- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tbsp Sriracha (adjust to heat preference)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar or lime juice
Instructions
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- Make the Sauce First:In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey (or sugar), and rice vinegar or lime juice. Whisk or stir until the mixture is completely smooth and glossy, with no streaks remaining. Taste and adjust the heat level if needed by adding more Sriracha. Set the sauce aside so the flavors can meld while you prepare the shrimp.
- Prep & Coat the Shrimp:Place the shrimp in a bowl and pour the buttermilk over them, tossing gently to ensure each piece is evenly coated. In a separate bowl, mix together the cornstarch, all-purpose flour, salt, and pepper. Working a few shrimp at a time, lift them from the buttermilk, allow excess liquid to drip off, and dredge thoroughly in the dry mixture. Press lightly so the coating adheres well—this step is key for achieving a crisp, craggy exterior.
- Fry to Perfection:Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Once the oil is hot, carefully add the shrimp in batches, making sure not to overcrowd the pan. Fry for 2–3 minutes, turning once if needed, until the shrimp are golden brown, crisp, and cooked through. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
- Sauce It Up:
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