Bang Bang Shrimp Mattman Style.

Mattman3969

Shrimp coated in cornstarch gettin happy in the wok on the small around 600° 


Just hit the shrimp with a sauce of mayo, sweet chili sauce and sriracha mixture 


And plated on lettuce and purple cabbage with some edamame 


I hope this is ok for a Friday night post.  

bgebrent

Those shrimp look very happy Matt.  Delicious plate of grub.

lousubcap

Diamond plate greatness again-but somehow you need to have a "green" limit on the plate loading .  Nailed it.

Mattman3969

@lousubcap - thank you.   As for the “green” limit , after spending 6 days in Az and eating really good salt and fat enriched foods I needz some greens.  Lol.  

bucky925

I must try!

JohnInCarolina

Nice!

caliking

So what was the 2nd course??

kidding. Looks good for Fri night. 

Mattman3969

caliking said:

So what was the 2nd course??

kidding. Looks good for Fri night. 

Breckinridge Bourbon and H2O.  

JohnnyTarheel

That rocks brother!!

SciAggie

 Nice.... Shrimp was my choice tonight as well. 

Mattman3969

Thanks guys!!  

@JohnnyTarheel - thank you bro!!!

@sciaggie - I’m sure yours was great.  Post up some pics.  

YukonRon

Freakin' heck yeah, I make an idiot out of my self with that.

dmourati

Did you get peeled/deveined shrimp or do it yourself? I read somewhere that peeling after cooking helps retain more shrimp flavor. Just bought 3lbs myself tonight and not looking forward to all that cleaning.

Mattman3969

If I can’t get fresh I buy skin off tail on.  They taste good enough that I wouldn’t trade for shelling and veining.  

dmourati

Thanks. Prior to the last few months, I'd only bought them skin off tail on. Don't have good access to fresh here.

Mattman3969

I generally don’t either unless I’m bringing them back from the gulf.   

theyolksonyou

nolaegghead

SmokingPiney

Looks awesome, Matt. 

bluebird66

That looks great!

Dyal_SC

Lookin good, Matt!