18 Spicy Bang Bang Shrimp Delicious Recipes

Spice up your dinner routine with our sizzling selection of 18 Bang Bang Shrimp recipes that promise to deliver a punch of flavor in every bite! Perfect for home cooks looking to add some excitement to their meals, these dishes range from quick and easy to gourmet. Whether you’re craving something fiery or just a little kick, we’ve got you covered. Dive in and discover your next favorite shrimp dish!

Spicy Bang Bang Shrimp Pasta

Oh, you’re in for a treat with this Spicy Bang Bang Shrimp Pasta. It’s the perfect blend of creamy, spicy, and utterly delicious, ready in no time for those busy weeknights.

Ingredients

• 8 oz pasta (linguine or spaghetti works great)
• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1/2 cup mayonnaise (for that creamy base)
• 1/4 cup sweet chili sauce (adjust to spice preference)
• 1 tbsp sriracha (or more if you like it hot)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup green onions, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, lower the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
4. Whisk together mayonnaise, sweet chili sauce, and sriracha in a bowl. Pour into the skillet with garlic, stirring to combine and heat through, about 1 minute.
5. Add the cooked pasta and shrimp back to the skillet. Toss everything together until well coated and heated through, about 2 minutes.
6. Garnish with chopped green onions before serving.

Great for a quick dinner, this dish offers a creamy texture with a kick of heat that’s balanced by the sweet chili sauce. Serve it with a side of steamed veggies or a crisp salad to round out the meal.

Crispy Bang Bang Shrimp Tacos

Let’s dive into making these irresistible Crispy Bang Bang Shrimp Tacos that are sure to be a hit at your next meal. Perfectly crispy shrimp meets a creamy, spicy sauce, all wrapped in a soft taco shell for a dish that’s bursting with flavors and textures.

Ingredients

• 1 lb shrimp, peeled and deveined (medium size works best)
• 1 cup buttermilk (for tenderizing, can substitute with milk and a splash of vinegar)
• 1 cup all-purpose flour (for a lighter coating, mix half flour half cornstarch)
• 1 tsp garlic powder (adds depth to the shrimp’s flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup mayonnaise (the base for the bang bang sauce)
• 2 tbsp sweet chili sauce (adjust for more or less heat)
• 1 tbsp sriracha (or any hot sauce you prefer)
• 8 small flour tortillas (warmed for the best texture)
• 1 cup shredded cabbage (for crunch, purple cabbage adds color)
• 1/4 cup chopped cilantro (for freshness)
• 1 lime, cut into wedges (a squeeze brightens up the dish)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a bowl, soak the shrimp in buttermilk for 15 minutes. This step ensures the shrimp stays juicy and tender.
2. While the shrimp soaks, mix flour, garlic powder, salt, and pepper in another bowl. This will be your dredging mixture.
3. Heat oil in a deep pan to 375°F. A candy thermometer can help monitor the temperature accurately.
4. Dredge each shrimp in the flour mixture, shaking off excess. Fry in batches to avoid overcrowding, about 2-3 minutes until golden and crispy.
5. Place fried shrimp on a wire rack over a baking sheet to keep them crispy. Tip: Avoid paper towels as they can make the shrimp soggy.
6. In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha for the bang bang sauce. Adjust the sriracha to your preferred spice level.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. This makes them pliable and enhances flavor.
8. Assemble tacos by placing a handful of shredded cabbage on each tortilla, top with crispy shrimp, drizzle with bang bang sauce, and garnish with cilantro and a lime wedge.

Crunchy, creamy, and with just the right amount of heat, these tacos are a delightful mix of textures and flavors. Serve them with an extra side of bang bang sauce for dipping, and watch them disappear in no time.

