Crispy Shrimp With Spicy Cajun Sauce Recipes

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ALMOST-FAMOUS SPICY FRIED SHRIMP



Almost-Famous Spicy Fried Shrimp image

When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

  • Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  • Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  • Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  • Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

CRISPY SHRIMP WITH SPICY CAJUN SAUCE



Crispy Shrimp With Spicy Cajun Sauce image

Make and share this Crispy Shrimp With Spicy Cajun Sauce recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup mayonnaise
1/4 cup honey
3 -4 teaspoons hot sauce, to taste (Sriracha works great)
3 teaspoons cajun seasoning, to taste
3 teaspoons salt, divided
peanut oil or vegetable oil, for frying
4 large eggs
1 1/2 cups quick-mixing flour (such as Wondra or Wondra® Instant Flour Substitute)
1 cup cornstarch
2 teaspoons salt (to taste)
1 1/2 teaspoons ground black pepper
2 lbs large raw shrimp, shells and tails removed

Steps:

  • To make the sauce, in a large bowl whisk together the mayonnaise, honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt, add salt to taste; set aside.
  • In a large cast-iron skillet or other heavy skillet over medium, heat 3/4 inch of oil to 350 degrees.
  • Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, 2 teaspoons of salt and the black pepper.
  • Working in batches, dip the shrimp first into the beaten eggs, then in the flour mixture to coat well.
  • Fry the shrimp in the oil until golden, about 1 minute per side, adjusting the heat as necessary to maintain the oil temperature. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. Serve with the sauce for dipping.

Nutrition Facts : Calories 547.5, Fat 18.1, SaturatedFat 3.2, Cholesterol 324.9, Sodium 3185.6, Carbohydrate 66.3, Fiber 1.2, Sugar 14.3, Protein 28.5

SPICY CAJUN SHRIMP



Spicy Cajun Shrimp image

I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!

Provided by ChefInChicago

Categories     Cajun

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs shrimp, deveined and shelled (small or large, tastes the same)
8 ounces unsweetened butter
2 tablespoons garlic, sliced very thin (can use minced too)
2 teaspoons ground black pepper
2 1/2 teaspoons creole seasoning
1/2-2 teaspoon cayenne pepper, to taste (careful, it gets hot easily)
1 teaspoon paprika
3 bay leaves
8 tablespoons Worcestershire sauce
8 tablespoons water (tap water is fine)
2 tablespoons chives, chopped
1 lemon
1/3 cup heavy whipping cream
2 loaves French bread (if you get uncooked bread follow the directions that come with it and cook it beforehand, then just)

Steps:

  • Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
  • Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
  • Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
  • Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
  • Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
  • Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
  • Put your french bread in the oven right now to get it warm and crispy for the meal.
  • Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
  • Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
  • Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
  • Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
  • Remove shrimp and bread from oven.
  • Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.

Nutrition Facts : Calories 1304.5, Fat 62.2, SaturatedFat 35.7, Cholesterol 480.4, Sodium 2432, Carbohydrate 130.4, Fiber 8.8, Sugar 4.2, Protein 57.2

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