Tasty Morsels 

1 lb. medium shrimp, peeled and deveined

1/2 cup mayonnaise
4 teaspoons chili garlic sauce
1 -2 teaspoons Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

1 egg, beaten
1 cup milk

1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

Combine first 5 ingredients for the spicy sauce in a small bowl; cover and set aside.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.

Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.

Adapted from: Chef Mommy

Oh man. I love breaded, fried shrimp. Like really love. It makes me remember ordering popcorn shrimp as a kid.

I kind of forgot to take a ‘before’ picture. I was just so excited to make these.

I don’t really like soggy fried things so I had decided to only make half of the sauce and use it as a dipping sauce rather than coating the shrimp. Plus… way too much mayo for my taste to be a topping… I mean, lets face it, this is not a healthy meal. Oh, it sure is a scrumptious meal, but so not healthy. I didn’t even bother making any greens with this.

Just so you know, the sauce is really good, though. It has a fantastic kick to it.

I also don’t own a deep-fryer. Trust me, it’s better this way. But I found that frying the little shrimps in a narrow, deep pot, with only a couple inches of oil works just the same. Just enough to cover them.