Ingredients

The following ingredients have 4 Servings
  • ½ cup mayonnaise
  • 2 teaspoon honey
  • 1 teaspoon lime juice (fresh squeezed)
  • ½ teaspoon dried chipotle powder (or more to taste)
  • ¼ teaspoon kosher salt
  • 1 pound small to medium shrimp (40-50 count peeled and deveined)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅛ teaspoon onion powder
  • 2 Tablespoons cornstarch
  • vegetable oil for frying
  • Fresh chopped cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instruction

  • Make the sauce beforehand by mixing the mayonnaise, honey, lime juice, chipotle powder, and salt in a bowl until thoroughly combined. Set aside.
  • Pat the shrimp dry with a paper towel. Toss the shrimp with the onion powder, garlic powder, and pepper in a plastic bag until coated. Add in the cornstarch and toss until coated.
  • Heat a heavy bottom skillet over medium heat. Add in just enough oil to cover the bottom of the pan. When oil is hot, add the shrimp in batches so they don't touch. Shrimp cook very fast, two to three minutes per side.
  • Transfer to a paper towel-lined plate to absorb the excess oil. Place the cooked shrimp in a bowl with half of the sauce. Toss until coated. Serve with more sauce on the side for dipping. Garnish with cilantro and lime wedges if using, serve immediately.