Oven Fried Bang Bang Shrimp Pasta

Crunchy oven fried shrimp tossed in a bang bang sauce! Yum!


  • 1214 ounces Angel Hair Pasta Nests (or any long shape)
  • 11/4 pounds of fresh shrimp, peeled, deveined, tail on (I used 21/25 per pound)
  • 1 1/4 cups panko (Japanese breadcrumbs)
  • 1/2 t. dried basil
  • 1/2 t. dried thyme
  • 1/2 t. garlic salt
  • 1 t. sweet paprika
  • 4 T. unsalted butter, melted
  • 2 T. olive oil
  • Dipping Sauce
  • 1/4 cup mayonnaise
  • 2 T. Sweet Chili Sauce (Mae Ploy)
  • 1 T. honey
  • Pasta Sauce – add below to Dipping Sauce
  • 1/4 cup chicken broth
  • 1 T. rice vinegar
  • 3 T. light soy sauce
  • 1 t. Aleppo pepper flakes
  • Garnish
  • 23 green onions, chopped
  • Aleppo pepper flakes


  1. Cook pasta according to directions, drain, and lightly toss with olive oil.
  2. Oven Fried Shrimp: Mix panko, basil, thyme, garlic salt, and paprika in a bowl and set aside.
  3. Whisk together the melted butter and olive oil in a bowl.
  4. Dip shrimp into butter mixture and then coat in the panko mixture. Spread on a baking sheet.
  5. Bake shrimp at 400 degrees for about 10-11 minutes until shrimp are opaque throughout and beginning to curl.
  6. Dipping Sauce: Mix mayo, sweet chili sauce, and honey in a bowl. Ready to serve shrimp as an appetizer!
  7. For Pasta Sauce: Add chicken stock, rice vinegar, soy sauce, and Aleppo pepper to Dipping Sauce. Whisk until thoroughly blended.
  8. Pasta: Add cooked pasta to a large sauce pan over medium heat. Pour the pasta sauce and stir until blended and warmed.
  9. Serve pasta on plates and top with desired amount of fried shrimp. Top with green onions and Aleppo pepper to taste!