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Bang Bang Grilled Shrimp Skewers

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These Bang Bang Grilled Shrimp Skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good.

Plate of skewers with grilled shrimp covered with creamy chili sauceBangin’ Grilled Shrimp Skewers

I’ve had it on my mind to turn my popular Bangin Good Shrimp recipe into an easy summer dish, skewers grilled to perfection. Now that the weather is warmer, we’ve been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always great!

Skewers of shrimp cooking on a grill

These make a fabulous appetizer, 2 skewers would be a perfect starter to any party paired with Asian Cabbage Mango Slaw or you could turn it into a weeknight meal served over Edamame Fried Rice. Enjoy!!

What is the best way to grill shrimp?

The easiest way to grill shrimp are on skewers. This makes it easy to flip and serve without any falling through the grill. My tip  to using wooden skewers is soaking them in water, prior to grilling, for at least 20 minutes. This prevents it from burning and cooking along with the food.

How To Make Bang Bang Grilled Shrimp Skewers

A plate of skewers with grilled shrimp covered with creamy chili sauce

More Shrimp Recipes You Might Enjoy:

Bangin' Grilled Shrimp Skewers

5 from 14 votes
These Bang Bang Grilled Shrimp Skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good.
Course: Appetizer, Dinner, Lunch
Cuisine: Chinese, Japanese
I've had it on my mind to turn my popular Banging Good Shrimp recipe into a summer dish you can make right on the grill. Now that the weather is warmer, we've been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always great!
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Yield: 4 servings
Serving Size: 2 skewers


For the Sauce:

  • 2 1/2 tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine
  • 1 1/2 tbsp Thai Sweet Chili Sauce
  • 1/2 tsp Sriracha, or to taste

For the Shrimp:

  • 40 large, 12.8 oz raw shrimp, shelled and deveined (weight after peeled)
  • fresh cracked pepper
  • oil spray


  • Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.
  • Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step).
  • Season shrimp lightly pepper.
  • Place 5 shrimp on 8 skewers.
  • Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers.
  • Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through.
  • Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.

Last Step:

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Serving: 2 skewers, Calories: 140 kcal, Carbohydrates: 4 g, Protein: 18.5 g, Fat: 4.5 g, Saturated Fat: 0.5 g, Cholesterol: 140 mg, Sodium: 267 mg, Fiber: 0.5 g, Sugar: 3 g


A bowl of creamy chili sauce with a silicone brush next to it
A plate of raw shrimp on skewers
A plate of grilled shrimp on skewers being brushed with creamy chili sauce
A plate of grilled shrimp on skewers with creamy chili sauce

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224 comments on “Bang Bang Grilled Shrimp Skewers”

  1. Avatar photo
    Cindy and Ron

    We loved this recipe. So simple, but so perfect for a weeknight. The flavor is so good, I did add a bit more Sriracha because we like spice. Will make again and again.

  2. My family goes shrimping and we used the Shrimp that we caught, so this recipe is a “KEEPER” 🤤
    All I did differently was use Old Bay Garlic & Herb seasoning; however, I used the remaining ingredients. Thank you for sharing.

  3. Avatar photo
    Deb Dephillipo

    These are really really good. I cook them at 350° for 15 minutes since I don’t have a grill but keep the recipe as is. Great for appetizers or as a main dish

  4. Delicious! Made these last night and we were all trying to determine who got the last few pieces of shrimp! My 13 and 14 year old boys declared they were Skinnytaste fans. We are all on a healthier kick these days and with two growing and very hungry boys, I got two pounds of shrimp. We only had 10.5 skewers (5 shrimp on a skewer) though, so not sure how our math went wrong-maybe the shells of the shrimp weighed more than I thought. Absolutely delicious!

  5. Perfect amount of heat. What a great way to eat shrimp. I added a teaspoon of housing sauce for some sweetness – yum!

  6. Thank you so much for always including the sodium count. I’m on a low sodium diet and it it SO helpful. All your recipes look delicious! Can’t wait to try!

  7. These are soooooo good and so easy. Will definitely be making this recipe again. 
    I will be adding this to my many skinnytaste recipes . Thank you.

  8. This was delicious! We may or may not have licked the plate. The only substitution we made was that we found G Hughes brand Sugar Free Thai Chili Sauce and used that instead of regular. We did not change the amounts. We will most certainly be making this again and again!

  9. This was super easy and delicious.  Instead of skewers I did the shrimp in a pan with some veggies and tossed with rice noodles – this sauce was fantastic! 

