For the Shrimp
- 1 pound raw medium shrimp, peeled and deveined
- ¾ cup buttermilk
- ½ cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 cups vegetable oil, for frying
- Chopped green onion, for garnish
For the Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 teaspoon honey
- 1 teaspoon sriracha
Bread the Shrimp
Whisk buttermilk, flour, and cornstarch together in a large bowl. Add shrimp and stir to coat.
In a separate bowl, whisk together the panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
Remove the shrimp from the buttermilk mixture, letting excess coating drip back into the bowl, and dredge in the breadcrumb mixture to evenly coat on all sides. Set aside on a plate.
Stovetop Method
Fill a heavy bottomed pan with 1-2 inches of oil. Set over medium heat until the oil temperature reaches 375°F.
Add a few shrimp at a time to the hot oil, working in batches and being careful not to overcrowd the pan which can cause the oil temp to drop. Fry for 1-2 minutes until golden brown and crispy on both sides.
Carefully remove the shrimp from the hot oil with tons or a slotted spoon and transfer to a wire rack set over a baking sheet while repeating with the remaining shrimp.
Air Fryer Method
You may need to work in batches to cook all the shrimp. Arrange the breaded shrimp in a single layer and spray with cooking spray.
Air fry for 8-9 minutes at 400°F, turning once halfway through and spraying again with cooking spray, until golden brown and cooked through.
Make the Sauce & Serve
In another large bowl, whisk together the mayonnaise, sweet chili sauce, honey, and sriracha. Add the cooked shrimp and toss to coat.
Serve garnished with chopped green onion over rice, pasta, or on a bed of butter lettuce. It's also great in tacos or with roasted veggies.
- Make-Ahead: You can prepare the sauce and bread the shrimp, then store both in the fridge the night before. Then when you want to serve, fry the shrimp and toss in the sauce.
- Storage: Leftovers can be kept in an airtight container for up to 3 days in the fridge.
- Reheating: We recommend reheating on a wire rack set over a baking sheet in a 350°F oven for about 10 minutes until heated through or in a 320°F Air Fryer for 5 minutes.
Calories: 476kcal | Carbohydrates: 41g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1454mg | Potassium: 253mg | Fiber: 1g | Sugar: 14g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg