Copycat Restaurant Appetizer: Firecracker Shrimp Skewers

Allergens

Shellfish, Eggs, Gluten

Ingredients

• 24 large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup all
• purpose flour
• 2 large eggs, beaten
• 1/2 cup mayonnaise
• 1 tablespoon Sriracha hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. In a shallow dish, combine panko breadcrumbs, flour, and seasonings (garlic powder, onion powder, paprika, salt, and pepper) in a shallow dish. Set aside.
2. In another shallow dish, combine mayonnaise, Sriracha hot sauce, Worcestershire sauce, and beaten eggs. Mix well.
3. Thread shrimp onto skewers, leaving space between each piece for even cooking.
4. Dip each skewer into the mayonnaise mixture, then into the panko mixture, ensuring each is thoroughly coated.
5. In a deep frying pan or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C).
6. Carefully place skewers into the hot oil and cook for 2 3 minutes per side until golden brown and cooked through. Remove from the oil with a slotted spoon and let drain on paper towels.

Chef’s Insight

To ensure even cooking, don't overcrowd the pan while frying. Cook in small batches if needed.

Notes

Serve with a cold beverage and enjoy the energy of a lively tailgate party in every bite.