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Ingredients
Scale
- 8 ounces shrimp large or extra-large; peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup cornstarch
- 3–4 cups vegetable oil about 3 inches deep in the pot
- 1/2 cup mayo
- 2 tablespoons sweet chili sauce like mae ploy
- 1 tablespoon sriracha adjust amount to control spiciness
- 2 teaspoons soy sauce regular, not low-sodium
- 1/2 teaspoon garlic powder
- Butter lettuce
- Green onions thinly sliced
Instructions
- Whisk the sauce ingredients in a small bowl until smooth. Cover and refrigerate until ready to use.
- In a bowl, add shrimp and cover with buttermilk, letting it sit for 10 to 15 minutes.
- Pour vegetable oil into a large pot and heat to 350°F, using a candy thermometer for accuracy.
- Using tongs, remove shrimp from buttermilk one at a time, letting excess drip off, then coat each side in cornstarch, shaking off excess.
- Fry shrimp in batches of 4 to 5 for 2 to 3 minutes until golden and they float to the top. Transfer to a paper towel-lined plate.
- Drizzle or toss the hot shrimp with the sauce.
- Serve immediately over butter lettuce topped with sliced green onions.
Notes
For extra crunch, ensure the oil is hot enough before frying shrimp.
Adjust the spiciness by varying the amount of sriracha.
Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 160mg