Wednesday, March 16, 2011
Crispy Spicy Shrimp
My new favorite food. EVER. If you've ever eaten at Bonefish Grill, this recipe is very similar to the Bang Bang Shrimp. Crispy, crunchy, spicy, sweet, tangy, rich...I could go on and on! It's so good that I can't just eat it as an appetizer~ it MUST be an entree in my house! I also love how simple it is to prepare this dish. I use the eyeball method for the sauce, just adding the different elements until I find the right balance. Tossed with the shrimp it is the perfect compliment to the crunchy, fresh lettuce and crisp green onions. Served with a toasty baguette, it's the perfect meal!
Serves 2-3 adults as an entree
1 lb. peeled, deveined 31-40 ct. shrimp
kosher salt, pepper
3/4 cup cornstarch
For the sauce:
1 cup mayonnaise
2/3 cups sweet chili sauce (you can find this at most grocery stores or World Market)
1 tsp.+ sriracha (add or subtract depending on how spicy you like it!)
2 green onions, diced
3/4 bag of lettuce mix (I really like the Very Veggie Blend by Dole...peapods, radishes, crunchy romaine)
vegetable oil (enough to fill a small-medium pot about 2 inches)
Combine the sauce ingredients. I like to do this about an hour ahead then refrigerate to blend all of the flavors. Dry off the shrimp and toss them with salt and pepper. Heat the vegetable oil to 375 (I like to use a candy thermometer). Toss the shrimp in the cornstarch and gently place about 6-8 shrimp into the oil. Fry for about a minute or two until the shrimp are a gentle pink through the coating. Remove to a paper towel to drain. Fry the remaining shrimp in batches until all shrimp are cooked. Toss the shrimp with the sauce, then serve on a bed of lettuce sprinkled with green onions. Serve immediately.