Mouthwatering Bang Bang Shrimp Deviled Eggs

If you ask me, deviled eggs are one of the best party foods around.

This twist on the classic appetizer combines creamy deviled eggs with crispy fried shrimp tossed in a spicy, tangy sauce. The eggs get their usual mayo and mustard filling, while the shrimp are coated in a crunchy Panko crust and fried until golden.

Then everything gets drizzled with a homemade bang bang sauce made from mayonnaise, sriracha, and a touch of honey. It’s got just the right amount of kick without being too overwhelming.

These are perfect for game day, potlucks, or any time you want to bring something a little different to the table.

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What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab small shrimp since they’ll sit nicely on top of your deviled eggs without overwhelming them. Fresh shrimp is always great, but frozen shrimp works just as well – just make sure to thaw them completely and pat them dry before you start cooking. Whether you go with wild-caught or farm-raised is totally up to you and your budget, both will taste delicious once they’re coated in that crispy breading and bang bang sauce. If you can find shrimp that’s already peeled and deveined, it’ll save you some prep time, but doing it yourself is easy enough if that’s what’s available.

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Options for Substitutions

This recipe has some room for swaps if you need to work with what you have:

• Tiger Sauce: If you can’t find Tiger Sauce, mix together equal parts sweet chili sauce and a dash of hot sauce. It won’t be exactly the same, but it’ll give you that sweet-spicy kick.
• Buttermilk: No buttermilk? Make your own by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.
• Panko breadcrumbs: Regular breadcrumbs work fine here, though your shrimp coating won’t be quite as crispy. You can also crush up some cornflakes for extra crunch.
• Creole seasoning: If you don’t have Creole seasoning, try Cajun seasoning or make a quick mix with paprika, garlic powder, onion powder, and a pinch of cayenne.
• Fresh shrimp: Frozen shrimp works perfectly – just thaw them completely and pat dry before using. You can also use pre-cooked shrimp, but skip the frying step and just toss them in the bang bang sauce.
• Mayonnaise: While mayo is pretty essential for both the deviled eggs and bang bang sauce, you can use your preferred brand if Blue Plate isn’t available. Just stick with a quality mayo for best results.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying shrimp is overcooking them, which turns them rubbery and tough – since these are small shrimp, they only need about 2 minutes per side in 350°F oil, and they should look pink and slightly golden when done.

Make sure your oil temperature stays consistent by not overcrowding the pan, as adding too many shrimp at once drops the temperature and leads to greasy, soggy coating instead of crispy perfection.

When making the deviled eggs, avoid overmixing the yolk filling, which can make it gluey – just mash until smooth and creamy, and if it seems too thick, add a tiny bit more mayonnaise rather than water.

Finally, don’t assemble these too far in advance, as the crispy fried shrimp will get soft sitting on top of the eggs, so fry the shrimp and toss them in the bang bang sauce right before serving for the best texture contrast.

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What to Serve With Bang Bang Shrimp Deviled Eggs?

These deviled eggs are perfect for parties and gatherings, so I like to serve them alongside other finger foods that keep things easy and fun. A platter of fresh veggies with ranch dip, some cheese and crackers, or even some crispy chicken wings make great companions on an appetizer spread. If you’re serving these as part of a bigger meal, they pair nicely with a light pasta salad or coleslaw to balance out the spicy, creamy flavors. You could also set out some tortilla chips with guacamole or salsa to give your guests plenty of options to snack on while mingling.

Storage Instructions

Store: Keep your assembled deviled eggs in an airtight container in the fridge for up to 2 days. The shrimp are best enjoyed fresh and crispy, so I’d recommend storing them separately from the eggs if you have leftovers. The bang bang sauce will keep in a sealed jar in the refrigerator for about a week.

Make Ahead: You can definitely prep components ahead of time to make party day easier. Hard boil the eggs and make the filling up to 2 days in advance, keeping them separate until you’re ready to assemble. The bang bang sauce also tastes better after sitting for a few hours, so feel free to whip that up the day before.

