Bang Bang Shrimp

Bang Bang Shrimp could be just the pescatarian recipe you've been looking for. One portion of this dish contains around 59g of protein, 139g of fat, and a total of 1662 calories. For $8.99 per serving, you get a main course that serves 2. Head to the store and pick up vegetable oil, shrimp, egg, and a few other things to make it today. This recipe from Fake Ginger has 458480 fans. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 95%, this dish is super. Try Low Carb Bang Bang Shrimp with Asian Slaw (Gluten Free), Low Carb Bang Bang Shrimp with Asian Slaw (Gluten Free), and Copycat Cheesecake Factory Bang Bang Chicken and Shrimp for similar recipes.

Servings: 2

 

Ingredients:

4-5 teaspoons chili garlic sauce, such as Sriracha sauce

¼ teaspoon dried basil

1 egg, beaten

½ cup all-purpose flour

¼ teaspoon garlic powder

1 teaspoon granulated sugar

½ teaspoon ground black pepper

½ cup mayonnaise

1 cup milk

¼ teaspoon onion powder

½ cup panko breadcrumbs

1 teaspoon rice vinegar

1 teaspoon salt

1 lb. medium shrimp, peeled and deveined

8 to 12 cups vegetable oil

Equipment:

bowl

deep fryer

paper towels

Cooking instruction summary:

Combine all ingredients for the sauce in a small bowl; cover and set aside.Combine beaten egg with milk in shallow bowl; set aside.Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.

 

Step by step:


1. Combine all ingredients for the sauce in a small bowl; cover and set aside.

2. Combine beaten egg with milk in shallow bowl; set aside.

3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

4. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.When oil is hot, fry shrimp 2 to 3 minutes or until golden brown.

5. Drain on rack or paper towels.When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.


Nutrition Information:

Quickview
1661k Calories
58g Protein
139g Total Fat
46g Carbs
25% Health Score
Limit These
Calories
1661k
83%

Fat
139g
214%

  Saturated Fat
81g
508%

Carbohydrates
46g
15%

  Sugar
12g
13%

Cholesterol
689mg
230%

Sodium
3966mg
172%

Get Enough Of These
Protein
58g
118%

Selenium
134µg
193%

Vitamin K
117µg
112%

Manganese
1mg
68%

Phosphorus
662mg
66%

Vitamin E
8mg
53%

Calcium
522mg
52%

Iron
7mg
43%

Vitamin B12
2µg
42%

Zinc
5mg
38%

Copper
0.75mg
37%

Vitamin B2
0.57mg
34%

Vitamin B1
0.48mg
32%

Folate
113µg
28%

Magnesium
105mg
26%

Vitamin B3
4mg
21%

Vitamin B5
1mg
14%

Vitamin D
2µg
14%

Potassium
464mg
13%

Vitamin C
9mg
11%

Fiber
2g
9%

Vitamin B6
0.15mg
8%

Vitamin A
356IU
7%

covered percent of daily need
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Bang Bang Shrimp

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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