Bang Bang Shrimp Skewers are grilled shrimp brushed with a creamy, sweet, spicy sauce, and they cook fast enough for a weeknight while still feeling party-worthy.
Bang Bang Shrimp Skewers bring together charred shrimp and a smooth bang bang sauce that hits creamy, sweet, and spicy all at once. They’re simple to prep, quick to cook, and easy to serve as either dinner or an appetizer.
The big trick is keeping the shrimp juicy and brushing on the sauce after cooking so it stays glossy instead of separating on the heat. That last step makes all the difference.
Soak wooden skewers before you start mixing the sauce so everything is ready when the grill heats up.
What Is Bang Bang Sauce?
This sauce is the reason the whole dish works. Bang bang sauce was popularized by Bonefish Grill, and its appeal is pretty obvious after one bite.
The flavor lands right in the sweet spot between creamy, sweet, and spicy. Mayonnaise gives it body and richness, Thai sweet chili sauce brings the sweetness and that sticky-smooth finish, and sriracha adds heat that cuts through the richness without taking over.
For these skewers, the sauce stays loose and brushable, almost like a thin ranch dressing. That helps it coat the hot shrimp instead of clumping in patches.
A Simple Way to Improve the Sauce
If you want a sharper, slightly brighter version, add a small splash of rice vinegar and a little freshly grated ginger to the mixed sauce. It’s completely optional, but it can lighten the richness and add a warm aromatic edge that works especially well if you’re serving the shrimp with slaw or rice.
Ingredients You’ll Need
Each ingredient has a job here, from the creamy sauce base to the peppery shrimp and the finishing garnish that adds freshness and crunch.
For the Bang Bang Sauce
For the Sauce
- 3 tablespoons light mayonnaise
- 2 tablespoons scallions (chopped fine, plus more for garnish)
- 2 tablespoons Thai Sweet Chili Sauce
- ½ teaspoons Sriracha (or more to taste)
For the Shrimp Skewers
For the Shrimp
- 40 large raw shrimp ((13 oz), shelled and deveined (weight after peeled))
- fresh cracked pepper
- oil spray
- sesame seeds (optional for garnish)
Mayonnaise makes the sauce creamy and helps it cling to the shrimp. Thai sweet chili sauce adds sweetness and that signature glossy finish. Sriracha brings the heat, while scallions keep the sauce from tasting flat or too heavy.
I always taste the sauce before serving and nudge the sriracha up only if the sweet chili sauce is very mild.
Choosing the Best Shrimp
Large shrimp are ideal for skewers because they stay juicy and are easy to turn without overcooking in seconds. If you can choose by count, 16/20 or 21/25 shrimp are a great fit for grilling.
Fresh shrimp are fine if they’re truly fresh, but frozen shrimp are often the better buy because they’re usually frozen close to harvest. That means more consistent texture and less guesswork at the seafood case.
If you’re using frozen shrimp, thaw them in the refrigerator until no icy spots remain, then pat them very dry before seasoning and skewering. Extra surface moisture gets in the way of browning and can make the sauce slide right off later.
How to Make Bang Bang Shrimp Skewers
This method keeps the sauce and shrimp separate until the end, which gives you better char and a smoother finish on the final skewers.
- Stir the mayonnaise, scallions, Thai sweet chili sauce, and sriracha together in a small bowl until smooth, then set the sauce aside.
The mixture should look creamy and pourable, with no streaks of mayo left behind. - Soak wooden skewers in water for at least 20 min, or use metal skewers if you prefer.
This helps keep wooden skewers from scorching too quickly once they hit the grill. - Season the shrimp lightly with fresh cracked pepper, then thread 5 shrimp onto each of 8 skewers.
Line the shrimp up with a little space so the heat can reach all sides more evenly. - Heat a clean grill to medium and lightly oil the grates with oil spray just before cooking, then place the shrimp on the hot grill.
The shrimp should start to sizzle right away instead of sticking stubbornly to the grate. - Cook the skewers for about 6 to 8 min total, turning to grill both sides until the shrimp are opaque and cooked through.
