Description
Delicious crispy shrimp coated in a creamy, spicy sauce—perfect for gatherings and family meals.
Ingredients
- 8 oz medium shrimp, cleaned and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 2 cups sunflower oil
- 1/2 cup mayonnaise
- 2 Tbsp sweet chili sauce
- 2 1/2 Tbsp sriracha
- 1/4 tsp sea salt
Instructions
- In a bowl, combine the cleaned shrimp with buttermilk, ensuring they are well-coated.
- Allow the shrimp to marinate in the buttermilk for at least 30 minutes.
- While the shrimp is marinating, mix together the mayonnaise, sweet chili sauce, sriracha, and sea salt in a separate bowl, and set aside.
- After marinating, remove the shrimp from the buttermilk and let any excess liquid drip off.
- Dredge each shrimp in cornstarch, ensuring they are evenly coated.
- Heat sunflower oil in a deep skillet over medium-high heat until it reaches about 350°F.
- Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding.
- Fry for about 2-3 minutes or until golden brown and crispy.
- Remove the shrimp from the oil and drain on paper towels.
- Toss the crispy shrimp in the sauce until they are well-coated.
- Serve hot, garnished with green onions if desired.
Notes
Ensure the oil temperature is correct to achieve the perfect crunch. Use cornstarch for a lighter crust.