As an appetizer, crispy, pan-fried shrimp coated in sweet bang bang sauce is ideal. Prepare this straightforward shrimp dish for any event.
INGREDIENT
Crispy Shrimp:– 1 lb raw shrimp peeled and deveined– 2 large egg– 1 cup gluten-free bread crumbs *– ½ cup gluten-free all-purpose flour– ½ tsp garlic powder optional– ½ tsp sea salt– ¼ tsp black pepper optional– 3 Tbsp avocado oil for fryingBang Bang Sauce:– 1/3 cup plain Greek yogurt **– 4 Tbsp sweet chili sauce– 2 tsp sriracha optional
INSTRUCTIONS
Mix bang bang sauce ingredients in a small bowl until combined. Keep sauce refrigerated until use. Sauce mixture can be made 4 days ahead.
Step 1
Take shrimp out of packaging. Remove and discard shrimp shells. I leave tails on, but you can remove them. If raw shrimp are moist, pat or place on a paper towel-lined plate.
Step 2
Beat two eggs well in a small bowl. Mix flour, breadcrumbs, garlic powder, salt, and pepper in a bowl. Dip shrimp in egg, then flour, coating each one.
Step 3
Use 3 tablespoons of avocado oil or high-temperature cooking oil in a large nonstick skillet over high heat. The skillet should sizzle for a few minutes. Oil should be over 400°F.
Step 4
Carefully place one layer of breaded shrimp on the hot surface. Make shrimp golden brown, crispy, and cooked through in 2-3 minutes per side.
Step 5
The shrimp is done when it curls and becomes opaque. Avoid overcooking shrimp for tenderness. This may take 2–3 batches, depending on skillet size. One 12-inch skillet, two batches.
Step 6
Serve bang bang sauce on top or in a bowl for dipping crispy shrimp. If desired, add chopped green onions to shrimp. I serve shrimp with fresh lemon or lime wedges for juice.