  10. Excellent!  Bravo!  Love this is only 2-pets on WW Purple!  Thanks so much, love ALL your recipes, please keep them comin!  

  11. This was easy & delicious. I served over rice. Don’t even have to skewer & grill. Cook shrimp, coat with sauce. Put over rice & serve.  My guests loved it!

  12. I would love to make these atop a salad of Romaine, but I’m stumped as to what would make a good dressing? We enjoy the Bangin’ Shrimp on the cabbage, but one person in our group cannot have cabbage. Any suggestions?

  13. Thank you Gina!  Your recipes are the reason for my WW success this time around. Between this site and your cookbook the family doesn’t even realize I’ve lightened up their food too. Everything is delicious. 

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  17. Very delicious-would have been At on the grill, but we were tired & hungry, so I just made them on my Griddler in the house. Still quite tasty and really loved the sauce!

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  19. Avatar photo
    Emily Fischer

    Question about the points. So it’s 3 points + for 10 shrimp? That seems low should I count 2 skewers as 6 points +?

    Thanks 🙂

  20. Tried this for the first time tonight…..Excellent.  Will try the sauce on some Mahi Mahi next.  
    Will make again

  21. Oh, my goodness! This sauce is to die for! I have never been disappointed with a Skinnytaste recipe, but this shrimp is dreamy and exceeds expectations.. The sauce drizzled over grilled asparagus, as a substitute for Hollandaise in Eggs Benedict, to flavor deviled eggs. Oh, the possibilities. Thank you, Gina!

  22. It would be much more convenient to make your recipe only 1 page long for printing purposes. I don’t need all of the fluff – just the recipe.

  23. Avatar photo
    Wendy Nichols

    Proud to say this was our first grill in our new place in Florida. Very tasty! *would be good cold, shrimp salad ?

  24. Avatar photo
    Rachel Shepherd

    Found the recipe on Pinterest…The sauce was amazing…perfect on the shrimp,,,thinking fries…heck it would make cardboard taste good!

  25. Avatar photo
    Jessica Taylor

    I love this recipe and would like to make it tonight, however I do not have green onion on hand. I am wondering if too much flavor will be taken away without them. Thoughts?

    1. I think it would probably be okay. I almost forgot got to add it tonight (just finished eating this!) and It tastes good without it!

  26. I loved this recipe, I really enjoyed that parsley flavor. My favorite shrimp skewer recipe is definitely this Asian style shrimp and squid skewer:

  27. I've made your bangin good shrimp recipe a million times, so i thought i'd try out this one tonight. I'm not in love with the taste of mayonnaise, so i used 1/2tbsp mayo and 2tbsp plain greek yogurt. it turned out delicious!

  28. I only have Roasted Red Chili Paste from Thai Kitchen. I don't think this is Sweet Thai Chili Sauce, however. Is there a way that I can substitute the paste for the chicken? Maybe mix it in a little ketchup?

  29. Great grill recipe paired with the teriyaki burgers with pineapple slices. Can't wait to ;make this combo again.

  30. This was awesome. I placed sauteed shrimp over a bed of brown rice, then drizzled the sauce on top. Served with steamed broccoli and snowpeas. Wonderful!

  31. This was delicious! Will definitely make again, and a very close "copycat" of Bonefish Grill's Bang Bang Shrimp!

  32. I made this over the weekend with your cilantro lime rice, which BTW was the perfect accompaniment, and it was AMAZING. Some of the best shrimp I've ever had, and definitely the best I've ever made at home. This one is a WOW dish for guests. Will be making it the next time I have company. Thanks so much!

  33. This was just ok to me. The sauce isn't as flavorful as I thought it'd be or I might be just used to more heat. I didn't grill them though, I just cooked them in a pan with olive oil. I think the key is to grill them though and get that brown/cajun taste because I've experienced this with other meats as well. Otherwise, it was an interesting sauce!

  34. This is more than the sum of its parts! I didn't have Thai Chili sauce so used regular home style chili sauce with a scant teaspoon hoisin sauce. I was impressed at how rich and creamy the sauce became as a result of brushing onto the hot shrimp. I'd never guess it was low fat.

    My only complaint is that I thought we'd have leftovers for lunch tomorrow-hah! Of course we ate all of it already.

  35. I made these tonight for dinner with your Edamame Fried Rice. It was FANTASTIC. I didn't change a thing. Thank you so much for the recipes.

