Ingredients:

  • 1/2 cup Quality Mayonnaise
  • 1/4 cup Thai Sweet Chili Sauce
  • 1 tbsp Sriracha
  • 1 tsp Honey
  • 1 tsp Freshly squeezed lime juice
  • 1 lb Jumbo Shrimp (16/20 count), peeled and deveined, tails removed
  • 1/2 cup Buttermilk
  • 3/4 cup Cornstarch
  • 1/2 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 2 cups High-smoke point oil for frying (Peanut, Canola, or Grapeseed)
  • 2 Green onions, thinly sliced
  • 1 tbsp Fresh cilantro, chopped
  • 1 tsp Toasted sesame seeds

Instructions:

  1. In a medium glass bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Set aside at room temperature to allow flavors to meld.
  2. Pat the shrimp extremely dry with paper towels to ensure the coating adheres. Toss the shrimp in a bowl with the buttermilk, ensuring each piece is fully submerged.
  3. In a separate shallow dish, whisk together the cornstarch, garlic powder, and smoked paprika. Lift each shrimp from the buttermilk, allow excess to drip off, and press firmly into the cornstarch mixture until fully coated and chalky.
  4. Heat 2 inches of oil in a cast iron skillet or Dutch oven to 375°F (190°C). Fry the shrimp in small batches for approximately 2 minutes per side until the exterior is golden-brown and the interior is opaque. Drain on a wire rack.
  5. Toss the hot shrimp immediately in the prepared sauce until evenly coated. Garnish with sliced green onions, cilantro, and toasted sesame seeds. Serve immediately.