Serve: For the best texture, fry the shrimp right before serving so they stay nice and crispy. If you need to hold them for a bit, keep them warm in a 200°F oven on a wire rack. Assemble the deviled eggs with the shrimp and sauce just before your guests arrive for maximum freshness.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 65-75 g
• Fat: 155-175 g
• Carbohydrates: 90-110 g

Ingredients

For the bang bang sauce:

• 2/3 cup mayonnaise
• 1/4 cup tiger sauce
• 2 tbsp sriracha
• 1/2 tsp worcestershire sauce
• 1 tsp honey

For the deviled eggs:

• 6 eggs (hard-boiled and halved lengthwise)
• 4 1/2 tbsp mayonnaise
• 3/4 tsp mustard
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp smoked paprika

For the shrimp and coating:

• 1/2 lb shrimp (peeled, deveined, and tails removed)
• 1/2 cup spicy mayonnaise
• 1/2 cup buttermilk
• 1/2 tsp hot sauce
• 1 tsp creole seasoning (divided)
• 1/2 cup Panko breadcrumbs
• 1/2 cup flour
• 2 1/2 tbsp cornstarch
• oil (enough to reach 1-inch depth for frying)

For the garnish:

• fresh herbs (finely minced chives or parsley)

Step 1: Prepare the Deviled Egg Filling

• 6 eggs
• 4 1/2 tbsp mayonnaise
• 3/4 tsp mustard
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp smoked paprika

Start with the eggs first since they need time to cool if not already hard-boiled.

Halve the cooled eggs lengthwise and carefully scoop out the yolks into a small bowl.

Mash the yolks with a fork until completely smooth, then mix in the 4 1/2 tablespoons of mayonnaise, mustard, salt, pepper, and smoked paprika until you have a creamy, uniform filling.

Pipe or spoon this mixture generously into each egg white half and set aside on a serving platter.

Step 2: Marinate the Shrimp

• 1/2 lb shrimp
• 1/2 cup spicy mayonnaise

In a shallow bowl, combine the 1/2 cup spicy mayonnaise with the peeled and deveined shrimp, making sure each piece is well coated.

Cover and refrigerate for at least 1 hour (up to 4 hours is ideal)—this coating protects the shrimp and adds flavor before frying.

I find that marinating the shrimp earlier in the day means you can finish the dish quickly when you’re ready to serve.

Step 3: Make the Bang Bang Sauce

• 2/3 cup mayonnaise
• 1/4 cup tiger sauce
• 2 tbsp sriracha
• 1/2 tsp worcestershire sauce
• 1 tsp honey

While the shrimp marinates, combine the 2/3 cup mayonnaise, tiger sauce, sriracha, worcestershire sauce, and honey in a bowl and whisk until smooth and well blended.

Taste and adjust the heat level if needed—this is your signature sauce that ties everything together.

Set aside at room temperature.

Step 4: Set Up the Breading Station

• 1/2 cup buttermilk
• 1/2 tsp hot sauce
• 1 tsp creole seasoning
• 1/2 cup Panko breadcrumbs
• 1/2 cup flour
• 2 1/2 tbsp cornstarch

Prepare two shallow bowls: in one, whisk together the buttermilk, hot sauce, and 1/2 teaspoon of creole seasoning; in the other, combine the panko breadcrumbs, flour, remaining 1/2 teaspoon creole seasoning, and cornstarch until evenly mixed.

Having everything ready before the oil heats ensures smooth, efficient frying.

Step 5: Fry the Shrimp

• oil
• buttermilk mixture from Step 4
• flour mixture from Step 4
• marinated shrimp from Step 2

Heat oil in a deep skillet or pot to 350°F (use a thermometer for accuracy).

Working with a few shrimp at a time, dip each piece in the buttermilk mixture from Step 4, then coat thoroughly in the flour mixture, shaking off excess.

