Panko Shrimp Bites with Sweet Chili Cream Sauce
Panko Shrimp Bites with Sweet Chili Cream Sauce 
These crispy panko shrimp bites are a delightful appetizer, perfectly paired with a sweet and tangy chili cream sauce. Here’s how to make them:
Ingredients:
For the Shrimp Bites:
1 pound large shrimp, peeled and deveined
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 large egg, lightly beaten
1 1/2 cups panko bread crumbs
Vegetable oil, for frying
For the Sweet Chili Cream Sauce:
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon rice vinegar
1/2 teaspoon grated ginger
1/4 teaspoon garlic powder
Pinch of salt
Pinch of black pepper
Optional: 1 tablespoon chopped cilantro for garnish
Instructions:
Prepare the Shrimp Bites:
In a shallow bowl, combine the all-purpose flour, salt, black pepper, and paprika.
In another bowl, beat the egg lightly.
Place the panko bread crumbs in a third bowl.
Bread the Shrimp:
Dip each shrimp first into the flour mixture, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat the shrimp in the panko bread crumbs, pressing gently to adhere. Place the breaded shrimp on a plate.
Fry the Shrimp Bites:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded shrimp in batches, being careful not to overcrowd the pan.
Fry the shrimp for about 2-3 minutes on each side, or until golden brown and crispy. Remove the shrimp with a slotted spoon and drain on paper towels.
Make the Sweet Chili Cream Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sour cream, lime juice, rice vinegar, grated ginger, garlic powder, salt, and black pepper until smooth. Adjust seasoning to taste.
Serve:
Arrange the crispy panko shrimp bites on a serving platter and serve with the sweet chili cream sauce on the side for dipping. Garnish with chopped cilantro if desired.
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