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Panko Shrimp with Sweet Chili Thai Sauce

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1 pound shrimp 21-25 size, peeled and de-veined, tails off
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika, optional
2 eggs, beaten
1 cup panko bread crumbs
1 quart vegetable oil for frying

Directions for Shrimp;
Place the peeled shrimp in a bowl and season with salt, pepper and garlic powder, stir in the flour and paprika. Place eggs and panko crumbs into two separate bowls.

Heat the oil in a deep-fryer or deep skillet to 375 degrees F. Shake the excess flour mixture off of shrimp, then dip into the egg, and finally into the panko crumbs to coat.

Fry a few at a time until golden brown. This should take less than 5 minutes. Remove with a slotted spoon and drain on paper towels.

Sweet Chili Thai Sauce;

I bought some from the grocery store. Some of the brands have more heat than others, your choice, heat 1 cup of the sauce in the microwave just to warm it up, add 2-3 tablespoons of heavy cream & stir well.
Toss the sauce over the Panko shrimp so it is well coated. Enjoy!!!!!

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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