Description
A delightful crispy shrimp bowl featuring golden-brown shrimp and vibrant toppings for a flavorful experience.
Ingredients
- 25 thawed jumbo shrimp, peeled, deveined, and tails removed
- Cornstarch
- 1 cup buttermilk
- 1/2 cup Kewpie mayonnaise (or regular mayonnaise)
- 2 tablespoons sriracha
- 3 tablespoons Thai sweet chili sauce
- 2 cups cooked white rice
- 1 avocado, peeled, pitted, and sliced
- 1 English cucumber, sliced
- 2 tablespoons chives, chopped small
- 1 jalapeno, sliced
- 2 tablespoons cilantro, roughly chopped
- 1 lime, quartered into wedges
- Vegetable oil, for frying
Instructions
- In a bowl, mix buttermilk and a pinch of salt. Add the shrimp and let marinate for about 15 minutes.
- Place cornstarch in a shallow dish. Dredge each shrimp in cornstarch to coat.
- Heat vegetable oil in a deep pan over medium-high heat. Fry shrimp until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- In another bowl, mix Kewpie mayonnaise, sriracha, and Thai sweet chili sauce to create a sauce.
- To serve, place a scoop of rice in a bowl, top with fried shrimp, sliced avocado, cucumber, jalapeno, chives, and cilantro. Drizzle with the sauce and serve with lime wedges.
Notes
Work in batches to avoid overcrowding the pan for even cooking. Drain fried shrimp on paper towels to keep them crispy.
