Easy Bang Bang Shrimp Appetizer
These extra crunchy Bang Bang Shrimp are made in the oven so you can avoid the deep frying. They're just as crunchy and easy to make! The bang bang sauce is perfectly balanced with sweet and spicy with a unique ingredient you might not expect.
Servings: 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
Instructions
- 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, just 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!
Video
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.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 29g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 229mg | Sodium: 1694mg | Potassium: 338mg | Fiber: 2g | Sugar: 8g | Vitamin A: 749IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 2mg