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Panko crusted spicy shrimp


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  • 1/2 cup vegetable oil, or more, as needed (for frying)
  • 1 cup buttermilk (or make your own with 1 cup milk plus 1 T. vinegar)
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Salt and freshly ground black pepper, to taste
  • 1 cup Panko Bread Crumbs, Seasoned. (or substitute in your own homemade breadcrumbs|
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasonings
  • 1 pound medium shrimp, peeled and deveined
  • Sauce Ingredients
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar



Step 1

Sauce: whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

In a large bowl, combine Panko bread crumbs, onion and garlic powder, Italian seasoning, salt and pepper, to taste.

Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.

Working in small batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes.
Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.


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