I created this recipe when I was playing around in the kitchen with Sriracha to create something new. Iceberg lettuce is a perfect refreshing companion to the spicy, nutty & sweet shrimp. It is now one of the best recipes I have made & not to mention most requested by my guests when make it as hors d'oeuvres. For a casual cocktail party place some toothpicks by the platter so guests can eat with drinks in one hand.
4 to 5
1 pound medium shrimp, peeled (tails left on) and deveined
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2 eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying
Firecracker Sauce: (Mix this together and set aside until ready to use)
½ cup mayo
¼ cup Thai Sweet Chili Sauce
2-4 Tbsp Sriracha Hot Sauce
1 teaspoon peanut butter
shredded iceberg for serving
No nutrition information available
Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Heat the oil in a deep-fryer or deep skillet until you see soft waves. Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels.
Now in a large bowl put ¾ amount of firecracker sauce & toss the fried shrimp gently to coat evenly.
Make a bed of shredded iceberg lettuce & pile the sauced shrimp on the pile.
Serve extra sauce on the side.
Note: this sauce will definitely awaken your taste buds, but hot sauce can be added to taste if you cannot handle the spice.