Firecracker Shrimp Skewers with Mango Dipping Sauce

Allergens

Shrimp, Eggs, Gluten

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 2 cups panko breadcrumbs 3. 1 cup all
• purpose flour 4. 2 large eggs 5. 1 cup vegetable oil 6. 1 ripe mango, diced 7. 1/2 cup Greek yogurt 8. 2 tbsp lime juice 9. 1 tsp cayenne pepper 10. 1 tsp smoked paprika 11. 1/2 tsp garlic powder 12. Salt and pepper, to taste

Instructions

1. In a shallow dish, whisk together flour and a pinch of salt. In another shallow dish, beat eggs with 1 tablespoon water. In a third shallow dish, mix panko breadcrumbs, cayenne pepper, smoked paprika, garlic powder, salt, and pepper.
2. Rinse shrimp under cold water and pat dry. Thread 4 5 shrimp onto metal or bamboo skewers, depending on size. Dredge each skewer in flour mixture, then egg, and finally coat with panko mixture.
3. Heat vegetable oil in a large skillet over medium high heat. Carefully add skewers to the skillet and cook until golden brown, about 2 minutes per side. Remove from skillet and let drain on paper towels.
4. In a small bowl, combine diced mango, Greek yogurt, lime juice, salt, and pepper to make the mango dipping sauce.
5. Serve firecracker shrimp skewers hot with mango dipping sauce on the side.

Chef’s Insight

Use a wide variety of shrimp sizes for added visual interest and texture contrast.

Notes

Adjust the spice level to your preference by altering the amount of cayenne pepper used.