Something different, something spicy. I'll be honest, I'm not really a seafood fan but my friends seem to love it. So when we have a gathering, I like to bring something different. This recipe is a take on the Bonefish Grill's popular Asian dish Bang Bang Shrimp, but in shareable dip form.
BANG BANG SHRIMP DIP
INGREDIENTS
· 1 Tbsp Oil (I used Olive Oil)
· 12oz Raw Shrimp (I use frozen Large shrimp)
· ½ cup of Light Mayonnaise
· 2 Tbsp of Sweet Thai Chili Sauce
· 1 Tbsp of Sriracha
· 1 Tbsp of Rice Vinegar
· ¼ cup of Panko Breadcrumbs
· Salt & Pepper, to taste
· Chopped Green Onions for garnish
· Sesame seeds for garnish
INSTRUCTIONS
1. In a large skillet, heat oil and add in thawed Shrimp (thaw according to package directions if not using fresh). Cook 3-5 mins, until reddish-pink but before the shrimp tip and tail touch. Place on a plate lined with paper towel to cool.
2. While the shrimp are cooling, mix ingredients for the sauce (mayo, chili sauce, sriracha and rice vinegar) in a small bowl.
3. When the shrimp has completely cooled, remove any tails and chop into small pieces.
4. Add the sauce to the chopped shrimp. Mix to coat the shrimp evenly with the sauce. Add in panko and stir.
5. Place mixture a platter or serving dish. Add garnish of green onions & sesame seeds.
6. Enjoy!
Notes:
· Can use any size of shrimp. I’ve used both large and extra large.
· This dish is best when served cold. I make it a couple hours in advance and let it cool in a covered dish in the fridge.
· Can be served with crackers or veggies.
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