Shrimp with Sweet Chili Sauce and Honey Gochujang Mayonnaise

Ingredients

• 1 lb large shrimp, peeled and deveined (Approximately 450 g; patted dry with paper towels before breading.)
• 0.5 cup all-purpose flour (For breading.)
• salt (To taste.)
• black pepper (To taste.)
• 1 tsp garlic powder (For seasoning the shrimp.)
• 2 eggs (Beaten for the breading.)
• 1.5 cup panko breadcrumbs (For coating the shrimp.)
• 0.5 cup vegetable oil (For frying; less will be absorbed.)
• 0.5 cup sweet chili sauce (For the shrimp sauce.)
• 2 tbsp sriracha (For the shrimp sauce.)
• 2 dientes minced garlic (For the shrimp sauce.)
• 2 tbsp soy sauce (For the shrimp sauce.)
• 0.5 cup mayonnaise (For the honey and gochujang dressing.)
• 1 tbsp gochujang (For the dressing.)
• 2 tbsp honey (For the dressing.)
• 2 tbsp soy sauce (For the honey and gochujang dressing.)

Steps

1. 1

   Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and garlic powder.

2. 2

   Place the flour, beaten eggs, and panko in three separate bowls. Coat each shrimp first in the flour, then in the egg, and finally in the panko, pressing gently so the breading adheres.

3. 3

   Heat the vegetable oil in a large skillet over medium-high heat, to approximately 175 °C, until a small panko crumb sizzles when it comes into contact with the oil.

4. 4

   Add the breaded shrimp in a single layer, working in batches so as not to overcrowd the skillet. Fry for approximately 2 to 3 minutes per side, until golden, crisp, and opaque in the center.

5. 5

   Remove the shrimp and drain them on a wire rack or paper towels. Allow the oil to heat back up before cooking the next batch.

6. 6

   In a bowl, mix the sweet chili sauce, sriracha, minced garlic, and 2 tbsp of soy sauce until fully combined.

7. 7

   Pour the sauce over the hot shrimp and gently toss until evenly coated, taking care not to break the breading.

8. 8

   In another bowl, whisk the mayonnaise, gochujang, honey, and the remaining 2 tbsp of soy sauce until smooth.

9. 9

   Serve the shrimp immediately and drizzle with the honey gochujang mayonnaise.

Notes

The original post does not specify quantities for the breading ingredients or cooking instructions; these quantities and techniques are estimates for 4 servings. Adjust the sriracha and gochujang to the desired spice level. Serve immediately to preserve the crispy texture.

Nutrition per serving

• main course
• seafood
• shrimp
• breaded
• fried
• spicy
• sweet and sour
• Asian-inspired