Bangin’ Bang Bang Shrimp
Sizzlin’ shrimp tossed with a mayo/sweet chili/sriracha sauce and ladled over chopped lettuce topped with scallions and lemon wedges—get in our bellies!
Ingredients
½ cup mayonnaise (we used Duke’s)
⅓ cup Thai Sweet Chili Sauce (we used Mae Ploy)
1 tablespoon Sriracha Hot Sauce
2 large cloves garlic, finely chopped
½ teaspoon coarse sea salt
2–3 dashes cayenne pepper
2 pounds medium peeled/deveined shrimp, tails removed
Cornstarch
Oil for frying
Sliced scallions (green and white)
Chopped lettuce
Lemon wedges
Directions
Whisk together sauce ingredients (mayonnaise through pepper) and refrigerate. The sauce can be made a day ahead.
Pat shrimp dry with paper towels and generously toss with cornstarch in a large bowl.
Line a full-sized sheet pan with waxed paper. Place shrimp on sheet pan, shaking off excess cornstarch.
Heat oil to 375 degrees and fry shrimp in batches until crisp, about 1–2 minutes. Transfer to paper-towel-lined plate.
Toss fried shrimp with sauce and serve over chopped lettuce topped with scallions and lemon wedges. Refrigerate leftover sauce for up to 2 weeks.
Recipe Courtesy Of
Cynthia Gray of Newport, a member of Carteret-Craven Electric Cooperative
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