Full of sweet and spicy flavor and ready in a matter of minutes, this delicious shrimp dish is perfect for a weeknight meal. An easy-to-make, gluten-free cornstarch breading can easily be made keto with a few substitutions (see below). The shrimp cooks quickly in oil (healthy coconut or avocado oils work great), then is tossed with a few spices, mayo and sweet chili sauce. Serve it with rice over chopped veggie slaw and you’ll have yourself an amazing meal that fits your active lifestyle.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 15 min
Ingredients
2 lb lg shrimp, peeled and deveined
1½ c buttermilk
2 c cornstarch
2 t salt
1 t pepper
1 t garlic powder
pinch cayenne (optional)
4 c oil (peanut, safflower or coconut)
½ c mayonnaise
½ c sweet chili sauce (omit for keto)
1 T Sriracha or sambal
1 T lime juice, fresh-squeezed
2 green onions, chopped
Additional
chopped cabbage
pepper slaw
rice
green onions
Steps
Place shrimp in buttermilk and let rest 15 min. Combine cornstarch with salt, pepper, garlic powder and cayenne (optional). Heat oil in deep skillet until shimmering. Dip shrimp a few, at a time, into cornstarch mixture, shaking off excess and gently lower into oil (do not crowd pan). Fry, turn and cook until golden on both sides, approx. 4 min total. Repeat with remaining shrimp. Combine mayo, chili sauce, Sriracha and lime juice. Toss shrimp with sauce and serve with chopped cabbage and pepper slaw and rice with green onions sprinkled on top.
For Keto: Sub coconut flour for cornstarch, omit sweet chili sauce; up hot sauce to 3 T, to taste, and use a keto sweetener, to taste; sauce should be sweet, spicy and tart.
