@chicagofooddork shares her recipe for Bang Wow Shrimp and Grits

Photo courtesy of Erin of @chicagofooddork

If you don’t follow Erin aka @chicagofooddork, you’re missing out. Seriously this Chicag0-native has the perfect balance of delicious food and hilarious captions to keep you giggling and drooling as you scroll through her feed. Recently we noticed Erin posting some home cooking on her feed and we had to send her a care package of a few of our favorite condiments to experiment with. What she came up with looked so good we begged for the recipe!

Photo courtesy of Erin of @chicagofooddork

Bang Wow Shrimp and Grits


6 Large Uncooked Shrimp
2–3 Tbsp oil
1 Egg
1/4 cup rice flour (for gluten free) or panko crumbs
1/3 cup shredded coconut
1/4–1/2 Tbsp sriracha (depending on your desired heat)
2–3 Tbsp Sir Kensingston’s Special Sauce (depending on how large your Shrimp are)


  • Clean/prep shrimp and place in bowl
  • Whisk egg in small bowl with fork
  • Place rice flour or panko in another small bowl
  • Prepare grits according to package (for 4 servings)
  • While grits are cooking, bread and cook the shrimp-
  • Heat oil in skillet on medium-high
  • Take shrimp and coat with egg then with flour/panko (for crisper shrimp do this step twice)
  • Then place in heated pan
  • Turn shrimp when bottom is lightly browned and cook for another minute or so
  • When grits are finished cooking stir in coconut and sriracha (and extra hot water if you desire thinner consistency)
  • Plate the grits
  • Put Sir Kensington’s Special Sauce in small bowl
  • Coat the crispy shrimp with the Special Sauce and place over Grits
  • Enjoy!