- 1 lb. medium shrimp (peeled and deveined)
For the sauce:
- ½ cup mayonnaise
- 1/4 cup Thai Sweet Chili Sauce
- 1 tbsp chili garlic sauce
For the egg mixture:
- 1 egg (beaten)
- 1 cup buttermilk
For the breading mixture:
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- vegetable oil
In a small mixing bowl add mayonnaise, Thai Sweet Chili Sauce, and Chili Garlic Sauce. Whisk to combine. Set aside.
In a separate medium mixing bowl add egg and buttermilk. Whisk to combine.
In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.
Combine beaten egg with milk in a shallow bowl; set aside.
Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
To Bread the Shrimp: Dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last you’ll dip the shrimp back in the flour mixture. Repeat for all shrimp.
Place the coated shrimp on a plate and place them in the refrigerator for 20-30 minutes. This will help the breading setup and stick to the shrimp as they are frying.
In a skillet with deep sides add vegetable oil so it is 2 inches deep. Heat over medium heat until the oil is 350 degrees F.
When the oil is ready, carefully place shrimp in the hot oil and fry for about 3 minutes total, turning half way through the cooking process. Remove golden brown shrimp from the hot oil and place on a paper towel lined plate.
When all of the shrimp are done cooking place them in a large mixing bowl. Spoon ¼ cup of the sauce over the shrimp, and toss to coat. Serve the remaining sauce with the shrimp.