Firecracker Shrimp Skewers

Allergens

Shellfish, Eggs, Gluten

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 1/2 cup cornstarch 4. 2 cups panko breadcrumbs 5. 2 large eggs 6. Vegetable oil, for frying 7. Wooden skewers 8. Optional: Freshly squeezed lemon wedges Firecracker Sauce: 1. 1/2 cup mayonnaise 2. 1/4 cup Sriracha sauce 3. 2 tablespoons honey 4. 1 tablespoon fresh lime juice 5. 1 teaspoon Worcestershire sauce 6. 1 teaspoon garlic powder 7. 1/2 teaspoon onion powder 8. 1/4 teaspoon smoked paprika 9. Salt and black pepper, to taste

Instructions

1. Combine all Firecracker Sauce ingredients in a small bowl and whisk until well mixed. Set aside.
2. In a shallow dish, mix together the flour and cornstarch. In another shallow dish, beat the eggs. Place the panko breadcrumbs in a third shallow dish.
3. Dredge each shrimp in the flour mixture, then egg, and finally coat with the panko breadcrumbs, pressing gently to adhere. Thread 4 5 breaded shrimp onto each wooden skewer.
4. In a deep frying pan or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the skewers in batches for 3 4 minutes per side, or until golden brown and cooked through. Remove from the oil and let drain on paper towels.
5. Drizzle the Firecracker Sauce over the hot fried shrimp skewers and serve immediately with lemon wedges if desired.

Chef’s Insight

The combination of crunchy breading and spicy sauce creates an irresistible flavor explosion that will leave your guests wanting more.

Notes

For an extra-crispy finish, fry the skewers and immediately place them on a wire rack to cool slightly before drizzling with sauce.