5-Ingredient Creamy Sriracha Shrimp
Equipment
- 1 Heavy-Bottomed Pot Holds heat steadily for frying
- 1 Air Fryer (Optional) Perfect for the "skinny" version
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ cup cornstarch
- 1 cup avocado oil for frying
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 teaspoon Sriracha
- 1 count Jalapeño pepper (optional) to garnish
Instructions
- Heat the Oil: Bring the oil to 350°F (175°C) in a heavy pot.
- Coat the Shrimp: Place the cornstarch in a shallow bowl. I take each dry shrimp and dip it firmly into the starch. I flip it to coat the other side, ensuring even coverage. I shake off any excess before setting it on a plate.
- Fry the Batch: Carefully drop the shrimp into the hot oil. Fry for 3 minutes until they look crispy.
- Drain the Oil: Lift the shrimp out and place them immediately onto a plate lined with paper towels to remove any excess oil.
- Whisk the Sauce: Mix the mayo, chili sauce, and Sriracha in a large bowl.
- Finish and Serve: I toss the hot shrimp with my sauce. I garnish with jalapeño or my favorite greens and serve immediately.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.