Better than Bonefish - Gluten Free Bang Bang Shrimp
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Gluten Free Bang-Bang Shrimp

Ingredients

Instructions

  • If you shrimp is frozen, thaw it in a bowl of cool water
  • Combine Mayo, Chili Sauce and Sirachi Hot Sauce (to taste!) in a small bowl, put in the fridge to chill while you're preparing everything else
  • Prepare your oil for frying, either in a pot on the stove (be careful please!) or in a separate deep fryer, heat oil to 350 degrees
  • Line a plate with paper towel, to drain fried shrimp on, set aside
  • If your shrimp came with shells on, please peel and devein them. Remove tail also. Butterfly your shrimp by cutting down the back (where the "vein" was) but not all the way through. Allow them to drain in a colander.
  • Put the potato starch in a bag or bowl, season lightly with sea salt, pepper, onion and garlic powder
  • Toss shrimp in the seasoned potato starch, until lightly coated
  • Using your hands to scoop out the dusted shrimp, gently shake off excess..
  • Carefully drop shrimp into the 350 deg oil, fry for 1-2 minutes (just until the shrimp turn opaque white/pink) and drain on your paper towel lined plate (lightly salt)
  • On your dinner plate, pile up some chopped lettuce add some shrimp, drizzle with the sauce and ENJOY!