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How to make Big Herm’s Spicy Cashew Shrimp

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RICHMOND, Va. – Big Herm Baskerville is a favorite among Virginia This Morning viewers and this week he is also one of nearly two dozen local eateries participating in Richmond’s inaugural “Black Restaurant Week.”

Big Herm filled us in on the event, and walked us through how to make his Spicy Cashew Shrimp.

Big Herm’s Kitchen is located at 315 N 2nd St in Richmond. For more information click here.

Spicy Cashew Shrimp

For the Shrimp:
1 lb shrimp, peeled and deveined
1 cup milk
1 egg
1 cup panko breadcrumbs
1 cup all-purpose flour
2½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon chili powder
For the Sauce:
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1 teaspoon sriracha chili garlic sauce
1 teaspoon creamy cashew butter.
For the Garnish:
1 bunch of green onions (chopped)
1/4 cup cashew (crushed)

In a bowl combine the milk and egg. Add the shrimp and turn to coat well.

In a separate large bowl, combine the panko, flour, salt, pepper, onion powder, garlic powder, dried basil, and chili powder. Whisk together

Place the shrimp into the bowl of breading and toss to coat evenly. Then remove the shrimp from the breading mixture and dip them in the egg mixture again. Add them back to the breading bowl once more and toss again to coat.

Refrigerate the shrimp on a lined baking sheet for 30 mins to help the breading stick.

Heat vegetable oil in a deep fryer. Once hot add a few shrimp at a time. Fry them until they become a nice, golden brown color, about 3 minutes.

Remove the fried shrimp and set them on a paper-towel lined plate to drain. Repeat until all of the shrimp are fried.

In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha and a teaspoon of creamy cashew butter.

Pour the sauce over the shrimp or serve it on the side.

Garnish with thinly sliced green onions and crushed cashews.

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