Ingredients
Gathering the right ingredients is like setting the stage for a great performance. Here’s what you’ll need:
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1 cup cornstarch
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 teaspoon rice vinegar
- Vegetable oil, for frying
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Optional: lettuce leaves for serving
If you’re out of buttermilk, a quick substitute is to mix 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. This little trick is something I picked up from improvising ingredients while cooking with my grandmother.
Instructions
- Begin by soaking the shrimp in buttermilk. Let them marinate in the fridge for about 20 minutes. This step is like a warm-up for the shrimp, infusing them with tenderness.
- In a medium bowl, combine cornstarch, salt, and pepper. This mixture will give the shrimp that irresistible crunch.
- Heat vegetable oil in a deep skillet over medium-high heat. You want enough oil to cover the shrimp halfway.
- Remove the shrimp from the buttermilk, letting excess drip off, and coat each piece in the cornstarch mixture. Shake off any excess.
- Fry the shrimp in batches, ensuring not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar. This sauce is the star of the show—creamy, spicy, and perfectly balanced.
- Toss the cooked shrimp in the sauce until well coated. This step reminds me of the many times I watched my abuela expertly mix ingredients, creating harmony in every dish.
- Serve the shrimp on a bed of lettuce leaves, garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International