Ingredients

The following ingredients have 4 Servings
  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon sriracha sauce
  • 3/4 cup buttermilk
  • 3/4 cup cornstarch
  • 1 pound raw shrimp, cleaned
  • 1 cup avocado oil ((or other cooking oil))
  • 3 tablespoons chopped green onions
  • 4 tortillas ((soft taco size))
  • 1 1/2 cups chopped lettuce, red cabbage, and/or shredded carrots ((optional))

Instruction

  • In a medium bowl, mix together the mayonnaise, sweet chili sauce, Old Bay, and sriracha. Set aside.
  • Place the buttermilk and cornstarch in separate medium bowls. Coat the shrimp first in the buttermilk, then roll to coat in the cornstarch.
  • In a deep pan with a heavy bottom, add the oil and heat on medium to about 375 degrees. Using tongs, place one shrimp in the oil. If the oil sizzles and bubbles, it's hot enough to add the rest of the shrimp and cook for 1-2 minutes on each side until cooked through.
  • Remove the cooked shrimp from the pan and place on a drying rack to drain.
  • Once all of the shrimp are cooked and excess oil drained, combine the shrimp in a bowl with about 3/4 of the prepared sauce and mix.
  • Top with the chopped green onion.
  • Distribute the chopped lettuce/cabbage/carrots over each of the 4 tortillas (optional step). Then distribute the shrimp on top and drizzle with the remaining sauce before serving.