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Crispy Panko Fried Shrimp with Bang Bang Sauce

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This crispy panko fried shrimp with bang bang sauce is the kind of recipe that makes you feel like a rockstar in the kitchen without actually having to work for it. It’s quick, it’s forgiving, and it delivers that perfect crunch every single time.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined (tails on or off)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (smoked paprika if available)
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil, for frying (about 2 cups)
  • ½ cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar
  • ¼ teaspoon garlic powder
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)
  • Lemon wedges (for garnish)

Instructions

  1. Pat the shrimp completely dry with paper towels. Season them lightly with a pinch of salt and pepper.
  2. Set up the dredging station: In bowl one, combine the flour, garlic powder, paprika, cayenne (if using), salt, and pepper. In bowl two, beat the eggs until smooth. In bowl three, pour the panko breadcrumbs.
  3. Heat the oil: Pour about 1 ½ inches of vegetable oil into your skillet. Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, the oil is ready when a panko crumb dropped in sizzles immediately.
  4. Coat the shrimp (double-dredge method): Take one shrimp and dredge it in the flour mixture, shaking off any excess. Dip it into the beaten eggs, letting the excess drip off. Press it into the panko, coating all sides. Dip it back into the egg, then back into the panko for a second coating. Place the coated shrimp on a plate or baking sheet. Repeat with all shrimp.
  5. Fry in batches: Carefully add 4-5 shrimp to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. Use tongs to flip them gently.
  6. Drain and rest: Transfer the fried shrimp to your wire rack or paper towel-lined plate. Sprinkle with a tiny pinch of salt while they’re still hot. Let them rest for a minute.
  7. Make the Bang Bang Sauce: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder in a small bowl. Taste and adjust.
  8. Serve immediately: Arrange the shrimp on a platter, drizzle with Bang Bang Sauce (or serve it on the side for dipping), and garnish with cilantro, green onions, and lemon wedges. Serve hot.

Notes

The double-dredge method is key for a thick, crunchy coating. Keep oil temperature steady at 350°F. Pat shrimp dry to prevent soggy coating. Use a wire rack to keep shrimp crispy after frying. Bang Bang Sauce can be made ahead and refrigerated for up to a week.

Nutrition

Keywords: crispy panko fried shrimp, bang bang sauce, easy shrimp recipe, fried shrimp appetizer, quick seafood recipe

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