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Oven Baked Bang Bang Shrimp

Enjoy crispy shrimp coated in a creamy, spicy bang bang sauce, all made without deep frying for a healthier twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shrimp Coating
  • 1 pound Shrimp, peeled and deveined About 20–24 medium shrimp
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch Exact measurements matter for crunch
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 large Egg
  • 1/2 cup Buttermilk
  • 1 tablespoon Hot sauce
  • 1 1/2 cups Panko breadcrumbs
  • Cooking oil spray As needed for spraying the shrimp
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet chili sauce
  • 1 tablespoon Honey
  • 1 tablespoon Lime juice
For Garnish
  • 2 tablespoons Fresh parsley, chopped
  • 2 stalks Green onion, sliced

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, and lime juice for the bang bang sauce. Set it aside in the fridge.
  3. In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
  4. In a separate bowl, whisk the egg with buttermilk and hot sauce until frothy.
Breading
  1. Set up an assembly line with the dry mixture, wet mixture, and panko breadcrumbs.
  2. Coat each shrimp by first dipping it in the dry mixture, then the wet mixture, and finally pressing it into the panko breadcrumbs.
  3. Place each coated shrimp on the prepared baking sheet with space between them.
Baking
  1. Spray the shrimp lightly with cooking oil before baking.
  2. Bake for 10 minutes, flip each piece, then bake another 8-10 minutes until golden.
  3. Let the shrimp cool for about 2 minutes before drizzling with the bang bang sauce.
Serving
  1. Garnish the shrimp with chopped parsley and sliced green onion. Serve immediately while still warm and crispy.

Notes

Pat shrimp dry before coating to avoid soggy breading. Store leftovers in an airtight container in the fridge for up to two days. Reheat in the oven at 350°F for about 8 minutes.