  36. Walmart has everthing you need for this recipe.
    To the lady that wanted to Bar-B-Que these; don't!!! Grill them.

  37. I made this last night as well as your recipe for the Asian Cabbage mango Slaw. We enjoyed both! Thanks

  38. Anonymous ^^ I bought it at wal mart in the oriental aisle.

    Gina, made this the other night and H-O-L-Y cow! this stuff is amazing! I served it over a mildly seasoned quinoa and it was delicious! My bf gobbled it up and told me to save this recipe 🙂 He has said the same thing about the chicken nuggets and the cheddar garlic biscuits and the pb pie and the ketchup lol can you tell i have been busy!

    Thanks for all the great recipes! I look forward to the new ones still to come! 🙂

  39. Hi Gina. Someone may have already asked this but I was wondering if you have a recipe for making the Thai sweet chili sauce yourself? Or do you just buy it? Thanks!

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  41. I just made this recipe and it was awesome. I will be making it again tomorrow! Gina, your website has been a total game-changer for me. Since I stumbled upon Skinny Taste last month and started making your recipes I've lost 10 lbs. Every recipe I've tried is a true winner and it's good to eat REAL FOOD! Thank you so so much for your work.

  42. These are so good. I found the recipe on pintrest last week and could not wait until I went grocery shopping to get the sriracha and sweet thai sauce. I just made a quick half batch for my lunch I love it and will be making again soon. It is too cold here to grill (19 in the sun)so I just pan fried the shrimp in about 1/2 tsp olive oil. When gets at least 30 I will make again on the grill:)

  43. there are so many comments about this dish!! and there's a good reason…i didn't have some of the ingredients but i had most of them for the sauce so i mixed it up a bit but it was so so good! thanks fore the healthy meal idea!

  44. I made this last night. Too cold to grill out so I threw them on the Foreman grill with no skewers. After they were cooked, I put them in a bowl and poured the sauce over them and served it all over a bed of rice. Not as beautiful as yours, but a tasty winter treat all the same 🙂

  45. Just tried this and we LOVE this recipe! We put tin foil on the grill, used Pam spray and grilled the shrimp on that. When the shrimp were done we brushed the sauce on and then removed them from the grill. Delicious! I can see what others are saying about using this sauce on fish. Yum!!!

  46. I want to bring these to a party. I thought grilling the shrimp first and then bringing them with me, then heating them up once i get to the party and putting the sauce on then. I should wait to put the sauce on until I serve right? or would it be okay to do it all at home and then once I get to the party just quickly heat in the oven or micro? thoughts!?!?

  47. Gina I'm making these tonight. However, I don't think the sauce amount will be enough. Yep. I'm a sauce person. What would the old point value be if I doubled the sauce recipe?

  48. I did not like this sauce, but that's just my opinion. It could have been the SmartBalance mayo made it taste funny, or I just couldn't get it right, but too mayo-y for me. :[

  49. Very delicious-would have been At on the grill, but we were tired & hungry, so I just made them on my Griddler in the house. Still quite tasty and really loved the sauce!

  50. Made these tonight and it was amazing. I have to make a limited amount because if I didn't I would be eating everything I cooked!

  51. Avatar photo
    noteworthy nuptials

    This was AMAZING!! I love anything with sriracha, so naturally I added a bit more of that. It was seriously the perfect summer entree…I served it with garlic and herb couscous and kale. Truly delicious and virtually guilt-free!

  52. I realized after measuring out the mayo and the the Sriracha that someone had use all my sweet chile sauce and my scallions. I substituted some orange marmalade mixed with soya sauce and some finely chopped shallot and while it probably tasted a little different, it was great. I made a little extra and marinated the shrimp in half the sauce before putting it on the grill. The flavour was excellent! Green mango salad is an perfect way to make this a meal.

  53. My fiance loved this so much that he has already asked when I will make them again. I used more Sriracha than what was called for, but we like spicy in this house. 🙂 Made this with your arugula, pomegranate and pistachio salad and it was a wonderful meal!

  54. Loved this – I don't have a grill but I have a skillet and this was FUN to cook. Delicious, looking forward to cooking it again.

  55. Made this tonight…and it was a huge hit! I love bang bang shrimp, but never make it because it is so unhealthy. Now I can make it and not feel bad. I served it with rice and edamame.

  56. So AWSESOME. I didn't grill them though, I just pan seared them, then poured the sauce on top. I paired it with your shrimp and pinapple fried rice… but I left out the shrimp obviously and I added broccoli (sp?) so delicious!

