Succulent Bang Bang Shrimp makes a fantastic beginning to a meal. It's filled with crisp spicy flavor with pops of crunch which is the secret punch to this dish.
Ingredients
1 pound jumbo shrimp
Buttermilk Mixture
1 cup buttermilk
2 teaspoons Sriracha sauce
½ teaspoon smoked paprika
Shrimp coating
½ cup panko breadcrumbs
¾ cup cornstarch
½ teaspoons garlic powder
½ teaspoon onion powder
Sauce
1 teaspoon rice wine vinegar
1 tablespoon agave nectar ( or 2 teaspoons granulated sugar)
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon ground chili paste
Other
vegetable oil for frying
½ head prewashed shredded iceberg lettuce
2 spring onions, thinly sliced
Instructions
Shrimp Prep
Peel, devein, remove the tails, and rinse the shrimps. Pat dry with a paper towel. Place the shrimp in a mixture of buttermilk, (2 tsp.) sriracha sauce, and smoked paprika marinate for 1 hour in the refrigerator. While the shrimp are marinating assemble the following:
Sauce
Use a small bowl to mix the mayonnaise, sriracha sauce, ground chili paste, rice wine vinegar and agave nectar (or granulated sugar). Set aside.
Shrimp Coating
In a shallow pan combine the panko breadcrumbs, cornstarch, garlic powder, and onion powder. Set aside.
Garnish
Wash, dry, and shred the iceberg lettuce to be used as a base to rest the succulent bang bang shrimp on.
Finely chop two spring onions these are to be used as a garnish for the finished dish.
Fry
Remove the shrimp from the buttermilk marinade.
Fully coat each shrimp with the panko breadcrumb mixture.
In a skillet heat the vegetable oil to 350 degrees. Without overcrowding the skillet, fry the shrimp until golden brown about two minutes on each side.
Place the shrimp on a plate lined with paper towels to drain.
Combine the shrimp and the sauce together in a large bowl. Serve the shrimp in individual bowls or platter on a bed of shredded lettuce garnished with chopped spring onions.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/succulent-bang-bang-shrimp/