Crispy Shrimp Bang Bang Dip

I didn’t try bang bang shrimp until I was in my thirties, at a chain restaurant with friends. One bite and I was hooked—that creamy, spicy sauce coating crispy shrimp was everything. But here’s the thing: I wanted that flavor without the hassle of breading and frying individual shrimp pieces.

That’s how this dip was born. It’s got all the sweet heat and creamy goodness of the restaurant version, but you just chop the shrimp, mix everything together, and bake it. No deep fryer required, no standing over hot oil, just a warm, addictive dip that disappears in minutes at parties.

What Kind of Shrimp Should I Use?

For this dip, you’ll want to grab shrimp in the 41/60 or 31/40 count range, which means you’ll get about 41-60 or 31-40 shrimp per pound. These medium-sized shrimp are perfect because they’re small enough to mix well into the dip but still big enough to give you a nice bite of shrimp in every scoop. Fresh or frozen shrimp both work great here, and honestly, most “fresh” shrimp at the grocery store has been previously frozen anyway. Just make sure to peel and devein your shrimp before cooking, and if you’re using frozen, thaw them completely and pat them dry with paper towels to avoid adding extra water to your dip.

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: Any size shrimp works here – just adjust your cooking time accordingly. Smaller shrimp cook faster, while larger ones need a bit more time. You can also use pre-cooked shrimp from the store to save time.
• Sambal Oelek: If you don’t have sambal oelek, try sriracha or any chili garlic sauce. Start with less and add more to taste since heat levels vary between brands.
• Sweet Thai Chili Sauce: In a pinch, mix 3 tablespoons of apricot preserves with 1 teaspoon of rice vinegar and a pinch of red pepper flakes for a similar sweet-spicy flavor.
• Togarashi: Don’t have togarashi? Mix together equal parts red pepper flakes, sesame seeds, and a tiny bit of orange zest. Or just use red pepper flakes alone for a simpler option.
• Cream Cheese: Greek yogurt or sour cream can replace half the cream cheese if you want a lighter dip, though the texture will be a bit thinner.
• Cilantro: Parsley works great if cilantro isn’t your thing, or try green onions for a mild onion flavor instead.

Watch Out for These Mistakes While Cooking

Overcooking your shrimp is the fastest way to ruin this dip – they only need 2-3 minutes in boiling water until they just turn pink, so pull them out immediately and shock them in ice water to stop the cooking process.

Another mistake is not draining your shrimp well enough after boiling, which can water down your dip and make it runny instead of creamy – pat them completely dry with paper towels before mixing.

Make sure your cream cheese is fully softened to room temperature before mixing, otherwise you’ll end up with lumps that are hard to smooth out, and if you want extra flavor, try giving your shrimp a quick toss in the sauce mixture before folding them in.

Finally, don’t skip chopping the shrimp into bite-sized pieces unless you’re using the smaller 41/60 count, as large chunks make it difficult to scoop with crackers and can overpower each bite.

What to Serve With Bang Bang Shrimp Dip?

This dip is perfect for scooping up with crispy tortilla chips, pita chips, or even those thin rice crackers you find at Asian markets. If you want to keep things on the lighter side, cut up some fresh veggies like bell peppers, carrots, and extra cucumber spears for dipping – they hold up really well to the creamy texture. I love serving this at parties with a mix of both crackers and veggies so everyone has options, and sometimes I’ll even put out some toasted baguette slices on the side. It also makes a great appetizer before serving grilled meats or a simple stir-fry for dinner.

Storage Instructions

Store: Keep your bang bang shrimp dip in an airtight container in the fridge for up to 3 days. The flavors actually meld together nicely overnight, so it’s great for making a day ahead for parties or game day gatherings.

Serve: This dip is best served cold or at room temperature. If you’ve made it ahead, just take it out of the fridge about 15-20 minutes before serving to take the chill off. Give it a good stir before serving, and add a fresh sprinkle of sesame seeds and cilantro on top to freshen it up.

Estimated Nutrition

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

• Calories: 1100-1250
• Protein: 70-80 g
• Fat: 85-95 g
• Carbohydrates: 25-35 g

Ingredients

For the dip:

• 1 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 8 oz cream cheese (softened)
• 1/3 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 tbsp sambal oelek
• 1/4 cup celery (finely diced)
• 1 tsp togarashi
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder

For the garnish:

• 1/4 cup cucumbers (finely diced into 1/4-inch cubes)
• 2 tbsp cilantro (freshly chopped)
• 1 tsp toasted sesame seeds

Step 1: Prepare and Cook the Shrimp

• 1 lb shrimp

Bring a pot of salted water to a boil over high heat.

Add the chopped shrimp pieces and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque throughout.

Drain immediately in a colander and transfer to a bowl of ice water to stop the cooking process.

Once completely cooled (about 5 minutes), drain again and pat dry with paper towels.

Chopping and cooking shrimp in smaller pieces rather than whole helps them absorb flavors better and creates a creamier texture in the dip.

