Description
Crispy, tender shrimp coated in panko and tossed in a sweet and spicy mayo-based sauce, perfect for appetizers or weeknight dinners.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice)
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying (neutral oil)
Instructions
- Pat the shrimp dry with paper towels and place in a bowl. Pour the buttermilk over the shrimp and refrigerate for at least 30 minutes.
- In a shallow bowl, combine panko, garlic powder, ¾ tsp salt, and pepper. Mix well.
- Heat about ¼ to ½ inch of oil in a large frying pan over medium-high heat.
- Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the panko mixture.
- Fry shrimp in batches for 2–3 minutes per side until golden brown and opaque.
- Transfer fried shrimp to a wire rack or paper towel-lined plate to drain.
- Whisk mayonnaise, sweet chili sauce, and Sriracha in a bowl until smooth, then toss with the hot shrimp just before serving.
Notes
For a gluten-free version, use gluten-free panko. For a tangier sauce, substitute Greek yogurt for mayonnaise.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American