Crunchy Spiced Shrimp - Bang Bang Shrimp

• Seafood

  • 2 1/2 lbs Shrimp

• Produce

  • 1 Garlic clove, small

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 tbsp Chili sauce, Asian
  • 1 tbsp Honey
  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1 cup Cornstarch
  • 1 1/2 cups Flour
  • 2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

Found on olgasflavorfactory.com

Description

Ingredients

• Oil, for frying
• 2½ lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
• 4 eggs
• 1½ cups flour
• 1 cup cornstarch
• 2 teaspoons salt, 1 teaspoon pepper
• ¾ cup mayonnaise
• ½ - 1½ Tablespoons Asian chili sauce, depending on how spicy you like your food
• 1 Tablespoon honey
• salt
• 1 small garlic clove, minced, optional

Directions

• Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.
• Pour in about 2 - 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
• Peel and devein the shrimp.
• Set up a breading station for the shrimp.
• Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl. (I like using a pie pan.)
• Dredge the shrimp in the flour/cornstarch.
• Dip the shrimp in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.
• Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.
• To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.
• Toss the shrimp in the sauce.
• Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.