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Crispy Grilled Bang Bang Shrimp Skewers Recipe Easy Homemade Sauce

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A quick and easy recipe for crispy grilled shrimp skewers served with a creamy, spicy-sweet bang bang sauce. Perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined, tails off (fresh or thawed frozen)
  • ½ cup (60g) panko breadcrumbs (Japanese-style preferred)
  • ⅓ cup (40g) all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil (for brushing on the grill)
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon rice vinegar or lime juice
  • Pinch of salt

Instructions

  1. Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Season lightly with salt, pepper, smoked paprika, and garlic powder.
  2. Set up dredging stations: place flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
  3. Dredge each shrimp first in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off, and finally press into panko breadcrumbs for an even, light coating.
  4. Thread 4 to 5 shrimp onto each skewer, leaving space between each shrimp. Prepare 4 skewers total.
  5. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grill grates and shrimp skewers lightly with olive or avocado oil.
  6. Grill shrimp skewers for 2-3 minutes per side until shrimp turn pink, opaque, and have a golden, crispy exterior. Avoid overcooking.
  7. While shrimp grill, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt until smooth and creamy. Adjust heat or sweetness as desired.
  8. Serve shrimp skewers on a platter with the creamy bang bang sauce on the side for dipping. Garnish with chopped green onions or cilantro if desired.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free or vegan, use vegan mayonnaise. Avoid microwaving leftovers to keep coating crispy; reheat gently in skillet or oven. Adjust sriracha to control sauce spiciness.

Nutrition

Keywords: shrimp skewers, grilled shrimp, bang bang sauce, crispy shrimp, easy shrimp recipe, quick dinner, seafood skewers

Find it online: https://chloeplate.com/crispy-grilled-bang-bang-shrimp-skewers-recipe-easy-homemade-sauce/