#1 Perfect Spicy Shrimp Bao Buns

Discovering the Flavor

My Favorite appetizer is Spicy Shrimp Bao Buns and One evening, as I was browsing through my favorite Asian food blogs, I stumbled upon a recipe that made my mouth water just by reading it. It was a Spicy Shrimp Bao Buns recipe inspired by the seasonal menu of P.F. Chang’s. The idea of succulent shrimp nestled in soft bao buns with a tangy slaw sounded like the perfect blend of flavors and textures. I was immediately drawn to the idea of recreating this dish at home and adding my own twist.

Preparing the Slaw

I started by preparing the slaw, which turned out to be a refreshing and vibrant part of the dish. I julienned some daikon radish, cucumber, and carrot, and mixed them with rice vinegar, sugar, and a pinch of salt. As the slaw marinated, the pickled vegetables developed a tangy flavor that perfectly complemented the spicy shrimp. The crispness of the slaw contrasted beautifully with the softness of the bao buns, creating a delightful texture.

Cooking the Shrimp

Next, I moved on to cooking the shrimp. I heated up some vegetable oil in a nonstick pan and added the shrimp, letting them cook until they turned pink and opaque. The chili sauce and soy sauce gave the shrimp a spicy, savory kick that was irresistible. The aroma filled the kitchen, making my anticipation grow with each passing minute. It was rewarding to see how quickly and easily the shrimp came together, turning out flavorful and juicy.

Assembling and Serving

Finally, it was time to assemble the spicy shrimp bao buns. I steamed the buns until they were fluffy and soft, then placed a crisp leaf of bibb lettuce inside each one. I added a spoonful of the spicy shrimp and topped it with the tangy slaw. The result was a beautiful, restaurant-quality appetizer that looked as good as it tasted. Each bite was a perfect balance of spicy shrimp and tangy slaw, wrapped in a soft bao bun. Sharing these with my family was a real treat, and they were impressed with the restaurant-quality dish I’d made at home.

Chef’s Notes-Spicy Shrimp Bao Buns

• Make the slaw up to a day in advance and store it in the refrigerator. This not only saves time on the day of serving but also enhances the flavors as they meld together.
• If you’re making the bao buns in advance, keep them warm by wrapping them in a clean, damp kitchen towel and placing them in a warm oven (around 200°F) until ready to serve.
• The chili sauce can be adjusted to suit your taste. For a milder version, use less chili sauce or opt for a mild variety. For extra heat, add more chili sauce or fresh jalapeño slices.
• When cooking the shrimp, make sure they are evenly spaced in the pan to ensure they cook properly and don’t steam. Overcrowding the pan can lead to uneven cooking.
• Fresh cilantro adds a burst of flavor and a touch of color. A drizzle of additional chili sauce or a squeeze of lime juice can elevate the dish further.

Spicy Shrimp Bao Buns

Course: AppetizerCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

35

minutes

Dive into the vibrant flavors of these Spicy Shrimp Bao Buns! Inspired by P.F. Chang’s seasonal menu, these buns are filled with succulent shrimp, crisp bibb lettuce, and a tangy slaw made from pickled daikon radish, cucumber, and carrot. Perfectly nestled in soft bao buns, this appetizer is a delightful blend of spicy and tangy that will leave your taste buds craving more. Try this easy-to-make recipe at home and impress your guests with a restaurant-quality dish!

Ingredients

• Shrimp

• 1 lb medium shrimp, peeled and deveined

• 2 tbsp chili sauce

• 1 tbsp soy sauce

• 1 tbsp vegetable oil

• Slaw

• 1/2 cup daikon radish, julienned

• 1/2 cup cucumber, julienned

• 1/2 cup carrot, julienned

• 1/4 cup rice vinegar

• 1 tbsp sugar

• 1 tsp salt

• Bao Buns

• 8 small bao buns

• 1 cup bibb lettuce leaves

• Alternative Ingredients:

• Shrimp: Substitute with tofu for a vegetarian option.

• Soy Sauce: Use tamari for a gluten-free alternative.

• Rice Vinegar: Apple cider vinegar can be used in place of rice vinegar.

Directions

• Prepare the Slaw – In a mixing bowl, combine julienned daikon radish, cucumber, and carrot. Add rice vinegar, sugar, and salt. Toss well and let it sit for at least 15 minutes to pickle.
• Cook the Shrimp – Heat vegetable oil in a nonstick pan over medium heat. Add shrimp and cook for about 3-4 minutes until pink and opaque. Stir in chili sauce and soy sauce; cook for another 2 minutes until well-coated.
• Assemble the Bao Buns – Steam the bao buns according to package instructions until soft and fluffy. Place a leaf of bibb lettuce inside each bun.
• Fill the Buns – Add a spoonful of cooked shrimp into each bao bun followed by a generous amount of tangy slaw.
• Serve – Arrange the filled bao buns on a serving platter and garnish with fresh cilantro if desired.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 30g
• Protein: 15g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 5g
• Vitamin A: 20IU
• Vitamin C: 15mg
• Calcium: 6mg
• Iron: 10mg

FAQ-Spicy Shrimp Bao Buns

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

What can I use as a substitute for bao buns?

If you can’t find bao buns, you can use soft tortillas or lettuce leaves as an alternative. Lettuce wraps will give you a fresh crunch, while tortillas can be used to create a similar handheld experience.

How can I make this recipe gluten-free?

To make the recipe gluten-free, use tamari instead of soy sauce. Ensure that your bao buns are gluten-free or use a gluten-free alternative.

Can I prepare the bao buns in advance?

Bao buns are best served fresh and warm. If you need to prepare them in advance, steam them and keep them wrapped in a clean, damp towel to retain moisture until ready to serve.

How can I store leftovers?

Leftover bao buns can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer to restore their softness. Store the slaw separately to keep it crisp.