Baked Bang Bang Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
FOR THE 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
FOR THE SAUCE
  • 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
Instructions
FOR THE SHRIMP
  1. Pre-heat oven to 400° F. Line a baking sheet with either parchment paper or aluminum foil. Set aside.
  2. 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.
  3. 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.
  4. Add shrimp and stir to coat each shrimp. Set aside.
  5. In another mixing bowl, combine panko breakcrumbs, parsley flakes, salt and pepper.
  6. Coat each shrimp with breadcrumbs and place on prepared baking sheet.
  7. Bake for 10 minutes on one side and then flip shrimp and bake an additional 5 minutes.
  8. 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.
  9. Place a toothpick in each shrimp.
FOR THE SAUCE
  1. While the shrimp are cooking, combine mayo, chili sauce, hot sauce, sriracha and honey in a small bowl. Refrigerate until serving.
Recipe by Becky's Best Bites at https://beckysbestbites.com/baked-bang-bang-shrimp/