Crispy Baked Shrimp with Secret Sauce
2 Cups Martin’s Potatobred Stuffing Cubes (or Potato Bread, cut into cubes)
1 Pound Medium Raw Shrimp, peeled and deveined
2 Large Eggs, whisked
1/4 Cup All-Purpose Flour
1 Tablespoon Fresh Parsley, finely chopped
2 Tablespoons Sweet Chili Sauce
2 Teaspoons Sriracha
1/4 Cup Mayonnaise
1 Tablespoon Honey
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Spread out bread cubes evenly onto baking sheet. Spray bread cubes lightly with cooking spray. Bake about 5 minutes until cubes are light golden brown and dried out. Transfer toasted bread cubes to food processor and gently pulse into course breadcrumbs. Add breadcrumbs back to the baking sheet and toast in oven for another 1-2 minutes.
In a small bowl, whisk together eggs and flour until smooth.
Turn oven to 400°F. Prepare another baking sheet, lining it with parchment paper.
Dip shrimp first in egg coating. Shake or wipe excess coating with rim of bowl. Coating should be fairly thin. Lay shrimp flat onto the toasted breadcrumbs. Spoon more breadcrumbs on top of shrimp and press on, until shrimp is completely coated. Place coated shrimp on prepared baking sheet. Repeat with remaining shrimp.
Bake breaded shrimp about 10-15 minutes, until shrimp are cooked and coating is crispy.
Meanwhile, make the secret sauce. Whisk together sweet chili sauce, sriracha, mayonnaise, and honey in a small bowl, until smooth.
When shrimp are finished cooking, garnish with parsley and drizzle with sauce. Serve warm.
Recipe adapted from: https://kirbiecravings.com