Bang Bang Shrimp: Difference between revisions
From McGough's Recipes
mNo edit summary |
mNo edit summary |
||
Line 1: | Line 1: | ||
[[File:Bang-Bang-Shrimp-4.jpg| | [[File:Bang-Bang-Shrimp-4.jpg|500px|right]] | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
Line 8: | Line 7: | ||
|} | |} | ||
=== '''Ingredients''' === | === '''Ingredients''' === | ||
'''For the Shrimp:''' | |||
*1 pound shrimp shelled and deveined | *1 pound shrimp shelled and deveined | ||
*1/2 cup buttermilk | *1/2 cup buttermilk | ||
*3/4 cup cornstarch | *3/4 cup cornstarch | ||
*canola oil for frying | *canola oil for frying | ||
'''For the Sauce:''' | |||
*⅔ cup light mayonnaise | |||
*½ cup sweet chili sauce | |||
*2 - 3 cloves garlic minced | |||
*½ tbsp honey | |||
*1 tbsp sriracha sauce | |||
*1 tbsp lime juice | |||
*⅛ - ¼ tsp red pepper flakes | |||
=== '''Instructions''' === | === '''Instructions''' === | ||
#In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir. | #In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir. | ||
Line 27: | Line 31: | ||
<gallery mode="packed" heights=300px> | <gallery mode="packed" heights=300px> | ||
Bang-Bang-Shrimp.jpg | |||
Bang-Bang-Shrimp-2.jpg | Bang-Bang-Shrimp-2.jpg | ||
Bang-Bang-Shrimp-5.jpg | Bang-Bang-Shrimp-5.jpg | ||
Line 32: | Line 37: | ||
</gallery> | </gallery> | ||
[[Bang Bang Shrimp Pasta|Using the sauce from this recipe.]]<br> | |||
[[category:New]] [[category:Gameday]] | [[category:New]] [[category:Gameday]] | ||
[https://dinnerthendessert.com/bang-bang-shrimp/ Link to recipe] | [https://dinnerthendessert.com/bang-bang-shrimp/ Link to recipe] |
Latest revision as of 10:31, 4 May 2024
Prep | Cook | Total | Servings |
---|---|---|---|
10 Min | 10 Min | 20 Min | 4 |
Ingredients
For the Shrimp:
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil for frying
For the Sauce:
- ⅔ cup light mayonnaise
- ½ cup sweet chili sauce
- 2 - 3 cloves garlic minced
- ½ tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
- ⅛ - ¼ tsp red pepper flakes
Instructions
- In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
- In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
- Remove from the buttermilk and let excess liquid drain away.
- Coat the shrimp in cornstarch.
- In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
- Fry the shrimp until lightly brown, 1-2 minutes on each side.
- Once fried coat with the sauce and serve immediately.