The contrast between the spicy shrimp & cool, crisp lettuce is so yummy! Make sure you use Iceburg lettuce. It's so crispy!
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter
3 drops Sriracha Hot chili sauce (or to taste)
1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped green onions
In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with green onions.
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter
3 drops Sriracha Hot chili sauce (or to taste)
1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped green onions
In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with green onions.
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