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.
Ingredients:
- 14 jumbo shrimp, cleaned and deveined (I used a whole bag, there were 14 shrimp inside)
- 3/4 cup buttermilk
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 egg
- 1/2 tbsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp hot sauce
- salt and pepper to taste
- Panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce (I used Frank's)
- 1/2 tbsp Frank's hot sauce
- 1 tbsp honey
Instructions:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- 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.
- In another bowl add about a cup of Panko breadcrumbs.
- Mix all ingredients for the sauce together and refrigerate until ready for serving.
- 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.
- Drizzle shrimp with sauce and serve.
Enjoy!
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!!
thanks!!!
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.
Good morning, I have featured your gorgeous recipe on my blog for my weekly seafood round-up called Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-51.html
Thank you so much Carrie.
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!
I’m so glad you loved them, they are wonderful.
Mhhh…. deslicious. I love Shrimps. I also love the pictures you take form the food. Looks very classy.
Thanks Amaribe.
I’m a seafood fiend and these shrimp look like a wonderful appetizer! I love that they’re baked and still come out all crispy and flavorful! Would definitely be a hit at any get together!