Get ready to dive into the delightful flavors of this Bang Bang Shrimp Salad, a perfect blend of healthy lean protein and fresh, crisp leafy greens. This dish isn’t just refreshing—it’s a versatile choice that’s suitable for any season, making it a fantastic option all year round.

Drizzled with our homemade healthy bang bang sauce, this salad bowl bursts with extra zest. Whether you’re in the mood for a light summer meal or crispy bites to savor, this dish is an excellent choice that you simply cannot miss!

Image shows a side close shot with crispy bang bang shrimp on top of a bowl of salad greens and vegetables, served in a yellow color bowl.


Let’s take a look at what goes into making our yummy Bang Bang Shrimp Salad. Each ingredient adds its own special touch to the dish, making it tasty and fun to eat!

Image shows ingredients for making bang bang shrimp.

Bang bang shrimp

  • Shrimp: The star of the dish, these shrimp are sized at 26 to 30 counts per pound, peeled and deveined.
  • Eggs: Used to help the starch and breadcrumbs adhere to the shrimp, creating a crispy outer layer when cooked.
  • Tapioca starch or potato starch: Coats the shrimp to ensure a crispy texture upon frying and helps bind the breadcrumbs to the shrimp.
  • Panko breadcrumbs, rice panko, or gluten-free panko: Provides the crispy, crunchy coating that makes the shrimp irresistible. Options include regular Japanese panko breadcrumbs or gluten-free choices like rice panko and gluten-free panko to accommodate different dietary needs.
  • Avocado oil spray: Used for frying, it helps crisp up the breadcrumbs with a neutral flavor oil.

Bang bang sauce

  • Mayonnaise: Forms the creamy base of the bang bang sauce, adding richness and smoothness.
  • Rice vinegar: Adds a tangy flavor to the sauce, balancing the creaminess of the mayonnaise.
  • Hot sauce, sriracha, or sweet chili sauce: Brings heat and depth to the sauce, with options to adjust to taste. Store-bought hot sauce and sriracha sauce now has options for little to no added sugar version, while Thai sweet chili sauce (higher sugar content) can be used if you tolerate it.

Salad bowl ideas

Image shows salad ingredients and seasonings for the salad bowl.
  • Mixed salad greens for choice, avocado, Persian cucumber, Edamame (shelled and blanched), Cherry tomatoes.
  • Olive oil: Drizzled on the salad for added richness and to help meld the flavors together.
  • Rice vinegar (in the salad): Adds a light acidity to the salad, enhancing the freshness of the greens and other vegetables.

Substitutions and variations

  • Different Proteins: Not a fan of shrimp or just want to mix things up? Try my Bang bang chicken skewers or Bang bang salmon bites using the same tasty sauce.
  • Keto Low Carb Modifications: Swap out the starch for unflavored whey protein powder and use Pork rind panko to keep it keto-friendly.
  • Gluten-Free Breadcrumbs: Regular panko isn’t suitable for gluten-free diets. Instead, opt for rice panko or gluten-free panko.
  • No Added Sugar Bang Bang Sauce: My bang bang sauce recipe is already free of added sugars. If you’re using soy sauce, you might want to add a little sugar to offset the saltiness.
  • Leafy green choices: Feel free to use any light and refreshing greens of your choices. Shredded cabbage and shrimp also work great – pair it with my Napa slaw.

How to make the crispy shrimp salad recipe

Whether you prefer the quick convenience of an air fryer or the traditional stovetop method, follow these simple steps to create a dish that’s delicious, nutritious, and versatile.

Person demos how to make bang bang shrimp with salad and bang bang sauce.
  1. Prepare the Shrimp: Start by patting the raw shrimp dry. Set up your workstation with three shallow bowls—one for whisked eggs, another for starch, and a third for breadcrumbs. Dip each shrimp into the egg, then starch, back to the egg, and finally coat evenly in breadcrumbs using a gentle pressing motion to adhere.
  2. Cooking Options:
    • Air Fry: Spray the air fryer basket with avocado oil. Arrange the shrimp in the basket without overlapping. Cook at 400°F (204°C) for 3 minutes. Cool on a rack to stay crispy.
    • Shallow Fry: Heat a large skillet and add 2 tbsp oil. Fry the shrimp over medium heat for about 2 minutes per side until golden. Add more oil if needed during frying.
  1. Make the Bang Bang Sauce: While the shrimp cooks, whisk together all sauce ingredients with mayo in a small bowl. Chill it in the fridge until ready to use.
  2. Assemble the Salad: In a large mixing bowl, combine salad greens, avocado, cucumber, edamame, and tomatoes. Dress lightly and toss with olive oil, rice vinegar, and a sprinkle of salt.
  3. Serve: Divide the salad among serving bowls, top with hot crispy shrimp, and drizzle with bang bang sauce just before serving to keep the shrimp crunchy.

