How is that for some alliteration?! Just like everyone else, I get some crazy cravings. Sometimes these cravings are out of control. Pretty much, all at the same time, I wanted bang bang shrimp that was beer battered. I didn’t want to fry anything because, let’s be honest, that can be a serious pain (the oil…the heating of the oil…the cleaning of the oil…etc). This recipe was a real winner. We ended up making a taco out of them, but they can be eaten any which way. They are incredibly easy to make and a great snacking food. I think this makes them a great candidate for game day. Oh, and hooray! We finally decided to cook with some beer! This has been requested quite a few times here lately, and I may be taking the easy way out by beer battering shrimp. Baby steps. Baby steps. I don’t trust myself cooking with beer as much as I trust myself pairing with beer. =)
Beer: Flying Dog/Evolution’s Natural Selection Ale Genus 3
Brewed By: Flying Dog and Evolution Craft Brewing
Style: Old Ale
Description: This spectacular dry-hopped old ale is the 3rd in a series of 3 releases from this collaboration. This old ale is one of the best I’ve had, and I wanted a food pairing that did it justice. It has fruity and caramel(y) notes, but is subtle enough to not be overpowering. It’s roastiness really compliments these shrimp. This brew is a must-try, so pick up a bottle while you still can!
These bang bang shrimp are baked and beer battered, setting them apart from the rest!
- 1/2 cup mayo
- 2 tablespoons sour cream
- 2 tablespoons sriracha
- 2 tablespoons sweet chili sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon hot sauce
- 1 pound large shrimp, cleaned and deveined
- 1/2 cup flour
- 1/4 cup corn starch
- 1/2 teaspoon cayenne pepper
- 3/4 cup dark beer, plus more as needed
- 1 tablespoon sriracha
- 1 cup panko bread crumbs
- 1/2 cup traditional bread crumbs
- Preheat your oven to 400 degrees F and line a baking sheet with foil. Place a wire rack on top of the baking sheet and spray with a non-stick. Set aside.
- In a small bowl, whisk together the mayo, sour cream, sriracha, sweet chili sauce, rice wine vinegar and hot sauce. Season with a dash of salt and pepper. Cover and refrigerate until you are ready to serve.
- In a large bowl, whisk together the flour, corn starch, cayenne pepper and a dash of salt and pepper until combined. Add the dark beer and sriracha to the flour mixture and mix to combine until smooth. The batter should be thick, but thin enough so that it coats the shrimp. If it is too lumpy, add tablespoons of beer until you get a thinner consistency.
- Add the shrimp to the batter and toss so that they are covered. Set aside.
- In another medium-sized bowl, combine the panko bread crumbs and traditional bread crumbs.
- Add the shrimp to the bread crumbs and coat entirely. Transfer to the wire rack. Repeat this step for the rest of the shrimp.
- Bake at 400 degrees F for 10-12 minutes or until they are cooked through.
- Serve straight from the oven with the sauce you made earlier. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Wire Rack * Foil * Baking Sheet * Whisk * Small Bowl * Large Bowl * Medium Bowl *