaspoon fine sea salt

4 twists of pepper grinder

Poached Shrimp

1 pound large raw shrimp (31-40 per pound), peeled and deveined

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and gently smashed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoon salt

1/2 teaspoon Cajun seasoning, optional

Directions

Poach the Shrimp

1Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

2Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.

3Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.

Make the Salad

1Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.

2Gently mix the ingredients until they are well combined.

3Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.

Adam and Joanne’s Tips

Storing: Shrimp salad lasts up to 3 days in the refrigerator. Store it in an airtight container. I love having this salad ready in the fridge for an easy lunch or dinner! We do not recommend freezing shrimp salad.

Bell pepper substitute: If you do not want to add bell peppers, leave them out.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
319
/
Total Fat
21.2g
/
Saturated Fat
3.3g
/
Cholesterol
225.8mg
/
Sodium
464.3mg
/
Carbohydrate
4.7g
/
Dietary Fiber
1.2g
/
Total Sugars
1.6g
/
Protein
28.4g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 8, 2026
Seriously Good Shrimp Carbonara Recipe
I’m excited to share this delicious shrimp carbonara recipe which features perfectly cooked shrimp tossed with spaghetti in a silky sauce.

If you are a pasta traditionalist, look away. If you love seafood pasta and don’t mind bending the rules a bit in the vein of delicious dishes, this recipe is for you! I’ve shared our pasta carbonara before. It’s simple and has the most delightful silky sauce.

We’re obsessed, and after you try it, you will be too! For this recipe, we’re using all the techniques of traditional carbonara and adding shrimp. It’s easier than you might think, which is why this works as a quick weeknight dinner. And, as a bonus, it hits all the marks for a special dinner, like, say, for date night (see more of our date night recipes).

Key Ingredients
- Shrimp: For the best results, I prefer large or jumbo shrimp. They are less likely to overcook and dry out. Look for fresh shrimp that is firm and has a slightly sweet smell. If you have frozen shrimp, thaw and drain them before using. I leave the shrimp whole before tossing it with the pasta, but if you’d prefer to have smaller bites of shrimp throughout, you can cut them into smaller pieces.
- Pork: You want a form of cured, fatty pork like guanciale (most traditional), pancetta, or thick-cut bacon (easiest to find). We will render this in a skillet, which adds flavor to our dish, and since you’ll have some rendered fat, it makes our sauce much creamier after mixing it with the eggs and cheese.
- Pasta: My go-to is spaghetti, but bucatini, which looks like spaghetti with a hole down the middle, is also lovely. If you are up for it, this recipe made with homemade pasta is incredible!
- Room Temperature Eggs: There’s no cream in this recipe. Instead, we combine egg and egg yolk with the rendered pork fat and some starchy pasta water to make the sauce silky and creamy. The eggs heat up but likely don’t hit a temperature that makes them fully cooked (similar to when making homemade tiramisu). We want a creamy, emulsified sauce, not a fully cooked scrambled egg texture. If you are concerned about raw eggs, use pasteurized eggs (they are common at most grocery stores). If you are still worried, add some shrimp to our easy fettuccine alfredo instead, which has no eggs and uses butter and cheese for the sauce. Note: If your eggs are straight from the fridge, you can warm them up quickly by adding them (in their shells) to a bowl of warm water and leaving them for a few minutes.
- Cheese: I use Parmigiano-Reggiano AND Pecorino Romano and love the combination. If you need to choose one, go with Pecorino Romano (used for authentic cacio e pepe). It’s saltier and tangier than Parmigiano-Reggiano, which works incredibly well in carbonara. For the best results, use a fine grater to grate the cheese, and skip the pre-grated parmesan, as it doesn’t melt down as well into a silky carbonara sauce. Some regions of Italy would never think to combine shrimp and cheese, but as I said above, this recipe bends the rules a bit, and honestly, your taste buds will thank you!
- Salt and Black Pepper: For perfectly seasoned pasta, you want to season your pasta water, which will season the pasta itself, and since we use some of that starchy water to bring our sauce together, it will also season the sauce. Fresh black pepper is pretty standard in carbonara, and for good reason. I like a fine grind for the pepper, use a lot of it, and love it!
Find the full recipe with measurements below.

How to Make Shrimp Carbonara

Tip 1: Render your pork. While the pasta cooks, add the pork to a skillet with halved garlic cloves, olive oil and black pepper, then cook over medium-low heat. The pork should be sizzling gently, not browning too quickly. Cook until the fat renders and the pork is still slightly chewy in the center (not crunchy/crispy).

