Ingredients:

  • 1 lb large shrimp (16-20 count), peeled, deveined, tails removed
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 2 cups neutral oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1.5 tbsp sriracha
  • 1 tsp rice vinegar
  • 1 tsp honey

Instructions:

  1. Place the cleaned shrimp in a bowl with the buttermilk and let soak to tenderize.
  2. In a separate shallow dish, whisk together the cornstarch, smoked paprika, garlic powder, and kosher salt.
  3. Remove shrimp from buttermilk individually, allowing excess to drip off, then dredge in the cornstarch mixture, pressing to ensure full coverage.
  4. Heat 2 inches of oil in a heavy-bottomed pot to 375°F (190°C).
  5. Fry shrimp in batches for 2–3 minutes until mahogany-colored and firm. Transfer to a wire rack.
  6. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey.
  7. Toss the hot shrimp in the chilled sauce immediately before serving to maintain crispness.