Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
Grilled Bang Bang Shrimp Skewers are the perfect blend of crispy and spicy, ready in just 20 minutes. After making these countless times, I’ve discovered the trick to keeping them crispy: patting the shrimp dry and using a hot grill. Start by threading the shrimp onto skewers, then grill until charred. Drizzle with the creamy, spicy bang bang sauce and garnish with green onions. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Tanghulu at Home and Delicious Korean BBQ Meatball Rice Bowls.
Why This Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight! Is Pure Comfort
- Crispy exterior with a juicy, tender interior
- Perfect balance of sweet, spicy, and creamy flavors
- Easy to make and perfect for summer cookouts
What You'll Need for Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb large shrimp, peeled and deveined
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/2 cup mayonnaise
- 1/4 cup Sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- Optional: Green onions, sliced
- Optional: Sesame seeds
📝 Ingredient Notes
- Shrimp: Thaw if frozen. Pat dry before cooking.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
- Skewers — Prevents shrimp from falling through the grates → See on Amazon
How to Make Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
- Prepare Shrimp: Pat shrimp dry, then thread onto skewers. Mix cornstarch, salt, and pepper. Coat shrimp in mixture.
- Grill Shrimp: Heat grill to high. Add oil, then grill shrimp until charred, about 2 minutes per side.
- Make Sauce: Mix mayonnaise, Sriracha, vinegar, honey, and garlic.
- Serve: Drizzle sauce over shrimp. Garnish with green onions and sesame seeds.
Cook's Tips for Perfect Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
- Common mistake and fix: Don't overcook the shrimp to prevent them from becoming rubbery. Use an instant-read thermometer if needed.
- Time-saving tip: Prepare the sauce while the shrimp are grilling to save time.
- Substitution tip: For a milder sauce, reduce the amount of Sriracha or use a lower-heat variety.
Storing & Reheating Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the sauce and coat the shrimp in the cornstarch mixture up to 1 day ahead.
Freezing Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
Freeze uncooked shrimp skewers for up to 2 months. Thaw before grilling.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a smoky flavor, grill the shrimp on a charcoal grill.
- Best substitution: Use chicken or tofu for a non-seafood option.
- Make-ahead: Prepare the sauce and coat the shrimp in the cornstarch mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of water or milk.
Want to level up this recipe?
Instant-Read Thermometer — Ensures perfectly cooked shrimp every time → Check price on Amazon
Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight!
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Seasonings
- 1/2 cup mayonnaise
- 1/4 cup Sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced
Optional Toppings
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare Shrimp: Pat shrimp dry, then thread onto skewers. Mix cornstarch, salt, and pepper. Coat shrimp in mixture.
- Grill Shrimp: Heat grill to high. Add oil, then grill shrimp until charred, about 2 minutes per side.
- Make Sauce: Mix mayonnaise, Sriracha, vinegar, honey, and garlic.
- Serve: Drizzle sauce over shrimp. Garnish with green onions and sesame seeds.
Notes
- Chef tip: For a smoky flavor, grill the shrimp on a charcoal grill.
- Best substitution: Use chicken or tofu for a non-seafood option.
- Make-ahead: Prepare the sauce and coat the shrimp in the cornstarch mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of water or milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked shrimp skewers for up to 2 months. Thaw before grilling.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the sauce and coat the shrimp in the cornstarch mixture up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 24g
- Fat: 12g
- Carbs: 20g
- Fiber: 1g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 210mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight! FAQs
Yes, prepare the sauce and coat the shrimp in the cornstarch mixture up to 1 day ahead. Assemble and grill just before serving.
Overcooking is the most common reason for rubbery shrimp. Use an instant-read thermometer to ensure they reach 145°F (63°C) and no more.
Yes, broil the shrimp for 2-3 minutes per side, watching closely to prevent burning.
Pair them with a side of rice, noodles, or a crisp salad for a complete meal.
Reduce the amount of Sriracha or use a lower-heat variety to make the sauce less spicy.
A Warm Final Note
I can’t wait for you to try Crispy Bang Bang Shrimp Skewers: Quick, Spicy Delight! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
