Grilled Bang Bang Shrimp Recipe: Spicy-Sweet Glaze With Smoky Char

This grilled version of the classic dish delivers bold flavor with a smoky depth that elevates the shrimp to new heights. The key is achieving perfectly charred shrimp before coating them in the signature spicy-sweet sauce.

I developed this method after realizing that grilling the shrimp first adds an essential charred complexity that complements the creamy, tangy glaze. The sauce itself balances heat, sweetness, and a touch of umami for a well-rounded finish.

The result is plump, juicy shrimp with a slight char, all coated in a luscious sauce that clings beautifully. Each bite offers the perfect contrast of smoky, spicy, and sweet flavors.

Serve immediately for the best texture and flavor, as the shrimp are most tender right off the grill. This dish is sure to impress at any gathering.

Ingredients for Grilled Bang Bang Shrimp

Plump shrimp meet a bold, creamy sauce with smoky charred depth.

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The shrimp are the foundation here—wild-caught Gulf shrimp if you can source them, but any large shrimp will do. Look for 16-20 count per pound to ensure they hold up on the grill without overcooking. Trader Joe’s and Whole Foods have reliable frozen options (thaw in cold water before using). The key is patting them extremely dry before grilling to prevent steaming instead of charring.

No sweet chili sauce? Combine apricot jam with a dash of red pepper flakes for a similar sweet-heat balance. Sriracha can be swapped for Gochujang at half the amount (it’s thicker and more potent). For a lighter version, Greek yogurt replaces mayonnaise without sacrificing creaminess. If avoiding honey, agave or maple syrup works seamlessly in the glaze.

The sauce keeps beautifully in the fridge for up to 5 days—store it separately from the shrimp. Grilled shrimp are best served immediately but can be reheated gently in a skillet. Leftovers (if any) hold for 2 days refrigerated, though the texture softens slightly.

Step-by-Step Instructions for Grilled Bang Bang Shrimp

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Shrimp for Grilling

Pat the 1.5 lb Large Shrimp completely dry with paper towels to ensure proper searing. This prevents steaming and promotes better grill marks. Toss them with 1 tbsp Olive Oil, 0.5 tsp Kosher Salt, and 0.25 tsp Black Pepper until evenly coated.

Let the shrimp sit at room temperature for 10 minutes while you preheat the grill. This takes the chill off so they cook evenly. Thread them onto skewers if desired, but leave space between each piece for proper heat circulation.

Step 2: Grill the Shrimp to Smoky Perfection

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly to prevent sticking. Place the shrimp on the grill and cook for 2-3 minutes per side until they develop distinct grill marks and turn opaque.

Watch for the shrimp to curl into a loose “C” shape—this indicates they’re nearly done. Avoid overcooking; they’ll finish cooking slightly as they rest. The shrimp should have a slight char and release easily from the grates when ready to flip.

Step 3: Prepare the Bang Bang Sauce

In a medium bowl, whisk together 0.5 cup Mayonnaise, 0.33 cup Sweet Chili Sauce, 2 tbsp Sriracha Sauce, 2 tbsp Honey, 1 tbsp Rice Vinegar, 1 tbsp Soy Sauce, and 1 tbsp Fresh Lime Juice until smooth.

Mince the 2 cloves Garlic Cloves finely and stir into the sauce. The mixture should be thick but pourable, with a balance of sweet, spicy, and tangy flavors. Taste and adjust heat level if needed, though the Sriracha Sauce provides the intended kick.

Step 4: Coat and Garnish the Shrimp

Remove the shrimp from the grill and transfer them to a large bowl. Pour the prepared sauce over the hot shrimp and toss gently to coat evenly. The heat from the shrimp will slightly warm the sauce, making it cling better.

Chop the 0.25 cup Fresh Cilantro and sprinkle half over the shrimp, reserving some for garnish. Arrange the shrimp on a serving platter and drizzle any remaining sauce from the bowl on top. Serve with the 4 pieces Lime Wedges for squeezing over the dish just before eating.

Wine and Beer Pairings for grilled bang bang shrimp

Crisp White Wines

A chilled Riesling with its touch of sweetness balances the heat beautifully. I love a German Kabinett Riesling—its citrus and stone fruit notes complement the shrimp’s smoky char. The slight sweetness also tames the Sriracha spice. 🍷

Light Lager Beers

For beer lovers, a crisp pilsner like Samuel Adams Noble Pils cleanses the palate. The light body and subtle hop bitterness cut through the creamy sauce. Avoid heavy IPAs—they’ll overpower the dish’s delicate balance.

Rosé All Day

A dry Provençal rosé offers refreshing acidity and red fruit notes that pair perfectly. I reach for Whispering Angel—its crisp finish stands up to the bold flavors without competing. Serve well-chilled for best results.

Wheat Beer Option

A Belgian witbier with its citrus and coriander notes provides an interesting contrast. Blue Moon works well, especially with a lime wedge. The wheat’s creaminess mirrors the sauce’s texture.

Non-Alcoholic Pair

For a booze-free option, try sparkling limeade with a splash of ginger beer. The effervescence and citrus notes enhance the dish’s bright, spicy-sweet profile. I make mine with fresh lime juice and San Pellegrino. 💫

Frequently Asked Questions