Spicy BANG BANG shrimp

Shrimp
325 g size 13-15 shrimp, raw (or shrimp of your choice)
2 tbsp. (30 ml) cornstarch
2 eggs (or ⅓ cup (85 ml) egg whites)

Panko plate
½ cup (125 ml) panko breadcrumbs
2 tbsp. (30ml) paprika
1 tbsp. (15 ml) dried parsley
2 tsp. (10 ml) garlic powder
2 tsp (10 ml) salt
1 tsp. (5 ml) cayenne pepper
1 tsp. (5 ml) black pepper

Salad
1 carrot, julienned
⅛ red cabbage, finely chopped
¼ iceberg lettuce, finely chopped
1 lime (juice only)
1 tbsp (15 ml) Signé Caméline roasted camelina oil

Sauce
¼ cup (60 ml) plain Greek yogurt
2 tbsp. (30 ml) light mayo
2 tbsp. (30 ml) La Bangkok des Fit Sauces (or Thai sweet chili sauce of your choice)
Sriracha, to taste

Toppings
2 green onions, chopped
1 tbsp (15 ml) Signé Caméline roasted camelina seeds

1. On a plate, put all the ingredients for the panko plate. Mix well.
2. On another plate, place the shrimp and cornstarch. Mix well.
3. In a bowl, put the eggs and beat them.
4. Dip the shrimp, one at a time, into the bowl of beaten eggs. Then dip into the panko plate to coat well. Repeat the process with all the prawns.
5. Cook the shrimp in the aifryer at 400 for 6-7 minutes.
6. In a bowl, put all the salad ingredients. Season with salt and pepper and mix well.
7. In a glass, put all the sauce ingredients. Mix well.
8. Serve the shrimp with basmati rice, salad, sauce and garnishes.

Trick :
For an extra zesty kick, I served it all with jalapeno slices!

Recipe credit : Fit cook