Craving restaurant-quality bang bang shrimp but don’t want to order takeout or make enough food to feed an army? I hear you. Most recipes out there are designed for a crowd, which means you’re either stuck with tons of leftovers or stuck doing math to scale everything down.
That’s exactly why I created this bang bang shrimp recipe for one. It’s got that same creamy, spicy, slightly sweet sauce you love from your favorite restaurants, it comes together in about 15 minutes, and the portions are just right for a solo dinner or lunch without any waste.
Why You’ll Love This Bang Bang Shrimp
- Single-serving portion – This recipe is perfectly sized for one person, so you don’t have to worry about leftovers or scaling down a larger recipe.
- Ready in under 30 minutes – From start to finish, you’ll have restaurant-quality shrimp on your plate in just 15-25 minutes, making it perfect for busy weeknights.
- Simple ingredients – You probably already have most of these pantry staples on hand, and the ingredient list is short and straightforward.
- Restaurant-style flavor at home – The creamy, spicy bang bang sauce gives you that takeout taste without leaving your kitchen or spending takeout prices.
- Customizable heat level – You can easily adjust the sriracha to make it as mild or spicy as you like, so it works for any spice preference.
What Kind of Shrimp Should I Use?
For this recipe, you’ll want to grab large shrimp that are already peeled and deveined to save yourself some prep time. Fresh shrimp from the seafood counter is great, but honestly, frozen shrimp works just as well and is often more budget-friendly. If you’re going the frozen route, just make sure to thaw them completely in the fridge overnight or run them under cold water for a few minutes before cooking. Look for shrimp that smell fresh and ocean-like, not fishy, and avoid any that look dried out or have black spots.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options:
- Mayonnaise: You can use Greek yogurt or sour cream for a lighter version, though the sauce will be slightly tangier. If you go this route, you might want to add a tiny drizzle of honey to balance the flavors.
- Sriracha: Any hot sauce works here – try Frank’s RedHot, sambal oelek, or even gochujang for a different flavor profile. Just start with less and taste as you go since heat levels vary.
- Thai sweet chili sauce: In a pinch, mix 2 tablespoons of honey with a splash of rice vinegar and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll give you that sweet-spicy combo.
- Shrimp: Don’t skip the shrimp – they’re essential for this recipe! But you can use any size you have on hand. Just adjust cooking time slightly (smaller shrimp cook faster).
- Avocado oil: Olive oil, vegetable oil, or even butter all work fine for cooking the shrimp. Pick whatever you have in your pantry.
Watch Out for These Mistakes While Cooking
The biggest mistake when making bang bang shrimp is overcooking them, which turns them rubbery and chewy – since you’re only working with 6-8 shrimp, they cook incredibly fast, so watch for them to turn pink and opaque, then remove them immediately from the heat.
Another common error is adding the shrimp to a cold or not-hot-enough skillet, which causes them to steam instead of getting that nice sear, so make sure your pan is properly heated before the shrimp go in.
To avoid a watery sauce that won’t stick to your shrimp, pat them completely dry with paper towels before seasoning, and if you find the sauce too thin, let the cooked shrimp sit in it for a minute to thicken up slightly.
For extra flavor, try adding a squeeze of fresh lime juice to the sauce right before tossing – it brightens everything up and balances the richness of the mayo.
What to Serve With Bang Bang Shrimp?
Bang bang shrimp is pretty rich and spicy, so I like to balance it out with something light and fresh on the side. A simple cucumber salad with rice vinegar or a crisp lettuce wedge salad helps cool things down between bites of those saucy shrimp. If you’re still hungry after, steamed white rice or some roasted vegetables like broccoli or snap peas make great additions without competing with all that bold flavor. You could also serve it over a bed of mixed greens to turn it into more of a meal, letting that creamy sauce act as your dressing.
Storage Instructions
Store: Bang bang shrimp is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the extra sauce separate if possible, so the shrimp doesn’t get too soggy.
