These fiery bang bang shrimp are crispy, spicy, and gluten free! Raw shrimp are coated with seasoned gluten free breadcrumbs, then baked and drizzled in a homemade bang bang sauce. Made from start to finish in 30 minutes, they're delicious on a salad or as shrimp tacos!
These Gluten Free Bang Bang Shrimp are a delicious protein that are crispy, spicy, and easy to prep! Large shrimp are coated in seasoned gluten free breadcrumbs, then baked instead of fried, and drizzled with a homemade spicy bang bang sauce.
This bang bang shrimp recipe is delicious when served as a game day appetizer, dipping the shrimp in the sauce. They are also great for lunch on top of a salad, or for dinner in corn tortillas as shrimp tacos.
This recipe is a healthier version since the shrimp are baked instead of fried, plus they are gluten free, dairy free, and nut free so everyone can enjoy. Shrimp is a great protein since it's high in protein relative to low fat and calories. There's just 30 minutes of prep so they come together very quick.
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Why You'll Love This Recipe
- Crispy, spicy breaded shrimp are healthier when homemade.
- This recipe is also baked instead of fried! No need for hot oil or a deep fryer.
- Bang bang shrimp are delicious on a salad or as shrimp tacos on corn tortillas.
- Shrimp are very high protein for low fat and calories.
- Easy weeknight meal with just 30 minutes of work.
- Made with simple ingredients. that are pantry staples
- Allergy-friendly. This recipe is gluten-free, dairy-free, and nut-free.
- Enjoy as an appetizer, snack, or main protein.
If you like this, you'll also like my Gluten Free Taquitos, Mango Pico de Gallo, Mexican Street Corn Salad, Mango Pineapple Quinoa Salad, or Charred Corn.
What is Bang Bang Shrimp?
Bang bang shrimp are typically fried shrimp that are coated in bang bang sauce. Bang bang sauce is traditionally a spicy and slightly sweet mayonnaise-based sauce. Ingredients often include mayonnaise, hot sauce, sweet chili sauce, and rice vinegar. This is a simplified version made with common fridge ingredients. It's delicious on this breaded shrimp, as well as other proteins and vegetables.
Ingredient Notes
Here is everything you'll need to make these gluten free bang bang shrimp:
For The Shrimp
- Large raw shrimp: thawed, de-veined, peeled, tails removed. Previously frozen is totally fine!
- Corn starch or potato starch, tapioca starch, or gluten free flour
- Large eggs
- Gluten free breadcrumbs
- Spices: paprika, garlic powder, onion powder, black pepper, salt
- Avocado oil spray: vegetable oil, coconut oil, or olive oil would work in a pinch
Bang Bang Sauce
- Mayonnaise or greek yogurt
- Ketchup
- Lemon juice
- Hot sauce: Tabasco, Franks, or Sriracha would all work
- Salt
- Lettuce, corn tortillas, or other accompaniments for serving
Substitutions
Not gluten free? Use regular flour and breadcrumbs on the shrimp.
Can I make this dairy free? Using mayonnaise, the base recipe is dairy free.
Serve bang bang shrimp in a veggie-loaded salad or as shrimp tacos! Lettuce, green onions, tomatoes, avocado, lime juice, and cilantro pair deliciously well with the bang bang shrimp.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Peel and remove the tails from 1 pound of raw, de-veined large shrimp. Preheat the oven to 425ºF and sit an oven safe wire rack on top of a baking sheet.
(2) Set up a breading station with the cornstarch in one bowl, whisked eggs in a separate bowl, and gluten free breadcrumbs in a third shallow bowl.
Mix all of the seasonings into the breadcrumbs.
(3), (4), (5) Bread the shrimp one at a time. Coat in cornstarch, then egg, then pat the breadcrumbs on.
For extra crunch, you can double bread the shrimp by going back in the egg then breadcrumbs a second time.
(6) Place the coated shrimp on the wire rack. If you don’t have a wire rack, place the shrimp directly on a parchment lined baking sheet. Repeat until all shrimp are breaded.
Spray the shrimp with a little avocado oil.
(7) Bake for 10-12 minutes until golden brown crispy shrimp. Flip halfway through if they are directly on the baking sheet.
(8) While the shrimp bake, mix up the bang bang sauce in a small bowl. Stir together the sauce ingredients: mayonnaise, lemon juice, ketchup, hot sauce and salt.
(9) When the shrimp are baked, serve immediately on a salad or tacos! Generously drizzle with the bang bang sauce and enjoy!
What to Eat with Bang Bang Shrimp
These bang bang shrimp are delicious on their own when dipped in the bang bang sauce. They would make a delicious appetizer or game day snack when served this way. You could also serve them over lettuce to make a salad, or on some corn tortillas or taco shells as bang bang shrimp tacos! Here are some recipes that will accompany well:
- Mango Pico de Gallo
- Mango Pineapple Quinoa Salad
- Mexican Street Corn Salad
- Gluten Free Chicken Taquitos
- Chimichurri Flank Steak
- Charred Corn
Make Ahead & Storage
Make ahead: You could bread the shrimp ahead of time and store in the fridge for up to 24 hours before baking. Alternatively, bread the shrimp and place in a single layer on a parchment lined baking sheet. Freeze individually for 1 hour before transferring to an airtight container and freezing for up to 3 months. Bake from frozen as directed.
