Asian Zing Double Crunch Shrimp with Candied Yams & Mac Recipe

Prepare the shrimp:
Toss shrimp in buttermilk, garlic powder, onion powder, cayenne, salt, and black pepper. Let marinate 15 minutes.
In a separate bowl, mix flour, cornstarch, paprika, Cajun seasoning, black pepper, garlic powder, and onion powder.
Coat shrimp in flour mix → egg wash → flour mix (double-dipped for extra crunch).
Heat oil to 350°F (175°C) and fry shrimp 2–3 minutes per side until golden brown.
Make the Asian Zing Sauce:
In a saucepan, melt butter and sauté garlic & ginger for 30 seconds.
Stir in sweet chili sauce, honey, soy sauce, sriracha, and red pepper flakes.
Simmer 2 minutes, then toss fried shrimp in the sauce. Set aside.
Prepare the candied yams:
Boil sweet potatoes until fork-tender, about 10 minutes.
In a saucepan, melt butter and stir in brown sugar, cinnamon, nutmeg, and vanilla.
Pour over sweet potatoes and bake at 350°F (175°C) for 25 minutes until caramelized.
Make the mac & cheese:
Cook macaroni until al dente; drain.
Melt butter in a pot, stir in flour, and cook 1 minute. Slowly whisk in milk and heavy cream.
Add cheddar and mozzarella, stirring until smooth. Season with salt and pepper.
Combine cheese sauce with cooked macaroni.
Assemble the plate:
Serve crispy Asian Zing shrimp over rice or alongside garlic toast.
Add a scoop of candied yams and creamy mac & cheese.
Garnish with fresh parsley and extra red pepper flakes if desired.

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 4
Difficulty: Medium
Course: Main Dish

Use chicken tenders or tofu for a shrimp-free version.
Swap sweet chili sauce for orange sauce for a tangy citrus twist.
Add roasted broccoli or green beans for a veggie boost.
Substitute elbow macaroni with cavatappi or shells for a different pasta texture.

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