Saturday, July 20, 2013

Bang Bang Shrimp!

This dish is a family favorite! It is a fusion of a few recipes that I've come across of the yummy Bonefish Grill appetizer.  These shrimp take no time at all to make since I take a shortcut and use pre-cooked shrimp.  I use them to avoid the mess of peeling and deveining, but you could easily do that if you wish! I served the shrimp over brown rice and made a broccoli and cauliflower medley.  The meal took about an hour to put together.  I did a quick crisp in olive oil, but if you preferred baked, you can do that In a 400* oven for 15 minutes. 

Bang Bang Shrimp:



1 cup mayonnaise
6 tsp Sriracha
2 tsp sugar
2 tsp rice vinegar

Mix all ingredients together.  Let chill in refridge for 1-2 hours so the flavors become well blended.

Shrimp Coating:


1 1/2 lbs of pre cooked shrimp
3/4 cup buttermilk
1/4 cup flour ( I used corn flour in an effort to eliminate gluten)
1/4 cup cornstarch
1 egg
1/2 tbsp garlic powder
1 tsp paprika
salt and pepper to taste
1 cup Panko breadcrumbs (Use corn flake crumbs to make the dish GF)
chives for garnish
1/2 cup olive oil


In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt and pepper. To the bowl add the  egg, and buttermilk and whisk until you have a smooth batter. In another bowl add about a cup of Panko breadcrumbs.  Dip the shrimp into the batter and then coat them with breadcrumbs, add more breadcrumbs as needed.  Add oil to a large skillet and heat over a med-low burner.  Fry the shrimp for 3-4 minutes turning once.  Remove from oil when golden brown.  Drain on a paper towel. Drizzle shrimp with sauce and garnish with chives before serving.

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