Healthier Bang Bang Shrimp
This healthier Bang Bang Shrimp is baked, not fried, but has all the crunch and spicy sweet flavor of the original. Perfect for an appetizer or dinner everyone will love!
Yield: 8 servings (as an appetizer)
Ingredients
For the shrimp:
- 12 oz. medium shrimp (51-60 size), peeled and deveined
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 ⅓ cups Panko breadcrumbs
For the sauce:
- ½ cup mayonnaise (low fat is fine or sub all of part nonfat Greek yogurt)
- ¼ cup Thai sweet chili sauce
- 1 teaspoon sriracha
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
- Set up the dredging station. Place flour in one low, shallow bowl, eggs in another and Panko breadcrumbs in a third bowl.
- Dip each shrimp in the flour and turn to coat fully. Shake off any excess then dip the shrimp in the egg, turning to coat. Let any excess egg drip off then press the shrimp into the Panko so its well coated on all sides.
- Line shrimp on the baking sheet. Once they are all dipped, spray the tops of the shrimp with baking spray. Bake at 425 for 10 minutes, then flip each shrimp over and cook for another 5-6 minutes.
- Meanwhile, make the sauce. Combine the mayonnaise, sweet chili sauce and sriracha in a bowl and stir well to combine.
- Remove the shrimp from the oven and transfer to a bowl. Toss with about ¾ of the sauce and stir well to mix. Serve immediately with remaining sauce for dipping.
Notes
Shrimp: I used a pound of medium shrimp, which come 51-60 a pound. You can substitute another size shrimp, but you’ll need to adjust your cooking time. You may also need more or less of the breading station ingredients.
Shrimp prep: The shrimp need to be completely thawed as well as peeled and deveined for this recipe. Please plan accordingly.
Panko: Using Panko breadcrumbs is a must to get the super crunchy coating on the shrimp. I do not recommend substituting regular breadcrumbs.
Mayonnaise: I prefer this for the creaminess, but you could swap some or all of it for plain Greek yogurt if you prefer. (I often do half and half.) It adds a bit of tang to the sauce.
Thai sweet chili sauce: This will give you the classic flavor for the sauce. You can find it in the international or Asian aisle of the grocery store.
Sriracha: This is traditional, but I’ve subbed regular hot sauce before and that worked just fine. As written, these are not very spicy at all, but you could add some extra sriracha if you prefer more heat. Or serve the shrimp drizzled with sriracha.
Serving: Serve these as an appetizer or make into a main meal with rice, rice bowls or tacos.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 22g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 142mg | Sodium: 658mg | Fiber: 1g | Sugar: 6g
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