Incredible, Cheesecake Factory copy cat dish. The sauce is everything – so very delicious. And also, its beyond quick to make.
Shrimp serves well with rice or over a salad! Or as an appetizer.
- 1 lb wild shrimp, peeled, shelled & deveined
- 3/4 cup canned coconut milk (or buttermilk)
- 1 egg
- 1 tbs sriracha (or any hot sauce)
- 1/4 cup tapioca starch (or corn starch)
- 1 cup panko breadcrumb
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 cup vegetable oil
- 1/4 cup mayonnaise
- 2 tbs sweet chili sauce
- 1 tbs honey
- 1 tsp rice vinegar
First, in a small bowl, whisk together the Sauce Ingredients and set aside.
In a medium bowl, combine the coconut milk, egg, hot sauce, tapioca, salt to taste and mix till smooth.
In a separate shallow tupper, mix the panko, onion powder, garlic powder and oregano.
Dredge dry shrimp in the wet mixture (allowing excess to drip off) and then in the panko mixture, until fully coated.
Heat the 1/2 cup vegetable oil in a large skillet, on medium high. When hot, add the shrimp to the pan, working in batches.. lower heat to medium and cook for 2-3 minutes per side. Transfer to a plate lined with a paper towel.
Drizzle the shrimp with the sauce and serve immediately.
…yields 4 servings.