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–+ servings
A bowl of bang bang shrimp

Bang Bang Shrimp

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Bang bang shrimp, the popular Bonefish appetizer, is easy to make at home! Crispy baked shrimp is coated in a creamy, spicy and sweet sauce.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients
  

For the Shrimp:

  • 1 pound extra-large (26/30 count) raw shrimp peeled and deveined, tails off or on (I leave them on for presentation)
  • 3 tablespoons all-purpose flour
  • 1 cup Panko breadcrumbs
  • ½ teaspoon kosher salt
  • 2 large eggs
  • Nonstick cooking spray preferably olive oil based

For the Bang Bang Sauce:

  • ¼ cup nonfat plain Greek yogurt
  • 3 tablespoons Thai-style sweet chili sauce
  • 1 teaspoon Sriracha plus additional to taste

For Serving:

  • Thinly sliced green onion
  • Bib lettuce

Instructions
 

  • Place a rack in the center of the oven and preheat to 425 degrees F. Generously coat a rimmed baking sheet with nonstick spray.
  • Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.
    Three bowls of ingredients for bang bang shrimp
  • Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.
    Shrimp being dredged in three bowls
  • Arrange the shrimp on the baking sheet, making sure they do not touch.
    Panko coated shrimp on a baking sheet
  • Mist the top of the shrimp evenly with nonstick spray.
  • Bake for 10 minutes, until the tops are lightly golden.
    Bang bang shrimp on a baking sheet
  • Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.
  • While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and sriracha. Taste and add additional sriracha if you’d like the shrimp spicier.
    A mixing bowl with sauce ingredients
  • Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bibb lettuce leaves.

Notes

  • TO STORE: This recipe is best the day it is made, but leftovers can be stored in an airtight storage container in the refrigerator for up to 1 day. Store leftover sauce in a separate airtight storage container in the refrigerator for up to 3 days. 
  • TO REHEAT: Coat a baking sheet with nonstick spray, and rewarm shrimp on the baking sheet in the oven at 350 degrees F.
  • TO MAKE IN AN AIR FRYER: Prepare the shrimp as directed through Step 3. Place the shrimp into the air fryer (only as many will fit in a single layer). Mist the top of the shrimp with nonstick spray, and close the air fryer. Cook for 5 minutes at 400 degrees F. Turn the shrimp over, spray the shrimp with nonstick spray, and cook for another 3 minutes. Remove the shrimp, and continue the cooking steps with any remaining batches, until all the shrimp are cooked. Serve with sauce and green onions.

Nutrition

Serving: 1(of 4)Calories: 258kcalCarbohydrates: 22gProtein: 30gFat: 5gSaturated Fat: 1gCholesterol: 368mgPotassium: 168mgFiber: 1gSugar: 8gVitamin A: 119IUVitamin C: 5mgCalcium: 218mgIron: 4mg
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