Description
A delightful crispy shrimp bowl featuring golden-brown shrimp, fresh vegetables, and zesty sauce on a bed of fluffy rice. Perfect for busy nights and special occasions.
Ingredients
- 25 thawed jumbo shrimp, peeled, deveined, and tails removed
- Cornstarch
- 1 cup buttermilk
- 1/2 cup Kewpie mayonnaise (or regular mayonnaise)
- 2 tbsp sriracha
- 2 tbsp Thai sweet chili sauce
- 4 cups cooked white rice
- 1 avocado, peeled, pitted, and sliced
- 1 English cucumber, sliced
- 2 tbsp chives, chopped small
- 1 jalapeno, sliced
- 1/4 cup 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
Ensure that shrimp are fully thawed and patted dry before marinating. Adjust sauce proportions to taste for a unique twist.