Gluten Free Bang Bang Shrimp

If you have ever had bang bang shrimp at a restaurant and wished you could make it at home without the gluten, this recipe is for you.

These crispy shrimp are coated in a light, crunchy coating and tossed in a creamy, slightly spicy sauce that is absolutely addictive. Every single bite is packed with flavor.

The best part is that this version is completely gluten free. You won’t miss the regular flour at all because the texture comes out just as crispy and golden as the original.

It works great as an appetizer when you have people over, or you can serve it over rice and call it dinner. Either way, it disappears fast.

The sauce comes together in about two minutes and the shrimp fry up super quickly, so the whole thing is ready in under 30 minutes.

Why You’ll Love This Recipe

The Sauce Is Absolutely Addictive – The creamy-sweet-spicy bang bang sauce hits every flavor note and makes these shrimp impossible to stop eating.

Crispy Without Gluten – The cornstarch and gluten free flour combo creates a shatteringly crispy coating that rivals any restaurant version.

Ready in Under 30 Minutes – From mixing the sauce to frying the last shrimp you can have this on the table in about 20 minutes.

Perfect Appetizer or Full Meal – Serve it as a crowd-pleasing appetizer at a party or toss it over steamed rice for a satisfying dinner.

Ingredients

For the Shrimp

• 1 lb Large Shrimp, Peeled and Deveined
• 1/2 cup Cornstarch
• 1/4 cup Gluten Free All-Purpose Flour
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 Large Eggs, Beaten
• Vegetable Oil, For Frying

For the Bang Bang Sauce

• 1/3 cup Mayonnaise
• 2 tbsp Sweet Chili Sauce
• 1 tbsp Sriracha
• 1 tsp Rice Vinegar
• 1 tsp Honey

For Garnish

• 2 Green Onions, Thinly Sliced
• 1 tsp Sesame Seeds

How to Make

Step 1

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Set the bang bang sauce aside.

Step 2

Pat the shrimp very dry with paper towels. In a shallow bowl, whisk together the cornstarch, gluten free flour, salt, and pepper. Place the beaten eggs in a separate bowl.

Step 3

Dip each shrimp into the egg, allowing the excess to drip off, then dredge in the cornstarch mixture, pressing lightly to coat evenly. Set the coated shrimp on a wire rack.

Step 4

Heat about 2 inches of vegetable oil in a large deep skillet or Dutch oven to 375 degrees F. Fry the shrimp in batches for 2 to 3 minutes, turning once, until golden and crispy. Transfer to a paper towel-lined plate.

Step 5

Place the warm crispy shrimp in a large bowl. Drizzle the bang bang sauce over the top and gently toss until every shrimp is lightly coated.

Step 6

Transfer to a serving plate and garnish with sliced green onions and sesame seeds. Serve immediately as an appetizer or over steamed rice for a full dinner.

My Tips

Get the Shrimp Really Dry

This is the most important step for getting that crispy coating. If the shrimp are wet, the cornstarch mixture will turn gummy instead of forming a light, crunchy shell.

After you pat them dry with paper towels, let them sit on a clean towel for a few minutes. You want them as dry as possible before they go into the egg.

If you skip this or rush it, your coating will slide off in the oil and the shrimp won’t get that satisfying crunch.

Keep the Oil at 375 Degrees

Use a thermometer to check the oil temperature. If it drops too low, the shrimp will absorb oil and turn greasy instead of crispy. If it’s too hot, the outside burns before the shrimp cooks through.

The temperature will drop every time you add shrimp, so fry in small batches of 5-6 at a time. This keeps the oil hot and gives each shrimp enough space to cook evenly.

Between batches, let the oil come back up to 375 before adding more. It usually takes about a minute.

Press the Coating On

When you dredge each shrimp in the cornstarch mixture, don’t just dip it in lightly. Press the coating onto the shrimp with your fingers so it actually sticks.

Then give it a gentle shake to knock off any loose powder. Excess coating that isn’t stuck to the shrimp will fall off in the oil and burn, which makes the oil dirty and gives everything a bitter taste.

More Tasty Recipes

• Gluten Free Crispy Coconut Shrimp
• Gluten Free Orange Chicken
• Gluten Free Buffalo Cauliflower Bites
• Gluten Free Crispy Fish & Chips
• Gluten Free Chicken Fried Rice

FAQ

Can I bake the shrimp instead of frying them?

You can, but the texture won’t be quite the same. To bake them, place the coated shrimp on a greased baking sheet and spray them lightly with cooking oil. Bake at 425 degrees F for about 12-15 minutes, flipping halfway through, until they’re golden and crispy.

They won’t get as crunchy as the fried version, but it’s a great lighter option that still tastes really good once you toss them in the bang bang sauce.