Bang Bang Shrimp Benedict Recipe
Poached eggs, spicy crispy shrimp, hollandaise sauce
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Ingredients
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Shrimp
Hollandaise Sauce
Poached Eggs
Assembly
Method
Shrimp Preparation
- 1
Prepare the Shrimp
In a medium bowl, combine flour, cornstarch, cayenne pepper, paprika, and salt. Dip each shrimp in the beaten egg, then coat with the flour mixture, followed by the panko breadcrumbs.
- 2
Fry the Shrimp
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the coated shrimp in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels.
Hollandaise Sauce
- 3
Prepare Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Whisk constantly while slowly drizzling in the melted butter until the sauce thickens. Season with salt and cayenne pepper to taste.
Poaching Eggs
- 4
Poach the Eggs
Fill a large saucepan with water and bring to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assembly
- 5
Assemble the Dish
On each toasted English muffin half, place a few crispy shrimp, top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with sliced green onions.