  57. Found this recipe on Pinterest and I had to try it. I was a little worried about the sriracha hot sauce but it wasn't so hot once mixed in with the other stuff. The sauce was enjoyed by the whole family and we said we would like to try it on some grilled chicken. I made this dish wish a side of grilled corn. Unfortunately I over cooked the shrimp but I would definitely make this again!

  58. I made these tonight for dinner and they were AMAZING! I only had half the shrimp so I grilled up some tilapia and put the sauce on that as well. SO GOOD! My picky husband even loved it! So simple yet great flavors! Thank you!

  59. My husband made these on the 4th of July and they were a huge hit, am thinging of making some tonight and adding some of the sauce to some chicken breasts before we grill, YUMMY!!! Thanks so much for this recipe its awesome!!

  60. Have made the BangBang version and this version and this week made it again with a twist. This week I added finely chopped celery to the sauce and tossed 2/3 sauce with shrimp we steamed. Tossed the rest of the sauce with a coleslaw mix and served it as a shrimp roll on a lightly buttered and toasted roll. We used a pretzel roll which was not overly "skinny" but really nice. They were amazing and my husband has requested this version again. Thanks for al of the great recipes!

  61. This recipe is amazing. I have made it on numerous occasions and my family absolutely loves it. Thanks for sharing

  62. Had some friends over for dinner and decided to try this since we all love Bonefish's Bang-bang shrimp dish! It turned out fantastic and we all loved it! The only thing I will change next time is to add a little more sriracha sauce as we do like a little more heat.

  63. Really really really really good! My husband hates mayo, but we tried them anyway and he liked them. He said there was no "mayo" taste. Score!

  64. I made these last night on my George Foreman grill and they came out great. This recipe is delicious! I made it with the edamame fried rice which was also amazing.

  65. Absolutely fantastic!!!! One of my favorite dishes and was so thrilled to find it out skinnytaste. I had one happy husband last night after I cooked dinner and had to cook the shrimp on the griddle due to thunderstorms. Still fabulous and now a staple in our home!

  66. I made this twice in the last week! We love it! I made the skewers with shrimp and with scallops. The sauce is wonderful on the scallops! A must try!

  67. I chopped up the shrimp and mixed it into the sauce and put the shrimp salad into a wrap. Soooooo good!

  68. AMAZING! Too hot to grill this week so I threw the shrimp in a hot frying pan sprayed with Pam.

    Can not wait to make this again.

  69. Avatar photo

    OMG! I love shrimp and grilled shrimp even better! ahh..this is so perfect..Sirachi makes everything better! I think I am going to try this sauce out on some chicken

  70. I accidentally purchased frozen COOKED shrimp :/ would you suggest I still grill them (lightly) or should I try a sauté method? Either way I'm excited to try this 🙂

  71. oh my gosh! These were amazing! Thanks so much for all you are doing on your blog! I'm ALWAYS looking for healthy recipes and I always look at your site first! 🙂 I ate these shrimp with the cilantro lime rice and it was definitely BANGIN! Thanks for the recipe! 🙂

  72. I'm going to use the sauce tonight and I'm going to make chicken, angel hair pasta and use the sauce! I can't wait to try this! I love all of your things! I'm also going to be making your pumpkin cupcakes! Can't wait!

    1. Don't use the sauce for pasta…it ended up being just too much. I'm going to try this on the skewers like it's supposed to be.

  73. This was unbelievably delicious! Thank so much for the amazing recipe. My family was raving about how good it was. 🙂

  74. Avatar photo
    Ramona from Sam's Club

    Nothing says summer quite like grilled seafood and your grilled shrimp skewers sound fantastic! For another delicious seafood option, I thought you might enjoy our recipe for Grilled Salmon with Asparagus Sauce on Happy Grilling! – Ramona from Sam’s Club

  75. So I am able to get Sriracha in my grocery store but not the sweet chili sauce. I made the recipe but tried a substitute, which is hard because I don't know what thai sweet chili sauce tastes like. I have very limited grocery stores unless I want to drive a long way here in ND. Do you have any substitute ideas?

    1. I had the same issue with the sweet chili sauce and I ask the same question about the substitution, which I never got a reply to. I guess Gina is a columnists and not a professional chef, so she cannot answer the question.

    2. since a sweet chili sauce is rather sweet with mild heat- I would add some citrusy preserves… like apricot! Hope this helps

    3. Anonymous, would you like Gina to come over and hold your hand while you cook, or maybe just do your cooking and shopping for you too?
      Everything on this site is terrific, Gina!

