Description
Crispy shrimp coated in a spicy, creamy sauce, perfect for summer gatherings.
Ingredients
- 1 pound large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup corn starch
- 1/4 cup high-quality mayonnaise
- 1 ½ tablespoons Thai sweet chili sauce
- 1-2 teaspoons Sriracha hot sauce (or to taste)
Instructions
- In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Let this marinate for 10 minutes.
- Add the cornstarch to a shallow dish or bowl.
- Working one at a time, pull a piece of shrimp out of the dredge, shake off excess, then dredge in the cornstarch. Transfer to a baking sheet while you bread the rest.
- Heat 1 ½ inches of oil to 350°F in a large pot.
- Fry the shrimp in 3 batches for 2 minutes until golden brown on the outside. The internal temperature of the shrimp should reach 145°F.
- Transfer to a paper towel-lined plate.
- In a large bowl, add the mayonnaise, sweet chili sauce, and sriracha. Stir with a spoon, then dump in the fried shrimp. Toss to evenly coat and enjoy!
Notes
For added crunch, consider double dredging the shrimp. Adjust Sriracha to taste to find your perfect spice level.
