10 Delicious Copycat Bang Bang Shrimp Recipes

You’ve probably tasted the irresistible Bang Bang Shrimp at your favorite restaurant and wished you could recreate that magic at home. Well, you’re in luck! We’ve rounded up 10 delicious copycat recipes that bring the crispy, creamy, and slightly spicy flavors of this beloved dish right to your kitchen. Whether you’re craving a quick dinner or planning a special meal, these recipes are sure to impress. Let’s dive in!

Spicy Copycat Bang Bang Shrimp Tacos

Whip up these Spicy Copycat Bang Bang Shrimp Tacos for a quick, flavorful meal that packs a punch. Perfect for weeknight dinners or entertaining guests with minimal fuss.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp Sriracha sauce
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups vegetable oil, for frying
• 8 corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/2 cup cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha to create the Bang Bang sauce. Set aside.
2. Place shrimp in a large bowl, cover with buttermilk, and let marinate for 15 minutes at room temperature.
3. In another bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper.
4. Heat vegetable oil in a deep skillet to 375°F over medium-high heat.
5. Remove shrimp from buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
6. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
7. Toss fried shrimp in the Bang Bang sauce until evenly coated.
8. Assemble tacos by placing shrimp on warmed tortillas, topped with shredded cabbage and cilantro. Serve with lime wedges.

Yield tacos with a crispy exterior and tender interior, balanced by the creamy, spicy sauce. For an extra kick, drizzle additional Bang Bang sauce over the top before serving.

Creamy Copycat Bang Bang Shrimp Pasta

Lusciously creamy with a kick, this pasta dish combines tender shrimp with a spicy, sweet sauce for a meal that’s irresistibly decadent.

Ingredients

• 8 oz linguine pasta
• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp Sriracha sauce
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp olive oil
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, 9-11 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and smoked paprika, then sauté until pink and opaque, 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Whisk in mayonnaise, sweet chili sauce, and Sriracha until smooth. Gradually add heavy cream, stirring constantly to combine.
5. Reduce heat to low and simmer the sauce for 3-4 minutes, until slightly thickened. Stir in Parmesan cheese until melted.
6. Return cooked shrimp and linguine to the skillet. Toss gently to coat evenly with the sauce.
7. Garnish with fresh parsley before serving.

Unbelievably rich, the sauce clings to every strand of pasta, offering a perfect balance of heat and sweetness. Serve with a crisp white wine to cut through the creaminess.

Crispy Copycat Bang Bang Shrimp Lettuce Wraps

Let’s dive into making these crispy, flavorful wraps that are perfect for a light yet satisfying meal.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp Sriracha
• 1 tsp honey
• 8 butter lettuce leaves
• 1/4 cup cilantro leaves, for garnish
• 1 lime, cut into wedges

Instructions

1. Marinate shrimp in buttermilk for 20 minutes to tenderize.
2. Combine panko, flour, smoked paprika, garlic powder, onion powder, and cayenne in a bowl.
3. Dredge each shrimp in the breadcrumb mixture, pressing gently to adhere.
4. Heat oil in a deep fryer to 375°F. Fry shrimp in batches for 2-3 minutes until golden and crispy.
5. Whisk mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl for the bang bang sauce.
6. Toss fried shrimp in the bang bang sauce until evenly coated.
7. Arrange butter lettuce leaves on a platter. Place 2-3 shrimp in each leaf.
8. Garnish with cilantro leaves and serve with lime wedges on the side.

Serve these wraps immediately for the best texture contrast between the crispy shrimp and fresh lettuce. The combination of spicy, sweet, and tangy flavors makes each bite irresistible. For an extra crunch, sprinkle with chopped peanuts or serve with a side of jicama slaw.

Sweet and Spicy Copycat Bang Bang Shrimp Skewers

Here’s how to make Sweet and Spicy Copycat Bang Bang Shrimp Skewers that’ll steal the show at any gathering. Perfectly balanced with a kick, these skewers are a breeze to prepare.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp Sriracha sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp freshly squeezed lime juice
• 1/4 cup finely chopped cilantro
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a mixing bowl, combine mayonnaise, sweet chili sauce, Sriracha, smoked paprika, garlic powder, onion powder, and lime juice to create the Bang Bang sauce.
3. Thread the shrimp onto the soaked bamboo skewers, ensuring even spacing for uniform cooking.
4. Brush the shrimp skewers generously with the Bang Bang sauce, reserving some for serving.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
6. Remove the skewers from the grill and immediately brush with the reserved Bang Bang sauce.
7. Sprinkle the chopped cilantro over the skewers before serving.

