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Prep Time: Cook Time: Total Time:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce + 1 teaspoon granulated sugar for spicy or
1/3 cup sweet chili sauce for mild or some of each
1 teaspoon rice vinegar
Breading
1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper and rubbed (ground) sage
1/4 teaspoon each dried basil, onion powder and garlic powder
Oil for deep frying - peanut, vegetable or canola
16 to 18 medium shrimp, peeled and deveined
Garnish:
1 handful of mixed greens
1 green onion, chopped (green part only)
1. In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
2. Add the flour to a shallow bowl or plate.
In a separate shallow bowl whisk the eggs and milk together.
3. In a separate bowl whisk together the flour, panko, salt, pepper and all the spices. Pour half into a large shallow dish or bowl and add more as needed.
Bread the shrimp:
4. One at a time coat the shrimp with the flour then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.
5. Heat 1 to 2 inches of oil in a Dutch oven or in a big heavy-bottomed saucepan to 350 degrees F.
6. Fry the shrimp in batches for 3 to 4 minutes or until golden brown. Drain on a wire rack or paper-towel lined plate.
7. When all of the shrimp are fried add them to a large bowl and spoon 1/3 cup of the sauce over top and stir gently to coat them. If you like you can skip this step and just serve with the dipping sauce on the side.
8. Serve on the greens garnished with green onion with the extra sauce on the side.
Serves 2 to 4 as an appetizer
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Bang Bang Shrimp
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Category: Recipes
Prep Time: Cook Time: Total Time:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce + 1 teaspoon granulated sugar for spicy or
1/3 cup sweet chili sauce for mild or some of each
1 teaspoon rice vinegar
Breading
1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper and rubbed (ground) sage
1/4 teaspoon each dried basil, onion powder and garlic powder
Oil for deep frying - peanut, vegetable or canola
16 to 18 medium shrimp, peeled and deveined
Garnish:
1 handful of mixed greens
1 green onion, chopped (green part only)
1. In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
2. Add the flour to a shallow bowl or plate.
In a separate shallow bowl whisk the eggs and milk together.
3. In a separate bowl whisk together the flour, panko, salt, pepper and all the spices. Pour half into a large shallow dish or bowl and add more as needed.
Bread the shrimp:
4. One at a time coat the shrimp with the flour then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.
5. Heat 1 to 2 inches of oil in a Dutch oven or in a big heavy-bottomed saucepan to 350 degrees F.
6. Fry the shrimp in batches for 3 to 4 minutes or until golden brown. Drain on a wire rack or paper-towel lined plate.
7. When all of the shrimp are fried add them to a large bowl and spoon 1/3 cup of the sauce over top and stir gently to coat them. If you like you can skip this step and just serve with the dipping sauce on the side.
8. Serve on the greens garnished with green onion with the extra sauce on the side.
Serves 2 to 4 as an appetizer
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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There are several recipes which are posted for this recipe, but after lot of testing I found this recipe to be most closest to Bonefish's: INGREDIENTS 1 lb Medium Shrimp, peeled and deveined 1 C
by baldchuck
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