This is flour-dredged fried shrimp tossed in a three-ingredient sauce — mayonnaise, sweet chili sauce, and sriracha — served over shredded iceberg lettuce. The whole thing comes together in 45 minutes, and the sauce takes about two minutes to mix, which means most of your time is spent at the stove rather than prepping. It’s a solid weeknight dinner that also holds up well when you’re cooking for a group.
Substitutions that actually work
- Sweet chili sauce: Mae Ploy and Trader Joe’s both work well. Avoid anything labeled “sweet chili dipping sauce” with a very thin consistency — it won’t cling to the shrimp the same way.
- Mayonnaise: Full-fat only. Light mayo has more water and the sauce will turn thin and watery when it hits the hot shrimp. Japanese mayo (Kewpie) makes the sauce noticeably richer if you have it.
- Sriracha: Sambal oelek works as a swap and gives a slightly more complex heat. Start with the same amount and adjust from there.
- All-purpose flour: Substituting half the flour with cornstarch gives a thinner, crunchier crust that holds up a little longer before softening.
- Iceberg lettuce: Napa cabbage or thinly sliced romaine both work. Skip the garnish — not worth the extra dish.
What makes this version work
Two things matter here. First, the shrimp go into the sauce immediately after frying, while they’re still hot. The heat thins the mayo slightly so it coats the coating rather than sitting on top of it — wait even five minutes and you lose that effect. Second, the flour dredge is kept simple on purpose. A thick batter would trap steam and turn soft fast; a light flour coat stays crispier longer, which gives you a real window to get all the shrimp sauced and on the table without the first batch going soggy while you finish the last.
What can go wrong
- Sauce seizes and clumps: This happens when the shrimp have cooled too much before tossing. The mayo needs warmth to loosen. If your shrimp have been sitting, give the sauce 10 seconds in the microwave before tossing.
- Coating falls off during frying: Usually caused by shrimp that weren’t dried well enough, or flour that was packed on too thick and didn’t adhere. Pat the shrimp completely dry before dredging and shake off all loose flour.
- Oil temperature climbs too high between batches: After you pull a batch out, the oil recovers and can overshoot 375°F. Let it drop back to 350°F before adding the next batch, or the coating will brown before the shrimp are cooked through.
- Shrimp turn rubbery: Overcooked shrimp. At 350–375°F, 21–25 count shrimp need no more than 2–3 minutes. Pull them when they’re just golden — carryover heat will finish the job.
- Sauce is too thick to coat evenly: Different brands of sweet chili sauce vary in thickness. If yours is very thick, whisk in a teaspoon of water or lime juice to loosen it before tossing.
Keeping and reheating
The sauce and the fried shrimp are best stored separately if you’re planning ahead. The sauce keeps in the fridge for up to five days in a sealed container — make it the night before if you want to save time. Fried shrimp that have already been sauced will keep for up to two days in the fridge, but the coating softens significantly. To reheat, spread them on a wire rack over a baking sheet and use a 400°F oven for 8–10 minutes — this crisps the coating back up better than a microwave or skillet. If you’re prepping for a gathering, fry the shrimp up to an hour ahead, hold them uncovered on a wire rack at room temperature, then toss with the sauce right before serving. Do not freeze sauced shrimp; the coating turns mushy on thawing.
Crispy Sweet Chili Shrimp
Ingredients
- 2 pounds shrimp large raw shrimp (21–25 count per pound), shell-on
- ¾ cup mayonnaise
- 1 cup sweet chilli sauce
- 1 tablespoon sriracha or more to taste
- 3 stalks scallions chopped (optional)
- 1 ½ cups all-purpose flour
- 1 large egg beaten (for dredging)
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 3-4 cups vegetable oil for frying
- ¼ head iceberg lettuce shredded or sliced thin
Instructions
- Mix the mayonnaise, sweet chilli sauce and sriracha in a bowl and set aside.
- Now remove the shells, de-vein your shrimp, and season with a pinch of salt and pepper.
- Heat 3–4 cups of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350–375°F / 175–190°C. Use a deep-fry thermometer to monitor the temperature — this is critical for crispy, non-greasy shrimp.
- Working in batches, dredge the shrimp in the flour, shaking off any excess. For a crispier coating, let the dredged shrimp sit on a wire rack for 5 minutes before frying.
- Fry the shrimp in batches of 6–8 for 2–3 minutes per batch, until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack to drain. Do not overcrowd the pot — this drops the oil temperature and causes soggy shrimp.
- When all the shrimp are fried, transfer them to a large clean bowl. Pour the sweet chili-mayo sauce over the shrimp and toss gently until every piece is evenly coated.
- Put your shredded lettuce in a bowl, put your shrimp on top, and then garnish with the scallions.
Nutrition
Common questions
Can I use frozen shrimp?
Yes, frozen shrimp work fine — just thaw them completely and dry them very thoroughly before dredging. Any residual moisture will cause the flour to clump and the oil to splatter.
Can I make the sauce spicier or milder?
The sriracha is the easiest lever to adjust. Start with half a tablespoon for mild heat, or go up to two tablespoons if you want real kick. The sweet chili sauce itself is fairly mild, so the sriracha is doing most of the work.
Do I need a deep-fry thermometer, or can I estimate the oil temperature?
A thermometer is strongly recommended. The gap between 325°F and 375°F is the difference between greasy shrimp and crispy ones, and it’s hard to judge by eye. A basic instant-read thermometer costs under $15 and works for this.
Can I air-fry the shrimp instead of deep-frying?
You can, but the result is different. Air-fried shrimp with a plain flour dredge tend to come out dry rather than crispy. If you go that route, a light spray of oil on the dredged shrimp and 400°F for 8–10 minutes gets you closer, but the coating won’t be as substantial.
How far ahead can I prep this for a party?
The sauce can be made up to five days ahead and refrigerated. The shrimp can be peeled, deveined, and dried up to 24 hours ahead and kept covered in the fridge. Fry and sauce them within an hour of serving for the best texture.
The recipe says 1,477 calories per serving — is that right?
That figure includes the frying oil absorption estimate, which tends to run high in automated calculators. Actual absorption depends on oil temperature and batch size, and is usually lower. If calories are a concern, the sauce itself is the most calorie-dense component because of the mayonnaise.
What to cook next
- Authentic Spanish Seafood Paella
- Fresh Vegetable Spring Rolls
- Authentic Japanese Chicken Teriyaki
- Quick and Delicious Homemade Chinese Fried Rice
