Enjoy a bright summer dinner with these flavorful grilled skewers: Bang Bang Shrimp Skewers with Sesame Slaw. This easy recipe combines spicy, creamy bang bang sauce with tender grilled shrimp and a crisp sesame slaw for a perfect balance of textures and flavors.
Bang Bang Shrimp is beloved for its mix of sweet, spicy, and creamy notes, and this grilled version keeps those elements while making the dish ideal for backyard cookouts. To keep the sauce light and compatible with Whole30-style preferences, this recipe swaps Sweet Thai chili sauce for a Whole30-friendly sriracha, blended with mayonnaise, lime, garlic, and a touch of fish sauce for depth. The result is tangy, slightly spicy, and satisfyingly creamy — you won’t miss the extra sweetness.
I serve these skewers alongside a crunchy sesame slaw. The slaw adds a cool, refreshing contrast that keeps bites balanced: crisp vegetables and bright lime offset the rich sauce and gentle heat on the shrimp. The entire meal comes together quickly, making Bang Bang Shrimp Skewers with Sesame Slaw one of those summer grilling recipes you’ll return to again and again.
SHOP MY FAVORITE GRILLING ITEMS HERE:
For more skewer recipes:
Spicy Curried Shrimp Skewers with Grilled Veggie Couscous
Grilled Sesame Chicken Skewers
Bang Bang Shrimp Skewers with Sesame Slaw
Pork Pastor Skewers
Bang Bang Shrimp Skewers
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Ingredients
For the Slaw:
- 2 cloves garlic, minced
- 2 tbsp avocado oil
- 1 tbsp rice vinegar
- ½ tsp toasted sesame oil
- ½ tsp ground ginger
- 2 tbsp lime juice
- 8 oz coleslaw mix (or shredded cabbage)
- 2 tbsp finely chopped cilantro leaves
- Salt and pepper to taste
For the Bang Bang Sauce:
- ⅓ cup mayonnaise
- 2 cloves garlic, minced
- ½ tsp fish sauce
- 1–2 tbsp sriracha (1 for mild, 2 for spicy)
- 1 tbsp lime juice
- Pinch of salt
For the Shrimp:
- 8 wooden skewers
- 1½ lb jumbo shrimp, peeled and deveined, tails off
- 2 tbsp avocado oil
- 1 tsp sesame oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- Soak the wooden skewers in warm water for at least 10 minutes to prevent burning while grilling.
Make the Slaw:
- In a large bowl whisk together the minced garlic, avocado oil, rice vinegar, toasted sesame oil, ground ginger, and lime juice.
- Add the coleslaw mix and chopped cilantro, toss to coat evenly, and season with salt and pepper to taste. Set aside while you prepare the shrimp.
Make the Bang Bang Sauce:
- In a small bowl combine the mayonnaise, minced garlic, fish sauce, sriracha, lime juice, and a pinch of salt. Whisk until smooth and set aside. Reserve a little sauce for brushing after grilling.
Prepare and Grill the Shrimp:
- In a large bowl toss the shrimp with avocado oil, sesame oil, salt, and pepper to coat evenly.
- Thread the shrimp onto skewers. For stability, thread six shrimp onto two parallel skewers for each serving so the shrimp won’t spin or slip off while grilling.
- Preheat the grill to medium-high (about 350–400°F). Oil the grill grates by dipping a wad of paper towel in oil and, carefully using tongs, wiping it over the bars. Use just a little oil to avoid flare-ups.
- Place the skewers on the grill, close the lid, and cook about 2 minutes per side, or until the shrimp are almost opaque. Brush the shrimp generously with the bang bang sauce and continue cooking 1–2 minutes more, until they are fully cooked and no longer translucent.
- Remove skewers from the grill, brush with any reserved sauce, and serve immediately with the sesame slaw.
Nutrition information is automatically calculated and should be considered an approximation.
Additional Info
Alex Snodgrass
4 people
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