Description
A crisp, spicy, slightly sweet appetizer that features crunchy shrimp in a creamy sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup cornstarch
- 1/4 cup mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1–2 teaspoons Sriracha (to taste)
Instructions
- In a medium bowl, stir together buttermilk, salt, garlic powder, onion powder, and black pepper. Add shrimp and toss to coat. Let sit for 10 minutes.
- Pour cornstarch into a shallow dish. Dredge each shrimp, shaking off excess.
- Heat oil in a pot to 350°F (175°C).
- Fry shrimp in batches for about 2 minutes or until golden and crisp. Drain on a wire rack or paper towel.
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha. Taste and adjust heat/sweetness.
- Toss warm shrimp with the sauce until each piece is coated. Garnish with green onions and serve immediately.
Notes
Serve with lime wedges and extra sauce on the side. For a lighter option, air-fry the shrimp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian