Baked Bang Bang Shrimp is a healthier version of the popular restaurant appetizer. Try this spicy shrimp with a crispy panko breadcrumb crust appetizer recipe for your next game day spread!
So I have totally been slacking when it comes to the blog because of all the wedding planning and such!! I’m sorry!! The first weekend in October was my bachelorette weekend at Panama City Beach (nope…not doing a blog post on that one…lol) and then this past weekend was Z’s 2nd Birthday Party, so weekends have been pretty full!! That is when I do the majority of my cooking and picture-taking for blog posts. So to put up a new post, I had to dig around and find something that I had taken some pics of but it never made it on the blog…
And y’all lucked out on what I found!! Baked Bang Bang Shrimp was a big hit last year when I made them for one of my game day spreads. I snapped a couple of pics with my iPhone, intending to make them again for a photo shoot but never did!! Through the magic of Lightroom and Photoshop, I was able to make the pics somewhat presentable 😉 So…my apologies for the quality of the pictures, upfront, but the recipe is worth it…trust me!!
Have you ever had Bang Bang shrimp from Bonefish? It is a killer appetizer that we always get whenever we make it to one, but it is a splurge because it is fried. We don’t have one close by, so I decided that I wanted to try to recreate the recipe for us at home. Of course, I wanted to make it healthier and I came across this recipe from Jo Cooks and thought I would give it a try 🙂
The shrimp first get coated in a batter of buttermilk, flour, cornstarch, egg, garlic, chipotle chili powder and hotsauce. Then they get coated in panko bread crumbs and baked until golden brown and nice and crispy!!
Here is a quick tip if you don’t have buttermilk on hand or don’t like to buy it because you only use a little bit and the rest goes to waste (that’s me): Add one teaspoon of lemon juice or vinegar (white or applecider) to one cup of milk. Stir and let it sit for 5 minutes.
I also made a fun dipping sauce for these shrimp out of mayo (next time I am trying greek yogurt), sweet thai chili sauce, hot sauce and honey 😛 It has just the right balance of sweet and spicy!! I just LOVE dippable foods, don’t you?
Here is your recipe for Baked Bang Bang Shrimp:
- 1 cup skim milk
- 1 tsp. white vinegar
- ¼ cup all purpose flour
- ¼ cornstarch
- 3 cloves fresh garlic, minced or pressed
- 1 tsp. chipotle chili pepper (more or less depending on taste)
- 1 tsp. hot sauce (more or less depending on taste - I used Cholula)
- 1 lb. large or jumbo shrimp, cleaned and deveined
- 1 cup whole wheat panko breadcrumbs
- 1 tsp. dried parsley flakes
- salt and pepper to taste
- Toothpicks
- ¼ Non-fat greek yogurt or mayo could be substituted
- 2 tbsp. sweet thai chili sauce (I used Thai Kitchen)
- 1 tsp. hot sauce (more or less depending on taste - I used Cholula)
- 1 tsp. Sriracha
- 1 tbsp. honey
- Pre-heat oven to 400° F. Line a baking sheet with either parchment paper or aluminum foil. Set aside.
- Measure out one cup of milk in a measuring cup, add lemon juice or vinegar. Stir and let sit for 5 minutes to make a buttermilk substitute.
- In medium-sized mixing bowl, combine "buttermilk", flour, cornstarch, garlic, chipotle chili powder and hot sauce. Whisk to combine and then continue to whisk until batter is smooth.
- Add shrimp and stir to coat each shrimp. Set aside.
- In another mixing bowl, combine panko breakcrumbs, parsley flakes, salt and pepper.
- Coat each shrimp with breadcrumbs and place on prepared baking sheet.
- Bake for 10 minutes on one side and then flip shrimp and bake an additional 5 minutes.
- Broil for 1-2 minutes if needed to achieved a nice golden brown color and good crunch. Watch very carefully as they will burn quickly.
- Place a toothpick in each shrimp.
- While the shrimp are cooking, combine mayo, chili sauce, hot sauce, sriracha and honey in a small bowl. Refrigerate until serving.