These skewers boast a crispy exterior with a juicy, tender interior, enveloped in a sauce that’s both sweet and fiery. Serve them atop a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal.

Copycat Bang Bang Shrimp and Avocado Salad

Whip up this vibrant Copycat Bang Bang Shrimp and Avocado Salad for a quick, flavorful meal that packs a punch. Perfect for summer lunches or light dinners, it’s a crowd-pleaser with minimal effort.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp Sriracha sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 ripe avocados, diced
• 4 cups mixed greens
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Preheat a skillet over medium-high heat with 2 tbsp olive oil until shimmering.
2. Season shrimp with garlic powder, smoked paprika, and salt. Sear for 2 minutes per side until pink and opaque. Remove from heat.
3. In a bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha until smooth for the Bang Bang sauce.
4. Toss mixed greens with lime juice and a pinch of salt in a large salad bowl.
5. Add diced avocados and cilantro to the greens, gently mixing to avoid mashing the avocados.
6. Drizzle half the Bang Bang sauce over the salad, reserving the rest for serving.
7. Top the salad with seared shrimp and an extra drizzle of sauce.

Crisp greens and creamy avocados balance the spicy, tangy shrimp beautifully. Serve with extra lime wedges for a fresh twist.

Baked Copycat Bang Bang Shrimp with Coconut Rice

Zesty and vibrant, this dish brings the coastal flavors straight to your kitchen with minimal fuss. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup coconut milk, full-fat
• 1 cup jasmine rice
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine jasmine rice, coconut milk, and 1/2 tsp sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Set aside.
4. Season shrimp with garlic powder, smoked paprika, remaining sea salt, and black pepper.
5. Dredge shrimp in flour, dip in beaten egg, then coat with panko breadcrumbs. Place on prepared baking sheet.
6. Drizzle clarified butter over breaded shrimp. Bake for 12-15 minutes, until golden and crispy.
7. Tip: For extra crispiness, broil for the last 2 minutes of baking.
8. Toss baked shrimp with the prepared sauce until evenly coated.
9. Tip: Reserve some sauce for drizzling over the dish before serving.
10. Fluff the coconut rice with a fork and divide among plates. Top with saucy shrimp.
11. Tip: Garnish with thinly sliced green onions and a lime wedge for a fresh contrast.

Tender shrimp with a crunchy coating meet the creamy, slightly sweet coconut rice for a harmonious bite. Serve with a side of steamed greens for a balanced meal.

Copycat Bang Bang Shrimp Stir Fry with Vegetables

This dish brings the iconic Bang Bang Shrimp flavors into a quick, veggie-packed stir fry. Toss crispy shrimp and fresh vegetables in a creamy, spicy sauce for a weeknight winner.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup julienned bell peppers
• 1 cup snap peas, trimmed
• 2 tbsp sriracha sauce
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Pat shrimp dry with paper towels to ensure crispiness.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer; cook for 2 minutes per side until golden. Remove and set aside.
4. In the same skillet, add bell peppers and snap peas. Stir-fry for 3 minutes until vibrant but crisp.
5. Whisk together sriracha, mayonnaise, honey, rice vinegar, garlic powder, and smoked paprika in a bowl.
6. Return shrimp to the skillet with vegetables. Pour sauce over; toss to coat evenly. Cook for 1 minute until heated through.
7. Season with salt if needed, based on the saltiness of your shrimp.

Bang Bang Shrimp Stir Fry offers a perfect crunch from the veggies against the tender shrimp. Serve over steamed jasmine rice or wrap in lettuce cups for a low-carb option.

Copycat Bang Bang Shrimp Po’ Boy Sandwich

Mouthwatering and irresistibly crispy, this Copycat Bang Bang Shrimp Po’ Boy Sandwich brings the restaurant experience to your kitchen. Perfect for a quick lunch or a casual dinner, it’s a crowd-pleaser with minimal fuss.

