Description

If you want a meal that’s fun to make and even more fun to eat, crispy shrimp bao buns are a perfect pick. You get golden crunchy shrimp, soft pillowy buns, creamy spicy sauce, and bright pickled veggies all in one handheld bite. They look impressive, but with store-bought bao buns and a simple breading method, they’re totally doable at home. Great for weekend cooking, sharing with friends, or turning an ordinary dinner into something special.

Ingredients

Scale

For the Shrimp

1 lb large shrimp, peeled and deveined, patted dry
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Salt and pepper
Oil for frying (or spray oil for air fryer)

Spicy Mayo

½ cup mayonnaise (or Greek yogurt)
1–2 tbsp sriracha (adjust to taste)
1 tsp honey or lime juice

Quick Pickled Veggies

½ cup julienned carrots
½ cup thin cucumber or radish slices
½ cup rice vinegar
1 tbsp sugar
½ tsp salt

For Serving

10–12 bao buns (store-bought or homemade)
Chopped cilantro or green onions
Sesame seeds (optional)

Instructions

1️⃣ Quick-Pickle the Veggies

Mix vinegar, sugar, and salt in a bowl until dissolved. Add carrots and cucumber/radish. Let sit at least 20 minutes (or refrigerate up to 2 days).

2️⃣ Set Up Breading Station

Prepare three bowls:

Flour + pinch salt/pepper
Beaten eggs
Panko + pinch salt/pepper

Dip shrimp → flour → egg → panko, pressing crumbs on well. Place on a plate.

Tip: Keep one hand for dry and one for wet ingredients to avoid clumping.

3️⃣ Cook the Shrimp

Pan Fry:
Heat 1 inch oil to medium-high. Fry shrimp in batches 2–3 minutes per side until golden. Drain on rack or paper towels.

Air Fry:
Heat air fryer to 400°F / 205°C. Spray shrimp lightly with oil. Cook 8–10 minutes, flipping halfway.

4️⃣ Make the Sauce

Stir mayo, sriracha, and honey/lime. Taste and adjust heat or tang.

5️⃣ Steam the Bao

Steam buns according to package directions (usually 5–8 minutes) until soft and fluffy.

Tip: Line steamer with parchment or cabbage leaves so buns don’t stick.

6️⃣ Assemble

Open each bun gently and add:

Dollop spicy mayo
1–2 crispy shrimp
Pickled veggies (drained)
Herbs + sesame seeds

Serve immediately while warm and crisp.

Notes

Dry shrimp = better crunch — pat very well before breading.
Use panko only for that light crispy texture.
Bread right before cooking so coating stays crisp.
Don’t overcrowd the pan or air fryer — cook in batches.
Always include something tangy (pickles or lime) to balance richness.