Sunday, March 9, 2014

Sunday Supper- Bang Bang Shrimp!

Happy Sunday friends! Did y'all have a good weekend? We sure did. I'm super excited to share this recipe with you- it's pretty much our favorite thing ever. Have you ever had the bang bang shrimp appetizer at Bonefish? If you have, you know the addictive greatness of the sweet & spicy fried shrimp dish. If you have not, you need to make this ASAP and introduce yourself. If you're not a shrimp fan you can very easily sub chicken (and we do use chicken in this same recipe frequently!). Just dice the chicken into about 1 inch pieces, about the size of a small piece of shrimp, and follow the directions below!

Just so we're all clear, this is not a "healthy" or necessarily "clean" dish. I do try to use the best ingredients available, but this is a weekend meal for us. During the week I try to eat super clean, lift heavy weights, drink lots of water, etc etc. Therefore on the weekends I let myself have some allowances; wine, fried shrimp, pancakes, etc. Everything in moderation and with a plan friends! Also I'm going to share my weekly clean eating plan tomorrow so lookout for that. 

But for TODAY we have fried shrimp in a creamy sweet & spicy sauce that is to-die-for. Make this. ASAP! Trust me.

1 lb (ish could be a lil more or less) peeled & deveined uncooked shrimp (or chicken, diced)
2 eggs
1- 1 1/2 cups cornstarch
Extra virgin olive oil (enough to fill a skillet, about an inch deep)
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp (more or less, depending on how spicy you want your dish!) Sriracha chili sauce
Spring mix
Green onions to garnish

Step 1: heat olive oil in a skillet on medium high heat. Make a battering station for the shrimp. Whisk the eggs with about 1/4 c water, that will be station 1. Station 2 is the corn starch followed by the skillet.
Step 2: When the oil is hot & ready (you can check by dropping a wood spoon in, the oil around the spoon will bubble) drop the shrimp pieces individually into the egg mixture, then the corn starch to coat, then into the oil.
Step 3: I cook about 15 pieces of shrimp per round (usually takes me about 3 rounds to cook all the shrimp) you don't want to over- fill the pan or it will drop the temperature of the oil. Cook 2-3 minutes on each side or until golden brown. Drain on a paper towel.
Step 4: while you are frying up the shrimp you can go ahead and make the sauce. In a small bowl combine the mayo, sweet chili sauce, & Sriracha, whisk together until smooth. You can add more or less Sriracha to your preference. We like it spicy, but not overly so! I use this organic mayonnaise, it's not perfect but it's better than most on the grocery shelf. Read your labels people!
Step 5: When your shrimp is ready toss it into a big bowl, pour the sauce over top and stir until all the shrimp is evenly coated. Serve over spring mix and garnish with green onions on top!

This recipe makes enough to feed my VERY hungry husband, me, & leaves a leftover serving for his lunch the next day. 

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