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| Bang Bang Shrimp® Rival |
"Serve this as a starter or entree. It will rival the Bone Fish Grill®! Serve over a bed of lettuce in soup type bowl."
Ingredients :
- 2 cups vegetable oil, or as needed
- 2 pounds shrimp, peeled and deveined
- 1 1/2 teaspoons salt
- 1 cup mayonnaise
- 3 tablespoons Sriracha hot chili sauce, or more to taste
- 1 tablespoon fish sauce (such as Thai Kitchen®)
- 1/2 teaspoon hot chili sesame oil
- 3/4 cup milk
- 2 eggs, well beaten
- 8 ounces seafood breader (such as House-Autry® Original)
- 1/4 cup chopped fresh cilantro
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 40M |
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- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place shrimp in a bowl and sprinkle evenly with salt.
- Whisk mayonnaise, hot chili sauce, fish sauce, and sesame oil together in a bowl until evenly mixed.
- Whisk milk and eggs together in a bowl. Pour seafood breader into a shallow bowl.
- Dip shrimp in egg mixture. Transfer shrimp to seafood breader and coat well.
- Fry coated shrimp, working in batches, in the hot oil until coating is browned and shrimp are pink and fully cooked, about 5 minutes. Try to keep shrimp separate from each other while in the fryer. Remove cooked shrimp with a slotted spoon and drain on paper towels.
- Pour mayonnaise mixture and cilantro into a large resealable plastic bag; add cooked shrimp. Seal bag and evenly coat shrimp with mayonnaise mixture.
Notes :
- If the shrimp gets cold, reheat in oil then coat with mayonnaise mixture.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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