For the Sauce:
1/2 Cup dairy-free, unsweetened yogurt (coconut) or cashew cream. Or you can use mayonnaise as the base.
2 garlic cloves, minced
1 Tbsp Pineapple White Balsamic Vinegar
1 Tbsp Chipotle Infused Olive Oil
1/2 tsp Cayenne Agrumato Olive Oil (or more, to taste)
1/4 tsp salt
1/4 tsp fresh cracked black pepper
1/4 tsp onion powder
Add all ingredients to a small mixing bowl. Whisk well to blend everything together. Either serve on the side or drizzle over top of the shrimp.
For the Breading
1 Cup milk (dairy or non-dairy)
1/2 Cup all purpose flour
1/2 Cup Panko breadcrumbs (or more, depending on how much shrimp you want to make)
1 tsp salt
1/2 tsp freshly cracked black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
Set up a dredging station for yourself. In a medium mixing bowl, whisk the egg and milk together. In another mixing bowl, mix all the dry ingredients together except the panko crumbs. (Note, for a finer crumb, pulse the Panko breadcrumbs a few times in your blender).
Dip each shrimp in the flour mixture, then dip in the egg mixture and shake off any excess, then dip them in the breadcrumb. Make sure you get nice coverage of crumb on both sides.
TO BAKE: Set oven to 400 degrees F and bake for 10 - 15 minutes, turning the shrimp over carefully halfway through.
TO FRY: lay flat on a baking sheet and refrigerate for 20 minutes. In a skillet, add a Robust EVOO (2 inches worth). Heat until oil is 350 degrees F. Put shrimp in the pan (2-3 batches) in the oil and fry for about 3 minutes, flipping halfway. When they're done, place on paper towel then serve with sauce.