Make ahead and storage tips

Make Ahead and Storage Tips

  • Bang Bang Sauce: Prepare your bang bang sauce in advance—it keeps well in the refrigerator for 5-7 days. For the best freshness, store it in an airtight container.
  • Shrimp and Salad Greens: To keep things fresh, pack the shrimp, sauce, and salad greens separately until you’re ready to serve. This helps maintain the best texture and flavor.

Repurposing Leftovers

  • Got some leftover bang bang shrimp? Chop it up and stir it into fried rice, or use it as a tasty topping for lettuce wraps and tacos. It’s a delicious way to enjoy the flavors in new and exciting ways!

What to serve with bang bang shrimp

The Bang Bang Shrimp Salad is perfect for boosting your meal with high-quality protein, especially when paired with rice or noodles. It also makes a fantastic party appetizer dish to share with family, Here are some ideas to get you started:

Pair with Pasta:

Serve with Rice:

Good for sharing:

Helpful tips

  • Choose the Right Breadcrumbs: Depending on your dietary needs, choose from regular Japanese panko for a lighter, airier texture, rice panko for a gluten-free option that still offers crispiness, or gluten-free panko to accommodate gluten sensitivities without sacrificing the crunch.
  • Breading the Shrimp: When coating the shrimp with breadcrumbs, use a gentle touch to press them on. This prevents the breadcrumbs from falling off during cooking.
  • Avoid Overcrowding: Whether air frying or shallow frying, make sure not to overcrowd the shrimp. This allows them to cook evenly and stay crispy.
  • Lightly Season the Salad Greens: Keep the salad greens lightly seasoned with just a touch of olive oil, rice vinegar, and salt. This subtle dressing complements the bold flavors of the bang bang shrimp and sauce, allowing them to shine without overwhelming the dish.
  • Fresh Assembly: Assemble the salad and add the cooked shrimp just before serving to maintain the crispiness of the shrimp and the freshness of the greens.


Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before beginning the coating process to ensure the breadcrumbs adhere properly and the shrimp cooks evenly.

What are some alternatives if I don’t have an air fryer or a cast iron skillet?

If you don’t have an air fryer or cast iron skillet, you can use any stainless steel skillet or Dutch oven for shallow frying. Just ensure it’s heated properly and use a bit more oil to prevent sticking and achieve a crispy texture.

Can the bang bang sauce be used with other dishes?

Yes, the bang bang sauce is very versatile! Try it with bang bang chicken skewers, bang bang salmon bites, or even as a dressing with vegetable salad. It adds a delicious kick to many different dishes.

More Asian shrimp recipes you might like

Besides this delicious salad, explore even more creative ways to use the same bottle of bang bang sauce to create a variety of delightful dishes:

  • Keto Shrimp Avocado Salad: This low-carb delight combines poached tender shrimp with creamy avocado in a refreshing salad.
  • Panda Express Honey Walnut Shrimp: Enjoy this popular restaurant dish at home! It features crispy shrimp coated in a sweet honey glaze and topped with crunchy walnuts.
  • Air Fryer Bang Bang Shrimp: Make this dish using gluten-free panko to keep it crunchy and suitable for those avoiding gluten.
  • Whole30 Bang Bang Shrimp: This version sticks to Whole30 rules, omitting grains and gluten but keeping all the spicy and creamy goodness you love.
An overhead image shows crunchy bang bang shrimp served with a bowl of colorful fresh greens and vegetables in a yellow bowl.
Recipe image for bang bang shrimp salad bowl.
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Bang bang shrimp salad

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: ChihYu Smith
This bang bang shrimp salad is made with gluten-free panko breadcrumbs and homemade bang bang sauce. No added sugar, air fry, or stovetop.
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For the shrimp:

