Coastal Classic with a Kick

This sweet-and-spicy Bang Bang Shrimp stars fresh North Carolina shrimp in a sauce that everyone loves.

Everyone has had a version of this dish at some point. Whether it was called Bang Bang Shrimp, Pow Pow Shrimp or Boom Boom Shrimp, you know exactly what I am talking about. It’s that crunchy shrimp coated in a sweet-and-spicy, mayo-based sauce that delivers an unmistakable Asian-inspired punch.

This version uses fresh, local North Carolina shrimp. Local, wild-caught shrimp not only tastes better, but also is a way to support local shrimpers and the working waterfronts that keep our coastal communities thriving.

North Carolina’s commercial seafood industry helps sustain jobs across the coast, from the boats on the water to the docks, seafood houses and local markets that bring the catch to your table. Buying local seafood keeps that tradition strong.

Shrimp is a lean protein that can fit beautifully into a balanced diet. It’s naturally low in calories while still being satisfying, and it provides key nutrients like vitamin B12, which supports overall health. Shrimp also contains iodine, important for thyroid function, and it’s a source of omega-3 fatty acids, which are associated with heart and brain benefits. Like most foods, it is best enjoyed in moderation, especially when fried, but starting with a nutrient-dense protein is a great foundation.

For the sauce, I highly recommend using Duke’s mayonnaise, a Southern household staple known for its rich, tangy flavor and creamy texture. It makes an ideal base for that signature Bang Bang-style coating, a craveable combination of mayo, sweet chili sauce, honey and a few drops of hot chili sauce.

Bang Bang Shrimp is typically served as an appetizer, but it can easily become the star of the table.

It’s perfect alongside simple sides like edamame, steamed rice or vegetable egg rolls. Serve it over Boston Bib lettuce for a fresh crunch, then finish with chopped green onion and tuxedo sesame seeds for a restaurant-style look.

This Bang Bang Shrimp is the kind of dish that disappears fast. If you’re feeding a crowd, make a double batch, and do not expect there to be any leftovers.

Print Recipe

Bang Bang Shrimp

This sweet-and-spicy Bang Bang Shrimp stars fresh North Carolina shrimp in a sauce that everyone loves.

Course

Seafood

Cuisine

Asian, Seafood

Keyword

lettuce, shrimp, Thai sweet chili

Servings

Servings

Ingredients

• 1 lb shrimp shelled and deveined
• 1/2 cup Duke's mayonnaise
• 1/4 cup Thai sweet chili sauce
• 3 to 5 drops hot chili sauce
• 1 teaspoon honey
• 3/4 cup cornstarct, for coating
• vegetable oil
• Boston Bib lettuce
• 2 green onions chopped
• tuxedo sesame seeds

Course Seafood Cuisine Asian, Seafood Keyword lettuce, shrimp, Thai sweet chili Servings Servings Ingredients 1 lb shrimp shelled and deveined 1/2 cup Duke's mayonnaise 1/4 cup Thai sweet chili sauce 3 to 5 drops hot chili sauce 1 teaspoon honey 3/4 cup cornstarct, for coating vegetable oil Boston Bib lettuce 2 green onions chopped tuxedo sesame seeds

Instructions

1. In a bowl mix the mayonnaise, sweet chili sauce, honey and hot chili sauce.
2. Heat the vegetable oil in a deep pot to 355 degrees. Depending on your pot, you will need enough oil to cover the shrimp when dropped in.
3. Thoroughly coat the shrimp in the cornstarch. Working in small batches, slowly drop the shrimp into the oil to fry until golden brown (about 2 to 3 minutes) and drain on paper towels.
4. When all the shrimp are fried, toss them in the sauce.
5. Serve over a bed of bib lettuce and garnish with green onions and tuxedo sesame seeds.