Watch for the deveined crevice to turn from translucent to opaque and for the shrimp to curl into a loose C shape. - Transfer the skewers to a platter, brush them quickly with the sauce, and finish with more scallions and sesame seeds if using.
The hot shrimp will warm the sauce slightly so it turns glossy and clings without breaking.
Tips for Perfect Grilled Shrimp
Shrimp cook fast, which is great for dinner and slightly rude if you get distracted. A few small details make the difference between juicy skewers and rubber bands with sauce.
- Choose the right size. Large shrimp hold up best on skewers and give you a little more room before they overcook.
- Don’t overcook. Pull the shrimp as soon as they turn pink and opaque and curl into a C shape. If they tighten into an O, they’ve gone too far and the texture gets rubbery.
- Keep the grill clean, hot, and oiled. Sticking usually happens when the grates aren’t properly preheated or still have old residue on them. If you want another approach to seafood on the grill, this classic grilled shrimp recipe is a good contrast with a lighter flavor profile.
- Use two parallel skewers if you can. This keeps the shrimp from spinning when you flip them, which is especially handy on a hot grill.
- Add the sauce at the end. Because the sauce contains mayonnaise, it’s best brushed on after grilling so it stays creamy instead of separating or scorching.
- Try an optional flavor boost. For extra seasoning, toss the shrimp with a little oil, garlic powder, and paprika before skewering. A short marinating time is enough to add flavor without changing the recipe’s main character.
Gas and charcoal both work well here. A charcoal grill may cook a touch faster if the heat is stronger, so rely on the shrimp’s color and shape more than the clock.
Alternative Cooking Methods (Air Fryer, Oven, and Stovetop)
No grill? You can still make these skewers without losing the flavor that makes them so good.
Air Fryer Method
Preheat the air fryer to 400°F. Arrange the seasoned shrimp skewers in a single layer, working in batches if needed, and cook for 5 to 8 min, flipping halfway through.
The shrimp are done when they look opaque and lightly firm, not tight or shrunken. Brush the sauce on right after cooking so the warm shrimp grab onto it well.
Oven (Broiler) Method
Set an oven rack a few inches below the broiler element and place the skewers on a baking sheet. Broil for 2 to 3 min per side, watching closely, until the shrimp turn opaque and lightly browned in spots.
This method is fast and works especially well when the weather is terrible or you’d rather not stand outside holding tongs like a tiny seafood lifeguard. Sauce the shrimp after broiling for the cleanest finish.
Stovetop (Grill Pan) Method
Heat a grill pan or cast-iron skillet over medium-high heat and lightly oil the surface. Cook the skewers for 2 to 3 min per side until the shrimp are cooked through and lightly charred around the edges.
This gives you great color with very little setup, though you may need to cook in batches depending on the pan size. Brush with sauce just before serving.
If you like this flavor profile but want a different protein, Bang Bang Chicken Skewers use the same creamy-spicy idea in a heartier form.
What to Serve With Bang Bang Shrimp
These skewers can swing appetizer or full-meal pretty easily, depending on what you put next to them.
As an Appetizer
Arrange the skewers on a platter with a small bowl of extra bang bang sauce for dipping. They fit right into a party spread with crisp vegetables, cold drinks, and other seafood starters like classic shrimp cocktail.
For a Full Meal
Serve the shrimp over coconut rice or quinoa with grilled zucchini or bell peppers. If you want something more takeout-style, they also work really well with a side of fried rice.
With a Crunchy Slaw
A quick sesame slaw is a great match because it cools down the sauce and adds crunch. Toss shredded cabbage and carrots with rice vinegar, sesame oil, and a little honey, then pile it next to the skewers or tuck everything into tacos.
Storage, Reheating, and Make-Ahead Tips
This section matters most if you’re cooking for guests or trying to get ahead without losing the shrimp’s texture.
Making Ahead for a Party
You can mix the sauce ahead and keep it chilled in a covered container until serving time. You can also peel, devein, and skewer the raw shrimp in advance, then keep them refrigerated separately so the texture stays as fresh as possible.
If you want extra flavor, season the shrimp shortly before cooking rather than far ahead. That helps the surface stay drier, which means better browning once the skewers hit the heat.
