What's for Dinner: Sweet Chili Shrimp

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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.

1. So: I took [small] shrimp [peeled and deveined] and seasoned it with black pepper, garlic powder, paprika, cayenne pepper, onion powder and chili powder.
2. 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].
3. 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.
4. Add in the shrimp, in batches, to the flour. Shake well.
5. 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".

1. 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.
2. Once your shrimp is coated, transfer it on top of the [chopped] bed of lettuce.
3. 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. Grab and share my button:

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