For dinner tonight, I recreated the Sweet Chili Shrimp appetizer from Red Lobster. I made a homemade version of Sweet Chili Shrimp [and served it over a bed of lettuce]… and it tasted spot on. By the way, click here for my version of their Cheddar Bay Biscuits which would be great to serve alongside this shrimp!
What I did was basically make my popcorn shrimp recipe to start off. Minus the salt, since I was adding sauce. And I added chili powder and onion powder to the shrimp.
- So: I took [small] shrimp [peeled and deveined] and seasoned it with black pepper, garlic powder, paprika, cayenne pepper, onion powder and chili powder.
- Next, add in an egg [amount depending on how much shrimp you are working with… just enough to “wet” the shrimp so the breading sticks].
- When you are ready to fry the shrimp: in a ziploc bag [for convenience and easy cleanup], add in flour [amount depending on how much shrimp you are working with] and season the flour with black pepper, garlic powder, paprika, cayenne pepper and chili powder. Shake well to make sure the flour is thoroughly seasoned.
- Add in the shrimp, in batches, to the flour. Shake well.
- Finally, fry the shrimp until they are golden brown!
Meanwhile, for the Sweet Chili sauce, I just used a store-bought sauce today. I wanted to make sure the taste would be accurate, and it was, so next time I’ll experiment with making the sauce completely homemade too. That’s not to say, the store-bought wasn’t a great help/alternative: I’m all about semi-homemade/getting some help from the store when I can, but I do like controlling the quantity/quality of ingredients in my food which is why I prefer homemade when I can.
Today, I used the Sweet Chili sauce from the brand “Frank’s Red Hot”.
- After allowing the fried shrimp to cool somewhat for a few minutes, toss the shrimp with the sauce. Coat all the shrimp with the sauce.
- Once your shrimp is coated, transfer it on top of the [chopped] bed of lettuce.
- Optional: for presentation purposes, adding a sprinkle of chopped scallions on top would be a great touch.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.