Bang Bang Shrimp is a popular appetizer found on many restaurant menus today. The dish features battered, fried shrimp tossed in a sweet and spicy mayonnaise-based sauce. With its crunchy texture and bold, addictive flavors, it’s easy to see why Bang Bang Shrimp has become such a hit. But just where did this dish originate from?
While Bang Bang Shrimp seems like a modern creation, its roots can actually be traced back centuries. The origins of the dish lie in Asia, where sweet and sour sauces have long been used to flavor battered and fried foods. Over time, Bang Bang Shrimp made its way to the United States, where it was tweaked and popularized into the restaurant favorite we know today.
So who exactly invented the first Bang Bang Shrimp dish? Let’s explore the origins and history of this iconic appetizer.
The Origins of Bang Bang Sauce
Bang Bang Shrimp gets its name from the sweet and spicy Bang Bang sauce that is tossed with the fried shrimp. This sauce is key to the distinctive flavors of the dish. But Bang Bang sauce itself has its own unique history.
The sauce traces its roots back to Ancient China. In Cantonese cuisine, sauces and glazes flavored with ginger, garlic, chilies, vinegar and sugar were commonly paired with fried and battered foods. These ancient Bang Bang style sauces provided a balance of flavors – the sweet and sour playing off the richness of the fried food.
Over the centuries, similar sweet chili sauces spread through Asia, taking on regional influences along the way. In modern Thai cuisine, a popular “Bang Bang” sauce often contains fish sauce, lime juice, sugar, chilies and garlic. In Vietnam, the sauce may include nuoc mam, tamarind and shallots. Despite regional variations, the basic sweet, sour and spicy profile remained the same.
So while Bang Bang Shrimp features an Americanized version of the sauce, the fundamental concept can be traced directly back to ancient Chinese and Southeast Asian culinary traditions.
Early American Adopters of Bang Bang Sauce
It wasn’t until the 19th and 20th centuries that Bang Bang sauce made its way to the United States. This likely occurred through the immigrant cooks who brought their culinary heritage along with them. In the earlier part of the 1900s, Chinese immigrants had settled in cities like San Francisco, New York and Chicago in large numbers. Here, they opened some of the first Chinese restaurants in America, introducing patrons to the flavors of their homeland.
At the same time, soldiers returning from the Vietnam War came back with a craving for nuoc cham and other Vietnamese dipping sauces. Together, these cultural influences brought Bang Bang style sauces into the American food scene.
In the 1960s and 70s, a new style of Chinese-American cuisine began emerging from restaurants in cities like New York. Dishes were adapted to American tastes, giving birth to favorites like General Tso’s chicken, crab rangoon and egg foo young. Bang Bang style sauces also became more common, matched with fried appetizers and entrees.
So while Bang Bang Shrimp had not yet arrived on the scene, the groundwork was being laid for the dish’s eventual creation. America’s growing love of Chinese-American food set the stage for the revolutionary appetizer.
The Invention of Bang Bang Shrimp
Bang Bang Shrimp itself was invented in the late 1980s by chef Perry Ng of Kona Coast on Main Street in Houston, Texas. The dish was inspired by similar fried shrimp appetizers Ng had enjoyed in Asia.
For his Americanized version, Ng battered and fried large shrimp. To make the sauce, he combined common pantry ingredients like mayonnaise, ketchup, garlic and spices. The sauce was tossed with the crispy shrimp, providing a burst of creamy, sweet heat in each bite. A squeeze of fresh lemon heightened the bright flavors.
The appetizer was a hit at Kona Coast, becoming one of Ng’s most popular menu items. Its fiery reddish-orange sauce earned it the name “Bang Bang Shrimp”. The dish was so successful that it was soon copied by other restaurants in the area, helping fuel its rise in popularity.
By the 1990s, Bang Bang Shrimp was making its way onto menus across America, from casual dining chains like Chili’s to high end restaurants in major cities. Almost always served as an appetizer, it satisfied diners’ cravings for big flavors and textures. What originated as Chef Ng’s fusion creation was now a staple of American cuisine.
The Rise of Bang Bang Shrimp
In the early 2000s, Bang Bang Shrimp took off on a national scale, cementing its status as a restaurant favorite. Some factors that contributed to its surge in popularity:
- Inclusion on more and more chain restaurant menus like Applebee’s, Outback Steakhouse and Cheesecake Factory made it ubiquitous across America.
- Chefs embraced it on cooking competition shows like Top Chef and Hell’s Kitchen, introducing it to audiences in a new way.
- Trendy chefs put gourmet spins on the dish, elevating it beyond typical bar fare.
- Its addictive flavor profile appealed to American tastes for bold, punchy flavors.
- Fried shrimp remained a popular menu item, giving diners a familiar starting point.
By the 2010s, Bang Bang Shrimp was a bona fide sensation, finding its way into everything from pub grub menus to wedding cocktail hours. The days of it flying under the radar as a local Houston favorite were long gone.