Tip 2: Cook your shrimp in the same skillet. Next, toss in your shrimp. I like spreading them out in one layer, letting them cook for about one minute, and then flip them and cook another 30 to 60 seconds until they are tender and ever-so-slightly undercooked. Transfer the shrimp to a plate, and then move on to finishing the carbonara sauce.

Tip 3: Toss on low heat. When the pasta is ready, use tongs to toss it into the skillet with the rendered pork and its fat. Toss well for 2 minutes. The heat should stay low, and you’ll be tossing the pasta the whole time, giving the spaghetti a chance to absorb the flavors from the pork, shrimp juices, and rendered fat. (The shrimp is still on the side on a plate, but since you cooked them in the fat, it imparts a seafood flavor to the skillet).

Tip 4: Turn off the heat. Now, turn off the heat and let the skillet sit for a minute before pouring in a whisked mixture of egg and cheese. Since the skillet sat for a minute, it won’t be so hot that it scrambles the eggs, but it will be hot enough to gently cook the eggs so they turn into that silky smooth sauce.

Tip 5: Don’t stop tossing. During this step, you want to continuously toss the pasta around the skillet since keeping things moving makes sure you create the sauce without scrambling the eggs. You’ll notice it’s a bit thick as you toss, so loosen it with some pasta water (a couple of tablespoons or more as needed).

Tip 6: Serve hot. When you are happy with the sauce, toss in the shrimp and serve immediately so it’s hot, topped with freshly grated cheese and more black pepper. It’s seriously good!

More Simple Pasta Recipes
Seriously Good Shrimp Carbonara

PREP
10 mins

COOK
16 mins

TOTAL
26 mins

We’re adding shrimp to our family’s favorite carbonara recipe. This shrimp carbonara relies on eggs for the sauce. We want a smooth, emulsified sauce, not scrambled eggs! Because of this, we don’t make the sauce over direct heat. Instead, we make the sauce in our skillet off the heat. The pan is still quite hot, but not so much it will scramble the eggs. For best results, start with room temperature eggs. If your eggs are cold from the fridge, place them (in their shells) in a bowl of warm water for a few minutes before you begin.

We call for Parmigiano-Reggiano and Pecorino Romano for this recipe. The combination of both cheeses really makes this simple shrimp pasta delicious. If you need to choose just one, go with Pecorino Romano, which has more of a salty, sharp flavor that’s incredible in carbonara (you would use 2 ounces).

4 Servings

Watch Us Make the Recipe

You Will Need

12 ounces (340g) spaghetti or bucatini pasta

1 pound (450g) large or extra large shrimp, peeled and deveined

2 large eggs at room temperature

2 large egg yolks at room temperature

1 ounce (28g) finely grated Parmigiano-Reggiano cheese, 1/2 packed cup

1 ounce (28g) finely grated Pecorino Romano cheese, 1/2 packed cup, plus more for serving

1/2 tablespoon extra-virgin olive oil

4 ounces (113g) thick-cut bacon, pancetta, or guanciale, 1/4-inch thick pieces or cubes

2 garlic cloves, gently smashed

1/2 teaspoon finely ground black pepper, plus more to taste, I prefer 3/4 teaspoon

Salt for cooking the pasta

Directions

1Season shrimp: Pat the shrimp dry, then season with 1/4 teaspoon of salt and 1/4 teaspoon of finely ground black pepper.

2Cook pasta: Bring a pot of salted water to a boil. Add the pasta and cook until al dente (tender, with a nice chew). I add 1 tablespoon of salt to the pasta water. If you’re using fresh pasta, wait to add it to the water until just before the bacon is almost finished rendering, as it cooks much more quickly.

3Prepare egg mixture: In a medium bowl, thoroughly whisk 2 whole eggs, 2 egg yolks, 1 ounce finely grated Parmigiano-Reggiano, and 1 ounce finely grated Pecorino Romano. Set aside.

4Render pork: Heat 1/2 tablespoon of olive oil in a wide skillet over medium heat. Add the bacon (or pancetta or guanciale), garlic cloves, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the fat renders and the bacon begins to crisp but still has a slight chew, 5 to 6 minutes.

5Cook shrimp: Add the shrimp, in one layer, to the skillet. Cook for 1 minute, flip, and cook until tender and slightly undercooked, about 1 minute. Transfer the shrimp to a plate and loosely cover with foil. Discard the garlic. Turn off the heat, and set the skillet aside until the pasta is ready. Just before the pasta is done, reheat the bacon and rendered fat in the skillet over low heat.

6Add pasta to skillet: Do not drain the pasta water. Instead, use tongs to transfer the pasta to the skillet with bacon over low heat. Toss the pasta around the skillet for 2 minutes.