For the bang bang sauce (makes about 1 cup):

  • ½ cup mayonnaise
  • 3 tbsp rice vinegar
  • ½-1 tsp hot sauce, sriracha, or sweet chili sauce
  • 0.2 oz garlic, grated or crushed, about 1 large clove
  • 1 tbsp coconut aminos, or 0.5 tbsp soy sauce + 1 tsp sugar
  • 1.5 tbsp ketchup
  • 2 pinches coarse sea salt

Salad combo options:

  • Large handful mixed salad greens of choice
  • 1 Avocado, peeled and sliced to cubes
  • 2 Persian cucumber, diced
  • 1 cup Edamame, shelled and blanched
  • 10 whole Cherry tomatoes, halved
  • Drizzle Olive oil
  • A small touch Rice vinegar
  • To taste salt , or Shiitake seasoning (Takii umami powder)


Bang bang shrimp:

  • Pat dry the shrimp with a clean paper towel.
  • Set up 3 wide, shallow bowls and a large empty plate on your countertop – 1 bowl for the whisked egg, the second bowl for starch, and the third bowl for panko bread crumbs. Season the eggs with a small pinch of salt. Season the starch with 2 pinches of salt. Place the empty plate nearby where you will put your coated shrimp.
  • Coat the shrimp – Use the same hand to dip the shrimp in the egg until well-coated, then lightly dust with starch, and then back to the egg. Finally, place the egg-covered shrimp into the bowl of breadcrumbs. Use the other hand to coat and lightly press evenly with breadcrumbs. Repeat the process for the remaining shrimp.
  • To air fry: Spray the air fryer basket with a generous layer of avocado oil. Carefully place the shrimp into the basket with some space between each piece. You’ll need two separate batches to cook the entire shrimp. Spray more oil on top of each shrimp. Air fryer at 400°F (204°C) for 3 minutes total. No need to flip the shrimp. Cool the shrimp over a cooling rack to keep them crispy.
  • To Pan fry on stovetop (shallow fry): Preheat a large cast iron until the pan is hot, add 2 tbsp oil and pan fry the shrimp over medium-heat for about 2 minutes per side (4 minutes total). Add oil if needed.

Bang bang sauce:

  • In the meantime, whisk the bang bang sauce ingredients in one bowl. You can chill it in the fridge to keep the sauce cold.

Salad assembling:

  • In a large salad bowl, add the salad greens of choice and top with avocado, cucumber, edamame, and tomatoes. Lightly season the salad combo with a drizzle of olive oil, rice vinegar, and salt. Keep the flavor light and refreshing to bring the flavor together with the shrimp and the sauce.
  • To serve, divide the salad into individual serving bowls, place the shrimp on top and drizzle with a few tablespoons of the bang bang sauce over. Serve immediately while the shrimp is still hot and crispy.


  • Note: Regular and rice panko breadcrumbs cook quickly due to their light texture. If using Jeff Nathan’s gluten-free panko, which has a thicker, crumblier texture, extend the cooking time. Larger shrimp also require longer cooking. For specific guidance, refer to my Air Fryer Bang Bang Shrimp recipe, which uses extra-large shrimp and thicker panko
  • It’s likely you will need to make the shrimp in two separate batches. Please make sure to cool the first batch over a cooling rack so the shrimp won’t turn soggy.
  • To prevent bread crumbs from falling off of the shrimp, use a little gentle pressure to press the shrimp onto the bread crumbs.
  • Only drizzle the bang bang sauce over the shrimp right before serving to keep the shrimp extra crunchy/crispy.
  • You’ll have extra bang bang sauce left. Store in the fridge and best use in 5-7 days . More recipes you can use with the sauce – bang bang salmon bites, bang bang chicken skewers, Whole30 bang bang shrimp.


Serving: 1serving, Calories: 290kcal, Carbohydrates: 23g, Protein: 23g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 236mg, Sodium: 749mg, Potassium: 622mg, Fiber: 5g, Sugar: 2g, Vitamin A: 454IU, Vitamin C: 6mg, Calcium: 117mg, Iron: 2mg
Course: Salad
Cuisine: American
Keyword: Bang bang shrimp salad
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