Crispy Baked Bang Bang Shrimp
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.
More Shrimp Recipes
Crispy Baked Bang Bang Shrimp
Ingredients
- 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
Instructions
- 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.
Can I use bread crumbs ran out of panko
We haven’t tried breadcrumbs, but they should work but the coating won’t be as crispy.
Hello! Made this recipe last night. We put some greens, chopped vegetables and the shrimp in a 1/2 pita, topped salad and shrimp with sauce. It was wonderful!! the shrimp is so crispy and good. Thank you for this recipe. We will definitely make it again. Thinking about using chicken strips next time.
I’m so glad you enjoyed!
I loved the baking the panko first tip!
I also did not have sweet chili sauce, but i did have the chili sauce made by the known siracha company (not siracha sauce) and I did have sweet and sour sauce, so I did 2 TBSP of sweet and sour and 2 tsp of the chili sauce with the mayo and it turned out amazing! Not sure if its the same flavor the other way would’ve given, but for using what was on hand it tasted great!
10/10 will make again
I’m so glad you enjoyed!
Where is the flour used? I have read the recipe repeatedly, and can’t find where it’s used.
It’s in step 2.
I came on here just to tell you that this recipe has become a regular in my families rotation. I make it exactly as written, except I leave out the chili sauce because I never bought it and it doesn’t feel like the sauce is lacking without it. We all love it and if I’m lucky enough to have any leftovers I put them in a wrap the next day with lettuce, cucumbers and some more sauce.
I’m so happy you liked the recipe. Thank you for taking the time to let me know!
worked great, tasted even better. I did add some spices to the egg and flour mix
I’m glad it worked out well for you!
Hello, I am excited to try this recipe! Before I do, I have a question: In the ingredients list, does 2 tsp. of Sriracha mean the seasoning or the sauce you buy in a bottle? Thank you!
sauce in bottle
Yesssss! So good I forgot to use the sauce until it was almost gone. My first time using panko crumbs. Also, used coconut flour and didn’t have eggs so substituted with olive oil. Seasoned shrimp with sea salt, pepper, old bay seasoning, chipotle garlic mix and onion powder. Delicious!
glad you liked it!
Hello,
What can I use instead of mayo? Our family does not like mayo at all.
Thank you
Maria
You can try using plain greek yogurt
Thanks for sharing the recipe, I loved the tip about baking the Panko. Just made this and the sauce definitely knocked the shrimp up a few notches; sooo good!
So glad you enjoyed! The pre-baking of the panko is a game changer! I always do it now when using panko for baked recipes
This was absolutely delicious! I like your technique of browning the panko and will use it in future recipes. I also love the bang bang sauce. Any recipe that is fairly healthy without requiring a lot of crazy ingredients and is also easy to make has my vote. Thanks for the recipe.
I’m so glad you enjoyed this recipe! I love browning the panko first too–it makes such a difference
Yay, another delicious recipe to try making! Thanks for the tip on browning the panko crumbs.
hope you enjoy it!