• Andy BeauChamp

Bang Bang Shrimp


This is a post from back in 2018 that actually never posted to the Blog - I noticed it when I was saving drafts of my new tomato recipes

Ending shrimp week(s) with this simple recipe. It is sort-of a take-off from the Po’boy shrimp from the day before. And would work well in that sandwich as well. – Enjoy

Ingredients

2 lbs. of shrimp, cleaned and deveined

Group 1

1 cup sheep’s milk

1 egg

1 tablespoon hot sauce of choice

1 cup unbleached flour

½ cup of corn starch


Group 2

1 cup Panko bread crumbs

½ cup shredded coconut

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cumin

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Avocado oil

Group 3 - the sauce

1/4 cup olive oil mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon honey

1 teaspoon rice vinegar

Directions

Fill a saucepan with enough oil to submerge the shrimp and heat to 360 degrees

Whisk together group 3, the sauce and set aside.

Whisk together group 1 in a bowl, followed by group 2 in another bowl.

Next, dip the shrimp in the batter, then dredge in the panko/coconut mixture, repeat until done.

Working in batches, fry shrimp for about 2 to 3 minutes, transfer to a rack, repeat until done. Serve immediately, drizzling with chili sauce – Enjoy

#Shrimp #VariationsonCooking

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