Bang Bang Shrimp Makeover

Bang Bang Shrimp Makeover
COMMENTS
WP_Post Object
(
    [ID] => 3255
    [post_author] => 2
    [post_date] => 2014-11-06 17:24:31
    [post_date_gmt] => 2014-11-06 23:24:31
    [post_content] => 
    [post_title] => Bang Bang Shrimp Makeover
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => bang-bang-shrimp-makeover
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2017-03-24 17:24:39
    [post_modified_gmt] => 2017-03-24 23:24:39
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=3255
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
11.06
SHARE THIS:
TOTAL TIME :
INGREDIENTS
  • Shrimp
  • 2 lbs wild shrimp peeled and de-veined (fresh or thawed frozen)
  • 2 cups panko Japanese breadcrumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 4 organic cage-free eggs
  • 1 head organic romaine lettuce or green cabbage
  • Thai Chili Sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup maple crystals
  • 1/4 cup water
  • 2 tablespoons tamari
  • 1/2 teaspoon miso paste sweet white or chickpea
  • 2 tablespoons sherry
  • 2 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • 1 1/2 teaspoons chili flakes adjust according to preferred spice level
  • 1 1/2 tablespoons arrowroot starch could use cornstarch
  • Optional for Sauce
  • 1/2-1 cup mayonnaise I used a canola-based brand with cage-free eggs, could try a vegan version
DIRECTIONS
Shrimp
  1. Preheat oven to 400 degrees, or convection setting. Grease 1-2 baking sheets.
  2. Combine panko through sea salt in a food processor. Pulse until combined and panko flakes have broken down into a course-flour texture. Add to a bowl.
  3. Crack eggs into another bowl and whisk to incorporate.
  4. Make an assembly line: dip shrimp first into egg water then into panko. Shake off excess before adding to baking sheet.
  5. Bake shrimp for 10-15 minutes or until panko has turned slightly golden and shrimp is cooked through.
  6. Slice lettuce or cabbage into strips and spread over your serving dish. Top with shrimp and Thai Chili Sauce (below).
Thai Chili Sauce
  1. In a small bowl, combine arrowroot starch with 3-4 tablespoons cold water. Set aside.
  2. Combine rice vinegar through ginger in a small saucepot and bring to boil.
  3. Reduce heat to medium-low and cook for 10 minutes or until sauce has decreased in volume and started to thicken.
  4. Reduce heat to low/simmer and add starch mixture, whisking constantly as you add it. Cook for another 2 minutes or until sauce has reached a viscous consistency.
  5. Allow sauce to cool completely (you can add to a bowl and place in a larger bowl filled with ice water to cool quickly).
  6. If you want a creamy sauce, combine with mayonnaise to taste. You can serve without the mayo, but it will be very sweet and spicy so use cautiously!
  7. Drizzle baked shrimp with sauce and add rest to a bowl for dipping.
This entry was posted in . Bookmark the permalink.

Previous Posts: