Ingredients

2 c. panko bread crumbs

2 tbsp. extra-virgin olive oil

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

2 large eggs

1 c. all-purpose flour

1 lb. raw shrimp, peeled and deveined

Freshly chopped cilantro, for garnish

2 tbsp. mayonnaise

2 tbsp. sweet chili sauce

1 tbsp. sriracha

Juice of 1 lime

1 tsp. honey

Kosher salt

Preparation

Step 1Preheat oven to 400° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, oil, and garlic powder and season with salt and pepper. In another shallow bowl, whisk eggs. Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko mixture, and transfer to prepared baking sheet. Continue until all shrimp are coated.Step 2Bake until shrimp are crispy and golden, 13 to 15 minutes.

Step 1In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and

honey and season with salt.Step 2Drizzle Bang Bang Sauce over shrimp and garnish with cilantro before serving.

Can I use regular bread crumbs instead of Panko? If the bread crumbs are homemade, then absolutely! Nothing beats fresh bread crumbs in our book. If we’re talking store-bought, I’d stick to Panko. Normal bread crumbs are too fine and don’t crisp up nearly as nicely as Panko, so if you can, please skip the stuff in the blue canister! What kind of shrimp should I buy? While the size of the shrimp is totally up to you, we’d recommend getting peeled and deveined shrimp.  This just cuts down on prep time. If you can get the tails removed too, that’s great! If not, you can simply cut them off or lightly pull them off. How can I make this healthier? If you’d like, you can substitute Greek yogurt for the mayo. Otherwise, they’re actually quite healthy! (You could leave out the breading, but that crunch is kind of what makes these so delicious.) Is the sauce spicy? Not really, but if you want it to be, up the Sriracha! If you’re not a fan, other hot sauces work too. We like Cholula, Crystal, or Tapatio for this sauce but feel free to use your favorite.

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