Step 2: Prepare the Fresh Ingredients and Seasonings

• 1/4 cup celery
• 1/4 cup cucumbers
• 2 tbsp cilantro
• 8 oz cream cheese
• 1/3 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 tbsp sambal oelek
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder

While the shrimp cools, finely dice the celery and cucumbers into small, uniform pieces—about 1/4-inch cubes for the cucumber and similar size for the celery.

Chop the fresh cilantro and set all vegetables aside.

Measure out the cream cheese, mayonnaise, Thai sweet chili sauce, sambal oelek, lime juice, and garlic powder so everything is ready to combine.

Having all your mise en place prepared before mixing ensures smooth assembly and prevents the cream cheese from warming up too much.

Step 3: Build the Dip Base

• 8 oz cream cheese
• 1/3 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 tbsp sambal oelek
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder

In a large bowl, combine the softened cream cheese, mayonnaise, Thai sweet chili sauce, and sambal oelek.

Whisk or stir vigorously until the mixture is smooth and well combined—this should take about 1-2 minutes.

The combination of mayo and chili sauce creates the signature ‘bang bang’ flavor, while the sambal adds heat and depth.

Mix in the lime juice and garlic powder until fully incorporated, adjusting the heat level by adding more sambal if you prefer extra spice.

Step 4: Combine Shrimp and Aromatics

• cooked shrimp from Step 1
• dip base from Step 3
• 1/4 cup celery
• 1 tsp togarashi

Add the cooled cooked shrimp from Step 1 to the cream cheese mixture from Step 3, along with the diced celery and the togarashi.

Fold gently but thoroughly until the shrimp is evenly coated and distributed throughout the dip.

Be careful not to overmix, as this can break down the shrimp pieces too much.

The togarashi adds a subtle citrus and spice note that complements the shrimp beautifully.

Step 5: Finish and Serve

• shrimp mixture from Step 4
• 1/4 cup cucumbers
• 2 tbsp cilantro
• 1 tsp toasted sesame seeds

Transfer the shrimp dip to a serving bowl.

Just before serving, top with the diced cucumbers from Step 2, fresh cilantro, and toasted sesame seeds.

The fresh cucumber topping provides a cool, crisp contrast to the creamy, spicy dip—I always add these garnishes at the last moment so they stay bright and don’t get soggy.

Serve immediately with crackers or chips on the side.

Crispy Shrimp Bang Bang Dip

Delicious Crispy Shrimp Bang Bang Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 3.5 cups of dip

Calories 1175 kcal

Ingredients

  

For the dip

• 1 lb shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
• 8 oz cream cheese (softened)
• 1/3 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 tbsp sambal oelek
• 1/4 cup celery (finely diced)
• 1 tsp togarashi
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder

For the garnish

• 1/4 cup cucumbers (finely diced into 1/4-inch cubes)
• 2 tbsp cilantro (freshly chopped)
• 1 tsp toasted sesame seeds

Instructions

 

• Bring a pot of salted water to a boil over high heat. Add the chopped shrimp pieces and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque throughout. Drain immediately in a colander and transfer to a bowl of ice water to stop the cooking process. Once completely cooled (about 5 minutes), drain again and pat dry with paper towels. Chopping and cooking shrimp in smaller pieces rather than whole helps them absorb flavors better and creates a creamier texture in the dip.
• While the shrimp cools, finely dice the celery and cucumbers into small, uniform pieces—about 1/4-inch cubes for the cucumber and similar size for the celery. Chop the fresh cilantro and set all vegetables aside. Measure out the cream cheese, mayonnaise, Thai sweet chili sauce, sambal oelek, lime juice, and garlic powder so everything is ready to combine. Having all your mise en place prepared before mixing ensures smooth assembly and prevents the cream cheese from warming up too much.
• In a large bowl, combine the softened cream cheese, mayonnaise, Thai sweet chili sauce, and sambal oelek. Whisk or stir vigorously until the mixture is smooth and well combined—this should take about 1-2 minutes. The combination of mayo and chili sauce creates the signature 'bang bang' flavor, while the sambal adds heat and depth. Mix in the lime juice and garlic powder until fully incorporated, adjusting the heat level by adding more sambal if you prefer extra spice.
• Add the cooled cooked shrimp from Step 1 to the cream cheese mixture from Step 3, along with the diced celery and the togarashi. Fold gently but thoroughly until the shrimp is evenly coated and distributed throughout the dip. Be careful not to overmix, as this can break down the shrimp pieces too much. The togarashi adds a subtle citrus and spice note that complements the shrimp beautifully.
• Transfer the shrimp dip to a serving bowl. Just before serving, top with the diced cucumbers from Step 2, fresh cilantro, and toasted sesame seeds. The fresh cucumber topping provides a cool, crisp contrast to the creamy, spicy dip—I always add these garnishes at the last moment so they stay bright and don't get soggy. Serve immediately with crackers or chips on the side.