FRITO CRUSTED SHRIMP WITH APRICOT SRIRACHA GLAZE
1-pound large shrimp (16/20 per pound)
1 egg, beaten in a small bowl
2 ½ cups Fritos, crushed to a fine crumb consistency
1 cup apricot preserves
1 tablespoon sriracha sauce
1 cup blue cheese (or ranch) dressing
Preheat oven to 400 degrees. Cover a baking sheet with foil and coat it with non-stick cooking spray.
Peel and devein the shrimp. I like to keep the tail part of the shell on to create a ‘handle’, but you can also peel the whole shrimp.
Dip the shrimps into the egg and then press firmly into the crushed Frito chips. Turn in the chips pressing to coat. Place the shrimps on the prepared baking sheet. Place the baking sheet in the oven and cook for 8 minutes until the shrimp is pink and cooked through.
While the shrimp cooks, place the apricot preserves and sriracha sauce in a medium saucepan. Bring to a boil and whisk until the preserves are melted and the glaze is smooth.
Remove the shrimps from the oven and drizzle the glaze over each of the shrimp to coat. Serve immediately with blue cheese dressing on the side for dipping.