7Create the sauce: Turn off the heat and wait one minute. Now, it’s all about keeping things moving from here. Add the egg and cheese mixture, and immediately begin tossing everything together. Add a splash of pasta water (2 to 3 tablespoons), or more as needed, to thin the sauce until a silky sauce forms. Stopping or a pan that’s too hot will cause the eggs to scramble. Keeping everything moving around will make the sauce turn silky. It takes a minute or two.

8Taste and season with salt and additional pepper as needed. Toss in the shrimp. Divide between dishes and dust with more cheese and black pepper on top.

Adam and Joanne’s Tips

Room temperature eggs: For best results, start with room temperature eggs. If your eggs are cold from the fridge, place them (in their shells) in a bowl of warm water for a few minutes before you begin.

Seasoning your pasta water: I use 1 tablespoon of salt. If you’re unsure, taste the water—it should taste pleasantly salty, like seawater.

Grating the cheese: I use a fine microplane grater to grate the cheese for this recipe. The super fine cheese melts into the sauce so nicely. Since it’s so fluffy, it fills a measuring cup quickly, so to measure it, I lightly push the cheese into the cup to pack it down a bit.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
668
/
Total Fat
23.4g
/
Saturated Fat
8.3g
/
Cholesterol
399.9mg
/
Sodium
597.1mg
/
Carbohydrate
66.3g
/
Dietary Fiber
2.8g
/
Protein
46.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
April 5, 2026
Chili Butter Head On Shrimp Recipe
This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

If cooking shrimp with heads scare you, don’t let them! They are really easy to cook at home, and they taste incredible, thanks to the shells being left on. As shrimp cook in their shells, they take on even more of a rich, shrimpy flavor, which is why seafood lovers highly covet them.

Our recipe calls for baking the shrimp in a simple mixture of melted butter, soy sauce, chili paste, and sesame oil.

Key Ingredients
- Shrimp: If you can find them, use fresh extra-large head on shrimp (or prawns). If not, use fresh or thawed shrimp without the head.
- Butter: I use salted butter, but unsalted is fine. If you use unsalted butter, add a pinch of salt to the mixture.
- Soy Sauce: I use light soy sauce or light tamari. It adds a little funkiness and seasoning.
- Chili Paste: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives. I also use sambal oelek when making our spicy garlic ginger edamame.
- Sesame Oil: I love the flavor of toasted sesame oil. You only need a little bit. It just makes the shrimp more interesting. If you do not have it on hand, you can leave it out.
Find the full recipe with measurements below.

How to Cook Chili Butter Head On Shrimp

I suggested that our recipe calls for a pound of shrimp serves two, but that’s as a dinner portion. These also make an incredible appetizer for entertaining or parties!

Tip 1: Make our chili butter. You’ll mix melted butter with soy sauce, chili paste, and sesame oil, then toss that with your shrimp. You might find that the butter starts to solidify again (especially if your shrimp are straight from the fridge). Don’t worry too much about it, and spread the shrimp onto a baking sheet.

Tip 2: Use a high oven temperature. We want to bake our shrimp quickly, so I like to use a high oven temperature, like 400°F. At this temperature, the shrimp will take around 8 minutes. You’ll know when they are done when the shells look bright red and the shrimp feel firm. From there, serve them quickly as they continue to steam in their shells.

Tip 3: How to eat them. To eat these shrimp, I pull off the heads and suck the juices from inside (it’s really tasty), then I peel the shrimp as usual and eat them as I do peel and eat shrimp.

More Shrimp Recipes
Chili Butter Head On Shrimp

PREP
10 mins

COOK
10 mins

TOTAL
20 mins

Baking the shrimp in their shells with the head still left on adds more flavor. It also insulates them a little, helping to prevent overcooking. To eat these, rip the head off and suck out any juices from the head (it’s delicious). Then peel the shrimp as usual and enjoy! If you cannot find head-on shrimp or aren’t as much a fan as we are, you can follow this recipe using shrimp without the head. This recipe works well with head-on shrimp and head-on prawns.

2 Servings

You Will Need

4 tablespoons butter, melted

1 tablespoon low-sodium soy sauce

1 tablespoon fresh chili paste, like sambal oelek

1 teaspoon toasted sesame oil

1 pound large head-on shrimp

Directions

1Preheat the oven to 400°F (204°C). Set aside a baking sheet. For easier clean-up, line it with parchment paper or foil.

2Melt the butter, then stir in the soy sauce, chili paste, and sesame oil.

3Toss with the shrimp until well coated. If your shrimp are straight from the fridge, the butter might begin to re-solidify. Don’t worry about this.

4Bake until shrimp shells turn bright red and feel firm, 8 to 10 minutes.

