Bangin’ Bang Bang Shrimp
Sizzlin’ shrimp tossed with a mayo/sweet chili/sriracha sauce and ladled over chopped lettuce topped with scallions and lemon wedges—get in our bellies!
Ingredients
- ½ cup mayonnaise (we used Duke’s)
- ⅓ cup Thai Sweet Chili Sauce (we used Mae Ploy)
- 1 tablespoon Sriracha Hot Sauce
- 2 large cloves garlic, finely chopped
- ½ teaspoon coarse sea salt
- 2–3 dashes cayenne pepper
- 2 pounds medium peeled/deveined shrimp, tails removed
- Cornstarch
- Oil for frying
- Sliced scallions (green and white)
- Chopped lettuce
- Lemon wedges
Directions
-
Whisk together sauce ingredients (mayonnaise through pepper) and refrigerate. The sauce can be made a day ahead.
-
Pat shrimp dry with paper towels and generously toss with cornstarch in a large bowl.
-
Line a full-sized sheet pan with waxed paper. Place shrimp on sheet pan, shaking off excess cornstarch.
-
Heat oil to 375 degrees and fry shrimp in batches until crisp, about 1–2 minutes. Transfer to paper-towel-lined plate.
-
Toss fried shrimp with sauce and serve over chopped lettuce topped with scallions and lemon wedges. Refrigerate leftover sauce for up to 2 weeks.
