Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 mins
Ingredients:
- 2 cups panko bread crumbs
- canola oil spray
- 1 lb medium uncooked shrimp peeled and deveined
- 2 big eggs whisked
- 1/4 cup all purpose flour
- 1 tbsp sparkling parsley finely chopped (optionally available, for garnish)
bang bang sauce
- 2 tbsp sweet chili sauce make sure you operate sweet chili sauce rather than spicy chili sauce
- 2 tsp sriracha
- 1/four cup light mayonnaise
- 1 tbsp honey
Directions:
- Preheat oven to 375°F. Line a huge (3-zone) baking sheet with parchment paper. Spread out panko bread crumbs onto baking sheet in a very skinny or even layer. You need all of the panko to bake calmly so you don't want your layer to be too thick. If your baking sheet is just too small, you could use two baking sheets. Spray panko gently and flippantly with canola oil spray. Bake approximately five minutes till crumbs are a mild golden brown.
- In a small bowl, add eggs and flour. Whisk until smooth.
- Turn up oven temperature to 400°F. Prepare any other baking sheet, lining it with parchment paper.
- Dip shrimp first in egg coating. Shake or wipe excess coating with rim of bowl. You don't need the egg coating to be too thick because it will get the bread crumbs too wet and then they may not stick. Lay shrimp flat on a pile of panko crumbs. Spoon a few more panko crumbs on pinnacle of shrimp and press on, in order that shrimp is completely protected and covered. Place covered shrimp on prepared baking sheet. Repeat with all shrimp.
- Bake shrimp about 10-15 mins, till shrimp are cooked and coating is crispy.
- While shrimp is cooking, make the sauce. Combine all sauce substances into a small bowl and whisk
- When shrimp are geared up, garnish with parsley and drizzle with sauce. Serve at the same time as heat.