Shrimp: I like to use jumbo shrimp as the shrimp will shrink in size as it cooks. Frozen or fresh shrimp will work (make sure the shrimp are peeled and deveined). Use paper towels to dry to shrimp before using.

Cornstarch: If you are allergic to corn, you may use tapioca starch or arrowroot starch instead.

Frying Oil: Feel free to use the type of vegetable oil you prefer for frying (sunflower oil, corn oil, canola oil, etc).

Salt & Pepper: For seasoning, we’ll be using just salt and ground black pepper since the bang bang sauce is the main flavoring for this shrimp recipe.

Mayonnaise: I used regular mayonnaise, but if you are allergic to eggs and want to keep this recipe egg-free, go ahead and use vegan mayonnaise instead.

Sweet Chili Sauce: Sweet chili sauce adds the characteristically sweet taste in bang bang sauce, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use a gluten-free sweet chili sauce.

Rice Vinegar: The vinegar adds a nice tanginess to the sauce. If you don’t have rice vinegar, you can also use red wine vinegar or white vinegar.

Sriracha Sauce: You can add more or less Sriracha chili sauce depending on how much heat you can take. 

Sugar: I used white sugar, but cane sugar will work just as well. 

Garnish: I used sliced green onions and diced tomatoes as garnish for a nice pop of color. Alternatively, you may also use sliced chives instead.

Storing: It’s best to eat this bang bang shrimp straight away. However, if you have any leftovers, store the shrimp in an airtight container for up to 2 days. Reheat in the microwave before eating.