Shrimp trawlers are a familiar site in the waters that surround us. With their sprawling arms and huge nets and doors collecting all of those tasty little treats from the sandy river bottom.
I have a feeling I’m in good company when I say that shrimp might be one of my favorite foods… is there anything better than fresh shrimp?
Actually, I don’t mind them frozen either, they freeze great just like crab meat. Other fish, not so much.
Each summer, we usually get 100 pounds or so, have a head popping party, and stock our freezer for the year. We’re always looking for good shrimp recipes because it’s so darn good in so many ways…
queue ole’ Bubba Gump…“you can peel it, boil it, broil it, bake it, saute it… they’s um shrimp kabobs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried… there’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… that’s, that’s about it.”
He left out Bang-Bang Shrimp, but this recipe from Food Network, tested and sent to us by neighbor Terri MacMahon, is one to add to your five star recipe book for sure…
Almost-Famous Spicy Fried Shrimp aka Bang-Bang Shrimp
recipe courtesy of Terri MacMahon via The Food Network
Ingredients List:
- ½ cup mayo
- 1¼ lbs small shrimp, peeled and deveined
- 1 tbs plus 1 tsp of Asian chili sauce
- 2 large eggs
- 2 tsp honey
- ½ cup cornstarch
- Kosher Salt
- Black Pepper
- Thinly sliced scallions, for garnish
Step 1: Make sure you have a neighbor who knows their way around a kitchen to test out awesome recipes 😉
STEP 2: make sure you live in an area where you can get fresh shrimp from the docks, (preferably Arlington Place) and head over to visit Keith at Endurance Seafood.
STEP 3: the sauce: mix the mayo, chili sauce, honey, salt and 1tbs water in a large bowl; set aside.
Terri tip: I like Tuong chili garlic sauce and add a bit more than the recipe calls for.
STEP 4: Heat a few inches of vegetable oil until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another bowl.
Terri tip: An electric frying pans work great too!
STEP 5: Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.
STEP 6: Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
Terri tip: To pull out more oil, drain on paper bags lined with paper towels.
STEP 7: Toss the shrimp with the sauce and garnish with scallions.
STEP 8: ENJOY!
