Dynamite Shrimp

Photo from Creme
de la Crumb

I'm trying to eat more fish. I hear it's good for you. My problem is there's very few fish types I like. Shrimp is one I'll eat. I don't make enough shrimp. It's quick and easy and usually delicious.

This was an odd recipe. And I can't say it was all that great. 

My first issue was the panko. You marinate the shrimp in soy sauce and rice wine vinegar and then dunk them in panko. The thing is the panko won't stick too well. I had more panko in the baking dish than on the shrimp. It needed a binder. 

The sauce was SPICY. Which I expected. It was just a little too spicy for me tonight. Which I didn't expect. It was good though. I'd use that sauce again for something. Like maybe dipping dumplings into. 

Bottom line: I won't make this again. 

Dynamite Shrimp

Recipe from Crème De La Crumb

Serves 4

For the Shrimp:

• 1 pound large shrimp - peeled and de-veined, see note about tails
• 4 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ⅔ cup panko breadcrumbs

For the Dynamite Sauce

• ½ cup Asian chili sauce
• ⅓ cup mayo
• 1 tablespoon soy sauce
• 1 tablespoon sriracha

First, preheat the oven to 400 degrees, then line a baking sheet with parchment paper. 

Next, stir together 4 tablespoons of soy sauce and 1 tablespoon of rice vinegar. The, add the shrimp and give it a toss. Cover the shrimp marinade and chill for 10 minutes.

Now, toss the shrimp, one by one, in the panko breadcrumbs and coat them as thoroughly as possible. Then, arrange them in a single layer on prepared baking sheet. 

Put the crusted Asian shrimp in the oven and bake for 15 minutes till golden brown. 

Stir together chili sauce, mayo, soy sauce, and sriracha. Microwave for 45 seconds to heat it up, then add the shrimp and toss to coat.

Serve over steamed white rice.