Good Day Gourmet: Crispy shrimp with creamy chili sauce

FOX 13's Traffic Reporter, Vanessa Ruffes, may know her way around the Tampa Bay area, but she sure knows her way around the kitchen, too! Here's her recipe for crispy spicy shrimp with creamy chili sauce.


Crispy shrimp:

  • 24 large shrimp, peeled, de-veined & tails off
  • 1/3 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 cup Panko bread crumbs
  • 1 egg
  • Green onion scallions, chopped (optional, for garnish)
  • Vegetable oil, for frying


  • 1/4 cup mayonnaise
  • 1 tbs. Chili-Garlic sauce (add a bit more for extra kick!)
  • 1 tbs. honey
  • Zest of 1 lemon
  • Juice of 1/2 lemon


  1. Fill a large pot with a few inches of vegetable oil, and turn stove top on medium-high heat.
  2. Place shrimp in a zip-top bag (gallon-size preferably), and add flour. Seal bag and shake until the shrimp are thoroughly coated. Save the bag.
  3. In a plastic food storage container (that has a lid), whisk an egg. Using a fork or tongs, pick out the shrimp and place them in the egg mixture. Seal the lid and shake the container so the shrimp are coated in egg.
  4. Re-using the zip-top bag, add the shrimp and Panko bread crumbs. Shake again, until the shrimp are covered in breading.
  5. Fry in hot vegetable oil, about 4 minutes, or until shrimp are golden brown, turning them over halfway through the frying process to brown evenly.
  6. Drain the shrimp on a paper towel.
  7. Mix the sauce ingredients together in a bowl. Toss the shrimp in the sauce, or spoon the sauce over the shrimp.

This recipe and others from Vanessa available on her food blog:!

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