Adam and Joanne’s Tips

Nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1/2 the recipe
/
Calories
403
/
Total Fat
24.2g
/
Saturated Fat
14.6g
/
Cholesterol
426mg
/
Sodium
654.6mg
/
Carbohydrate
1.1g
/
Dietary Fiber
0g
/
Total Sugars
1.9g
/
Protein
46.4g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
April 5, 2026
Honey Walnut Shrimp Recipe | The Recipe Critic
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Crispy shrimp tossed in a creamy sweet sauce with candied walnuts. This honey walnut shrimp is so much better than takeout and one of the best shrimp recipes that you will make!

Calling all shrimp lovers! Here are more recipes you need to add to the dinner lineup: bang bang shrimp, dynamite shrimp, and Hawaiian-style garlic shrimp!

A Reader’s Review

Perfect and delicious! It turned out just as I was hoping, and really hits the mark for those craving the Panda Express version! Cannot recommend enough!

Scott

Honey Walnut Shrimp Recipe

Let’s talk shrimp. Do you love it or hate it? My husband LOVES shrimp! He asks me to make it all the time. I wasn’t the biggest fan of it before, but I am a firm believer in giving things a second try. I’m so happy I did because shrimp is so delicious and versatile! Since honey walnut shrimp is such a popular dish, I decided to try recreating it at home with fresh, simple ingredients. No need to make a trip to Panda Express this time!

This is a great recipe to start with if you aren’t a huge shrimp fan. (It will make you a believer!) First of all, the walnuts get a crunchy candied outside. Then, you pan fry the shrimp until the outside gets nice and crispy. But this honey glaze you guys… it is out of this world! It’s sweet, savory, creamy, and coats each piece of crispy shrimp perfectly. With honey walnut shrimp this good, you won’t be able to load enough onto your plate.

Ingredients for Honey Walnut Shrimp

The sauce is a combination of honey, mayonnaise, and sweetened condensed milk. Yes, you heard that right. Sweetened condensed milk! Just a little of this added to the sauce brings all of the flavors together and adds such a delicious and sweet glaze to the shrimp. And the candied walnuts throughout, so amazing!
- Water: Adjusts the consistency of the honey glaze.
- Sugar: Sweetens everything, making the walnuts sugary and giving a sweet taste to the shrimp.
- Walnuts: Makes the dish crunchy and nutty when coated with sugar, which pairs nicely with the shrimp and sauce.
- Vegetable Oil: Used to fry the shrimp, making them crispy and golden on the outside while keeping them soft inside.
- Egg: Helps the cornstarch stick to the shrimp.
- Cornstarch: The main coating for the honey walnut shrimp.
- Shrimp: I used large deveined shrimp, but you can use any size you want. You may just need to adjust the cooking times a bit.
- Mayonnaise: So the sauce is creamy and rich. Regular mayo and Japanese mayo (also known as kewpie mayo) both work!
- Honey: Adds sweetness to the sauce, making it tasty and blending well with the walnuts.
- Sweetened Condensed Milk: The secret ingredient! This adds a wonderful creaminess to the sauce.
- Sliced Green Onions: Adds a little fresh onion taste and makes the dish look nice.
Let’s Get Cooking!

Honey walnut shrimp is the perfect 30-minute meal to impress your family with. Make a batch of my General Tso’s Chicken and Beef Chow Mein for the full takeout experience!
1. Candy Walnuts: In a small saucepan stir together the water and sugar. Then bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry.
2. Fry Shrimp: Heat the oil in a heavy deep skillet over medium high heat. In a small bowl whisk the egg. Then add the cornstarch to another small bowl. Dip the shrimp into the egg and then the cornstarch. Fry the shrimp for about 5 minutes or until they turn pink and the outside is golden brown. Remove with a slotted spoon and drain on a paper towel.
3. Sauce Mixture: In a medium bowl whisk together mayonnaise, honey, and sweetened condensed milk. Add the fried shrimp and toss to coat. Sprinkle with candied walnuts and green onions. Serve honey walnut shrimp fresh with fried rice or any of your other favorite Chinese takeout recipes!
Cooking Tips

You are seriously going to love every single bite. Better-than-takeout recipes are the best! I promise that you are going to love this honey walnut shrimp just as much as my family does. Here are a few ways to make sure your dish turns out perfectly:

Candy the Walnuts First: Candy the walnuts early on, allowing them to dry properly on a cookie sheet. This ensures they’re crispy and sweet for the final dish.

Prep the Shrimp Well: Make sure to peel and devein the shrimp properly before coating with egg and cornstarch. This helps achieve crispy and evenly-coated shrimp.

Knowing When the Shrimp are Done: Fry the shrimp until they turn pink and have a golden brown exterior. Be careful not to overcook, as this can result in tough shrimp.