Bang Bang Shrimp Stir Fry

You’re in for a treat with this Bang Bang Shrimp Stir Fry—it’s the perfect mix of crispy, creamy, and a little spicy. Perfect for when you’re craving something quick but packed with flavor.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1/2 cup cornstarch (for that extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp sweet chili sauce (adjust to spice preference)
• 1 tbsp sriracha (more if you like it hot)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1/2 cup green onions, sliced (for garnish)
• Salt to taste (start with a pinch)

Instructions

1. In a bowl, toss the shrimp with cornstarch until fully coated. Shake off excess.
2. Heat oil in a large pan over medium-high heat. Once hot, add shrimp in a single layer. Cook for 2 minutes per side until golden and crispy. Don’t overcrowd the pan—work in batches if needed.
3. While shrimp cooks, mix mayonnaise, sweet chili sauce, and sriracha in a small bowl. Set aside.
4. Remove shrimp from pan and drain on paper towels. Wipe pan clean if necessary.
5. Lower heat to medium, add minced garlic to the pan. Sauté for 30 seconds until fragrant—be careful not to burn.
6. Return shrimp to the pan, pour sauce over. Toss gently to coat all shrimp evenly. Cook for another minute until everything is heated through.
7. Garnish with green onions and serve immediately. Perfect over rice or noodles for a fuller meal.

Out of this world, the shrimp stays crispy under that creamy, spicy sauce. Try serving it in lettuce wraps for a fun, hands-on meal that’s sure to impress.

Bang Bang Shrimp Salad

You’re going to love this Bang Bang Shrimp Salad—it’s the perfect mix of crispy, creamy, and spicy. It’s a breeze to throw together for a quick lunch or a light dinner.

Ingredients

• 1 lb shrimp, peeled and deveined (medium size works best)
• 1/2 cup mayonnaise (for creaminess)
• 2 tbsp sweet chili sauce (adjust to spice preference)
• 1 tbsp Sriracha (or any hot sauce you like)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 4 cups mixed greens (any salad mix you prefer)
• 1/2 cup shredded carrots (for a sweet crunch)
• 1/4 cup chopped green onions (for a fresh bite)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the shrimp with olive oil and panko breadcrumbs until evenly coated.
3. Spread the shrimp on the prepared baking sheet and bake for 10-12 minutes, until crispy and pink.
4. While the shrimp bakes, whisk together mayonnaise, sweet chili sauce, and Sriracha in a small bowl for the Bang Bang sauce.
5. In a large bowl, combine mixed greens, shredded carrots, and chopped green onions.
6. Once the shrimp are done, let them cool for a minute, then toss them in the Bang Bang sauce.
7. Add the sauced shrimp to the salad bowl and gently toss everything together.
8. Serve immediately for the best texture and flavor.

This salad is all about contrasts—the crispy shrimp against the creamy sauce, the spicy kick balanced by the sweet carrots. Try serving it in lettuce cups for a fun, handheld version.

Bang Bang Shrimp Po’ Boy

Got a craving for something crispy, creamy, and a little spicy? You’re in for a treat with this Bang Bang Shrimp Po’ Boy. It’s the perfect mix of crunch and flavor, all tucked into a soft roll.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup buttermilk (for extra tenderness, soak shrimp for 30 mins)
• 1 cup all-purpose flour (for a lighter coating, mix with cornstarch)
• 1 tsp garlic powder (adds a nice kick)
• 1 tsp paprika (for color and mild heat)
• 1/2 cup mayonnaise (or Greek yogurt for a healthier twist)
• 2 tbsp sweet chili sauce (adjust to spice preference)
• 1 tbsp Sriracha (more if you like it hot)
• 4 soft hoagie rolls (toasted for extra crunch)
• 1 cup shredded lettuce (iceberg for crunch, romaine for softness)
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a bowl, soak shrimp in buttermilk for 30 minutes. This step ensures your shrimp are tender.
2. While shrimp soak, mix flour, garlic powder, and paprika in another bowl. This is your dredging station.
3. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
4. Drain shrimp from buttermilk, then coat in flour mixture. Shake off excess for a light, even coating.
5. Fry shrimp in batches for 2-3 minutes until golden brown. Don’t overcrowd the pot to keep oil temperature steady.
6. Place fried shrimp on a wire rack over a baking sheet. This keeps them crispy.
7. In a small bowl, mix mayonnaise, sweet chili sauce, and Sriracha. Taste and adjust spice level.
8. Toss fried shrimp in the sauce until evenly coated.
9. Toast hoagie rolls lightly for about 1-2 minutes until just golden. Watch closely to avoid burning.
10. Layer shredded lettuce on the bottom half of each roll, then top with saucy shrimp. Close with the top half of the roll.

