This is a healthier version of bang bang shrimp. Shrimp are coated in panko bread crumbs, baked until crispy and then drizzled with bang bang sauce.
I’m really excited to share this recipe with you today. Not only is it delicious, but I’m also sharing my technique for achieving a beautiful golden brown panko finish, making these look like they are fried even though they are baked!
I took a break from my obsession with bang bang sauce and now I can’t remember why. The sauce is so addictive and easy to make. I just want to put it on everything!
But let’s get back to this panko coating. I love creating a healthier version of deep fried foods using panko bread crumbs and baking rather than frying. My one issue with baked panko crumbs is that they always come out looking so pale and they also brown unevenly.
But not anymore. Hello pretty bread crumbs!
After some research and a few test trials, I’ve finally figured out an easy way to achieve that gorgeous golden brown coating. All you need to do is toast the panko crumbs in the oven for a few minutes before using them. When you toast them, they will turn a light golden brown and when they are baked again, that color deepens. The end result is a crunchy and pretty coating.
Be sure to check out my skinny bang bang sauce which is a lightened up version of this one!
Crispy Baked Bang Bang Shrimp
- 2 cups panko bread crumbs
- canola oil spray
- 1 lb medium raw shrimp peeled and deveined
- 2 large eggs whisked
- 1/4 cup all purpose flour
- 1 tbsp fresh parsley finely chopped (optional, for garnish)
bang bang sauce
- 2 tbsp sweet chili sauce make sure you use sweet chili sauce as opposed to spicy chili sauce
- 2 tsp sriracha sauce
- 1/4 cup light mayonnaise
- 1 tbsp honey
- Preheat oven to 375°F. Line a large (three-quarter) baking sheet with parchment paper. Spread out panko bread crumbs onto baking sheet in a very thin and even layer. You want all of the panko to bake evenly so you don't want your layer to be too thick. If your baking sheet is too small, you can use two baking sheets. Spray panko lightly and evenly with canola oil spray. Bake about 5 minutes until crumbs are a light golden brown.
- In a small bowl, add eggs and flour. Whisk until smooth.
- Turn up oven temperature to 400°F. Prepare another baking sheet, lining it with parchment paper.
- Dip shrimp first in egg coating. Shake or wipe excess coating with rim of bowl. You don't want the egg coating to be too thick as it will get the bread crumbs too moist and then they won't stick. Lay shrimp flat on a pile of panko crumbs. Spoon some more panko crumbs on top of shrimp and press on, so that shrimp is completely covered and coated. Place coated shrimp on prepared baking sheet. Repeat with all shrimp.
- Bake shrimp about 10-15 minutes, until shrimp are cooked and coating is crispy.
- While shrimp is cooking, make the sauce. Combine all sauce ingredients into a small bowl and whisk until smooth.
- When shrimp are ready, garnish with parsley and drizzle with sauce. Serve while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.