Dynamite Shrimp

This recipe, which goes by a different name at a popular franchised restaurant, is one of my favorite appetizers to get when eating out. Since we’ve had to make a lot of adjustments to restaurants, eating out, and take out meals lately it only made sense to try my hand at making some of my favorites dishes at home. Once you got the hang of frying the shrimp this was overall pretty easy in my opinion, and truly it tastes just like it was made by a professional.

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This recipe, which goes by a different name at a popular franchised restaurant, is one of my favorite appetizers to get when eating out. Since we've had to make a lot of adjustments to restaurants, eating out, and take out meals lately it only made sense to try my hand at making some of my favorites dishes at home. Once you got the hang of frying the shrimp this was overall pretty easy in my opinion, and truly it tastes just like it was made by a professional.

Ingredients

• 1 pound raw 41–50 size shrimp
• 1 ½ cups buttermilk
• 1 ½ teaspoons Sriracha sauce divided
• 1 cup corn starch
• ½ cup panko bread crumbs
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1/3 cup mayonnaise
• 1 ½ teaspoons rice vinegar
• 2 tablespoons Thai sweet chili sauce
• 1 ½ tablespoons garlic chili sauce
• 1 tablespoon agave nectar
• Oil for frying
• 4 scallions sliced

Instructions

• Peel and devein the shrimp if it isn’t already done and remove the tails.
• In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.
• Add shrimp and marinate for 1 hour.
• While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder, and garlic powder. Stir and set aside.
• In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and the remaining ½ teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however, use less of it.
• After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.
• Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.
• Discard the marinade and the corn starch mixture.
• After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.
• Use a slotted spoon to strain, remove to paper towels to drain, then into a medium bowl.
• Pour on half the sauce and toss.
• Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.
• To serve, place in a serving bowl, top with the shrimp and sprinkle the scallions over the top.

Recipe and photo from AFamilyFeast.com

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