A great starter is breaded shrimp that has been pan-fried and topped with a creamy, sweet bang bang sauce. You can make this simple shrimp meal for any event.
Crispy Shrimp: – ▢1 lb raw shrimp, peeled and deveined – ▢2 large egg – ▢1 cup gluten-free bread crumbs, * – ▢½ cup gluten-free all-purpose flour – ▢½ tsp garlic powder, optional – ▢½ tsp sea salt – ▢¼ tsp black pepper, optional – ▢3 Tbsp avocado oil , for frying Bang Bang Sauce: – ▢1/3 cup plain Greek yogurt, ** – ▢4 Tbsp sweet chili sauce – ▢2 tsp sriracha, optional
Mix bang bang sauce ingredients in a small bowl until completely blended. Keep the sauce refrigerated until use. Note: sauce mixture can be made 4 days ahead.
Release the shrimp from packaging. Remove and discard shrimp shells. I leave the tails on, but you can remove them.
Heat the skillet till sizzling for a few minutes. Oil temperature should exceed 400 degrees F. Carefully place one layer of breaded shrimp on the heated surface.
If desired, garnish shrimp with chopped green onions. I prefer to serve shrimp with fresh lemon or lime wedges for a little juice.