Bang Bang Shrimp, baked
These extra crunchy Bang Bang Shrimp are made in the oven so you can avoid the deep frying. They’re as crunchy and straightforward to cook! The bang bang sauce is evenly balanced with sweet and spicy and a unique ingredient you might not expect.
Our take on Bang Bang Shrimp offers the well-balanced balance between flavor and convenience. Let’s be honest: Few people enjoy deep-frying. This version still leaves you with a crispy, flavor-packed version without the need for deep-frying.
With the combination of breading ingredients and one last finishing touch before popping them in the oven, you’ll have golden brown, crunchy, crispy shrimp every single time.
We've tested this recipe dozens of times to make sure it was developed in a way that was both approachable and quick. You can trust that (even on a weeknight), you can whip up a restaurant-quality dinner in under 30 minutes.
We made sure this recipe leaves you with maximum flavor with minimal hassle. No need to drag out a deep fryer, figure out what to do with leftover oil, or clean up any splatter. You can still get the crispy crunch without all of that.
Why you will come back to baked bang bang shrimp
You will come back to this Bang Bang Shrimp because it delivers all the crispy, crunchy goodness without the hassle of deep frying. It’s a baked version that’s straightforward to cook, saving you time without sacrificing any of the flavor.
Plus, it reheats great in the air fryer, so you can still have that crispy, crunchy layer even as leftovers.
From start to finish, this entire recipe is ready in under 30 minutes, making it the well-balanced option for busy weeknights when you want something quick but crave a little something different than your normal dinner rotation.
What is bang bang shrimp?
Bang Bang Shrimp is a shrimp dish known for it’s crispy outside and usually coated or dipped in a spicy, sweet sauce. The sauce itself is a combination of tangy, sweet, and spicy.
It’s usually served as an appetizer but can easily be the main dish when served with a few sides.
The original recipe was popularized by a seafood restaurant chain called Bonefish Grill. While they didn’t necessarily invent the concept, their version is what became the most recognized.
Bang Bang Shrimp Ingredients
The great thing about this shrimp is that it’s packed with flavor but still plain to make.
- Shrimp – these will need to be peeled and deveined. The tails can stay on if you’d like. We like leaving them to hold on to, but removing them is fine, too.
- Eggs – you’ll want these whisked to dunk the shrimp in
- Panko breadcrumbs – they’re suited to getting things nice and crispy
- Flour – you’ll use all-purpose flour for this
- Paprika – you can use regular or smoked paprika here
- Salt and pepper – we always opt for coarse kosher salt, but sea salt works here as well
- Spray oil – we use avocado oil spray, but olive oil spray works great as well. You’ll need this so they get nice and golden and crispy.
- Mayonnaise – use your favorite brand for a house favorite results. Duke’s mayo is our go-to.
- Sweet Thai chili sauce – you can usually find this in the Asian food section of your local grocery store
- Low sodium soy sauce – it’s important to reach for the low sodium version here. The full sodium version can make the sauce too salty.
- Hot sauce – You’ll want to use your favorite brand. We like using Tobasco a house favorite, but sriracha is the typical one most people use. We're not a big fan of the flavor of sriracha in this recipe.
- Rice vinegar – you can find this in either the vinegar section or the Asian food section of your local grocery store
- Garlic – this is specifically grated so that it mixes in and you don’t bite into a big chunk of garlic.
- Honey – this will add sweetness to the dip along with the sweet Thai chili sauce
Bang Bang Shrimp Substitutions
When it comes to the hot sauce, you can use your favorite.
We usually use Tobasco, but we also love Cholula. If you’re a big fan of sriracha, it works well too.
You could also make bang bang tacos by serving them in taco shells with shredded lime, cabbage, and avocado.
Not a fan of shrimp? Swap out the shrimp with chicken breast or chicken thigh bites. The preparation method stays the same, but you’ll have a new take!
