Katsu-Style Shrimp with Sriracha-Honey Sauce

  • 1 pound large shrimp, 16-20 count
  • ¼ cup mayonnaise
  • ½ cup panko (Japanese bread crumbs)
  • 1 teaspoon salt
  • 1 teaspoon black sesame seeds
  • 1 teaspoon garlic powder
  • ¼ cup sriracha sauce
  • 2 T. honey
  • Wasabi, for garnish (optional)

Preheat the oven to 450°F. Place a silicone baking mat on a cookie sheet; set aside.

Peel and devein the shrimp. Coat the shrimp with the mayonnaise; set aside.

In a shallow bowl, mix the panko, salt, sesame seeds, and garlic powder.

Roll the coated shrimp in the seasoned panko mixture. Place the shrimp on the baking sheet.

Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Make the sauce while the shrimp cooks.

To make the sauce, combine the sriracha with the honey - you may wish to warm the honey for about 20-30 seconds in the microwave to make it easier to stir. Serve the hot shrimp with the sriracha-honey sauce and a few dabs of wasabi, if desired.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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