Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) cornmeal
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • ¼ teaspoon (1g) cayenne pepper (adjust to taste)
  • Vegetable oil for frying
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) sweet chili sauce
  • 1 tablespoon (15ml) sriracha (or hot sauce of your choice)
  • 1 teaspoon (5ml) lemon juice
  • ½ teaspoon (2g) garlic powder

Instructions:

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a bowl, combine flour, salt, black pepper, and cayenne pepper.
  3. In a separate bowl, whisk the eggs and buttermilk until smooth.
  4. In a third bowl, place the cornmeal.
  5. Dip each shrimp in the flour mixture, then the egg mixture, and finally coat with cornmeal.
  6. Place the breaded shrimp on a baking sheet and refrigerate for 30 minutes.
  7. In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lemon juice, and garlic powder until well combined.
  8. In a deep frying pan, heat about 2 inches of oil to 350°F (175°C).
  9. Carefully add the shrimp in batches to avoid overcrowding and fry for 2-3 minutes or until golden brown.
  10. Remove the shrimp with a slotted spoon and drain on paper towels.
  11. Plate the fried shrimp and serve hot with Spicy Boom Boom Sauce drizzled on or as a dip.