I’m sure right now you are all recovering from a huge feast of Thanksgiving delights and the last thing you want to look at or think about is more food! Even for those who wait all year for this big day, after gorging on turkey and fixin’s it’s hard to look at food for awhile. So, today’s post is a little lighter fare, for after your stomach has settled and you can think of food again! I hope you all had a wonderful day filled with love, laughter, and good food!
I came across this recipe while browsing the blog Paved with Good Intentions, and I couldn’t wait to get it on the menu! I love shrimp and I love spicy glazes, so this couldn’t have sounded more perfect to me! I did, however, run across some obstacles. It’s a pretty simple recipe, but for some reason the panko just didn’t want to stick, and therefore didn’t stay put during the pan-frying process either. Trying to turn the shrimp resulted in pulling what panko was remaining off and it cooked on it’s own in the pan. Not ideal.
No big deal, I like shrimp without coating too, so I went to make the sauce. Because it used Sriracha, I was excited but careful on how much I put in. I didn’t want to singe my tastebuds before I could actually taste it all together. After mixing and them combining with the shrimp, I have to admit that I was a bit underwhelmed. It wasn’t bad by any means, but I think I was expecting a bit more punch of flavor. Next time I will add a bit more Sriracha 🙂 but for those who aren’t quite as big of fans of spicy, the sauce will be perfect for you!!
Source: Paved with Good Intentions
· 1/2 lb shrimp, peeled and deveined
· 1/4 cup buttermilk
· 1 cup panko
· 2 Tbsp canola oil
· 1 cup sweet chili sauce
· 1 tsp Sriracha
· 1 tsp fish sauce
· 1 Tbsp sesame oil
- Dip shrimp in buttermilk and coat with panko.
- Heat oil in skillet until hot. Fry shrimp 3-4 minutes, until crispy.
- Whisk chili sauce, sriracha, fish sauce, and sesame oil.
- Toss shrimp in sauce and serve hot!