Crunchy Bang Bang Shrimp
Ingredients:
For the crunchy shrimp
● 1 lb. fresh or completely thawed shrimp (peeled, deveined, with tail on)
● 1 quart cooking oil of choice (I use canola or peanut oil)
● 1 cup all-purpose flour
● 2 tsp. seasoning salt
● 1 tsp. black pepper
● ½ tsp. garlic powder
● 1 cup buttermilk
● 2 cup panko bread crumbs
For the bang bang sauce
● 1 cup mayo
● 2 tbsp. sweet chili sauce
● 1.5 tsp. sriracha sauce
● 1 tsp. honey
Instructions:
1. Whisk together the flour and seasonings, then set aside.
2. Heat the oil in a large cast iron dutch oven. The oil needs to heat up to 375 degrees fahrenheit before adding the shrimp.
3. In a bowl, add the buttermilk and shrimp. Make sure the shrimp are completely covered and allow to soak for 1 minute. Do not let the shrimp marinate any longer.
4. When the shrimp have sat in the buttermilk for about a minute, remove them, shake off excess liquid, and add them to the seasoned flour. Ensure the shrimp are completely coated with the seasoned flour.
5. Remove the shrimp from the flour, and gently cover them with the buttermilk once again.
6. Lastly, remove the shrimp from the buttermilk, and add them to the panko bread crumbs. Ensure the shrimp are completely coated in the panko, then set aside.
7. **Tip: I like to coat my shrimp in batches, because it makes it much easier. I also like to utilize gallon freezer bags for the flour and bread crumb coating.
8. When all of your shrimp are breaded and the oil has reached 375 degrees fahrenheit, slowly fry the breaded shrimp in batches for about 2 minutes each or until golden brown.
9. Remove the shrimp from the hot oil and place on a wire rack or plate with paper towels to allow the excess oil to drip off.
10. Whisk together all of the ingredients listed above for the bang bang sauce. Use the sauce for dipping or toss the crunchy shrimp in the sauce. Serve immediately and enjoy!
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