Dig into this Po’ Boy and enjoy the contrast of the crispy shrimp against the soft roll, with the creamy, spicy sauce tying it all together. Serve with extra napkins—it’s gonna get messy!

Bang Bang Shrimp Sushi Rolls

Oh, you’re in for a treat with these Bang Bang Shrimp Sushi Rolls! They’re the perfect mix of spicy, creamy, and crunchy, all wrapped up in a neat little package. Perfect for when you’re craving something a bit different but still want that sushi fix.

Ingredients

• 1 cup sushi rice (short-grain works best)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (adds that classic sushi tang)
• 1 tbsp sugar (balances the vinegar’s acidity)
• 1/2 tsp salt (just enough to enhance flavors)
• 1/2 lb shrimp, peeled and deveined (size 41-50 is perfect)
• 1/4 cup mayonnaise (for that creamy bang bang sauce)
• 2 tbsp sweet chili sauce (adjust for more or less heat)
• 1 tsp sriracha (or to taste, if you like it spicy)
• 4 nori sheets (the foundation of your rolls)
• 1/2 cucumber, julienned (adds a fresh crunch)
• 1 avocado, sliced (for creaminess)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• Oil for frying (vegetable or canola works well)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for perfect sticky rice.
2. Cook the rice with water in a rice cooker or pot. If using a pot, bring to a boil, then simmer covered for 20 minutes. Let it sit for 10 minutes off heat.
3. Mix rice vinegar, sugar, and salt in a small bowl. Fold this into the cooked rice while it’s still warm. Let it cool to room temperature.
4. Heat oil in a pan to 350°F. Fry the shrimp until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Whisk together mayonnaise, sweet chili sauce, and sriracha in a bowl. Toss the fried shrimp in this sauce until well coated.
6. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
7. Arrange shrimp, cucumber, avocado, and a sprinkle of panko in the center of the rice. Roll tightly using the bamboo mat, sealing the edge with a bit of water.
8. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.

Fresh out of the roll, these sushi bites are a party in your mouth—creamy, spicy, and crunchy all at once. Serve them with extra bang bang sauce on the side for dipping, and watch them disappear!

Bang Bang Shrimp Pizza

Wow, have you ever thought about combining the crispy, spicy kick of bang bang shrimp with the cheesy goodness of pizza? This Bang Bang Shrimp Pizza is your answer, blending two favorites into one irresistible dish.

Ingredients

• 1 pre-made pizza crust (or your favorite homemade dough)
• 1/2 cup mayonnaise (for creaminess)
• 2 tbsp sweet chili sauce (adjust to spice preference)
• 1 tbsp Sriracha (for that extra kick)
• 1 cup cooked shrimp, chopped (fresh or thawed frozen)
• 1 cup shredded mozzarella cheese (or a blend for more flavor)
• 1/4 cup thinly sliced green onions (for garnish)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet.
2. In a small bowl, mix mayonnaise, sweet chili sauce, and Sriracha to make the bang bang sauce.
3. Spread the bang bang sauce evenly over the pizza crust, leaving a small border for the crust.
4. Top the sauce with chopped shrimp, ensuring even distribution.
5. Sprinkle shredded mozzarella cheese over the shrimp, covering the pizza evenly.
6. Drizzle olive oil lightly over the top for a golden finish.
7. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it cool for 2 minutes. Garnish with sliced green onions before serving.

