Bang Bang Shrimp

By 1For_Him

Ingredients

• For the Sauce:
• 1/2 cup mayonnaise
• 4-5 tsp Asian chili sauce/Sriracha
• 2 tsp honey (or 1 tsp sugar, 1 tsp rice vinegar)
• Kosher salt
• For the Shrimp:
• vegetable oil for frying
• 2 eggs (or 1 egg and 1 cup milk)
• 3/4 cup flour (or 1/2 cup flour, 1/2 cup panko crumbs)
• 1/2 cup cornstarch
• 1 tsp Kosher salt and 1/2 tsp freshly ground pepper
• (1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp basil)
• 1 1/4 lbs small shrimp, peeled and deveined (or 1 lb of cut up chicken)
• Bibb lettuce leaves for serving
• thinly sliced scallions, for garnish

Details

Servings 4

Preparation

Step 1

Make the sauce: mix mayo, chili sauce, honey, 1/4 tsp salt, and 1 T water in a large bowl. Set aside

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch, and 1 tsp each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour, the eggs, and back into the flour. Fry in oil until lightly golden, 1-2 minutes. Transfer to paper-towel-lined plate with slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

*If you don't have a deep fryer or want to make it a little lighter... preheat oven to 350-degrees. Heat about 1/4 - 1/2 c. oil in a skillet or frying pan to 350-degrees and fry shrimp (or chicken) on each side for a minute or two until coating is golden brown. Place on a foil-lined baking sheet and bake for 8-10 minutes if doing shrimp and about 20 min. if doing chicken. Check for doneness (you want your shrimp to be pink and your chicken to be white all the way through).