My daughter and I followed up dinner with a binge sesh of one of our favorite shows Prison Break. I decided to rename this recipe accordingly, it has nothing to do with an excerpt from the Urban Dictionary. And even more delicious than staring at Dominic Purcell as Lincoln Burrows if that’s even humanly possibly. Mega drool-worthy and Netflix binge worthy.
Anywhoo, I hope you like these”scrimps” as much as we did. YUMMO. A special thank you to Sabrina from Dinner Then Dessert which is where we found the recipe. Very cool site with delicious and easy eats and treats to make.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil for frying
Instructions
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In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
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In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
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Remove from the buttermilk and let excess liquid drain away.
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Coat the shrimp in cornstarch.
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In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
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Fry the shrimp until lightly brown, 1-2 minutes on each side.
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Once fried coat with the sauce and serve immediately.
The Lazy Lipstick Life 