Football is only two weeks away! I am so excited I can hardly stand it! Fantasy football is around the corner and it’s time to reclaim the title.
But first, it’s time to break out the football appetizers.
- 1 lb. medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 4-5 teaspoons Sriracha sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 egg, beaten
- 1 cup milk
- 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
- 8 to 12 cups vegetable oil
Combine all ingredients for the sauce 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. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
I don’t have a deep fryer so I use a sauce pan and heat my oil to 350 degrees with the help of a candy thermometer. In a sauce pan you only want to fill with oil about half way to prevent burns from splattering. Using a deep fryer heat oil to 350 degrees. Use amount of oil required by your fryer.
When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.