How to cook bang bang shrimp
Start by preheating the oven to 425°F. In a mixing bowl, combine the panko, flour, paprika, salt, and pepper.
Dredge the shrimp through the egg until fully coated. Remove it from the egg and place it in the panko mixture. Fully coat the shrimp with the panko mixture, pressing down to make sure it’s coated.
Place the shrimp on a parchment lined baking sheet. Spray the shrimp with oil. This is what helps to make it crispy.
Bake them in the oven for 8-10 minutes, until they are cooked through and golden brown.
In a mixing bowl, combine the mayo, Thai chili sauce, soy sauce, hot sauce, rice vinegar, garlic, and honey. Whisk it until it’s smooth.
Serve the shrimp with the sauce and enjoy!
(You can also garnish it with some chopped green onion!)
Tips for Baked Bang Bang Shrimp
When you’re breading the shrimp, try to have a “wet hand” and a “dry hand” to avoid clumping.
Be sure to press down in the panko mixture when you’re breading the shrimp so that it sticks well.
When you place the shrimp on a baking sheet, make sure that it isn’t too crowded. You want the heat to be able to get around all sides of the shrimp so they crisp up nicely.
Kitchen tools to make crispy bang bang shrimp
Glass mixing bowls
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Measuring cups
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Measuring spoons
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Baking sheet
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Parchment paper
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What to serve with bang bang shrimp
If you want to know what goes well with bang bang shrimp, there are so many things.
You can serve it alongside a House salad With some Oven-roasted cauliflower Or Parmesan orzo.
Turn it into a bowl by serving it over Rice With some Roasted green beans Or Roasted broccoli.
You could also make it with some Wings (double the appetizers!) and dip them both in the bang bang sauce.
How to keep baked bang bang shrimp
Once the shrimp have cooled completely, store them in an airtight container for up to 3 days.
You’ll want to store them separately from the sauce to keep them nice and crispy. Storing them together will result in soggy shrimp.
You can also freeze them. Place them on a baking sheet and flash freeze them.
Once they’re frozen, transfer them to an airtight container and freeze for up to 3 months.
How to reheat bang bang shrimp
A house favorite way to reheat bang bang shrimp is in the air fryer or the oven. That will keep them crispy.
We don’t recommend reheating them in the microwave. It won’t keep them crispy on the outside and they’ll likely overcook on the inside.
Air fryer: Place them in the air fryer basket and spray with some oil. Heat at 350ºF until heated through, about 4 minutes.
Oven: Preheat the oven to 350ºF. Place the shrimp on a parchment-lined baking sheet in a single layer. Spray lightly with oil. Bake in the oven for 8-10 minutes, until heated through.
FAQs
Prep 20 minutesCook 8 minutesMakes 4 people
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 1/4 cup all purpose flour
- 1 teaspoon paprika
- kosher salt
- black pepper
- spray oil
- 1/2 cup mayo
- 1/3 cup sweet thai chili sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hot sauce I use Tobasco
- 1 tablespoon rice vinegar
- 1 clove garlic grated
- 2 teaspoons honey
Method
- Preheat oven to 425ºF.
- In a mixing bowl, combine the panko, flour, paprika, salt, and pepper.
- Dredge the shrimp through the egg until fully coated.
- Remove from the egg and place in the panko mixture. Fully coat the shrimp with the panko mixture, pressing down to make sure it’s coated.
- Place the shrimp on a parchment lined baking sheet .
- Spray the shrimp with oil (this helps it get crispy).
- Bake in the oven for 8-10 minutes, until cooked through and golden brown.
- In a mixing bowl, combine the mayo, Thai chili sauce, soy sauce, hot sauce, rice vinegar, garlic, and honey.
- Serve the shrimp with the bang bang sauce and enjoy!
Notes
- When you’re breading the shrimp, try to have a “wet hand” and a “dry hand” to avoid clumping.
- Be sure to press down in the panko mixture when you’re breading the shrimp so that it sticks well.
