Ingredients

The following ingredients have 4 Servings
  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1/4 teaspoon Sriracha
  • 2 1/2 teaspoons House Seasoning Blend (divided)
  • 1 pound shrimp (shelled and deveined)
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • canola oil for frying

Instruction

  • In a small bowl add the mayonnaise, Thai sweet chili sauce, Sriracha and 1/2 teaspoon House Seasoning Blend; Whisk until combined.
  • Refrigerate sauce until ready to use.
  • Season the shrimp with 2 teaspoons of House Seasoning Blend.
  • Add the shrimp to a medium bowl bowl; Pour buttermilk over the shrimp and stir until shrimp are completely coated in buttermilk.
  • Drain excess buttermilk from the shrimp.
  • Add the cornstarch to a zip top bag; Add shrimp to the bag, seal the bag and shake until the shrimp are completely coated in cornstarch.
  • Add 2 inches of oil to a heavy bottomed pot. Heat the oil to 375 degrees F.
  • Add the coated shrimp in batches to the hot oil, being careful not to overcrowd the pot.
  • Fry for 2 minutes or until lightly browned.
  • Remove the shrimp from the oil and drain on a plate lined with paper towels.
  • Repeat frying process with remaining shrimp.
  • Transfer cooked shrimp to a large bowl and add the sauce to the shrimp; Toss to coat.
  • Serve immediately.