Pan Fried Shrimp With Chili Spiced Dip

Photo: Kristi Rimkus

Ingredients

1/2 medium green cabbage, shredded

1 tablespoon garlic oil

2 tablespoons rice vinegar

1 teaspoon honey

1 pinch red pepper

1 pound medium shrimp, peeled and deveined, tail on

1/2 cup low fat buttermilk

1 cup panko bread crumbs

1/2 cup fat free mayonnaise

2 tablespoons fat free milk

1 tablespoon Asian Chili sauce

Preparation

Combine cabbage, 1 tablespoon garlic oil, rice vinegar, and 1 teaspoon honey, and red pepper in a large bowl. Lightly season with salt and set aside.

Pat Shrimp dry and place buttermilk in one dish, and panko in another.

Heat a non-stick skillet over medium – high heat, spray with cooking spray, and add 1/2 tablespoon oil. Brush oil around the pan to distribute. Dip shrimp in buttermilk and press firmly into panko crumbs. Fry in batches, flipping shrimp to brown on both sides. Shrimp is done when it just curls. It only takes about 1 – 2 minutes per side, depending on how large your shrimp is. Add the remaining oil as needed.

Combine mayonnaise, chili sauce and remaining honey to make a sauce.

Serve shrimp with sauce and salad.

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About

Bonefish Grill makes a fantastic Bang Bang Shrimp, I realize there are a lot of copy cat versions of this famous dish, but they all deep fry the shrimp.

My version is pan fried using crunchy Panko crumbs, and the sauce is spicy and delicious.