Bang Bang Shrimp Sauce Recipe

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If there is one sauce that I always want extra of, it’s bang bang shrimp sauce.

I’m talking about that creamy, sweet-heat, slightly tangy sauce that somehow makes everything it touches disappear faster than expected.

I first made this sauce on a whim for shrimp tacos, and now it has become one of those “house sauces” that lives permanently in my fridge.

You’ll love this recipe because it’s:

• Ridiculously Easy: One bowl, a whisk, and about five minutes
• Perfectly Balanced: Sweet, spicy, creamy, and just a little zippy
• Versatile: Not just for shrimp (trust me on this)
• Customizable: Mild or fiery, depending on your mood

What really sells me on this sauce is how forgiving it is. I’ve tweaked the ratios dozens of times depending on what I’m serving it with, and it always works.

Sometimes I make it sweeter for kids, sometimes spicier for weeknight bowls, and sometimes extra tangy for fried shrimp nights when I want that restaurant-style vibe.

It’s also one of those recipes that makes you feel like a kitchen genius because the payoff is huge compared to the effort.

People always ask for the recipe. Always. And when I tell them how simple it is, they don’t believe me.

If you love sauces that bring bold flavor without complicated steps, this bang bang shrimp sauce is going to be your new favorite go-to.

What is Bang Bang Shrimp Sauce Recipe?

Bang bang shrimp sauce is a creamy, sweet-and-spicy sauce most famously served with crispy shrimp, but it’s so much more than that.

At its core, it’s a mayo-based sauce blended with chili sauce and a touch of sweetness, creating that signature flavor that hits multiple notes at once.

The version I’m sharing today is inspired by the classic restaurant-style bang bang shrimp, but it’s adapted for real life at home.

No mystery ingredients, no hard-to-find sauces, just simple pantry staples that come together beautifully.

The flavor profile is:

• Creamy from mayonnaise
• Sweet from chili sauce (and sometimes a hint of honey or sugar)
• Spicy from sriracha or another hot sauce
• Tangy with a little acidity to keep it balanced

What I love most is how this sauce instantly elevates whatever you’re eating. Fried shrimp? Obviously.

But also grilled shrimp, roasted vegetables, chicken tenders, rice bowls, even sandwiches. I’ve drizzled it over crispy cauliflower and called it dinner more than once.

Despite its restaurant reputation, bang bang shrimp sauce is incredibly approachable. You don’t need fancy tools or advanced skills, just taste as you go and adjust.

Key Ingredients

This bang bang shrimp sauce comes together with a short list of ingredients, and each one plays an important role.

I’ve made this enough times to know that balance is everything here.

Here’s what you’ll need:

• Mayonnaise: This is the creamy base. I usually use full-fat mayo for the best texture, but light mayo works too.
• Sweet Chili Sauce: This brings sweetness and a gentle heat. It’s usually found in the Asian foods aisle.
• Sriracha: For that signature spicy kick. Start small and build up.
• Honey or Sugar: Optional, but great if you like your sauce on the sweeter side.
• Rice Vinegar or Lime Juice: Just a splash adds brightness and keeps the sauce from feeling heavy.
• Salt: A pinch goes a long way in rounding out the flavors.

My biggest tip here is to taste and adjust. Some chili sauces are sweeter than others, and heat levels vary depending on the brand of sriracha.

I always mix everything, taste it, then tweak until it’s exactly how I want it. Once you dial it in, you’ll realize how endlessly adaptable this sauce really is.

Step-by-Step Instructions

This is one of those recipes where the process is almost laughably simple, but the result feels fancy.

I’ve made this bang bang shrimp sauce half-asleep on a weeknight and also while chatting with friends in the kitchen, it never fails.

How to Make Bang Bang Shrimp Sauce

• Start with the Mayo: Add the mayonnaise to a medium bowl. This is your creamy base, so make sure it’s smooth and fresh.
• Stir in the Sweet Chili Sauce: This adds both sweetness and subtle heat. I usually scrape the spoon to get every last bit because it’s doing a lot of heavy lifting flavor-wise.
• Add Sriracha: Start small, about a teaspoon, and build from there. You can always add more, but you can’t take it out once it’s in.
• Sweeten if Needed: Depending on your chili sauce, you may not need extra sweetness. I usually add a drizzle of honey if I’m serving this with spicy or fried foods.
• Finish with Acid and Salt: A splash of rice vinegar or lime juice brightens everything up. Add a pinch of salt and stir until fully combined.

Once everything is mixed, taste it. This is the most important step. I almost always adjust, sometimes more heat, sometimes more sweetness.

Let it sit for 5–10 minutes so the flavors can settle before serving.

Variations and Substitutions

This sauce is incredibly forgiving, which is probably why I make it so often. If you’re missing an ingredient or catering to dietary needs, there are plenty of easy swaps.

Easy Ways to Customize

• Make it Lighter: Swap half (or all) of the mayo for Greek yogurt. It’ll be tangier and slightly thinner but still delicious.
• No Sweet Chili Sauce: Mix honey with a little hot sauce or chili garlic paste. It’s not identical, but it works in a pinch.
• Extra Spicy Version: Add more sriracha or a pinch of cayenne. I do this when serving it with plain grilled shrimp.
• Less Spicy: Reduce the sriracha and lean more on sweetness. Great for kids or spice-sensitive eaters.
• Vegan Option: Use vegan mayo and maple syrup instead of honey.

This sauce adapts beautifully, so don’t stress about exact measurements. Use what you have and trust your taste buds.

Meal Ideas

Once you make this bang bang shrimp sauce, you’ll start finding excuses to put it on everything. Here are some of my favorite ways to use it.

Ways I Love to Serve It

• Classic bang bang shrimp with crispy battered shrimp
• Shrimp tacos with slaw and cilantro
• Rice bowls with grilled shrimp, avocado, and cucumber
• As a dip for chicken tenders or fries
• Drizzled over roasted vegetables (especially cauliflower)
• Spread on sandwiches or wraps

It’s especially great for casual dinners and entertaining because people can add as much or as little as they want.

Frequently Asked Questions

Can I make bang bang shrimp sauce ahead of time?

Yes! This sauce actually gets better after sitting for a few hours. Store it in an airtight container in the fridge for up to 5 days.

Is bang bang shrimp sauce very spicy?

It doesn’t have to be. The heat level is completely adjustable depending on how much sriracha you use.

Can I use this sauce for things other than shrimp?

Absolutely. It’s amazing on chicken, vegetables, rice bowls, and even as a sandwich spread.

Why does my sauce taste too sweet or too spicy?

This usually depends on the chili sauce brand. Balance it out with more mayo, a splash of vinegar, or a pinch of salt.

Can I freeze bang bang shrimp sauce?

I don’t recommend it. Mayo-based sauces can separate when frozen and thawed.

Recipe Card

Ingredients

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1–2 teaspoons sriracha (to taste)
• 1–2 teaspoons honey or sugar (optional)
• 1 teaspoon rice vinegar or lime juice
• Pinch of salt

Instructions

1. Add mayonnaise to a medium bowl.
2. Stir in sweet chili sauce until smooth.
3. Add sriracha, honey (if using), vinegar or lime juice, and salt.
4. Whisk until fully combined.
5. Taste and adjust seasoning as needed.
6. Chill for 5–10 minutes before serving for the best flavor.