Fry Shrimp in Small Batches: To make sure each piece of shrimp gets cooked through properly, work in small batches and don’t overcrowd your skillet.

Drain Excess Oil: After frying, place the shrimp on a paper towel to drain any excess oil. No one likes soggy shrimp!

Create the Creamy Honey Sauce: Whisk the mayonnaise, honey, and sweetened condensed milk thoroughly to create a smooth sauce that coats the shrimp evenly.

Toss Shrimp Gently: When combining the shrimp with the sauce, toss them gently to ensure each shrimp is coated evenly without breaking that crispy outer texture.
Storing Leftover Honey Walnut Shrimp

If you have leftovers of this wonderful shrimp, here’s how to keep it fresh so you can enjoy it later.

In the Refrigerator: Transfer shrimp to an airtight container and store for 2-3 days.

Reheating: To make sure your shrimp stays crispy on the outside, I recommend reheating it in the oven. Add your honey walnut shrimp to a baking sheet and cook for about 10 minutes at 350 degrees Fahrenheit.
More Better-Than-Takeout Recipes to Try:

It’s so difficult to only choose four recipes here. I have so many favorites! If you love recreating your favorite Chinese dishes at home, you’ll have to check out my full list of recipes here for more dinner inspiration!

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March 29, 2026
Hunan Shrimp Recipe (Better Than Takeout!)
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Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce, Hunan Shrimp is sure to be a new favorite in your dinner rotation.
Reasons You’ll Love This Recipe

Flavor Explosion: Sweet honey meets spicy chili paste, combined with ginger and garlic, to coat the tender shrimp in the most amazing flavor.

Easy to Make: This fantastic recipe is so easy to throw together and only takes 30 minutes! It’s way faster than the time it takes for your takeout order to arrive.

Takeout at Home: Make it a complete meal similar to takeout with some crab rangoons and easy fried rice.
Hunan Shrimp Sauce and Stir Fry Ingredients

With this simple list of ingredients, you’re ready to stir-fry up some Hunan shrimp that’ll leave takeout in the dust. Check out the recipe card below for exact measurements.
- Shaoxing Wine: Think warm, sweet rice wine. Not a fan? Extra broth works as well.
- Soy Sauce: Our savory foundation, use low-sodium if you’re salt-conscious.
- Chili Paste: Spice central! Gochujang or sambal oelek work. Adjust based on your heat tolerance.
- Garlic & Ginger: Fresh is best, but powdered garlic works in a pinch. Ginger adds a citrusy kick!
- Honey: A touch of sweetness to balance the heat. Honey also gives the sauce an amazing sticky texture that perfectly coats each shrimp piece.
- Veggie Broth: To add moisture and flavor.
- Cornstarch: It makes the sauce silky smooth and thickens it up, so mix it with water first to avoid lumps.
- Shrimp: Any kind works; thaw and pat them dry before cooking. I like to use shrimp that has already been peeled and deveined for easy prep.
- Green Beans: Adds crunchy green goodness; swap in broccoli or asparagus if you like.
- Green Onions: Freshens things up and makes your Hunan shrimp photo-worthy (if it lasts that long!).
Hunan Shrimp Recipe

Heat up that wok and get ready to cook up some Hunan shrimp that will make everyone a seafood lover. It’s also great if you’re short on time! Same with my easy teriyaki shrimp recipe.
1. Sauce: In a small bowl whisk together the shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Then set aside.
2. Cook Shrimp: Pat the shrimp dry, then season with salt and pepper and toss in the cornstarch. Heat the vegetable oil in a wok or large frying pan over medium high heat. Then add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to evenly cook.
3. Stir Fry Vegetables: Remove the shrimp from the pan and set aside. Add the green beans to the pan and cook them until they begin to soften and brown.
4. Combine: Add the shrimp back to the pan along with the hunan sauce mixture and green onions. Continue to stir and cook until the sauce thickens.
5. Enjoy: Serve the hunan shrimp with rice and additional green onions.
Hunan Shrimp Tips for Success

Use these extra tips and tricks to create Hunan shrimp worthy of your favorite takeout spot.

Pat Your Shrimp Dry: Wet shrimp = steamed shrimp, not the pan-fried, crispy goodness we’re after. Be sure to pat your shrimp dry with paper towels for maximum crispness.

High Heat is Your Friend: Get your wok or skillet nice and hot before adding the shrimp. They should sear instantly, locking in the juicy goodness and preventing a rubbery texture.

Don’t Crowd the Pan: Shrimp like their space! Add them in batches if your pan isn’t huge. Overcrowding leads to steaming, which we want to avoid for the best Hunan shrimp.

