Bang Bang Shrimp cooks until tender with clean, bright flavor—an easy win for lighter dinners and meal prep.
Crispy, Creamy Bang Bang Shrimp for Easy Weeknight Bowls
A lighter take on the takeout classic — oven-baked panko shrimp with a bright, yogurt-forward bang bang sauce that’s perfect for dinner or meal prep.
If you love the sweet-heat of bang bang but want something lighter and faster than deep-frying, this version is your answer. Panko brings the crunch while the oven does the heavy lifting at 425°F, so you get a satisfyingly crispy exterior and a tender shrimp inside without the oil bath. It’s the sort of recipe that feels indulgent but leaves you energized for the rest of the evening.
The sauce is where the dish sings: plain Greek yogurt softens the richness of light mayonnaise, while sriracha, honey, rice vinegar and lime juice balance sweet, spicy and tangy notes. A small pinch of garlic powder and smoked paprika ties the flavors together. Whisk it smooth, taste for heat and sweetness, and reserve a little for drizzling at the table — toss the rest with the shrimp so every bite is glossy and flavorful.
Think bowls: fluffy quinoa, roasted broccoli (or any quick oven veg), and a mound of bang bang shrimp. Pat the shrimp dry, dredge in egg and seasoned panko for the best adhesion, then bake until golden. The quinoa cooks up in about 20 minutes, so everything can come together while the oven works its crisping magic.
Practical bits: the sauce keeps well in the fridge for several days and is a great make-ahead shortcut; the shrimp are best eaten the day you bake them, but a quick reheat on a sheet in a hot oven brings back some crunch. Combine, squeeze a little extra lime, and you’ve got a bright, protein-forward dinner that’s as good for weekday routine as it is for casual guests.
Ingredients
How to Make Bang Bang Shrimp
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a rimmed sheet; set a second sheet aside for the broccoli.
- Rinse the quinoa in a fine mesh strainer, then combine the quinoa and 2 cups water in a small saucepan with 1/4 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes; remove from heat and let stand 5 minutes, then fluff with a fork.
- Make the bang bang sauce: whisk together Greek yogurt, light mayonnaise, sriracha, honey, rice vinegar, juice from the lime, and 1/4 tsp garlic powder until smooth. Taste and adjust—add more sriracha for heat or a little more honey for sweetness; reserve about 1/3 cup for tossing and another 2–3 tbsp for drizzling at the table.
- Prepare the shrimp: pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and the black pepper. In a shallow bowl whisk the egg. In another bowl mix the panko with the remaining 1/4 tsp garlic powder and 1/4 tsp smoked paprika.
- Dredge each shrimp through the egg, then press into the panko to coat. Arrange shrimp in a single layer on the prepared baking sheet. Lightly brush or spray the tops with 1 tbsp olive oil (reserve the other tbsp for the broccoli).
- Toss broccoli florets with the remaining 1 tbsp olive oil, a pinch of salt and a grind of pepper; spread on the second baking sheet in a single layer. Put both sheets in the oven; roast the broccoli 12–15 minutes until tender and slightly charred and bake the shrimp 10–12 minutes until golden and cooked through (flip the shrimp halfway through for even browning).
- When the shrimp are hot and crisp, transfer them to a mixing bowl and toss with about 1/3 cup of the bang bang sauce (reserve extra sauce for serving). Taste and add more sauce if desired.
- To serve: divide the quinoa and roasted broccoli among 4 plates, top with the bang bang shrimp, drizzle with additional sauce if you like, and finish with sliced scallions and a sprinkle of sesame seeds. Serve immediately.
Recipe Card
Bang Bang Shrimp
Bang Bang Shrimp cooks until tender with clean, bright flavor—an easy win for lighter dinners and meal prep.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a rimmed sheet; set a second sheet aside for the broccoli.
- Rinse the quinoa in a fine mesh strainer, then combine the quinoa and 2 cups water in a small saucepan with 1/4 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes; remove from heat and let stand 5 minutes, then fluff with a fork.
- Make the bang bang sauce: whisk together Greek yogurt, light mayonnaise, sriracha, honey, rice vinegar, juice from the lime, and 1/4 tsp garlic powder until smooth. Taste and adjust—add more sriracha for heat or a little more honey for sweetness; reserve about 1/3 cup for tossing and another 2–3 tbsp for drizzling at the table.
- Prepare the shrimp: pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and the black pepper. In a shallow bowl whisk the egg. In another bowl mix the panko with the remaining 1/4 tsp garlic powder and 1/4 tsp smoked paprika.
- Dredge each shrimp through the egg, then press into the panko to coat. Arrange shrimp in a single layer on the prepared baking sheet. Lightly brush or spray the tops with 1 tbsp olive oil (reserve the other tbsp for the broccoli).
- Toss broccoli florets with the remaining 1 tbsp olive oil, a pinch of salt and a grind of pepper; spread on the second baking sheet in a single layer. Put both sheets in the oven; roast the broccoli 12–15 minutes until tender and slightly charred and bake the shrimp 10–12 minutes until golden and cooked through (flip the shrimp halfway through for even browning).
- When the shrimp are hot and crisp, transfer them to a mixing bowl and toss with about 1/3 cup of the bang bang sauce (reserve extra sauce for serving). Taste and add more sauce if desired.
- To serve: divide the quinoa and roasted broccoli among 4 plates, top with the bang bang shrimp, drizzle with additional sauce if you like, and finish with sliced scallions and a sprinkle of sesame seeds. Serve immediately.
Nutrition
- Carbohydrates
- 51
- Saturated Fat
- 2
- Sodium
- 820
- Fiber
- 6
- Unsaturated Fat
- 10
- Protein
- 55
- Fat
- 13
- Cholesterol
- 390
- Trans Fat
- 0
- Calories
- 560
- Sugar
- 7