Bang Bang Shrimp

• Produce

  • 1/4 tsp Garlic powder
  • 1 Green onion
  • 1 Lettuce

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Mayonnaise
  • 4 drops Sriracha sauce
  • 1/4 cup Thai sweet chili sauce

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 tsp Black pepper, freshly-cracked
  • 1/2 cup Corn starch
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 tsp Distilled vinegar, white
  • 1/2 tsp Sesame oil
  • 1 Vegetable oil

• Other

  • 1 pound large uncooked shrimp, peeled, deveined and tails removed

Found on motherthyme.com

Description

Ingredients

• ½ cup mayonnaise
• ¼ cup Thai Sweet Chili Sauce
• ½ teaspoon sesame oil
• ½ teaspoon white distilled vinegar
• ½ teaspoon sugar
• 4-5 drops of Sriracha sauce
• 1 pound large uncooked shrimp, peeled, deveined and tails removed
• ½ cup corn starch
• ½ teaspoon salt
• ? teaspoon freshly cracked black pepper
• ¼ teaspoon garlic powder
• 2 large eggs
• Vegetable oil
• Chopped green onion for garnish, optional
• Lettuce for garnish, optional
• Cooked white rice for serving, optional

Directions

• In a small bowl mix mayonnaise, sweet chili sauce, Sriracha, sesame oil, vinegar and sugar until creamy and set aside. (This can be made ahead and placed in the refrigerator)
• Pour about 2 inches of vegetable oil in a large deep skillet and preheat over medium high heat (you want the oil to get nice and hot).
• Whisk eggs in a shallow bowl.
• In a large resealable storage bag mix corn starch, salt, pepper and garlic powder.
• Add shrimp and toss to coat.
• Working in batches, remove shrimp one at a time from bag, shaking off excess, then dip in egg letting excess egg drip off as well.
• Drop into hot oil and cook about 1-2 minute per side until golden brown.
• Carefully remove with a slotted spoon and set on a paper towel lined plate.
• After all the shrimp has been cooked, place in a large bowl and toss with some of the sauce, reserving some of the sauce for serving.
• Place on a serving plate on top of a bed of lettuce and garnish with chopped green onions or serve with white rice.