Adjust the Spice: Like it hot? Use more chili paste. If not, use less and then add more to taste if desired.
How Long Does Hunan Shrimp Last?

Fridge: Store leftovers in an airtight container for up to 4 days.

Reheat: Toss some Hunan shrimp in a hot pan with a splash of water or broth. Stir-fry for a couple of minutes until warmed through, and serve over rice. A tasty meal in a snap!
Chinese Takeout, Made Fresh in Your Kitchen:

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March 24, 2026
Bacon-Wrapped Shrimp Recipe
This bacon-wrapped shrimp recipe is my go-to party appetizer. The spicy maple glaze, combined with a few simple tricks, makes them completely irresistible.

There aren’t many things better than shrimp wrapped in bacon, especially when they’re coated in that sweet and spicy maple glaze. With my recipe, the shrimp turn out juicy and flavorful, and the bacon crisps up perfectly.

Whenever I serve these to friends and family, they fly off the plate. People can’t get enough! For more bacon-wrapped goodness, see our easy jalapeño poppers.

Key Ingredients
- Shrimp: Use fresh, high-quality extra-large shrimp for the best flavor and texture. If using frozen shrimp, thaw them overnight in the fridge.
- Bacon: I’m usually a thick-cut bacon kind of girl, but for bacon-wrapped shrimp, I prefer thin-cut bacon. It cooks more quickly and crisps up beautifully. Since shrimp cook fast, I like to par-cook the bacon before wrapping so it’s crisp by the time the shrimp are done.
- Maple Syrup and Sriracha: These two ingredients combine to create a sweet and spicy glaze that makes this shrimp recipe so delicious. I also use this combo when making our baked ribs and BBQ chicken wings. If you don’t have Sriracha, Gochujang is an excellent substitute.
- Skewers: Use wooden toothpicks or metal skewers to secure the bacon around the shrimp. If using wooden ones, soak them in water for about 30 minutes first to prevent burning in the oven.
Find the full recipe with measurements below.

How to Make Bacon-Wrapped Shrimp

Tip 1: Salt, then rinse your shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in a colander for a few minutes. The salt firms up their texture and lightly seasons them. After rinsing, the shrimp taste cleaner, cook more evenly, and stay plump and juicy.

Tip 2: Give the bacon a head start. Bake the bacon for about 10 minutes before wrapping the shrimp. Pre-baking the bacon allows some of the fat to render without fully crisping. The bacon should look partially cooked but still floppy. Let it cool slightly before handling.

Tip 3: Brush with maple glaze. Whisk together maple syrup and Sriracha (or Korean Gochujang) to make the sweet and spicy glaze (it’s so good!). Brush both sides of the partially cooked bacon with the glaze so that every strip is well coated. You’ll brush on more after wrapping the shrimp.

Tip 4: Wrap, glaze, and bake. Wrap each shrimp with a piece of bacon and secure it with a toothpick. Brush a little more glaze on top, then bake for about 5 minutes. Switch the oven to broil for another 4 to 6 minutes, until the bacon is crisp and caramelized. Yum.

More Easy Shrimp Recipes I Love
Bacon-Wrapped Shrimp

PREP
30 mins

COOK
20 mins

TOTAL
50 mins

We love these bacon-wrapped shrimp with the most delicious spicy maple glaze! We par-cook the bacon before wrapping it around the shrimp so both cook perfectly (raw bacon would take too long to cook, and the shrimp will overcook).

5 Servings (4 to 5 shrimp each)

You Will Need

20 extra-large shrimp, shelled with tails left on, about 1 pound

10 strips thin-cut bacon

¼ teaspoon fine sea salt

2 tablespoons pure maple syrup

1 tablespoon Sriracha hot chili sauce

Half a lemon, cut into wedges, for serving

1 scallion, finely chopped, for serving

Wooden skewers soaked in water for 30 minutes

Directions

1Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.

2Par-bake bacon: Place the bacon slices in a single layer on the baking sheet. Bake until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy, about 10 minutes. Remove the bacon from the oven and transfer it to paper towels to drain excess fat. Discard any fat on the baking sheet, but leave the foil intact.

3Prepare shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

4Make glaze: Stir the maple syrup and sriracha in a small bowl.

5Glaze the bacon: Lightly brush both sides of the par-cooked bacon with the glaze, then cut it in half crosswise, making 20 half-strips of bacon.

6Wrap the shrimp: Wrap each shrimp with a half-strip of bacon and use one of the soaked skewers to secure it in place. Place each shrimp onto the baking sheet. Then, brush or spoon the leftover glaze over the wrapped shrimp.

