Bang Bang Shrimp Recipe

Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
Prep: Add avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure 1 pound large shrimp are thaw (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add 3 tablespoons cornstarch, in the second whisk together ⅔ cup unsweetened almond milk + 1 tablespoon lemon juice + 1 large egg and in the third combine 1 ¼ cups panko breadcrumbs, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt and ⅛ teaspoon ground black pepper.
Prepare Shrimp: Line up the bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk and finally coat in the panko mixture. Place on a large plate and repeat until all of the shrimp are prepared.
Cook: Heat oil to 375℉ (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp and let cook approx. 2-3 minutes total, flipping halfway - or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the rest of adding on top or dipping.
Serve: Serve as-is with the leftover sauce, in a lettuce wrap, in a taco, rice bowl - however you want!