From the Kitchen of "Chef" Norm

Source (if known): Google web search
My notes: I had never made this until Oct. 4, 2012. My friend, Lucy, had made it several times and has the recipe down pretty good.  It is so close to Bonefish Grill, I would suggest doing a blindfold judge test!
Note: my sauce looks darker than it should because I did screw up. I misread the recipe I had and put in tablespoons instead of TEASPOONS and it was hotter than some people might like but if you like seasoned hot food, it was fine.
Lucy cooked her own batch and I did a double batch. We served it with sweet potatos.

16 Medium shrimp, peeled and deveined
1/2 cup Mayonnaise (I used miracle whip and Lucy used mayonnaise. There is a taste difference but use what you prefer)
6 TEASPOONS sweet thai chili sauce *
3 TEASPOONS sarachi sauce*
2 TEASPOONS rice vinegar
1 cup milk
1 cup panko bread crumbs
1/2 cup corn starch
shredded cabbage (optional, but makes a nice base for the shrimp)
scallions, sliced (optional, nice garnish)
* best found in oriental type grocery stores

In a bowl combine the mayonnaise, sweet chili sauce, sarachi chili sauce and rice vinegar.  Whisk together until well combined and set aside. (I made mine earlier and put it in the refrigerator but took it out when starting the shrimp)

Soak shrimp in a bowl with the milk.  Prepare a bowl with panko bread crumbs and another with corn starch.  Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs and set aside.  (I put them on a cookie sheet covered with wax paper. I also put them in the refrigerator to sit for a short time).

Heat a large skillet of canola oil until it reaches 300 degrees.  Drop the shrimp in and fry until golden brown but do not overcook.  If you can, roll them over when the bottom side is done and then finish the other side.  Drain the shrimp on a plate lined with paper towels.

In a large bowl, combined the fried shrimp with the prepared sauce until evenly coated.  Pile them on top of the shredded cabbage and garnish with scallions.  (I used a large bowl with a lid so I could flip it upside down and toss to coat the shrimp good.)


Prep area for the shrimp

Shrimp breaded

Shrimp cooking in cast iron skillet

First batch of shrimp coming out

Finished dish in a square bowl with cabbage
the bottom

Plated with sweet potato chips

Lucy plated hers different with some from
each shrimp batch on the ends