Keyword: lettuce wrap, shrimp, sriracha, sweet chili
Prep Time: 20minutes
Cook Time: 20minutes
Resting time: 1hour
Total Time: 40minutes
Servings: 4
Calories: 598kcal
Author: Ty
Ingredients
1 ½lblarge shrimp peeled + deveined
1cbuttermilk
½tspkosher salt
1tspgarlic powder
¼tspblack pepper
1cflour
1cpankos bread crumbs
2tspbaking powder
½tspsalt
1tspgarlic powder
oil for frying
Sriracha Mayo
½cmayo
1tbspsriracha
1tbsphoney
2tsplime juice
1tbspseasoned rice wine vinegar
1 ½tspfish sauce
½tspgarlic powder
¼tspred pepper flakes
Garnishes
Bib lettuce
Cooked rice
Avocado
Scallions thinly sliced
Lime wedges
Instructions
Mix together with a wire whisk the mayo, honey, lime juice, sriracha, vinegar, and fish sauce. It can be served at room temp or cold.
In a mixing bowl, toss the shrimp with the salt, garlic powder, and pepper. Pour the buttermilk over seasoned shrimp; marinate for 15-20 minutes. Whisk together the flour, baking powder, panko, salt, and garlic powder. Coat shrimp in the breading and all let them rest while the oil heats.
Heat oil to 350 degrees in a skillet and fry in batches, being careful to not overcrowd the pan. Shrimp should cook for 2-3 minutes. They brown fairly quickly, so monitor the temperature. Drain on a wire rack.
Notes
Nutrition calculations do not include oil for frying.