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Dynamite Shrimp

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Prep Time 30 minutes
Cook Time 10 minutes
Course Appetizer, Main
Cuisine Asian-Inspired, Fusion

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup buttermilk
  • 1 large egg
  • 1 pound shrimp, peeled, deveined, and tails removed
  • 1 cup panko breadcrumbs
  • 1 to 1 1/2 cups neutral oil, for frying
  • 1 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 to 2 tablespoons sriracha, or to your liking
  • Scallions and sesame seeds, for garnish

Instructions
 

  • In a bowl, whisk together flour, cornstarch, onion powder, garlic powder, salt, and pepper.
  • In a separate bowl, whisk together buttermilk and egg until combined. Place the panko in a third bowl.
  • Dredge the shrimp in the flour mixture, dip in the buttermilk mixture, then coat with panko. For extra crispy coating, repeat the dredging and dipping process.
  • Heat oil in a skillet over medium-high heat until a bit of flour sizzles when added.
  • Fry shrimp in batches, turning halfway through, until golden and crispy. Transfer to a paper towel-lined plate to drain.
  • In a bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to make the sauce.
  • Toss warm fried shrimp in the sauce until coated. Garnish with scallions and sesame seeds. Serve immediately.

Notes

Double-dipping in the flour and buttermilk makes for a thicker, crunchier coating. Serve with extra sauce on the side for dipping.
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