Receta Baked Bang Bang Shrimp
You have no idea how many recipes I have on my imaginary list that I have said at one time or another that I wanted to try.
One would think that I would write them all down. I keep forgetting how forgetful I have become in my “old age”. I always prided myself on my incredible memory. Friends and family always asked me how in the H E L L do I remember so many things. I used to be able to know what day a certain date fell on. If someone said, let’s meet on the 17th of August, I would automatically know that was a Saturday. I can’t do that so much anymore these days.
Which brings me to Bang Bang Shrimp. I have always wanted to try to make it at home, but I didn’t want to deep fry them. So after seeing Chef Picky Kid make her famous Bang Bang Cauliflower, I knew I had to get this recipe up on the blog and made soon. Wow, she made that recipe back in May. I guess that’s not to long of a wait.
Baked Bang Bang Shrimp
Author: Marlene Baird
Serves: 6
- 1 lb. medium shrimp, peeled and deveined (31-40 count)
- For the sauce:
- ½ cup olive oil mayonnaise
- 1 – 2 teaspoons chili garlic sauce, medium hot or 3 – 5 teaspoons for HOT
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- For the egg breading:
- 2 egg, beaten
- ⅔ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
Preheat oven to 375 degrees F.
Combine all ingredients for the sauce in a small bowl; cover and set aside.
In a separate bowl add the beaten egg; set aside
In another bowl combine panko, salt, black pepper,garlic powder; set aside.
Bread the shrimp by first coating each with the breading mixture.
Dip breaded shrimp into the egg, and then back into the breading.
Arrange the coated shrimp on a baking sheet topped with a cooling rack.This method helps the shrimp get crispy
Bake in pre heated oven for about 12 minutes or until golden.
NOTE: Use two Tablespoons of sauce for every 6 shrimp.
6 PP per serving
add 5 PP for every cup of steamed rice
3.2.2124
This girl is on fire. Or at least my mouth was. I added 3 teaspoons of the chili garlic sauce and man-oh-man was it spicy. But I kid you not, it was out of this world delicious.
Thank goodness I served this over steamed rice. It definitely helped cool down the spice. you know I have my sauce smothered on my shrimp.
It’s definitely nice to serve the sauce on the side for the discriminating diner.
Thanks for stopping by and have a bang up day.
Marlene
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