Sugar Shrimp Bao
About This Sugar Shrimp Bao Recipe
This recipe is a fun, modern twist on a nostalgic dish my mom used to make from the back of a Land-O-Lakes butter box. The original was sugar-spiced shrimp tacos, and the shrimp turned into this crunchy, caramelized candy situation that I was obsessed with. I reimagined that same flavor profile as a bao filling—crispy brown-sugar shrimp, quick-pickled cucumbers, a creamy ginger-lime sauce, and soft homemade bao buns. It’s sweet, savory, a little spicy, and absolutely addictive.
Why You’ll Love It
The shrimp literally caramelizes in the oven into a sweet, crunchy coating.
Fresh homemade bao buns that freeze beautifully.
Bright, quick-pickled cucumbers add the perfect tangy contrast.
A creamy, punchy ginger-lime sauce pulls everything together.
An impressive appetizer or entrée that feels restaurant-level but totally doable.
Make-ahead friendly: bao, pickles, and sauce can all be prepped ahead.
Ingredients You’ll Need
Shrimp: Medium, peeled, deveined.
Sugar coating: Light brown sugar, garlic powder, white pepper, ginger, cayenne, panko, and a little flour.
Butter: Helps the coating caramelize.
Homemade bao buns: Milk, yeast, sugar, lard, flour, baking powder, and salt.
Pickled cucumbers: Persian cucumbers, rice vinegar, sugar, salt, chili crisp.
Ginger-lime sauce: Mayo, sour cream, lime juice + zest, fresh ginger, honey, sesame oil, and salt.
How to Make It
Start by making the bao dough, letting it rise until tripled, then shaping, resting, and steaming the buns until fluffy. While the dough rises, toss sliced cucumbers in a quick pickle mixture and let them sit. Mix your ginger-lime sauce so it can chill and thicken. Coat the shrimp in a buttery brown-sugar spice mix and bake until caramelized and crisp. Once everything is ready, open warm steamed bao, layer in cucumbers, add 2–3 sugar shrimp, and drizzle generously with the ginger-lime sauce. Finish with chives and eat immediately while everything is warm and glossy.
Tips for Success
Don’t skip patting the shrimp dry — it helps the coating stick.
Broil carefully — 30 seconds too long and the sugar burns fast.
Bao dough shouldn’t be sticky — slightly tacky is perfect.
Freeze leftover bao — they re-steam beautifully.
Pickles get better as they sit — you can make them a day ahead.
Use real freshly grated ginger — the sauce tastes so much brighter.
Frequently Asked Questions
Can I use store-bought bao buns?
Yes! Fresh is great, but frozen store-bought bao work perfectly.
Can I air-fry the shrimp?
Yes — 400°F for 5–7 minutes, but watch closely so the sugar doesn’t burn.
Can I use another protein?
Chicken, tofu, or even salmon cubes work well with this coating.
Are the shrimp spicy?
They’re sweet with a warm, subtle heat. Add more cayenne if you want them hot.
How do I store leftovers?
Keep each component separate. Bao in the freezer, sauce in the fridge for 3 days, and shrimp best eaten fresh.
What to Serve With Sugar Shrimp Bao
Sticky rice
Asian cucumber salad
Crispy roasted broccoli
Cold sesame noodles
A simple miso soup
Pickled onions or pickled daikon
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Sugar Shrimp Bao
Ingredients
- 1½ cups warm whole milk (110°F)
- 2 tablespoons active dry yeast
- ½ cup (8 Tbsp) sugar
- 1/3 cup softened lard
- 5 cups all-purpose flour
- 1 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 lb medium shrimp, peeled and deveined
- 1/4 cup melted butter
- 1/3 cup light brown sugar
- 1 tablespoon panko breadcrumbs
- 1½ teaspoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 2 Persian cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1½ tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon chili crisp oil
- 1/4 cup mayo
- 1/4 cup sour cream
- Juice of 1 lime (1½ tablespoons)
- Zest of 1 lime
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon sesame oil
- 1 tablespoon honey
- Pinch of salt
Instructions
- I suggest that you make this whole batch, steam them, let them cool completely, and then freeze whatever you don't use.
- Cut 40-50 4 inch squares of parchment paper
- In a bowl or large measuring cup, whisk together warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl or stand mixer, whisk together flour, baking powder, and salt. Add the yeast mixture and the softened lard. Mix until a shaggy dough forms, then knead: 4–5 minutes in a stand mixer, or 8–10 minutes by hand, until the dough is smooth, soft, and elastic. Dough should be slightly tacky but not sticky. If needed, dust with a small amount of flour.
- Form the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 1½ to 2 hours, or until tripled in size.
- Roll dough out to ¼-inch thickness. Use a 3½-inch round cutter to cut out as many circles as possible.
- 👉 Dough scraps: Gently gather the remaining dough into a ball (do not knead). Cover and let it rest for 10–15 minutesto relax the gluten. Then roll out and cut again. Avoid re-rolling more than once for best texture.
- Brush one half of each dough circle lightly with oil. Fold in half to create a half-moon shape and gently press the edge with your fingers. Place each bun on a square of parchment.
- Cover the shaped buns with plastic wrap or dampened towel and let them rest for 30–45 minutes in a warm place until puffed and airy.
- Bring water to a boil in a steamer pot. Steam buns over medium-high heat for 13 minutes. Once done, turn off the heat and let the buns sit for 5 minutes with the lid slightly cracked to prevent collapsing.
- Reheating Notes: Steamed buns can be stored in the fridge and re-steamed the next day — mine were fluffier and ofter upon reheating. I also cooled them completely, and then froze. To reheat frozen I put them in the steamer (frozen) and steamed for about 8 minutes and left the lid cracked for about 5 minutes and they were perfect!
- Preheat oven to 475°F. Line a baking sheet with foil or parchment.
- Mix the dry coating in a bowl.
- Pat shrimp dry. Dip each in butter, then coat in the sugar-spice mixture.
- Place on baking sheet and bake 6–8 minutes until pink and coating is bubbling and caramelized.
- Broil for 1–2 minutes for more crisp, if desired (be careful- it will burn quickly!)
- Mix vinegar, sugar, salt, and chili crisp in a bowl.
- Toss in cucumbers. Let sit 20-30 minutes for better flavor.
- Whisk together all ingredients until smooth.
- Chill until ready to use.
- Steam bao buns and gently open.
- Add a few pickled cucumbers.
- Tuck in 2–3 crispy shrimp.
- Drizzle generously with lime-ginger cream sauce.
- Garnish with chopped chives.
