Restaurants›Felix's Fish Camp Restaurant›Felix's Shotgun Shrimp Recipe

Felix's Shotgun Shrimp Recipe

Inspired by Felix's Fish Camp Restaurant
Time1h
Serves4

Lightly breaded jumbo Gulf shrimp tossed in a hot and spicy Thai Chili sauce with Chipotle and Habanera peppers. Served with creamy sweet slaw. It's lip-numbing good.

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Ingredients

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For the Shrimp

Method

Preparation

1

Prepare the Slaw

In a large bowl, combine shredded cabbage, shredded carrot, mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Mix well and refrigerate for at least 30 minutes.

2

Prepare the Shrimp

In a shallow bowl, combine flour and cornstarch. In another bowl, add the beaten eggs. In a third bowl, add panko breadcrumbs. Dredge each shrimp in the flour mixture, dip in eggs, and then coat with panko breadcrumbs.

3

Fry the Shrimp

In a large frying pan, heat vegetable oil over medium-high heat. Once hot, fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

4

Make the Sauce

In a saucepan, combine Thai chili sauce, minced chipotle peppers, minced habanero pepper, honey, and lime juice. Heat over low-medium heat until warm, stirring until well combined.

5

Combine Shrimp and Sauce

In a large bowl, toss the fried shrimp with the spicy sauce until well coated.

6

Serve

Serve the shotgun shrimp hot, accompanied by the creamy sweet slaw on the side.