7Bake: Bake the shrimp for 5 minutes. Turn the oven to broil, and then broil for 4 to 6 minutes, rotating the shrimp once until the bacon is crispy. Serve shrimp with lemon wedges on the side and scallions scattered on top.

Adam and Joanne’s Tips

Storing: Store leftover bacon-wrapped shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5 to 7 minutes, or until the bacon is crisp and the shrimp are heated through. Avoid microwaving, as it can make the bacon chewy.

Make-ahead: You can also make them ahead of time by assembling the shrimp and par-baked bacon, then refrigerating for up to 24 hours before baking.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
4 shrimp
/
Calories
154
/
Protein
16g
/
Carbohydrate
6g
/
Dietary Fiber
0g
/
Total Sugars
5g
/
Total Fat
7g
/
Saturated Fat
2g
/
Cholesterol
111mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Tomato Shrimp Pasta Recipe
This tomato shrimp pasta recipe is incredibly easy, light, and comes together in the time it takes the pasta to cook.

This shrimp pasta is one of my go-to meals when craving something light, fresh, and flavorful. It comes together quickly and easily, making it perfect for busy weeknights.

The combination of juicy shrimp, sweet tomatoes, and fragrant basil is simply irresistible! This dish truly screams summer. For more easy shrimp recipes, see our shrimp carbonara, shrimp scampi, shrimp ziti, and these sesame ginger shrimp.

Key Ingredients
- Pasta: While I love using thin pasta like angel hair or thin spaghetti for this dish, feel free to use your favorite shape. Any kind of pasta will work!
- Shrimp: I recommend using large or jumbo shrimp for this recipe. They’re less likely to overcook and dry out in the sauce. When you’re buying shrimp, look for fresh ones that are firm to the touch and have a slightly sweet smell.
- Garlic: This recipe uses 3 cloves of garlic for a bold garlic flavor. If you’re a garlic lover like me, you can even add more!
- Tomatoes: This recipe combines canned tomatoes with fresh cherry tomatoes. The canned tomatoes create a flavorful sauce, while the cherry tomatoes add a burst of freshness.
- Basil: To brighten up the dish and add another layer of fresh flavor, toss in a generous handful of fresh basil leaves just before serving.
Find the full recipe with measurements below.

How to Make Our Favorite Shrimp Pasta

Tip 1: Cook shrimp while pasta cooks. Start by cooking your pasta. We love using angel hair or thin spaghetti, but any shape will work. While the pasta is cooking, make the shrimp. Cook garlic in olive oil in a skillet. When it becomes fragrant, add the shrimp.

Tip 2: Add a lot of tomatoes. Add a whole can of diced tomatoes, and a handful of basil leaves as the shrimp turn translucent in the middle. Then toss in cooked pasta, fresh cherry tomatoes, and cook until coated. The pasta will absorb the sauce flavors, the basil will wilt, and the fresh cherry tomatoes will warm through.
Tomato Shrimp Pasta

PREP
5 mins

COOK
10 mins

TOTAL
15 mins

This light shrimp pasta comes together in minutes and is flavored with garlic, tomatoes and fresh basil. When you choose the pasta, go for something thin like angel hair or thin spaghetti.

4 Servings

You Will Need

8 ounces dry pasta, like angel hair or thin spaghetti

1 tablespoon extra-virgin olive oil, plus more for serving

3 garlic cloves, minced

1 pound large shrimp, peeled and deveined

1 (16oz) can diced tomatoes

1 cup cherry tomatoes, halved

1/2 cup loosely packed basil leaves

Salt and fresh ground black pepper

Directions

1Cook the pasta in boiling salted water until it is tender but not mushy. Drain.

2Pat the shrimp dry then season with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and garlic and cook until fragrant, about 1 minute. Add the shrimp in one layer then cook, flipping once, until they turn translucent in the middle, 2 to 3 minutes.

3Stir in the canned tomatoes and use a wooden spoon to scrape any bits of garlic stuck to the bottom of the skillet. Cook until the juices from the tomatoes have reduced slightly, about 2 minutes. Taste the sauce and adjust with salt and/or pepper.

4Add the cooked pasta, halved cherry tomatoes and half of the basil to the pasta. Toss well and cook until the cherry tomatoes are warmed through and the sauce begins to coat the pasta, another 2 to 3 minutes. Serve in bowls with basil and a drizzle of olive oil on top.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
364
/
Total Fat
5.2g
/
Saturated Fat
0.8g
/
Cholesterol
182.5mg
/
Sodium
572.2mg
/
Carbohydrate
48.6g
/
Dietary Fiber
3g
/
Total Sugars
4.8g
/
Protein
31.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 20, 2026
Bang Bang Shrimp (Copycat Recipe)
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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.
What Size Shrimp Should I Use?