Unbelievable how the creamy sauce and spicy shrimp come together on this pizza. The crust gets perfectly crispy, while the toppings stay juicy and flavorful. Try serving it with a side of extra bang bang sauce for dipping, and watch it disappear!

Bang Bang Shrimp Lettuce Wraps

Unbelievably easy and bursting with flavor, these Bang Bang Shrimp Lettuce Wraps are your next go-to for a quick, delicious meal. You’ll love the crunch of fresh lettuce paired with the creamy, spicy shrimp.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 works best)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp sriracha (more if you like it spicy)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp lime juice (freshly squeezed is best)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil (or any neutral oil)
• 8 large lettuce leaves (butter or romaine work well)
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, garlic powder, and salt until smooth. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
3. Remove shrimp from heat and toss with the sauce until evenly coated.
4. Arrange lettuce leaves on a serving platter. Spoon shrimp mixture into each leaf.
5. Garnish with green onions and sesame seeds before serving.

So there you have it—crisp, cool lettuce wraps filled with spicy, creamy shrimp that’s sure to impress. Try serving them with a side of jasmine rice for a more filling meal.

Bang Bang Shrimp Sliders

Now, who doesn’t love a slider that packs a punch? These Bang Bang Shrimp Sliders are your ticket to a flavor-packed meal that’s as fun to make as it is to eat. Perfect for those days when you’re craving something a little spicy, a little sweet, and totally satisfying.

Ingredients

• 1 lb shrimp, peeled and deveined (medium size works best)
• 1/2 cup mayonnaise (for creaminess)
• 1/4 cup sweet chili sauce (adjust to taste)
• 1 tbsp sriracha (or more if you like it hot)
• 1 cup panko breadcrumbs (for that perfect crunch)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 eggs, beaten (helps the breading stick)
• 1/2 tsp salt (just enough to season)
• 1/4 tsp black pepper (freshly ground is best)
• Vegetable oil for frying (or any neutral oil)
• 6 slider buns, toasted (for that extra texture)
• 1 cup shredded lettuce (for a fresh crunch)
• 1/2 cup sliced green onions (for garnish)

Instructions

1. In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Set aside.
2. Season shrimp with salt and pepper.
3. Dredge each shrimp in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.
4. Heat oil in a deep pan to 375°F. Fry shrimp in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Drain fried shrimp on paper towels to remove excess oil.
6. Toss the fried shrimp in the Bang Bang sauce until evenly coated.
7. Toast the slider buns lightly for about 1-2 minutes until they’re just golden. Tip: A toaster or a dry pan works great for this.
8. Assemble the sliders by placing shredded lettuce on the bottom bun, adding 3-4 shrimp, and drizzling extra sauce if desired. Garnish with sliced green onions.
9. Serve immediately while the shrimp are crispy and the buns are warm. Tip: Pair with a cold beer or a crisp salad for a complete meal.

Zesty, crunchy, and bursting with flavor, these sliders are a surefire hit. The contrast between the crispy shrimp and the soft, toasted buns is just divine. Try serving them at your next game night for a crowd-pleasing appetizer that’ll disappear in no time.

Bang Bang Shrimp Fried Rice

Picture this: a bowl of fried rice that’s not just any fried rice, but packed with crispy shrimp and a creamy, spicy bang bang sauce that’ll make your taste buds dance. It’s the kind of dish that turns a regular dinner into something special without needing fancy skills.

Ingredients

• 1 cup jasmine rice (day-old works best for fried rice)
• 1/2 lb shrimp, peeled and deveined (size 41-50, for bite-sized pieces)
• 2 tbsp mayonnaise (for the bang bang sauce)
• 1 tbsp sweet chili sauce (adjust to taste)
• 1 tsp sriracha (or more if you like it spicy)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 eggs, beaten (for scrambling)
• 1/2 cup frozen peas and carrots (no need to thaw)
• 2 green onions, sliced (save some for garnish)
• 1 tbsp soy sauce (low sodium works too)
• 1/2 tsp garlic powder (for quick flavor)