Bang Bang Shrimp Goes Mainstream
As Bang Bang Shrimp became a nationwide staple, large food manufacturers took notice. Soon, bottled and frozen versions of the dish were being mass-produced for home cooks looking to recreate restaurant flavors at home.
These products took convenience to a new level, allowing anyone to enjoy Bang Bang Shrimp without frying or making sauce. Bottled Bang Bang Shrimp sauces hit supermarket shelves from brands like Buffalo Wild Wings and Chili’s. Frozen shrimp in ready to bake Bang Bang breading could be found at retailers like Costco.
For hurried home cooks, these items were a revelation, letting them get a restaurant-quality dish on the table in minutes. Bottled sauces also added versatility, able to instantly elevate fried shrimp, chicken tenders or other foods with a Bang Bang makeover.
The dish also spawned casual dining chains fully dedicated to its premise. Locations of Bang Bang Shrimp Co. and Bang Bang Burgers Shrimp & Chicken opened around the U.S., expanding diners’ access beyond conventional sit-down restaurants.
Through bottled sauces, frozen varieties and quick-serve franchises, Bang Bang Shrimp completed its transformation from niche dish to ubiquitous American favorite.
Nutrition Information
Here is the approximate nutrition information for a standard serving of Bang Bang Shrimp:
| Nutrient | Amount |
|---|---|
| Calories | 670 |
| Total Fat | 34g |
| Saturated Fat | 4.5g |
| Cholesterol | 255mg |
| Sodium | 1890mg |
| Total Carbohydrates | 48g |
| Sugars | 12g |
| Protein | 39g |
As the numbers show, a Bang Bang Shrimp appetizer packs quite a caloric punch, with nearly a full day’s worth of recommended sodium intake too. The coating and sauce provide most of the fat and sodium. Going light on the sauce is one way to cut back on these nutrients while still enjoying the flavors.
Regional Variations
While the classic version with a mayo-ketchup based sauce is most common, Bang Bang Shrimp isn’t limited to a single interpretation. Chefs around the U.S. have put regional spins on the dish by tweaking the sauce recipe.
Here are some localized versions you may encounter:
California
On the West Coast, some restaurants use ranch dressing as the base for their Bang Bang sauce. This provides a cool, creamy backdrop for the chili sauce and garlic. Lemon juice and zest brighten up the flavors.
Louisiana
Cajun style Bang Bang Shrimp features the spice flavors of the Big Easy. Chopped pickled jalapeños bring extra heat. The sauce gets its texture from a mayo and sour cream base instead of ketchup.
Caribbean
In tropical locales, you may find Bang Bang Shrimp made with a pineapple and mango sauce.Scotch bonnet chilies provide plenty of fire. Some versions even add a splash of rum to the mix.
New England
Expect a lobster twist in New England, with butter subbing in for mayo or sour cream. Grated lemon zest, parsley and a touch of sherry round out the creamy sauce.
So while the original Houston style remains the most popular, don’t be surprised to find regional renditions that put a local stamp on this iconic appetizer.
International Variations
The globalization of cuisine has also led Bang Bang Shrimp to land on menus around the world. While staying true to its Americanized form, these international versions provide new twists for travelers looking to expand their horizons.
Australia
Down Under, you may see Bang Bang sauce with a hint of Vegemite for a salty, umami flavor boost. A splash of Australian beer also finds its way in.
Japan
In Japan, chefs borrow flavors from ramen soup to create a Bang Bang Shrimp with a wicked umami vibe. Fish sauce, dried shiitake mushrooms and bonito flakes amp up the savory sauce.
India
Indian interpretations use classic spices like cumin, turmeric, coriander, ginger and garam masala. Yogurt stands in for the mayo to provide a tangy, creamy base.
Mexico
South of the border, Bang Bang Shrimp gets a smoky, spicy overhaul. Ancho and chipotle chilies join the mix, along with Mexican beer and lime zest. Cilantro adds freshness.
So if you spot Bang Bang Shrimp during your international travels, go ahead and give it a try. The local version is sure to provide fun new flavors to discover.
Conclusion
From ancient Chinese glazes to modern American appetizer, Bang Bang Shrimp has made quite a journey through the centuries. While invented in 1980s Houston, the dish has clear roots tracing back to Southeast Asian cuisine. It also shows the continued evolution of Asian-American food culture.
Like many iconic foods, a dash of cultural fusion was key to Bang Bang Shrimp’s widespread success. Chef Perry Ng’s smart tweaks for the American palate turned a niche ethnic dish into a breakout sensation. His tasty creation has since conquered restaurant menus, grocery aisles and quick-service franchises across the nation.
Yet for all its growth and mass appeal, Bang Bang Shrimp retains a distinct sense of place. The namesake sweet, spicy and tangy sauce still evokes the excitement of a vibrant Texan dining scene where Asian traditions merge with American comfort food sensibilities. Each mouthwatering bite pays homage to the rich multicultural history of a true classic.