Large or 31-count shrimp. This means there are about 30-33 shrimp per pound.

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!
Coat the shrimp with salt and pepper.

Whisk milk and eggs together and add the shrimp.

Dip the shrimp in cornstarch.

Fry the shrimp in a heavy bottomed pan in oil for 2-3 minutes.

Prepare the bang bang sauce.

Coat the shrimp in bang bang sauce and toss.
Bang Bang Shrimp FAQ

A few extra things to keep in mind so your bang bang shrimp turns out perfectly! Your friends and family are going to go crazy over it.

Do I need to take the tails off of my shrimp? This is totally a personal preference. I like to the leave the tails on because it’s pretty, but it’s more practical to take them off, so you can just pop them into your mouth!

Can I use low-fat mayo? Absolutely! I actually encourage it. I don’t find there to be a big enough flavor or texture difference in full-fat mayo versus low-fat mayo, so I always suggest doing something that alleviates some of the extra fat and calories.

Can I use a mayo substitute? Yes! If you aren’t a fan of mayo, you can swap out the mayonnaise for plain Greek yogurt or sour cream.

How many people does this serve? As an appetizer, I would say this bang bang shrimp feeds four people, but if it’s more of an entree (which I completely encourage), then I’d say it feeds two people. I would recommend doubling it if you’re unsure about there being enough for everyone.
Storing Leftover Bang Bang Shrimp and Sauce

While I recommend enjoying your bang bang shrimp fresh, leftovers can be stored for up to 3 days in the fridge. The key here is to keep the shrimp separate from the sauce to prevent the breading from getting soggy.

In the Refrigerator: Let the shrimp cool completely, then store them in an airtight container in the refrigerator for up to 3 days. In an airtight container or jar, the sauce will last for up to 1 week.

Reheating: To reheat, skip the microwave and opt for an oven or air fryer to keep things crispy. Bake the shrimp for 10 minutes at 350 degrees Fahrenheit, or until heated through. Alternatively, use your air fryer at 320 degrees Fahrenheit for about 5 minutes. Warm up the bang bang sauce separately in the microwave if needed, and toss the shrimp in it just before serving.
More Irresistible Shrimp Recipes

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March 20, 2026
30-Minute Bang Bang Shrimp Tacos
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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!
Reasons You’ll Love Them!

You can control the spice! By making these at home, you can crank up the heat or take it down a notch to keep them mild. Just adjust the amount of sriracha sauce!

Ready in 30 Minutes: Who doesn’t love a meal that is quick, easy and delicious?!

Restaurant Quality: If you have ever had the bang bang shrimp tacos from Bonefish Grill, you are going to be obsessed with this recipe! Just like them (even better in my opinion) and now you can have them at home!!
Are Bang Bang Shrimp Tacos Spicy?

Every time one of my recipes has a sauce on it, one of the first questions that I always get asked is, “Is it spicy?”. These tacos have a bit of heat to them but since you are making them at home, thats so easy to adjust! The ingredient that keeps them nice and hot is the sriracha sauce. You can put either more or less of that ingredient in to make these bring on the heat or stay nice and mild.

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!
Tips and Variations

These are just a few extra ways to customize your bang bang shrimp tacos. They’re fast and easy and packed with flavor. Your family will love these tacos!

Add Spice: Want to make these tacos even spicier? Add red chili flakes to the sauce or a 1/4 teaspoon of cayenne pepper!

Toppings: There are so many delicious toppings to add to your tacos to customize the flavors. Try adding sliced jalapenos, pico, mango salsa, or corn!

Swap the Tortillas: I used corn tortillas in this recipe, but you can also use flour tortillas if you prefer.

Warm Your Tortillas: To heat flour tortillas all at once, I like to wrap them in foil and place them in a 375 degrees Fahrenheit oven while I’m getting everything ready. It’s also easy to warm tortillas individually in the microwave (just put one on a plate) by heating it for 10-15 seconds.

Make it a Bowl or Salad: Ditch the tortillas and add the bang bang shrimp to a rice bowl or salad. It’s easy to serve your shrimp just the way you like. Use the same toppings you would for tacos!
Storing Leftovers

These bang bang shrimp tacos are best eaten fresh but can be stored in the fridge and enjoyed later as well. Make sure to store the shrimp, toppings, and tortillas separately. They are perfect for lunch the next day!

In the Refrigerator: Store leftover shrimp in an airtight container in the fridge for up to 3 days. Store toppings and tortillas separately.

To Reheat: Heat leftover shrimp in the microwave until warmed through. Assemble the tacos and enjoy!
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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March 18, 2026