Bang Bang (KaPow) Shrimp, is the perfect appetizer or side dish everyone will enjoy! It’s wild-caught shrimp battered in a delicious blend of on-hand ingredients, and fried to a golden crunchy crisp. Served with a simple and addictive bang bang sauce that’s a creamy, spicy, and sweet all in one!
If you’re a shrimp lover, if you enjoy a crunchy, crispy appetizer type dish – this will be your new favourite shrimp app! My first time trying something like this, was on a trip to NY. We stopped at P.F Changs, I ordered their Dynamite Shrimp and I was immediately sold! I came home determined to recreate something similar… but even better! Here in Canada, Cheesecake Factory and Boston Pizza also have something quite similar on their menu – but this…this version…the Seasoned Skillet Bang Bang Shrimp recipe is next to none and absolutely amazingly delicious!
Table of Contents
Recipe Tips and Notes
The Shrimp – you will need raw shrimp that has been peeled, de-veined, and tails removed. The number one mistake you can probably make with this recipe is overcooking your shrimp. It is highly unlikely you will undercook them, so depending on the size of your shrimp 2-3 mins will be a sufficient amount of time.
The Sauce – this is such a yummy sauce, and pairs so well with this dish! I love a good spicy dip, as such I added Sriracha. However, this is optional – feel free to omit and if so only use 2 tbsp of Sweet Thai Chili Sauce (I used the VH brand, here is the link)
Grab the Grocery List (Screenshot The Below)!
Ingredients (Creamy Sweet Chili Sauce)
- Sweet Thai Chili Sauce
- Sriracha (optional)
- Rice Vinegar
Ingredients (For Shrimp)
- Raw Shrimp
- Sriracha or Hot Sauce
- All Purpose Flour
- Panko Breadcrumbs
- Onion Powder
- Garlic Powder
- Dried Parsley Flakes
- Italiano Seasoning see notes section for substitute
- Vegetable Oil for frying
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Watch How to Make Bang Bang (KaPow) Shrimp
A Few More Notes
- Panko is a Japanese Style breadcrumb, and makes for a beautiful and tasty flaky bread coating for your shrimp. In Ontario, Panko breadcrumbs can be found in or around your bread and baked goods section, or local Asian Grocery Store.
- If you don’t have Italian Seasoning, you can add 1tsp oregano and basil to the mix.
- You do not want to overheat the oil. I suggest testing one shrimp at first – it should not immediately start turning brown (this will indicate your oil is too hot). It should gradually turn to a golden crisp between 2-3 minutes depending on size of shrimp.
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Bang Bang (KaPow) Shrimp
Creamy Sweet Chili Sauce
- ¼ cup Mayonaise
- 3 tbsp Sweet Thai Chili Sauce
- 2 tbsp Sriracha optional
- 1 tbsp Honey
- 1 tsp Rice Vinegar
- 1 lb Raw Shrimp peeled, deveined, and tails removed
- 1 cup Buttermilk
- 1 Egg large
- 1 tbsp Sriracha or Hot Sauce
- ½ cup All Purpose Flour
- ½ cup Cornstarch
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 cups Panko Breadcrumbs
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 1/2 tsp Italiano Seasoning see notes section for substitute
- 1 tsp Salt more or less to taste
- 1/2 tsp Black Pepper
- Vegetable Oil for frying
- In a small mixing bowl, whisk together sauce ingredients – mayonnaise, sweet thai chili sauce, sriracha (optional), honey and rice vinegar; set aside.
- In a large bowl, combine Panko breadcrumbs, onion powder, garlic powder, parsley flakes, Italian seasoning, salt, and black pepper, to taste; set aside.
- Heat vegetable oil in a large skillet or heavy bottom pot over medium high heat – see notes section. Do not let oil get too hot – 325°F is optimal for my stove.
- In another large bowl, whisk together batter ingredients – buttermilk, egg, sriracha or hot sauce, cornstarch, flour, salt and pepper; set aside.
- Dip shrimp into buttermilk batter, then dredge in Panko breadcrumb mixture, pressing in the coating, working one at a time until finished.
- Working in batches, add shrimp to the skillet and cook until golden and crispy, about 2-3 minutes (time varies depending on size on shrimp). Transfer to a paper towel-lined plate.
- Drizzle with sweet chili sauce, or use as a dip and serve immediately!