Happy 4th of July everyone! 🇺🇸 To celebrate with a bang, let’s enjoy some amazing shrimp. This shrimp is a cheaper version and much tastier version than the Cheesecake Factory version. It’s very satisfying and comes together in under 30 minutes. Great for a weeknight and/or weekend.
Bang Bangin’ Shrimp
Happy 4th of July everyone! To celebrate with a bang, let's enjoy some amazing shrimp. This shrimp is a cheaper version and much tastier version than the Cheesecake Factory version. It's very satisfying and comes together in under 30 minutes. Great for a weeknight and/or weekend.
Ingredients
For the Shrimp:
- 1/2 cup vegetable oil
- 1 cup milk
- 3/4 cup flour
- 1/2 cup cornstarch
- 1 large egg
- 1/2 tsp hot sauce
- Kosher salt and ground pepper
- 1 cup Panko breadcrumbs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 lb medium shrimp, tail-off, peeled, deveined and thawed
For the Chili Sauce:
- 1/4 cup mayonnaise
- 2 Tbsp sweet chili sauce
- 1 Tbsp honey
- 1 tsp rice vinegar
Instructions
For the Chili Sauce:
- In a small bowl, combine mayonnaise, sweet chili sauce, honey and rice vinegar. Whisk together and set aside.
For the Shrimp:
- In a large skillet, heat vegetable oil on medium-high heat. Pull shrimp out of refrigerator and set aside.
- In a medium bowl, combine milk, flour, cornstarch, egg, hot sauce, Kosher salt and ground pepper. Whisk together. Set aside.
- In another bowl, mix together Panko breadcrumbs, onion powder and garlic powder, basil and oregano. Add Kosher salt and ground pepper, to taste. Working one at a time, take shrimp and dip it into the buttermilk mixture then dredge it in the Panko mixture. Press down to coat.
- Transfer prepared shrimp to skillet. Cook until evenly golden and crispy for about 3-4 minutes. Transfer to a plate.
- Serve immediately and serve with Chili Sauce.