Instructions

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and crispy. Remove and set aside.
2. In the same pan, add beaten eggs. Scramble for 1 minute until just set. Push to one side.
3. Add remaining oil, then day-old rice. Break up clumps and stir-fry for 3 minutes until grains are separate and slightly crispy.
4. Mix in peas, carrots, and garlic powder. Cook for 2 minutes until veggies are tender.
5. Return shrimp to pan. Add soy sauce, tossing everything together for 1 minute to combine.
6. In a small bowl, whisk mayonnaise, sweet chili sauce, and sriracha. Drizzle over rice and gently mix.
7. Garnish with green onions. Serve immediately for the best texture.

Ready to dig in? The rice is perfectly chewy, the shrimp adds a satisfying crunch, and that bang bang sauce brings just the right amount of heat and creaminess. Try serving it in lettuce cups for a fun, hands-on meal.

Bang Bang Shrimp Dumplings

Very few dishes strike the perfect balance between spicy, sweet, and savory like these Bang Bang Shrimp Dumplings. You’re going to love how easy they are to make, and the flavor? Absolutely unforgettable.

Ingredients

• 1 lb shrimp, peeled and deveined (for freshness, look for firm, translucent shrimp)
• 1 cup all-purpose flour (or substitute with gluten-free flour if needed)
• 1/2 cup mayonnaise (for a lighter version, Greek yogurt works too)
• 2 tbsp sweet chili sauce (adjust to taste for more or less heat)
• 1 tbsp sriracha (or any hot sauce you prefer)
• 1 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1/2 cup water (for dough consistency)
• 2 tbsp vegetable oil (or any neutral oil for frying)
• 1/4 cup green onions, chopped (for garnish)

Instructions

1. In a large bowl, mix the flour and water to form a smooth dough. Let it rest for 10 minutes to make it easier to handle.
2. While the dough rests, blend the shrimp, mayonnaise, sweet chili sauce, sriracha, and garlic powder in a food processor until smooth. This is your filling.
3. Roll the dough into small circles, about 3 inches in diameter. Spoon a teaspoon of the shrimp filling into the center of each circle.
4. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. A little water on the edges helps them stick better.
5. Heat the oil in a pan over medium heat (350°F). Fry the dumplings in batches until golden brown, about 2-3 minutes per side. Don’t overcrowd the pan to ensure even cooking.
6. Garnish with chopped green onions before serving. For an extra crunch, serve with a side of crispy wonton strips.

The dumplings are crispy on the outside with a creamy, spicy shrimp filling that’s bursting with flavor. Try serving them on a bed of lettuce for a refreshing contrast to the heat.

Bang Bang Shrimp Spring Rolls

Ever find yourself craving something crispy, spicy, and utterly satisfying? These Bang Bang Shrimp Spring Rolls are your answer, packing a punch of flavor in every bite.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp sriracha (more if you like it spicy)
• 1 cup shredded cabbage (for crunch)
• 1/2 cup shredded carrots (adds sweetness)
• 8 rice paper wrappers (find in the Asian aisle)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp salt (to season shrimp)

Instructions

1. In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Set aside.
2. Season shrimp with salt. Heat oil in a pan over medium-high heat (350°F). Cook shrimp for 2 minutes per side until pink and opaque. Remove and toss in half the Bang Bang sauce.
3. Fill a large bowl with warm water. Dip one rice paper wrapper for 10 seconds until pliable. Lay flat on a damp towel.
4. Place a few shrimp, cabbage, and carrots in the center of the wrapper. Fold sides in, then roll tightly from the bottom up.
5. Repeat with remaining wrappers and filling. Serve rolls with the remaining Bang Bang sauce on the side.

Get ready for a texture party—crispy shrimp, crunchy veggies, and soft, chewy wrappers. These rolls are a hit at parties or as a fun dinner twist.

Bang Bang Shrimp Quesadillas

Unbelievably easy and packed with flavor, these Bang Bang Shrimp Quesadillas are your next weeknight dinner hero. You’ll love the crispy shrimp and creamy sauce tucked inside a golden, cheesy tortilla.

