2 cups Panko
2 tbsp extra virgin olive oil
1 tsp garlic powder
Kosher salt & fresh ground pepper
2 large eggs
1 lb uncooked jumbo shrimp, peeled and deveined
1 cup flour
2 tbsp light mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha sauce
1 lime, juiced
1 tsp honey
Chopped fresh parsley
Preheat oven to 400º
Place a piece of parchment on a baking sheet and set aside.
In a small bowl, mix the olive oil, panko, and garlic powder. Season with salt and pepper, to taste.
In a medium bowl, whisk the eggs. Place the flour in a pie plate and with a fork or tongs, dredge the shrimp (one at a time) in the flour, dip in the egg and then dredge through to panko until coated.
Place the shrimp on the parchment paper and bake for 12-15 minutes or until the panko is golden brown.
While the shrimp are baking, make the sauce by whisking the mayonnaise, chili sauce, sriracha, lime juice and honey in a small bowl. Season with salt and pepper to taste.
Drizzle the sauce over the shrimp and garnish with the parsley.