Bang Bang Shrimp

My friend Beth told me about this recipe, so I looked up, found one that looked good and gave it a try today.  We had it with Orzo and glazed carrots.

BANG BANG SHRIMP

YIELD: 4 SERVINGS PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 30 MINUTES

This tastes just like Cheesecake Factory’s version, except it’s way cheaper and so much tastier!

INGREDIENTS:                                                                                    

1/2 cup vegetable oil, or more, as needed         

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

1 large egg

1 tablespoon hot sauce

Kosher salt and freshly ground black pepper, to taste

1 cup Panko

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 pound medium shrimp, peeled and deveined

FOR THE SAUCE

1/4 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon honey

1 teaspoon rice vinegar

DIRECTIONS:

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.

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; set aside.

In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.

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

Working in 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.