Chili Dusted Shrimp
|6||Ounces||Sauce Ready Tail-Off Shrimp 44/62 ct. (Item# 057364)|
|1/2||Teaspoon||Chili Flakes, Bird's Beak, Ancho, Arbol|
|3||Each||Rice Wrappers, Cut Into Slices|
|1||Tablespoon||Fried Garlic Chips|
- Combine the melted butter, siracha and corn syrup and puree into a smooth sauce. Place in a squirt bottle.
- In a preheated deep fryer 350°F, fry the shrimp for 2 ½ minutes or until they reach a internal temperature of 165°F. Fry the rice wrappers for 30 seconds or until they fully puff.
- Drain the shrimp and rice puffs on paper towel. Place the rice puffs in a bowl and drizzle with sauce.
- Toss the shrimp in a medium mixing bowl with the sauce and chili flakes. Top the rice puffs with shrimp and drizzle the remaining sauce. Garnish with garlic chips and cilantro.