My husband and I have been wanting to build a mini patio for our grill and smoker. We started talking about the project last weekend but weren't able to finish it. Yesterday was such a beautiful day to build the patio. Unfortunately, my husband is on crutches and needs to stay off his leg so while he watched the kids and gave me pointers from the side, I started and finished the stone patio on my own. It was tough and my body is sore this morning but what a great feeling and sense of accomplishment. As a stay at home mom, it's important to have these feelings. Not only can I contribute to the home by taking caring of the kids, cooking, keeping the house in order but I can physically build something the family will use.
With my body sore today, I need a little BANG in my Monday. The 'pin' I made last week did this. I made Bang Bang Shrimp and it was awesome! For those who shy away from spicy, you may want to tone down the spices or avoid this dish all together. Since it was so good I would pick the first option and just go lighter on the spice. It's a bit of a heavier dish so I paired it with a side salad which helped tone down the spiciness. Overall, if you're looking for a little BANG in your Monday- this 'pin' will do it.
Pinterest Inspiration:
My Results:
1 pound of medium to large shrimp (raw, peeled, and deveined)
1/2 cup mayo (I used light and a little less than this since we're not mayo fans)
4-5 tsp. chili garlic sauce (use less if you're not into very spicy foods)
1 tsp. granulated sugar
1 tsp. rice vinegar
1 egg
1 cup milk
1/2 cup flour
1/2 cup panko
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder
1 cup vegetable oil
1. In a small bowl mix the mayo, chili sauce, sugar and vinegar together and set aside, covered.
2. In a shallow bowl mix the egg and milk, set aside.
3. In a separate dish
combine the flour, panko crumbs, salt, pepper, onion and garlic powder together and stir well to combine.
4. Dip the shrimp in the breading, followed by egg, and than back in the
breading. Set on a plate. Continue until all shrimp are coated.
Refrigerate for 30 minutes.
5. As the shrimp are refrigerating, heat the oil in a nonstick skillet.
6. Once hot, add 6-7
shrimp at a time until golden on one side than flip.
7. When both sides are
golden remove and place on paper towel to dry.
8. Add a few shrimp at a time to a mixing bowl with some of the spiced mayo sauce. Once
coated, remove and add more shrimp/sauce. This is where you can decide how much of the mayo sauce you want.
9. Serve hot with a side of salad or rice.
My husband and I have been wanting to build a mini patio for our grill and smoker. We started talking about the project last weekend but weren't able to finish it. Yesterday was such a beautiful day to build the patio. Unfortunately, my husband is on crutches and needs to stay off his leg so while he watched the kids and gave me pointers from the side, I started and finished the stone patio on my own. It was tough and my body is sore this morning but what a great feeling and sense of accomplishment. As a stay at home mom, it's important to have these feelings. Not only can I contribute to the home by taking caring of the kids, cooking, keeping the house in order but I can physically build something the family will use.
With my body sore today, I need a little BANG in my Monday. The 'pin' I made last week did this. I made Bang Bang Shrimp and it was awesome! For those who shy away from spicy, you may want to tone down the spices or avoid this dish all together. Since it was so good I would pick the first option and just go lighter on the spice. It's a bit of a heavier dish so I paired it with a side salad which helped tone down the spiciness. Overall, if you're looking for a little BANG in your Monday- this 'pin' will do it.
Pinterest Inspiration:
My Results:
1 pound of medium to large shrimp (raw, peeled, and deveined)
1/2 cup mayo (I used light and a little less than this since we're not mayo fans)
4-5 tsp. chili garlic sauce (use less if you're not into very spicy foods)
1 tsp. granulated sugar
1 tsp. rice vinegar
1 egg
1 cup milk
1/2 cup flour
1/2 cup panko
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder
1 cup vegetable oil
1. In a small bowl mix the mayo, chili sauce, sugar and vinegar together and set aside, covered.
2. In a shallow bowl mix the egg and milk, set aside.
3. In a separate dish
combine the flour, panko crumbs, salt, pepper, onion and garlic powder together and stir well to combine.
4. Dip the shrimp in the breading, followed by egg, and than back in the
breading. Set on a plate. Continue until all shrimp are coated.
Refrigerate for 30 minutes.
5. As the shrimp are refrigerating, heat the oil in a nonstick skillet.
6. Once hot, add 6-7
shrimp at a time until golden on one side than flip.
7. When both sides are
golden remove and place on paper towel to dry.
8. Add a few shrimp at a time to a mixing bowl with some of the spiced mayo sauce. Once
coated, remove and add more shrimp/sauce. This is where you can decide how much of the mayo sauce you want.
9. Serve hot with a side of salad or rice.
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