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Ashlee

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dishes
Ingredients Method

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

Method
 

For the Chili Sauce:
  1. In a small bowl, combine mayonnaise, sweet chili sauce, honey and rice vinegar. Whisk together and set aside.
For the Shrimp:
  1. In a large skillet, heat vegetable oil on medium-high heat. Pull shrimp out of refrigerator and set aside.
  2. In a medium bowl, combine milk, flour, cornstarch, egg, hot sauce, Kosher salt and ground pepper. Whisk together. Set aside.
  3. 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.
  4. Transfer prepared shrimp to skillet. Cook until evenly golden and crispy for about 3-4 minutes. Transfer to a plate.
  5. Serve immediately and serve with Chili Sauce.