Firecracker Shrimp with Spicy Mango Salsa

Allergens

Shellfish, Egg, Gluten

Ingredients

• 16 large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 large egg, beaten
• 3 tablespoons all
• purpose flour
• Vegetable oil, for frying
• 2 cups mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, finely chopped
• 1/4 cup cilantro, finely chopped
• Juice of 2 limes
• Salt and pepper, to taste

Instructions

1. In a shallow dish, combine panko breadcrumbs, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Mix well to combine.
2. In another shallow dish, place the beaten egg and flour separately.
3. Dredge each shrimp in flour, then egg, and finally press into the panko mixture to coat evenly.
4. Heat about 1 inch of vegetable oil in a deep frying pan or skillet over medium high heat.
5. Fry the coated shrimp until golden brown, about 2 3 minutes per side. Remove and place on paper towels to drain.
6. In a separate bowl, combine mango, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
7. Serve the Firecracker Shrimp hot with a generous scoop of spicy mango salsa on top.

Chef’s Insight

The key to perfect Firecracker Shrimp is achieving a crispy exterior while keeping the shrimp tender and juicy inside. Be sure not to overcrowd the pan during frying.

Notes

For an extra kick, add a pinch of red pepper flakes to the panko mixture.