Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon cayenne pepper (optional, for extra heat)
Vegetable oil for frying (about 3 cups)
For the Sweet Chili Sauce:
1/2 cup sweet chili sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon red pepper flakes (adjust to taste)
Fresh parsley, finely chopped for garnish (optional)
Instructions:
1. Prepare the Shrimp:
In a bowl, mix the buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the shrimp, and stir to coat. Let them marinate for 15–20 minutes.
2. Prepare the Coating:
In a separate bowl, combine the flour, cornmeal, baking powder, cayenne pepper, salt, and pepper. Mix well.
3. Coat the Shrimp:
After the shrimp have marinated, take each shrimp and dip it into the flour mixture, pressing lightly to coat it evenly. Shake off any excess flour and set the shrimp aside.
4. Heat the Oil:
In a large frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the shrimp for frying.
5. Fry the Shrimp:
Carefully place the shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain any excess oil.
6. Make the Sweet Chili Sauce:
In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes. Heat over medium-low heat for 2-3 minutes, stirring occasionally until the sauce is warm.
7. Serve:
Arrange the crispy shrimp on a serving platter. Drizzle the sweet chili sauce over the top or serve it on the side for dipping. Garnish with fresh parsley, if desired.
Enjoy your crispy shrimp with a tangy and spicy sweet chili sauce!
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