Ingredients

• 1 lb shrimp, peeled and deveined (size 41-50, for even cooking)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp sriracha (more if you like it spicy)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese)
• 4 large flour tortillas (burrito size for easy folding)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp garlic powder (for that extra kick)
• Salt to taste

Instructions

1. Pat the shrimp dry with paper towels to ensure they get crispy when cooked.
2. In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Set aside.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Add shrimp, sprinkle with garlic powder and salt, and cook for 2 minutes per side until pink and crispy. Remove from skillet.
4. Wipe the skillet clean, then heat the remaining oil over medium heat. Place a tortilla in the skillet.
5. Sprinkle half of the cheese on one half of the tortilla, top with shrimp, drizzle with Bang Bang sauce, then sprinkle the remaining cheese.
6. Fold the tortilla over the filling and cook for 2-3 minutes per side, until golden and cheese is melted.
7. Repeat with remaining tortillas and filling.
8. Cut each quesadilla into wedges and serve immediately.

Crispy on the outside with a gooey, spicy center, these quesadillas are a hit. Try serving them with a side of extra Bang Bang sauce for dipping, or a crisp salad to balance the richness.

Bang Bang Shrimp Nachos

Dive into the ultimate game-day snack with these Bang Bang Shrimp Nachos. They’re crispy, creamy, and packed with a spicy kick that’ll have everyone coming back for more.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp Sriracha (more if you like it spicy)
• 1 bag tortilla chips (go for sturdy ones)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped cilantro (optional)

Instructions

1. Preheat your oven to 375°F to get it ready for baking.
2. Heat olive oil in a pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, mix mayonnaise, sweet chili sauce, and Sriracha to make the Bang Bang sauce. Set aside.
4. Arrange tortilla chips on a baking sheet in a single layer. Sprinkle half the cheese over the chips.
5. Distribute the cooked shrimp evenly over the cheese-covered chips. Drizzle half the Bang Bang sauce over the shrimp.
6. Top with the remaining cheese and bake for 5-7 minutes, until the cheese is melted and bubbly. Tip: Watch closely to prevent burning.
7. Remove from oven and drizzle with the remaining Bang Bang sauce. Sprinkle green onions and cilantro on top for freshness. Tip: Let it cool for a minute before serving to avoid burns.

Kick back and enjoy the crunch of the chips against the creamy, spicy shrimp. These nachos are perfect with a cold beer or as a standout appetizer at your next gathering.

Bang Bang Shrimp Burgers

Ready to shake up your burger game? These Bang Bang Shrimp Burgers are a crispy, creamy dream with just the right kick. Perfect for when you’re craving something different but still want that classic burger satisfaction.

Ingredients

• 1 lb raw shrimp, peeled and deveined (small shrimp work best for texture)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp sriracha (more if you like it spicy)
• 1 egg, beaten (helps bind the burgers)
• 1/2 tsp garlic powder (for a flavor boost)
• 1/4 tsp salt (just enough to season)
• 2 tbsp vegetable oil (or any neutral oil for frying)
• 4 burger buns, toasted (brioche adds a nice sweetness)

Instructions

1. In a food processor, pulse the shrimp until finely chopped but not pureed. Transfer to a bowl.
2. Add panko, mayonnaise, sweet chili sauce, sriracha, egg, garlic powder, and salt to the shrimp. Mix until well combined.
3. Divide the mixture into 4 equal parts. Shape each into a patty about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat oil in a large skillet over medium heat. Once hot, add the patties. Cook for 3-4 minutes per side, until golden and crispy.
5. Toast the burger buns lightly in the skillet or toaster for about 1 minute, until just golden.
6. Assemble the burgers by placing a shrimp patty on each bun. Drizzle with extra sweet chili sauce or sriracha if desired.

Light, crispy on the outside, and tender inside, these burgers pack a flavorful punch. Serve them with a side of slaw or sweet potato fries for the ultimate meal.

