Raising Reagan

I’ve posted this recipe before but I made some serious alterations to it because all the sudden my husband is on a serious “I need to eat better!” kick since his last visit to the doctor’s office and she kicked his ass. Because of football season these are the perfect appetizer and DELICIOUS! The alterations made were baking instead of frying and using less fat mayonnaise!

Bang Bang Shrimp

Ingredients:

• 1 lb. medium shrimp, peeled and deveined (and thawed if you bought frozen shrimp)

Sauce

• 1/2 cup low fat mayonnaise
• 5 teaspoons Sriracha sauce
• 1 teaspoon sugar
• 1 teaspoon rice vinegar

Egg Mixture

• 1 egg, beaten
• 1 cup milk

Breading (If you want to bread them ~ I did 1/2 breaded yesterday)

• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil

Directions:

Preheat oven to 375 degrees. Combine all sauce ingredients in a small bowl; cover and set aside. You can control the spice factor by adjusting your sriracha amount.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.

To bread the shrimp first coat each side of the shrimp with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Place on a baking sheet that has been lined with parchment paper. Again, I only breaded 1/2 the shrimp so that I could give options between breaded and non-breaded. Ask me which one Brian ate… If you choose to do non-breaded I still dipped the shrimp into the egg wash and then seasoned with seasoned salt.

Bake in the oven for 8-10 minutes or until all the shrimp are completely white. Place all shrimp (or breaded in one bowl and non-breaded in a separate bowl) and cover with your sauce. Mix with a large spoon and serve hot! They are fabulous!!

Enjoy