About the Recipe
As an East Coast girl, I love seafood! I can't imagine not living near the ocean and having access to great seafood. We all really love this shrimp and the flavors of bang bang sauce do not disappoint!
Ingredients
Shrimp:
2 pounds shrimp, peeled, detailed and deveined
3/4 C milk
1 C cornstarch
1 tsp garlic powder
1 tbsp paprika
1/4 tsp salt
1/8 tsp black pepper
pinch cayenne
Bang Bang Sauce:
1/2 C mayo
1/4 cup Thai sweet chili sauce
1 tbsp lime juice
1/2 tbsp sriracha
Preparation
Step 1
Pour milk over thawed shrimp and let soak for 10 minutes. Whisk together cornstarch, garlic powder, paprika, salt, pepper and cayenne. Remove shrimp from milk and dredge in cornstarch mixture. Discard milk.
Step 2
Heat grape seed oil over medium high heat. Prepare bang bang sauce. Whisk together mayo, Thai sweet chili sauce, lime juice and sriracha. Set aside. Cook shrimp in oil for three minutes, then flip and cook another three. Shrimp should look evenly crisp and a light golden color. Move shrimp to a paper towel-lined cooking rack to absorb any excess oil, then toss in bang bang shrimp until well coated. Serve over jasmine rice.