Carefully place breaded shrimp into the hot oil and fry for about 2 minutes per side until golden brown and crispy.

Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.

Step 6: Finish and Plate

• deviled eggs from Step 1
• fried shrimp from Step 5
• bang bang sauce from Step 3
• fresh herbs

While the shrimp is still warm, toss it gently in the bang bang sauce from Step 3, coating each piece evenly.

Arrange the sauced shrimp on top of the prepared deviled eggs from Step 1, placing 2-3 pieces per egg half.

Drizzle any extra sauce around the platter, garnish with finely minced chives or parsley, and serve immediately.

I recommend serving extra bang bang sauce on the side so guests can add more heat if they like.

Mouthwatering Bang Bang Shrimp Deviled Eggs

Delicious Mouthwatering Bang Bang Shrimp Deviled Eggs recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 12 pieces

Calories 1950 kcal

Ingredients

  

For the bang bang sauce

• 2/3 cup mayonnaise
• 1/4 cup tiger sauce
• 2 tbsp sriracha
• 1/2 tsp worcestershire sauce
• 1 tsp honey

For the deviled eggs

• 6 eggs (hard-boiled and halved lengthwise)
• 4 1/2 tbsp mayonnaise
• 3/4 tsp mustard
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp smoked paprika

For the shrimp and coating

• 1/2 lb shrimp (peeled, deveined, and tails removed)
• 1/2 cup spicy mayonnaise
• 1/2 cup buttermilk
• 1/2 tsp hot sauce
• 1 tsp creole seasoning (divided)
• 1/2 cup Panko breadcrumbs
• 1/2 cup flour
• 2 1/2 tbsp cornstarch
• oil (enough to reach 1-inch depth for frying)

For the garnish

• fresh herbs (finely minced chives or parsley)

Instructions

 

• Start with the eggs first since they need time to cool if not already hard-boiled. Halve the cooled eggs lengthwise and carefully scoop out the yolks into a small bowl. Mash the yolks with a fork until completely smooth, then mix in the 4 1/2 tablespoons of mayonnaise, mustard, salt, pepper, and smoked paprika until you have a creamy, uniform filling. Pipe or spoon this mixture generously into each egg white half and set aside on a serving platter.
• In a shallow bowl, combine the 1/2 cup spicy mayonnaise with the peeled and deveined shrimp, making sure each piece is well coated. Cover and refrigerate for at least 1 hour (up to 4 hours is ideal)—this coating protects the shrimp and adds flavor before frying. I find that marinating the shrimp earlier in the day means you can finish the dish quickly when you're ready to serve.
• While the shrimp marinates, combine the 2/3 cup mayonnaise, tiger sauce, sriracha, worcestershire sauce, and honey in a bowl and whisk until smooth and well blended. Taste and adjust the heat level if needed—this is your signature sauce that ties everything together. Set aside at room temperature.
• Prepare two shallow bowls: in one, whisk together the buttermilk, hot sauce, and 1/2 teaspoon of creole seasoning; in the other, combine the panko breadcrumbs, flour, remaining 1/2 teaspoon creole seasoning, and cornstarch until evenly mixed. Having everything ready before the oil heats ensures smooth, efficient frying.
• Heat oil in a deep skillet or pot to 350°F (use a thermometer for accuracy). Working with a few shrimp at a time, dip each piece in the buttermilk mixture from Step 4, then coat thoroughly in the flour mixture, shaking off excess. Carefully place breaded shrimp into the hot oil and fry for about 2 minutes per side until golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
• While the shrimp is still warm, toss it gently in the bang bang sauce from Step 3, coating each piece evenly. Arrange the sauced shrimp on top of the prepared deviled eggs from Step 1, placing 2-3 pieces per egg half. Drizzle any extra sauce around the platter, garnish with finely minced chives or parsley, and serve immediately. I recommend serving extra bang bang sauce on the side so guests can add more heat if they like.