I decided for this month to do copycats of favorite restaurant meals. I took some suggestions online and picked a few out of there, so that’s what you’ll see for the next few posts.
There was a lot of work that went into this shrimp. Breading them takes some time, but it’s definitely worth it. The sauce is creamy and has just the right kick to it. I made extra sauce to use as a dressing for the broccoli slaw I served this over, and turned it into a salad. Typically, this is served on its own as an appie, but would pair well over rice or pasta for a full meal.
I baked the shrimp instead of frying because it’s healthier, quicker, and less messy.
Prep Time: 20 mins.
Cook Time: 10 mins.
1 lb. shrimp, peeled, deveined, tail off
2 cups flour
4 egg whites
3 cups Panko bread crumbs
1.5 cups mayo
3/4 cup sweet Thai chili sauce
2 tsps. Sriracha sauce
2 green onions to garnish, chopped
Line baking sheet with aluminum foil and spray with non-stick cooking spray. Pre-heat oven to 350 F. Place flour, egg whites, and Panko into 3 separate bowls. Drain and rinse shrimp. Begin breading shrimp by dipping in flour, then egg whites, then Panko. Place completed shrimp on lined baking sheet. Continute until all shrimp are coated.
Place shrimp in oven for 4-5 mins, turn shrimp, and place back in oven for another 4-5 mins. While shrimp are cooking mix mayo, Thai chili sauce, and Sriracha in a bowl. Add more Sriracha or mayo as needed to suit tastes.
Remove shrimp from oven, toss in sauce. Serve over prefered side. Top with green onion.