This past Tuesday, I did a baked version of my Bang Bang Shrimp. It was just as delicious, and I loved that it wasn’t fried!
- Make your sauce: combine the 1/2 cup of [low-fat] mayonnaise, 4 teaspoons of chili garlic sauce, 1/2 teaspoon of sugar, and 1 teaspoon of rice vinegar in a small bowl. I let mine chill in the fridge in the meantime. This helps the sauce stick to the shrimp.
- Preheat your oven to 350 degrees. Line your baking sheet with foil for easy cleanup. Spray non-stick cooking spray on top of the foil.
- I seasoned shrimp with: black pepper, garlic powder, paprika, chili powder, and cayenne powder.
- Next, I added in a [beated] egg to the marinated shrimp.
- Separately, in a ziploc bag [for easy cleanup], I add in flour and season it with black pepper, garlic powder, paprika, chili powder, and cayenne powder. Next, add in the shrimp to the ziploc bag, seal… and shake to coat all of the shrimp.
- Transfer your coated shrimp on to the lined baking sheet. When all are transferred, spray another layer of non-stick cooking spray on top of all the shrimp.
- Bake the shrimp in your preheated oven for about 15 minutes.
- After a few minutes of letting the shrimp cool, transfer to a dish where you fold in the sauce with the shrimp before serving.
Like I mentioned in the original version, the ideal combination/process for a crispy breading [that doesn’t fall off — especially once you start to add the sauce]:
- Make the sauce first [and put it in the fridge to chill].
- Next, bread the shrimp [then put the shrimp in the fridge too].
- Wait to add the sauce to the shrimp until once the shrimp is a little cooler. Gently toss.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.