Wednesday, January 2, 2013

Bang Bang Shrimp

Any meal that has a title that sounds slightly inappropriate is perfect for me ;)

There is a restaurant named Bonefish Grill that is being built one city over from us and they feature this shrimp dish as an appetizer on their menu.  I'm a shrimp lover so when this recipe popped onto my radar, I knew I'd have to give it a go.  The spicy, creamy sauce on this shrimp was delicious (even with the extra sriracha I added ;)).  I served it over a white rice but on a bed of greens or soba noodles would be just as tasty.


Bang Bang Shrimp
(adapted from SkinnyTaste)

1 pound raw shrimp, peeled, deveined, and tails removed
1/2 cup light mayo
1/4 cup Thai sweet chili sauce
2 teaspoons sriracha hot sauce
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons vegetable oil
1/2 of a green onion, diced 

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
Place corn starch in a shallow dish.
In another shallow pan, lightly whisk two eggs together to create an egg wash.
Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.
When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, Carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan.
When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.
Remove the cooked shrimp to a paper towel lined plate.
In a small bowl, whisk together the thai sweet chili sauce, sriracha sauce, light mayo. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.
Serve on a bed of rice, greens, or over soba noodles. 

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