Storing Leftovers
Cool leftover shrimp, transfer them to an airtight container, and keep them refrigerated. For the best texture, store the cooked shrimp and any extra sauce separately when possible.
Reheat gently just until warmed through, or enjoy the shrimp cold over salad or tucked into lettuce wraps. For seafood in general, careful chilling, clean handling, and prompt storage matter for food safety and quality, as outlined in consumer seafood handling and storage guidance.
Conclusion
These skewers are fast, bold, and very doable, whether you’re firing up the grill or using the air fryer on a Tuesday night. The sauce brings the creamy sweet heat, and the shrimp cook in almost no time.
The main thing to remember is simple: don’t overcook the shrimp, and add the sauce after cooking. Do that, and dinner is in very good shape.
Frequently Asked Questions
How do I make Bang Bang Shrimp in an air fryer?
Preheat the air fryer to 400°F. Arrange the seasoned shrimp skewers in a single layer and cook for 5 to 8 min, flipping halfway. Remove them once the shrimp are opaque and lightly firm. Brush on the sauce after cooking, not before.
What is bang bang sauce made of?
The classic base is mayonnaise, Thai sweet chili sauce, and sriracha. Mayonnaise makes it creamy, sweet chili sauce adds sweetness, and sriracha brings the heat. In this version, scallions add a fresh onion bite.
How do you keep shrimp from being rubbery?
Take them off the heat as soon as they turn pink and opaque. Look for a loose C shape, not a tight O. Watch the deveined line on the back of the shrimp. When it turns opaque, they’re usually done. U.S. food safety guidance also describes cooked shrimp as pearly or white and opaque in the center on safe minimum internal temperature guidance for seafood.
Can I prepare shrimp skewers ahead of time?
Yes, you can prep parts of the recipe ahead. Mix the sauce and keep it chilled in a covered container. You can also peel, devein, and skewer the raw shrimp ahead, then refrigerate them separately until cooking time. For the best texture, grill and sauce the shrimp shortly before serving.
How do you keep shrimp from sticking to the grill?
Start with very clean grill grates. Preheat the grill well so the shrimp hit a hot surface right away. Oil the grates just before adding the skewers. Pat the shrimp dry before skewering so excess moisture doesn’t work against browning.
How do I know when grilled shrimp are perfectly cooked?
The color changes from translucent gray to opaque pink. The flesh looks firm and the shrimp curl into a C shape. If they curl into a tight O, they’re likely overcooked. Pull them right away once they look done, since they keep cooking a bit from residual heat.
Bang Bang Shrimp Skewers
Equipment
- Grill
- Skewers
- Small bowl
Ingredients
For the Sauce
- 3 tablespoons light mayonnaise
- 2 tablespoons scallions chopped fine, plus more for garnish
- 2 tablespoons Thai Sweet Chili Sauce
- ½ teaspoons Sriracha or more to taste
For the Shrimp
- 40 large raw shrimp ((13 oz), shelled and deveined (weight after peeled))
- fresh cracked pepper
- oil spray
- sesame seeds optional for garnish
Instructions
- Stir the mayonnaise, scallions, Thai sweet chili sauce, and sriracha together in a small bowl until smooth, then set the sauce aside. The mixture should look creamy and pourable, with no streaks of mayo left behind.
- Soak wooden skewers in water for at least 20 min, or use metal skewers if you prefer. This helps keep wooden skewers from scorching too quickly once they hit the grill.
- Season the shrimp lightly with fresh cracked pepper, then thread 5 shrimp onto each of 8 skewers. Line the shrimp up with a little space so the heat can reach all sides more evenly.
- Heat a clean grill to medium and lightly oil the grates with oil spray just before cooking, then place the shrimp on the hot grill. The shrimp should start to sizzle right away instead of sticking stubbornly to the grate.
- Cook the skewers for about 6 to 8 min total, turning to grill both sides until the shrimp are opaque and cooked through. Watch for the deveined crevice to turn from translucent to opaque and for the shrimp to curl into a loose C shape.
- Transfer the skewers to a platter, brush them quickly with the sauce, and finish with more scallions and sesame seeds if using. The hot shrimp will warm the sauce slightly so it turns glossy and clings without breaking.
