Bang Bang Shrimp

 

Shrimp Ingredients:
1 egg beaten
1 cup buttermilk
1.5 lbs large shrimp (peeled/deveined)
1/2 cup flour (gluten-free)
1 tsp paprika
1 tsp garlic powder
1/8 tsp salt
fry oil (canola, vegetable, or peanut oil)

Shrimp Directions:
1. Add egg to a mixing bowl large enough to fit the shrimp. Beat the egg whisk in the buttermilk. Add the shrimp to the bowl and coat well. Cover and refrigerate for at least 30 mins.  
2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. 
3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.
4. Fill a  medium-size saucepan with oil about 3 inches from the bottom of the pan. Heat on med/high temperature. (Test the oil by dropping one shrimp into the oil. It should sizzle right away. If the shrimp does not sizzle, your will need to wait longer for the oil to heat up).  
5. Drop 8-10 shrimp into the hot oil, one at a time. Do not overcrowd the pan. Fry for approx. 2 mins or until shrimp turns pink. Place on a plate lined with paper towels to absorb excess oil. Repeat this process until all the shrimp are fried.
6. Toss the fried shrimp with the sauce to coat. Serve with rice

Bang Bang Sauce Ingredients:
1 cup mayo
1/2 cup sweet chili sauce
juice from 1/2 lemon
2 cloves garlic, minced
1 tsp hot sauce
1 tsp honey