1 pound raw shrimp, peeled and deveined, tails removed (I used 31-40 count shrimp) This video will help you learn how to devein shrimp if you haven’t done it before. The bag of shrimp I bought at Costco was already peeled, but I still had to devein them and remove the tails.
1/2 cup mayo, I recommend Hellman’s
1/4 cup Thai Sweet Chili Sauce
4-8 drops Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
6 tablespoons canola or vegetable oil
1/2 of a green onion, diced and lettuce for garnish, if desired
In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
Place corn starch in a shallow dish like a cake pan.
In another cake pan, lightly whisk two eggs together to create an egg wash.
Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.
When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan.
The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.
Remove the cooked shrimp to a paper towel lined plate.
In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and Peanut Butter. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.
To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top. Enjoy!
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