Ingredients

– 1 lb wild-caught shrimp, peeled and deveined
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1 cup panko breadcrumbs
– 1/2 cup mayonnaise
– 2 tbsp sweet chili sauce
– 1 tbsp sriracha
– 4 French bread rolls, split and toasted
– 1 cup shredded iceberg lettuce
– 1/2 cup sliced pickles
– 1/4 cup chopped fresh cilantro
– Vegetable oil, for frying

Instructions

1. Soak shrimp in buttermilk for 15 minutes to tenderize.
2. In a bowl, mix flour, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Drain shrimp, then dredge in the flour mixture, shaking off excess.
4. Press shrimp into panko breadcrumbs, ensuring an even coat for maximum crunch.
5. Heat vegetable oil in a deep fryer to 375°F. Fry shrimp in batches until golden brown, about 2-3 minutes. Tip: Avoid overcrowding to maintain oil temperature.
6. Whisk mayonnaise, sweet chili sauce, and sriracha in a bowl for the Bang Bang sauce.
7. Spread Bang Bang sauce on both sides of the toasted French rolls.
8. Layer shredded lettuce, fried shrimp, pickles, and cilantro on the rolls. Tip: Add a squeeze of lime for a zesty twist.
9. Serve immediately. Tip: Pair with a cold beer or a crisp salad for a balanced meal.
Savory, spicy, and satisfying, this sandwich boasts a perfect contrast of textures from the crispy shrimp to the soft bread. For an extra kick, drizzle additional Bang Bang sauce on top before serving.

Gluten-Free Copycat Bang Bang Shrimp with Quinoa

Make this gluten-free copycat bang bang shrimp with quinoa for a dish that’s both indulgent and wholesome. Perfect for those craving the iconic flavor without the gluten.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup gluten-free mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup cornstarch
• 2 tbsp avocado oil
• 1/4 cup green onions, finely chopped
• 1 tbsp sesame seeds

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
3. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, garlic powder, and smoked paprika to create the bang bang sauce. Set aside.
4. Pat shrimp dry with paper towels. Dredge each shrimp in cornstarch, shaking off excess.
5. Heat avocado oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer. Cook for 2 minutes per side, or until golden and crispy.
7. Remove shrimp from skillet and toss with bang bang sauce until evenly coated.
8. Serve shrimp over cooked quinoa. Garnish with green onions and sesame seeds.

Perfectly crispy shrimp coated in a creamy, spicy sauce pairs wonderfully with fluffy quinoa. Try serving it in lettuce wraps for a low-carb option.

Copycat Bang Bang Shrimp Sushi Rolls

Get ready to elevate your sushi game with these Copycat Bang Bang Shrimp Sushi Rolls, combining crispy shrimp with a creamy, spicy sauce wrapped in sushi rice and nori.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 8 large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 egg, lightly beaten
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tsp sriracha
• 4 sheets nori
• 1/2 avocado, thinly sliced
• 1/4 cup cucumber, julienned

Instructions

1. Combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions. Tip: Let rice sit for 10 minutes after cooking for perfect texture.
2. Mix rice vinegar, sugar, and salt in a small bowl. Fold into cooked rice until evenly distributed.
3. Heat oil in a deep fryer to 350°F. Dredge shrimp in flour, dip in egg, then coat with panko. Fry for 2-3 minutes until golden. Drain on paper towels.
4. Whisk mayonnaise, sweet chili sauce, and sriracha in a bowl. Toss fried shrimp in sauce to coat.
5. Place a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly, leaving a 1-inch border at the top.
6. Arrange shrimp, avocado, and cucumber in a line at the bottom. Roll tightly using the mat. Tip: Wet the nori border to seal the roll.
7. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife. Tip: Clean knife between cuts for neat slices.

Hearty and flavorful, these rolls offer a crunch from the shrimp, creaminess from the avocado, and a kick from the sauce. Serve with extra bang bang sauce for dipping or atop a salad for a deconstructed version.

Conclusion

Whether you’re craving the spicy, creamy delight of Bang Bang Shrimp or looking to impress at your next gathering, these 10 copycat recipes offer something for everyone. Dive into the flavors and find your favorite! Don’t forget to leave a comment with which recipe you loved most and share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!