Gluten Free Bang Bang Shrimp
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 simple yet spicy bang bang sauce. Made from start to finish in 30 minutes, they're delicious on a salad or as shrimp tacos!
Servings: 4
Calories: 360kcal
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.
Nutrition
Calories: 360kcal | Carbohydrates: 29g | Protein: 15g | Fat: 20g | Saturated Fat: 3.5g | Polyunsaturated Fat: 9.8g | Monounsaturated Fat: 5.5g | Cholesterol: 93mg | Sodium: 1167mg | Potassium: 121mg | Fiber: 1.5g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 1.7mg | Calcium: 68mg | Iron: 1.9mg