Bang Bang Shrimp Kebabs

Bang Bang Shrimp Kebabs are the perfect blend of spicy, sweet, and smoky flavors that’ll have you coming back for seconds. You’ll love how easy they are to throw together for a quick weeknight dinner or a fun weekend barbecue.

Ingredients

• 1 lb large shrimp, peeled and deveined (tail-on for presentation)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp sriracha (or any hot sauce you prefer)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1/2 tsp garlic powder (or minced fresh garlic)
• 1/2 tsp smoked paprika (for that smoky depth)
• Salt to taste
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, garlic powder, smoked paprika, and salt until smooth. Tip: Taste the sauce and adjust the sweetness or spiciness to your liking.
3. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer. Tip: Leave a little space between each shrimp for even cooking.
4. Brush the shrimp kebabs generously with the sauce on both sides. Tip: Reserve some sauce for serving.
5. Grill the kebabs for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook.
6. Serve the kebabs hot with the reserved sauce on the side for dipping. A sprinkle of chopped cilantro or green onions adds a fresh touch.

Absolutely irresistible, these kebabs have a perfect char from the grill and a creamy, spicy sauce that clings to every bite. Try serving them over a bed of rice or with a crisp salad for a complete meal.

Bang Bang Shrimp Soup

Kick off your cooking adventure with this Bang Bang Shrimp Soup, a creamy, spicy delight that’s perfect for when you’re craving something with a bit of a kick. You’ll love how easy it is to whip up, and the flavors are absolutely unforgettable.

Ingredients

• 1 lb shrimp, peeled and deveined (fresh or frozen, thawed)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream (for richness, can sub with half-and-half for lighter version)
• 1/4 cup bang bang sauce (adjust to taste)
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp garlic, minced (fresh is best)
• 1 tbsp ginger, grated (adds a nice zing)
• 1/2 tsp red pepper flakes (for heat, adjust to taste)
• Salt to taste
• Green onions, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes to infuse the flavors.
4. Add the heavy cream and bang bang sauce to the pot. Stir well to combine and bring to a gentle simmer.
5. Season the soup with red pepper flakes and salt. Adjust the heat to maintain a simmer without boiling.
6. Add the shrimp to the pot. Cook for 3-4 minutes until the shrimp are pink and opaque, stirring occasionally.
7. Remove the pot from heat. Taste and adjust seasoning if necessary.
8. Ladle the soup into bowls. Garnish with chopped green onions before serving.

Great for chilly evenings, this soup boasts a creamy texture with a perfect balance of spicy and savory flavors. Try serving it with a side of crusty bread to soak up every last drop.

Bang Bang Shrimp Curry

Mmm, you’re going to love this Bang Bang Shrimp Curry. It’s creamy, spicy, and packed with flavor—perfect for when you’re craving something indulgent yet easy to whip up.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 cup coconut milk (full-fat for creaminess)
• 2 tbsp red curry paste (adjust for spice level)
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup bell peppers, sliced (any color you like)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the bell peppers to the skillet and sauté until slightly softened, about 3 minutes.
3. Stir in the red curry paste and cook for 1 minute to release its flavors.
4. Pour in the coconut milk, honey, and lime juice, stirring to combine. Bring to a gentle simmer.
5. Add the shrimp to the skillet, ensuring they’re submerged in the sauce. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
6. Remove from heat and sprinkle with chopped cilantro before serving.

Zesty and vibrant, this curry is a delightful mix of sweet, spicy, and tangy. Serve it over steamed rice or with crusty bread to soak up all that delicious sauce.

Conclusion

Mouthwatering and bold, these 18 Spicy Bang Bang Shrimp recipes are a treasure trove for anyone craving a kick in their kitchen adventures. Perfect for home cooks across North America, each dish promises to deliver unforgettable flavors. Don’t just take our word for it—dive in, try these recipes, and let us know which one stole your heart. Loved what you tried? Share the spice on Pinterest and spread the culinary love!

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