1 pound raw (41–50 size) shrimp
1 ½ cups buttermilk
1 ½ teaspoons Sriracha sauce, divided
1 cup corn starch
½ cup panko bread crumbs
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1/3 cup mayonnaise
1 ½ teaspoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 ½ tablespoons garlic chili sauce
1 tablespoon agave nectar
Oil for frying
Half a head of iceberg lettuce, shredded
4 scallions, sliced
Peel and devein the shrimp if it isn’t already done and remove the tails.
In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.
Add shrimp and marinate 1 hour.
While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.
In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and remaining ½ teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however use less of it.
After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.
Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.
Discard the marinade and the corn starch mixture.
After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.
Use a spider or strainer, remove to paper towels to drain, then into a medium bowl.
Pour on half the sauce and toss.
Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.
To serve, place the lettuce into a medium serving bowl, top with the shrimp and sprinkle the scallions over the top.