Baked Bang Bang Shrimp

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Baked bang bang shrimp – crispy, crunchy, delicious and best of all it’s baked! Battered jumbo shrimp, coated in Panko breadcrumbs and baked to perfection!


The bang bang chicken recipe I posted a few months ago was so popular at my house and so delicious, I decided to try the bang bang shrimp but with a bit of a change. Many people have asked me if they can bake the chicken instead of frying it, so I decided to bake the shrimp and see how they turn out.

I’m not going to deny that frying chicken or shrimp doesn’t taste better because we all know that fried food tastes good, but I will tell you this. I used Panko breadcrumbs, with the same batter as the bang bang chicken, and baked them for about 10 to 15 minutes, it really depends on the oven. The shrimp don’t take long to bake because shrimp cooks fast, but I just wanted a bit of color on the breadcrumbs. But all I can say is this, these shrimp were amazing, super crunchy from the Panko breadcrumbs, so if you think you’ll miss out on the crunchiness from frying them, you’re wrong.

I kept the sauce the same because that sauce is money, it’s so delicious. I think if you still wanted to make this with chicken instead it would still work just as great. Those Panko breadcrumbs are great, and it helps keep the chicken or shrimp crunchy.
You’ll notice the recipe is slightly modified, to use less quantities, because I had less shrimp than chicken.

You can also find the Bang Bang Chicken recipe here:

5.0 from 1 reviews
Baked Bang Bang Shrimp
Prep time
Cook time
Total time
Serves: 2
For Shrimp
  • 14 jumbo shrimp, cleaned and deveined (I used a whole bag, there were 14 shrimp inside)
  • ¾ cup buttermilk
  • ¼ cup flour
  • ¼ cup cornstarch
  • 1 egg
  • ½ tbsp garlic powder
  • 1 tsp smoked paprika
  • ½ tbsp hot sauce
  • salt and pepper to taste
  • Panko breadcrumbs
For Sauce
  • ¼ cup mayonnaise
  • 2 tbsp sweet chili sauce (I used Frank's)
  • ½ tbsp Frank's hot sauce
  • 1 tbsp honey
  1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, and buttermilk and whisk until you have a smooth batter. Add the shrimp to the bowl, toss to make sure each piece is coated in the batter and set aside.
  3. In another bowl add about a cup of Panko breadcrumbs.
  4. Mix all ingredients for the sauce together and refrigerate until ready for serving.
  5. Coat each shrimp with breadcrumbs, add more breadcrumbs as needed, and place on prepared baking sheet. Bake for about 10 minutes, then flip shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
  6. Drizzle shrimp with sauce and serve.

You may also like:

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp


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  1. Alison says

    These sound delicious, I can’t wait to try these.
    When I am baking chicken or shrimp and want it to be crispy, I put the chicken or shrimp on a baking sheet but put a metal cooling rack on it first, this way the hot oven temp can go all around the meat and it doesn’t get soggy at all.
    I am adding this to my menu next week, I will need to tweak the sauce as I am on weight watchers maybe I will try plain Greek yogurt instead of mayo.

  2. Cindy says

    I have just discovered your website and love it. Made this recipe and my husband and I thought these shrimp were the greatest!! Will definitely be making this recipe again. One question for you, I have been looking for a good recipe for spaghetti squash and chicken. Do you have anything in this area? I have tried a couple of your recipes and have been so pleased with everything I have eaten.

  3. Maudi says

    Charms, Don’t put all the panko crumbs on the dish at once. Put a layer on a shallow plate then lay the coated shrimp over it and with your dry hand coat the tops with fresh crumbs. Then,gently squish and pluck the shrimp out and place it on the baking sheet. If crumbs on plate get clumpy, just throw them out and put more fresh.

  4. Charms says

    I tried these tonight, they were good but I had a hard time keeping the bread crumbs on the shrimp. The first few came out ok, how do I keep it on.

    • says

      Hi Charms,
      Are you baking them? If you’re baking them I can’t see why the crumbs would fall off the shrimp. Also you must use panko breadcrumbs they are the best. The only thing I could suggest is make sure the shrimp is fully coated in the batter before rolling it in breadcrumbs. Good luck!

  5. Jessica says

    Great recipe!! I’ve made it twice. I used the sweet chili sauce both time, but the first time I didn’t have any Frank’s hot sauce, so I used sriracha hot chili sauce instead. The second time I made it, I bought Frank’s and used it…but honestly, I thought if was better with the sriracha sauce.

    This recipe has definitely moved into my favorites folder!!

    • says

      Hi Jessica,
      Now you make me want to go buy some sriracha hot chili sauce and try it. Lol, glad you liked the recipe though. :)

  6. Brooks Walker says

    I made these last night and I have to say, they were one of the best things I’ve ever made! So, so, so, so delicious. Thanks so much for sharing!

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