I’ve been making Bang Bang shrimp for years, but I only recently started throwing them on the grill. Game changer. The shrimp get this nice char on the outside while staying juicy inside, and honestly, it tastes so much better than when I used to fry them. Plus, cleanup is way easier.

The creamy, spicy Bang Bang sauce is what makes this recipe special. It’s mayo-based with just the right amount of kick from the red pepper flakes. I like to marinate the shrimp in olive oil, garlic, and smoked paprika before grilling. A squeeze of lime juice at the end brings everything together.

This recipe works great for weeknight dinners or when you’re having people over. It takes about 20 minutes from start to finish, and everyone always asks for seconds. I usually serve it over rice or with a simple salad on the side.

Why You’ll Love This Grilled Bang Bang Shrimp

Ready in under 30 minutes – This recipe comes together incredibly fast, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.
Restaurant-quality flavor at home – The creamy, spicy bang bang sauce gives you that takeout taste without leaving your house or breaking the bank.
High-protein, low-carb – Shrimp is naturally lean and packed with protein, making this a great option if you’re watching your carbs or trying to eat lighter.
Simple ingredients – You probably have most of these pantry staples on hand already, and the ingredient list is refreshingly short.
Perfect for grilling season – Grilling adds a nice smoky char to the shrimp that pairs beautifully with the creamy sauce, and it keeps your kitchen cool during warm weather.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab shrimp that are size 26/30 or larger, which means you’ll get about 26 to 30 shrimp per pound. These bigger shrimp are perfect for grilling because they won’t fall through the grates and they’re easier to work with on skewers. You can use either fresh or frozen shrimp – just make sure frozen shrimp are completely thawed and patted dry before you start cooking. Whether you choose wild-caught or farm-raised is totally up to you and your budget, but either way, look for shrimp that smell fresh and ocean-like, not fishy or ammonia-scented.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

Shrimp size: If you can’t find 26/30 count shrimp, larger sizes like 21/25 or even jumbo 16/20 work great on the grill. Just adjust your cooking time slightly – bigger shrimp need an extra minute or two per side.
Olive oil: You can use avocado oil or vegetable oil instead. Both have high smoke points that work well for grilling.
Smoked paprika: Regular paprika works fine if that’s what you have. You’ll lose a bit of that smoky flavor, but the grill will make up for it.
Green onion: Fresh chives or chopped cilantro make good alternatives for garnish. You could also use thinly sliced regular onion if that’s all you have on hand.
Skewers: If you don’t have skewers, you can use a grill basket instead. Just toss the shrimp with the marinade and grill them in the basket, shaking occasionally for even cooking.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which turns these delicate shellfish into rubbery, chewy disappointments – watch for the shrimp to turn pink and opaque, then pull them off immediately since they’ll continue cooking from residual heat.

Another common error is not properly oiling your grill grates before cooking, which causes the shrimp to stick and tear apart when you try to flip them, so make sure to oil those grates generously right before placing your skewers on the heat.

If you’re using wooden skewers, soaking them in water for at least 30 minutes prevents them from catching fire on the grill, and threading the shrimp through both the head and tail end keeps them from spinning around when you flip them.

Finally, wait to add the bang bang sauce until after grilling rather than using it as a marinade, since the mayo-based sauce can burn quickly over high heat and create an unpleasant bitter flavor.

What to Serve With Grilled Bang Bang Shrimp?

These spicy, creamy shrimp are perfect over a bed of white rice or coconut rice, which helps balance out the heat from the bang bang sauce. I love serving them alongside some grilled vegetables like zucchini, bell peppers, or asparagus for a complete meal. If you want to make it more of a casual dinner, try tucking the shrimp into soft flour tortillas with shredded cabbage and a squeeze of lime for easy tacos. A simple cucumber salad or Asian-style slaw also works great as a cool, crunchy side that complements the richness of the sauce.

Storage Instructions

Store: Keep any leftover grilled shrimp in an airtight container in the fridge for up to 2 days. I like to store the shrimp and bang bang sauce separately so the shrimp doesn’t get soggy. Just drizzle the sauce on when you’re ready to eat again.

Freeze: I don’t recommend freezing this dish once it’s cooked, since shrimp can get rubbery and lose their texture. If you want to prep ahead, freeze the raw marinated shrimp on the skewers for up to 1 month, then thaw in the fridge overnight before grilling.

Serve Cold: Leftover bang bang shrimp actually tastes pretty good cold! Toss it on top of a salad or wrap it up in a tortilla for a quick lunch. The flavors are still there even without reheating, which makes it super convenient.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy
Servings	5 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1120-1260
Protein: 170-190 g
Fat: 65-80 g
Carbohydrates: 20-30 g

Ingredients

For the shrimp:

2 lb shrimp (peeled and deveined with tails left on)
1/4 cup olive oil
2 garlic cloves (freshly minced)
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh lime juice

For the topping:

1 cup homemade Bang Bang sauce (mayo-based)
2 scallions (thinly sliced on the bias for garnish)
1/4 tsp red pepper flakes

Step 1: Prepare the Grill and Marinade

1/4 cup olive oil
2 garlic cloves, freshly minced
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes

Preheat your grill to medium-high heat and oil the grates well to prevent sticking.

While the grill heats, combine the olive oil, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes in a small bowl.

Stir until the spices are evenly distributed throughout the oil—this creates an aromatic coating that will develop flavor on the shrimp.

Step 2: Coat and Grill the Shrimp

2 lb shrimp
oil and spice mixture from Step 1

Pat the shrimp dry with paper towels, then toss them with the oil and spice mixture from Step 1 until evenly coated.

Place the shrimp directly on the hot grill grates in a single layer.

Grill for 1-3 minutes per side until they turn opaque and develop light char marks—I find shrimp cooks quickly, so watch carefully to avoid overcooking, which makes them tough and rubbery.

The shrimp should be just cooked through when the flesh turns from translucent to fully opaque.

Step 3: Finish with Sauce and Garnish

cooked shrimp from Step 2
1 cup homemade bang bang sauce
1 tbsp fresh lime juice
2 scallions, thinly sliced on the bias

Transfer the grilled shrimp to a serving platter.

Drizzle or toss the shrimp with the bang bang sauce, coating them generously.

Finish with a squeeze of fresh lime juice to brighten the rich sauce, then scatter the thinly sliced scallions over the top for a fresh, crisp garnish.

I like to reserve a bit of the sauce on the side for dipping, since the citrus and spice combination is addictive.