~Bang Bang Shrimp~

BANG this was good! Jeremy and I inhaled this the other night for dinner. I think it is supposed to be an appetizer...however, I wanted it so badly for dinner, I made this for the main course and some brown rice and buttered carrots! However, if you throw some tookthpicks on the side, they will be an amazing hors d'oeuvre. This recipe is sure to impress friends and family for the upcoming Superbowl party or New Year's Eve. Don't mind the picture...I forgot to take off the tails because I'm smart like that...Cut off the tails haha :-)

This is the best Sriracha sauce out there (and comes from LA) and this is the rice vinegar I use for those who don't know what it is. Both of these can be found at any grocery store, even Super Walmart.

This shrimp didn't take too long to make. In one bowl, you combine all of the spices and flour.

In another bowl, combine the milk and egg.

In a third bowl, combine all the ingredients for the sauce.

Next, you dip the shrimp in the flour mixture, then the egg, then back to the flour mixture to get a real good coating.

Heat some oil in a pan on medium high (or higher) and drop those coated babies in. Let them cook for 2-3 minutes, remove them and place them on a cookie rack or towel to soak up some of the oil.

serves 2 for a main dish, or 2-4 as an appetizer

you'll need:

1 lb. medium shrimp, peeled, deveined

vegetable oil for frying, enough to completely cover shrimp

for the sauce:

1/2 c. mayonnaise

4-5 tsp. sriracha sauce*

1 tsp. sugar or 1/2 tsp. agave

1 tsp. rice vinegar

for the egg mixture:

1 egg, eaten, 1 c. milk

for the breading mixture:

1/2 c. whole wheat flour

1/2 c. panko breadcrumbs

1 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. dried basil

*If you like it spicy, add 5 tsp. or more. If you like it not so spicy, add less.

get busy:

Combine all the ingredients for the sauce; set aside. Combine all the ingredients for the egg mixture; set aside. Combine all the ingredients for the breading mixture; set aside. Bread the shrimp by first coating each one in the breading mixture. Dip breaded shrimp into the egg mixture, then back into the breading mixture. Place the coated shrimp on a plate and put them in the fridge for about 20 minutes (this is supposed to help the coating stay on the shrimp when it cooks...who knows if it really does). Heat the oil in a deep fryer or pot. When the oil is hot, fry the shrimp for 2-3 minutes or until golden brown. Drain them on a rack or towel. Once all the shrimp is fried, drop the shrimp into a large bowl and gently mix with the sauce so that the shrimps is completely coated. There you go. BANG!