Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup buttermilk
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder
  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • High-smoke point oil for frying
  • 1/2 cup high-quality mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 tbsp Sriracha
  • 1 tsp rice vinegar
  • 1 tsp honey

Instructions:

  1. In a medium bowl, combine the cleaned shrimp with buttermilk, fine sea salt, and garlic powder. Submerge fully and marinate for 10 to 30 minutes to tenderize the protein.
  2. In a shallow dish, whisk together the cornstarch, all-purpose flour, smoked paprika, and black pepper until well combined.
  3. Heat 2-3 inches of oil in a heavy-bottomed pot or cast iron skillet until it reaches 375°F (190°C) on an instant-read thermometer.
  4. Using the 'one-hand-wet, one-hand-dry' method, lift a shrimp from the buttermilk, allow the excess to drip off, and dredge thoroughly in the starch mixture, pressing to adhere.
  5. Fry the shrimp in small batches for about 2 minutes, or until the exterior is golden brown and shattered-crisp. Remove with a spider strainer and drain on a wire cooling rack.
  6. In a large stainless steel bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, rice vinegar, and honey until a stable emulsion forms.
  7. Add the hot fried shrimp to the sauce bowl and toss gently until every piece is evenly coated. Serve immediately.