Chelsea Jenkins | Gluten-Free Soldiers
Calling all seafood lovers!! I used to love going to California Pizza Kitchen or Bonefish Grill and getting the unreal Bang Bang Shrimp appetizer. I know you’ve seen it! Then, life happened and I had to give up gluten so I’ve been deprived ever since. I decided to take matters into my own hands and whip up a batch myself.
8 oz. large shrimp (peeled, deveined, tails removed)
1 teaspoon salt
2 well beaten eggs
½ cup mayonnaise (I HATE mayo so I substituted for low fat greek yogurt)
½ teaspoon pepper
½ teaspoon parsley
½ cup cornstarch
¼ teaspoon red pepper flakes
1 teaspoon lime juice
¼ cup thai chili sauce
5 drops hot sauce
2 cups(ish) of vegetable oil
Put oil in fryer (or deep pan) and heat to 350 degrees
Dip shrimp in eggs and then in cornstarch. Add salt and pepper. Make sure they are well coated!
Drop in deep fryer and cook until golden brown (about 3 minutes)
Drain on paper towel and let cool
Whisk together mayonnaise (or yogurt), Thai sweet chili sauce, garlic, lime juice, hot sauce, and red pepper flakes. I like my food on the spicy side so I added more red pepper flakes and hot sauce.
Toss crispy shrimp in sauce and garnish with parsley. Eat up!