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

Like Loading...