Omg! Shrimp Recipe

Marinate Shrimp

Pat shrimp dry with paper towels. In a bowl, combine buttermilk and hot sauce. Add shrimp, toss to coat, and refrigerate for 15–30 minutes to tenderize and add flavor.

Prepare Dry Coating

While shrimp marinates, in a shallow dish whisk together flour, cornstarch, panko, salt, pepper, garlic powder, and paprika until evenly distributed.

Heat Oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1–1.5 inches depth. Heat over medium-high until oil reaches 350°F (175°C) or when a small pinch of flour sizzles immediately.

Dredge & Fry

Working in batches of 6–8 shrimp to avoid crowding, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the dry mix pressing gently to adhere. Shake off excess. Fry shrimp 1.5–2.5 minutes per side until golden brown and cooked through (internal temp ~120–130°F). Use a slotted spoon to transfer shrimp to a paper-towel-lined tray to drain. Keep warm in a 200°F oven if making multiple batches.

Cook Pineapple

Heat a small nonstick skillet over medium. Add the pineapple chunks and cook undisturbed 2–3 minutes to get light caramelization, stirring once or twice, about 4–5 minutes total until slightly softened and browned.

Combine Sauce Ingredients

In a small bowl or blender combine cooked pineapple, sweet chili sauce, rice vinegar, honey, soy sauce, smoked paprika, and lime juice. Blend or mash until mostly smooth. If sauce is too thick, stir in up to 1 tablespoon water to reach a saucy consistency.

Warm & Adjust

Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more smoked paprika for smokiness. Warm sauce briefly in the skillet for 1 minute before serving.

Prep Greens

Divide mixed greens among 4 appetizer plates (about 1 cup each). Scatter 1/2 tablespoon thinly sliced green onion and a few cilantro leaves over each portion.

Dress Greens (optional)

If desired, toss greens lightly with a teaspoon of lime juice and a drizzle (about 1/2 tsp) of olive oil or reserve the sweet-chili pineapple sauce as the dressing.

Assemble Plates

Arrange 4–6 fried shrimp on top of each bed of greens. Spoon 1–2 tablespoons of the warm sweet chili smoked pineapple sauce over the shrimp. Garnish with remaining sliced green onions and a sprinkle of sesame seeds. Serve immediately with lime wedges on the side.