Ingredients
- Serves 4
Seafood
- 1 lb Shrimp, medium
- Produce
- 1/2 tsp Basil, dried
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Oregano, dried
Refrigerated
- 1 Egg, large
Condiments
- 2 tbsp Chili sauce, sweet
- 1 tbsp Honey
- 1 tbsp Hot sauce
- 1/4 cup Mayonnaise
Baking & Spices
- 3/4 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 Kosher salt and freshly ground black pepper
Oils & Vinegar
- 1 tsp Rice vinegar
- 1/2 cup Vegetable oil
Bread & Baked Goods
- 1 cup Panko
Dairy
- 1 cup Buttermilk
DIRECTIONS:
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium-high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper, to taste; set aside.
- In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt, and pepper, to taste; set aside.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce.