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Sassy Shrimp

Sassy Shrimp

  • Yield: Serves 4
  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
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  • 1/2 cup sour cream
  • 1/4 cup Thai sweet chili sauce
  • 6 drops sriracha (hot chili sauce)
  • 3/4 cup cornstarch
  • 1/2 cup plain breadcrumbs
  • 1 tsp. garlic powder
  • 1 lb. shrimp, peeled and deveined
  • Vegetable oil, for frying
  • onions


  1. For the sauce, in a medium bowl combine sour cream, sweet chili sauce and sriracha; set aside.
  2. In a large bowl combine cornstarch, breadcrumbs, garlic powder, and salt and pepper to taste. Working in batches, add shrimp; toss to coat evenly.
  3. In a deep, heavy-bottomed pot add oil to a depth of 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 365°F. Working in batches, carefully add shrimp to hot oil. Fry 1 to 2 minutes or until the coating is golden and shrimp are pink. Transfer to a plate lined with paper towels. Repeat with remaining shrimp.
  4. Place cooked shrimp in the sauce; toss to coat well. Sprinkle with green onions, and serve.

Per serving: 337 calories, 24g fat, 6g saturated fat, 127mg cholesterol, 624mg sodium, 15g carbohydrate, 1g fiber, 14g protein