Panko Oven Baked Bang Bang Shrimp
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 1/2 cups panko breadcrumbs
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (mixed into panko)
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
- Sliced green onions for garnish (optional)
- Sesame seeds for garnish (optional)
- Fresh lime wedges for serving (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with a wire rack or parchment paper.
- Pat shrimp completely dry with paper towels. This step is essential for the coating to stick.
- Set up three shallow bowls: one with flour, one with beaten eggs, one with panko mixed with garlic powder, smoked paprika, salt, pepper, and olive oil tossed together.
- Bread each shrimp: coat in flour, shake off excess, dip in egg, then press firmly into the panko mixture. Place on the prepared baking rack.
- Bake for 18 to 20 minutes, flipping halfway through, until the coating is deep golden and the shrimp are pink and opaque.
- While shrimp bake, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste and adjust heat level as desired.
- Remove shrimp from oven and immediately toss in the bang bang sauce or drizzle sauce over the top. Garnish with green onions, sesame seeds, and lime wedges. Serve right away.
Notes
Always dry your shrimp thoroughly before breading — this is the single most important step for getting a crispy coating that actually sticks and holds up under the sauce.