Crispy Honey Garlic Shrimp Mini Bao Buns
Shrimp Bao Buns
Fluffy steamed buns filled with crispy, glazed shrimp and quick-pickled vegetables for a perfect bite-sized snack.
Nutrition (per serving)
There is something truly magical about the contrast in a great bao bun. That cloud-like, pillowy soft steamed bread provides the perfect canvas for a filling with some serious crunch. These mini shrimp bao buns are a play on classic street food, featuring succulent shrimp tossed in a sticky honey-garlic glaze that hits every taste bud with sweet, salty, and savory notes. They are bite-sized bundles of joy that look impressive but are surprisingly approachable to make at home.
The secret to making these really pop is the quick-pickled cucumber and carrot slaw we tuck inside. It adds a bright acidity that cuts through the richness of the fried shrimp and the sweetness of the glaze. Whether you are serving these as a fun weekend project for the family or as a standout appetizer at your next get-together, these little buns are guaranteed to disappear in seconds. Get your steamer basket ready, because you are about to fall in love with these handheld treats.
Ingredients
- Mini frozen bao buns (Gua Bao style):12 pieces
- Large shrimp, peeled and deveined:1 lb
- Cornstarch:½ cup
- Vegetable oil for frying:1 cup
- Honey:3 tbsp
- Soy sauce:2 tbsp
- Minced garlic:1 tbsp
- Fresh grated ginger:1 tsp
- Sriracha:1 tsp
- Rice vinegar:2 tbsp
- Sugar:1 tsp
- Cucumber, thinly sliced:½ cup
- Shredded carrots:¼ cup
- Fresh cilantro and sesame seeds:1 garnish
Instructions
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In a small bowl, whisk together the rice vinegar and sugar until dissolved. Toss in the sliced cucumbers and shredded carrots. Set aside to quick-pickle while you prepare the rest.
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In a small saucepan over medium heat, combine the honey, soy sauce, minced garlic, ginger, and sriracha. Simmer for 3-5 minutes until the sauce thickens slightly into a glaze. Remove from heat.
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Set up a steamer basket over boiling water. Place the frozen bao buns inside (using parchment paper liners if needed) and steam for 8-10 minutes until they are puffed and soft.
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While the buns steam, pat the shrimp very dry with paper towels. Toss the shrimp in cornstarch until evenly coated, shaking off any excess.
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Heat the vegetable oil in a heavy skillet or wok over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels.
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Toss the crispy shrimp in the honey-garlic glaze until every piece is well-coated.
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To assemble, gently open each warm bao bun. Spread a tiny bit of mayo or extra sriracha if desired, then add 1-2 glazed shrimp, a few pieces of the pickled vegetable slaw, fresh cilantro, and a sprinkle of sesame seeds.
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Serve immediately while the buns are still warm and the shrimp is crunchy.
Tips & Notes
- Don't overcrowd the steamer basket; the buns need space to expand as they soften.
- For the crunchiest shrimp, make sure the oil is hot (around 350°F) before adding them to the pan.
- If you can't find mini bao buns, you can use regular sized ones and just double the shrimp per bun.
- Patting the shrimp dry is essential for the cornstarch to create a light, crispy crust rather than a gummy one.
