For the Sauce:

  • 1/2 C mayonnaise
  • 1 Tbsp + 1 tsp chili garlic sauce (found in the Asian section of your grocery store)
  • 2 tsp honey
  • 1/4 tsp salt
  • 1 Tbsp water

For the Shrimp:

  • vegetable oil – for frying
  • 2 eggs
  • 3/4 C flour
  • 1/2 C cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lb large shrimp – peeled and deveined
  • bibb lettuce leaves – for serving
  • green onions – thinly sliced – for garnish


Make the Sauce:

  1. In a large bowl, mix the mayonnaise, chili garlic sauce, honey, salt and water – set aside

Make the Shrimp:

  1. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or dutch oven over medium heat until a deep-fry thermometer registers 350 degrees
  2. In a shallow bowl, whisk the eggs
  3. In another shallow bowl, whisk together flour, cornstarch, salt and pepper
  4. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess
  5. Dip in the beaten eggs
  6. Dip again in the flour mixture – turning to form a thick crust
  7. Fry the shrimp in the hot oil until lightly golden – about 2 to 3 minutes – adjusting the heat as needed to maintain the oil temperature
  8. With a slotted spoon, transfer to a paper-towel-lined plate
  9. Toss the shrimp with the prepared sauce
  10. Arrange the lettuce in a shallow serving bowl or on individual plates
  11. Top with the shrimp and garnish with green onions