Crispy, creamy and spicy shrimp that’s absolutely delicious!

Shrimp dishes that are crispy can be difficult to achieve and maintain at times. The combination of using a high smoke point oil, light batter, and proper cooling technique is key to achieving that perfectly crisp texture.

My favorite part of this recipe is the basic sriracha mayo sauce. Depending on your mood you can easily dress it up my adding other ingredients like sesame oil or lemon.

Pair with rice and the cucumber salad from our previous post and you won’t be disappointed!

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Ingredients: (4 servings)

• 4 cups of raw shrimp/prawns

• 1/4 cup corn starch

• 1 tbsp salt

• 1 1/2 tbsp pepper

• 1/4 cup avocado oil

• Sriracha Mayo sauce

• 4 tbsp sriracha (adjust to your liking)

• 4 tbsp mayo

Instructions:

• drain and pat dry thawed shrimp

• in a bowl combine corn starch, salt, and pepper.

• heat avocado oil on pan

• coat shrimp in corn starch mix individually

• shallow fry shrimp in pan until golden brown

• immediately place on cooling rack

• combine with sriracha mayo sauce and enjoy!