    4. What a great idea I would love for Gina to cook for me. I didn’t mean any disrespect towards Gina with my comment about I was only stating facts. If you read Gina’s bio above or Google search her, you will find she has no culinary training or professional cooking experience. I was only trying to point out that my question was not an appropriate one to ask Gina, since she has doesn’t have the training or the experience to answer such questions.

  76. I made these this past weekend and put them in tacos topped with shredded carrots and cabbage and lime squeezed on top. I also tried the sauce on grilled tilapia with great results This is a keeper!!

  77. This is a great idea! I made your baked shrimp the other day and used the bang bang sauce on them and they were delicious!!

  78. Just got back from the store excited to make this tonight and I was in a rush and bought large cooked shrimp instead ugggg! Should i even attempt without raw? Great website!

  79. I made these a week ago and they were fantastic! I love your site, Gina! I can't wait to pick out a recipe for tonight's meal.

  80. I made this on Friday & WOW..bangin is the right description! I can't wait to make it again! i'm wondering if I can use the marinade for other dishes like chicken on the grill~ it was great and so simple too! Can't wait to make it for guest aside from my hubby!

  81. I lusted after these for two weeks before finally making them, and were they ever delish!! I made them with the Edamame Fried Rice, and they were a huge hit with my non-WW hubby, loved it! Will be making them again soon….

  82. Made these tonight but steamed them instead of grilling them and then put the sauce on them. Served over lettuce for some and rice for others and it was absolutely delicious!

  83. I made these for our anniversary and my husband loved them! Fabulous! This week has all been meals from here and I'm 4/4 so far!

  84. Avatar photo
    Carrie's Experimental Kitchen

    Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link:

  85. …and I have a hard time believing a main stream grocery store doesn't carry Thai chili sauce. My store is tiny and they have two kinds. It's in the ethnic section by the soy sauce.

  86. Wow. My family thinks I walk on water. That was AMAZING and just incredible with the Asian slaw. I was iffy on making the slaw, but it was delicious and really a nice way to cut the mayo and spice of the shrimp! Looking forward to trying more of your recipes, you're two for two right now!

  87. Had these tonight + your red potato salad + the black bean, corn & tomato salad from your recent grilled flank steak post. All where a huge hit! I basted the shrimp while on the grill after the first turn and added a touch more sweet Thai chili sauce & siracha to the recipe.

  88. OMG, tried this recipe last night and loved it esp. the sauce!! I had to make a slight variation since I was working with frozen shrimp (sauteed them with butter and seasoned with S&P), and served it over white Jasmine rice – DELISH!! I can't wait to try it with fresh shrimp on the grill.

  89. After looking in 4 stores I could not find Thai sweet chili sauce. What other ingredient can be used in place of this?

    1. Google it, it is sold all over the internet, as well as at Walmart, Target, and most grocery stores.

    2. I was very surprised I could not find it in San Jose CA. I tried 2 Safeways, Target and Cost Plus World Markets. Gave up and tossed the recipe away.I most likely will not try anymore of Skinnytaste recipes if the ingredients are this hard to come by. Rachael Ray also tells you what else can be used if you can't find something. I was hoping Gina could do the same thing, guess not!

    3. Try an asian market. San Jose is saturated with Thai food restaurants, you're sure to find the sauces if you keep looking.

  90. These were so good. I had never used Thai sweet chili sauce before and it was wonderful. I think I'll try it with chicken.

  91. If you make the sauce in a larger quantity, how long do you think it would hold up in the refrigerator?

  92. I like this A LOT. My husband and I grilled the shrimp then brushed the sauce on both sides when it was just about done. We let it continue cooking until completely done. The sauce is warmed and kind of adheres to the shrimp that way. Hubby is already thinking of other ways to use the sauce and said "this is the best combination of flavors I havd on seafood in a looooong time".

  93. Made this today with the Asian Mango Slaw and Edamame Fried Rice. Amazing, amazing, AMAZING.
    Try this NOW.
    – Sarah 🙂

  94. Do you think that the same principal could be applied if you use chicken instead of the shrimp…I've got some picky fish haters in my house! (although I would eat anything that came out of a body of water 😉 )

  95. Avatar photo

    Made these last night for dinner and they were AWESOME, just like every thing I have made from this site!!! My husband and I are constantly looking at your site to pick what we are going to make next!

  96. Has anyone tried using greek yogurt in place of the mayo?? I'm not a huge mayo fan and wanted to see if it made a difference.