Storage: Ideally consume shrimp on the day they are baked. Leftover cooked shrimp can be stored in the fridge for up to 1 day. Enjoy cold or gently reheat in the oven, air fryer, or microwave.
Expert Tips
Here are some of my top tips and tricks for successful breaded shrimp:
- Remove the shell and tails of the shrimp for easy eating.
- When breading, use one hand for the cornstarch and breadcrumbs, and the other hand for the eggs. This is the "wet hand, dry hand" technique.
- If you have one, bake the shrimp on a wire rack to allow for airflow. Then you don't have to flip them halfway.
- Don't over cook the shrimp, or they will become tough.
- Adjust the spice level by adding more or less hot sauce.
- I like to drizzle the bang bang sauce over the shrimp, instead of tossing them in it. This keeps them crispier.
- My favourite way to serve these is in shrimp tacos drizzled with the bang bang sauce. Delicious!
Frequently Asked Questions
Apparently the inspiration for the bang bang sauce is Thai, given the Thai sweet chili sauce that is typically included. Bang Bang Shrimp is also an iconic menu item at Florida restaurant, Bonefish Grill Restaurant. My version is a simplified, gluten free take on this.
This bang bang sauce is a great condiment to keep in your fridge. It's delicious on all protein like chicken, steak, seafood, and vegetables too. If you need a spicy sauce, try bang bang!
Sure! Bread as directed and air fry as many that fit in your basket. Cook at 380ºF for 8-10 minutes until golden brown.
This homemade bang bang shrimp is perfect to enjoy for any occasion. It's delicious dipped in the sauce as an appetizer, tossed in a salad, or as a spicy shrimp taco. It's easy to prepare and can be breaded ahead of time. Anyone who gets a taste is sure to love it!
More Healthy Recipes
- Spaghetti aglio e olio
- Gluten-free chicken taquitos
- White cheddar mac and cheese
- Fettuccine alfredo without cream
- Greek chicken meatballs
- Turkey meatballs
- Air fryer trout
- Air fryer halibut
- Sausage & eggplant pasta
- Gluten-free pasta salad
- Tuscan chicken & orzo skillet
Related Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made these gluten free bang bang shrimp? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten Free Bang Bang Shrimp
Ingredients
For The Shrimp
- 1 lb large raw shrimp thawed, de-veined, peeled, tails removed
- ¼ cup cornstarch or potato starch or gluten free flour
- 2 large eggs
- 1 cup gluten free breadcrumbs
- ½ teaspoon each: paprika, garlic powder, salt
- ¼ teaspoon each: onion powder, black pepper
- Avocado oil spray
Bang Bang Sauce
- ⅓ cup mayonnaise or greek yogurt
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- 2 teaspoon hot sauce I used Tabasco
- ¼ teaspoon salt
- Lettuce, corn tortillas, or other accompaniments for serving
Instructions
- Peel and remove the tails from 1 pound of raw, de-veined large shrimp. Preheat the oven to 425ºF and sit an oven safe wire rack on top of a baking sheet.
- Set up a breading station with the cornstarch in one bowl, whisked eggs in a second bowl, and gluten free breadcrumbs in a third bowl.
- Mix all of the seasonings into the breadcrumbs.
- Bread the shrimp one at a time. Coat in cornstarch, then egg, then pat the breadcrumbs on. For extra crunch, you can double bread the shrimp by going back in the egg then breadcrumbs a second time.
- Place the breaded shrimp on the wire rack. If you don’t have a wire rack, place the shrimp directly on a parchment lined baking sheet. Repeat until all shrimp are breaded.
- Spray the shrimp with a little avocado oil. Bake for 10-12 minutes. Flip halfway through if they are directly on the baking sheet.
- While the shrimp bake, mix up the bang bang sauce. Stir together the mayonnaise, lemon juice, ketchup, hot sauce and salt.
- When the shrimp are baked, serve immediately on a salad or tacos! Generously drizzle with the bang bang sauce and enjoy!
Notes
- If you're not gluten free, feel free to use regular flour.
- Serve the bang bang shrimp on a salad, in a rice bowl, or wrapped in corn tortillas as shrimp tacos!
- Air fryer: Bread as directed and air fry as many that fit in your basket. Cook at 380ºF for 8-10 minutes until golden brown.
- Make ahead: You could bread the shrimp ahead of time and store in the fridge for up to 24 hours before baking. Alternatively, bread the shrimp and place on a parchment lined baking sheet. Freeze individually for 1 hour before transferring to a container and freezing for up to 3 months. Bake from frozen as directed.
- Storage: Ideally consume shrimp on the day they are baked. Leftover cooked shrimp can be stored in the fridge for up to 1 day. Enjoy cold or gently reheat in the oven, air fryer, or microwave.
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