Reheat: To bring back some of that crispy texture, reheat the shrimp in a skillet over medium heat for a few minutes, or pop them in the air fryer at 350°F for about 3-4 minutes. The microwave works in a pinch, but the shrimp won’t be quite as good.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 1 serving |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 15-18 g
- Fat: 28-32 g
- Carbohydrates: 15-18 g
Ingredients
For the sauce:
- 1/4 cup mayonnaise
- 2 1/2 tbsp sriracha
- 2 tbsp sweet chili sauce
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp fresh lime juice
- 1/2 tsp honey
For the shrimp:
- 10 large shrimp (peeled and deveined, tails removed)
- 1 1/2 tsp avocado oil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Step 1: Prepare the Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 1/2 tbsp sriracha
- 2 tbsp sweet chili sauce
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp fresh lime juice
- 1/2 tsp honey
In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, garlic powder, and paprika until smooth and well combined.
Add the fresh lime juice and honey, stirring until the sauce is uniform and glossy.
Set aside while you prepare the shrimp.
This sauce can be made a few minutes ahead, and I like to let it sit briefly so the flavors meld together before tossing with the hot shrimp.
Step 2: Season and Prepare the Shrimp
- 10 large shrimp
- 1 1/2 tsp avocado oil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Pat the shrimp dry with paper towels—this is essential for getting a good sear and preventing them from steaming in the pan.
In a small bowl, combine the paprika, garlic powder, and salt.
Toss the shrimp with the avocado oil, then sprinkle the seasoning mixture evenly over them, coating all sides.
Step 3: Sear the Shrimp Until Pink and Cooked Through
- seasoned shrimp from Step 2
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Once the oil is hot, carefully add the seasoned shrimp in a single layer and cook undisturbed for 2-3 minutes until the underside is opaque and lightly golden.
Flip each shrimp and cook for another 1-2 minutes on the second side until the shrimp curl slightly and are completely opaque throughout.
I find that slightly undercooking shrimp is better than overdoing them—they’ll continue to cook slightly from residual heat after being tossed with the warm sauce.
Step 4: Toss with Sauce and Serve
- cooked shrimp from Step 3
- bang bang sauce from Step 1
Transfer the hot shrimp to a plate or small bowl.
Pour the bang bang sauce from Step 1 over the cooked shrimp and toss gently until each piece is well coated.
Serve immediately while the shrimp are still warm and the sauce clings beautifully to each one.
Spicy Bang Bang Shrimp for One
Ingredients
For the sauce
- 1/4 cup mayonnaise
- 2 1/2 tbsp sriracha
- 2 tbsp sweet chili sauce
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp fresh lime juice
- 1/2 tsp honey
For the shrimp
- 10 large shrimp (peeled and deveined, tails removed)
- 1 1/2 tsp avocado oil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, garlic powder, and paprika until smooth and well combined. Add the fresh lime juice and honey, stirring until the sauce is uniform and glossy. Set aside while you prepare the shrimp. This sauce can be made a few minutes ahead, and I like to let it sit briefly so the flavors meld together before tossing with the hot shrimp.
- Pat the shrimp dry with paper towels—this is essential for getting a good sear and preventing them from steaming in the pan. In a small bowl, combine the paprika, garlic powder, and salt. Toss the shrimp with the avocado oil, then sprinkle the seasoning mixture evenly over them, coating all sides.
- Heat the avocado oil in a skillet over medium-high heat until shimmering. Once the oil is hot, carefully add the seasoned shrimp in a single layer and cook undisturbed for 2-3 minutes until the underside is opaque and lightly golden. Flip each shrimp and cook for another 1-2 minutes on the second side until the shrimp curl slightly and are completely opaque throughout. I find that slightly undercooking shrimp is better than overdoing them—they'll continue to cook slightly from residual heat after being tossed with the warm sauce.
- Transfer the hot shrimp to a plate or small bowl. Pour the bang bang sauce from Step 1 over the cooked shrimp and toss gently until each piece is well coated. Serve immediately while the shrimp are still warm and the sauce clings beautifully to each one.