    1. Avatar photo
      Gina @ Skinnytaste

      I've tried it, it's not the same, doesn't melt on the shrimp and the flavor is different, but if you don't like mayo, maybe you'll like it.

    2. Tara, I make it using half greek yogurt and half mayo. The consistency is a little runnier but it is still delicious. Hope that helps!

  97. Sorry if this question has already been asked, but can I cook them in the oven instead of on the grill? If so, how long? Would I have to flip them at all? Thanks!

    1. Yep, I broiled mine on the top of the oven on a low broil and they turned out fantastic. Cook time was probably less than 6 minutes a side, but you can tell when they're about done because they turn pink.

  98. does the sauce have a strong mayo taste? I dislike it very much but will cook with it if the taste is hidden

    1. Doesn't taste like mayo at all and the other ingredients even take away the mayo texture. It's a very delicious sauce.

  99. Avatar photo
    Meghan @ After the Ivy League

    That shrimp looks to die for! And I agree..the sauce recipe looks like it would be great paired with just about anything! Possibilities are endless.

  100. We didn't have any shrimp so we made the sauce and put it on grilled fish. IT. WAS. AMAZING! With your cilantro rice and some grilled squash we had a perfect dinner. Thanks!

  101. I am so excited about this weekend now, you have no idea. I'm going to be preparing dinner for my parents (and my family) and I think I've got it planned out…with the exception of a great dessert. I've made my Texas Caviar for starters, then for dinner we'll have Sweet and Fiery Pork Tenderloin with mango salsa paired with Coconut brown rice, Bangin Shrimp Skewers and Asian Cabbage Slaw. I know it sounds like a lot, but it will be more like "LINNER" as we will start early and stay late. NOW, what for dessert – as if we need any… just a fresh fruit bowl sounds sufficient: watermelon, cantalope, honey dew. Any thoughts?

  102. I have made this dish many times, but not on the grill yet. I don't know why I didn't think to grill the shrimp! This will be a great dish for memorial day weekend. Thank you for your wonderful recipes. It has helped me reach my WW goal!

  103. Avatar photo
    Elizabeth @ Food Ramblings

    Yum! like grilled shrimp! I've done it before with lemon and garlic salt, and this will definitely up my grilling game!

  104. We made these tonight with the Asian Mango Slaw and the combo was AMAZING!!! The shrimp was really good too taken off the skewers and mixed in with the slaw…flavor party in your mouth!! This will be a staple menu in our house:)

    1. I've made the BangBang Shrimp before and it is wonderful. I put that sauce on everything I ate until it was gone. Lot's of good options. Gina, just let me say, when you lay you head down at night, just know you have helped so many. I know I'm one….Thank-You

  105. These look really good.. I think the one thing I wasn't crazy about on the Bangin' Shrimp recipe is that the sauce is cold. I had made it for dinner, but the sauce quickly made the shrimp cold, so I didn't think it tasted that good. I think it would taste better hot, but I'm worried that heating up the sauce wouldn't be good either, because of the mayo. What do you think?
    What about cooking the shrimp and then refrigerating them, so they are the same temp as the sauce, and then eating them cold?

    1. I make a buffalo chicken pasta and the sauce is primarily mayo, that heated in the pan with the chicken. I am thinking of adding the sauce to the shrimp before cooking it.

    2. Ms Trish… I didn't do the skewers, but cooked my shrimp on the stop top.. Just sauteed it with olive oil and pepper. Once they were cooked I tossed them in a bowl and put the sauce in and made sure they were all coated. It warmed the sauce up perfectly!

  106. Avatar photo
    Cookin' Canuck

    Anything with the descriptor "bangin" is bound to capture my attention. That creamy sauce looks like the perfect accompaniment sweet, grilled shrimp.

  107. I am so glad someone FINALLY came up with a healthy BangBang Shrimp! I should have known it would come from you! Going to try this very soon.

  108. I made these for the 234897458 time yesterday.
    usin the skewers means no fork to wash.
    But i will admit i have also used my fingers.

    1. Hey I found a little charcoal grill at a garage sale actually for $5 dollars. So if you have garage sales around your area, you may check this weekend! I think retail price is around $25 dollars for a small one at walmart.

    2. I made these last night without a grill… I just used a griddle pan instead… they came out amazing!

    3. I made these last night, I just sauteed the shrimp in olive oil and pepper then tossed them with the sauce. I served them over a spicy brown rice and it was AMAZING! I seriously think I ate 20 shrimp! I didn't even bother with the rice!