Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 cup (125 g) all-purpose flour
  • 1 cup (90 g) cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 large eggs
  • 1 cup (240 ml) buttermilk
  • Vegetable oil, for frying
  • ½ cup (120 g) mayonnaise
  • 2 tablespoons (30 ml) lime juice (about 1 lime)
  • 1 tablespoon (15 g) sriracha sauce (more or less to taste)
  • 1 teaspoon (5 g) honey
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a mixing bowl, combine flour, cornmeal, salt, black pepper, garlic powder, and smoked paprika.
  3. In a separate bowl, whisk together the eggs and buttermilk until smooth.
  4. Set up a three-station assembly line: seasoned flour mixture, egg mixture, and a plate for the coated shrimp.
  5. Dip each shrimp first into the flour mixture, then into the egg mixture, and finally back into the flour mixture, pressing lightly to adhere.
  6. Place the coated shrimp on a plate and refrigerate for at least 30 minutes for better adherence during frying.
  7. In a bowl, mix the mayonnaise, lime juice, sriracha, honey, and minced garlic until well combined. Season with salt and pepper to taste. Set aside.
  8. Heat vegetable oil in a pot or skillet to 350°F (175°C).
  9. Fry the shrimp in batches, being careful not to overcrowd the pot. Cook until golden brown, about 3-4 minutes per side.
  10. Remove shrimp with tongs or a slotted spoon and drain on paper towels.
  11. Arrange the fried shrimp on a platter and drizzle with the spicy creamy sauce or serve on the side for dipping. Garnish with cilantro if desired.