About the Recipe
Quick and easy crowd favorite. Perfect as an appetizer for the big game or a random Tuesday.
1/2 cup Kewpie mayonnaise (If you cannot find Japanese mayonnaise, use your favorite brand)
1/4 cup Thai sweet chili sauce
1/2 teaspoon Sriracha (or more if you want spicier)
1 pound shrimp shelled and deveined
1 cup whole milk or half and half
1 cup cornstarch or potato starch
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil for frying
2 chopped green onions for garnish
In a small bowl add the Kewpie mayonnaise, Thai sweet chili sauce and Sriracha and stir. In a second bowl add the shrimp and milk and stir to coat all the shrimp.
Remove shrimp from the milk and let excess liquid drain away. Mix cornstarch, smoked paprika, salt and pepper together.
Coat the shrimp in cornstarch seasoning mix. In a dutch oven or fryer add 2-3 inches of canola oil and heat to 375 degrees.
Fry the shrimp until lightly brown, 1-3 minutes, depending on how big shrimps are. Once fried, coat with the sauce, garnish with chopped green onions and serve immediately.