The Chef

Restaurants

Meals

Drinks

Restaurants›Willie Sue's. Sumter,S.C.›Thai Shrimp Recipe

Thai Shrimp Recipe

Name: Willie Sue's. Sumter,S.C.s Thai Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp (16-20 count), peeled, deveined, tails on; 1 cup all-purpose flour; 0.25 cup cornstarch; 0.75 cup fine dry breadcrumbs (panko optional); 1 each large egg; 0.25 cup buttermilk; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper (optional, for a touch of heat); 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp ground black pepper; 0.5 tsp salt; 0.5 cup neutral oil for frying (canola, vegetable) or olive oil for grilling; 1 tbsp unsalted butter; 2 each fresh lime wedges; 2 tbs fresh cilantro, chopped (optional garnish); 0.5 cup mayonnaise; 3 tbsp Thai sweet chili sauce; 1 tsp Sriracha or other hot sauce; 1 tsp fish sauce; 1 tbsp fresh lime juice; 1 tsp rice vinegar; 1 clove garlic, finely minced; 1 tsp honey or palm sugar; 0.25 tsp sesame oil

Inspired by Willie Sue's. Sumter,S.C.

Time45m

Serves4

Lightly Blackened, hand breaded, fried or grilled shrimp served with our Cha – Lula Sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp & Breading

1 lb large shrimp (16-20 count), peeled, deveined, tails on

1 cup 00 bread flour

1/4 cup Cornstarch

3/4 cup fine dry breadcrumbs (panko optional)

1 each large egg

1/4 cup Buttermilk

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp cayenne pepper (optional, for a touch of heat)

Blackening Spice Mix

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/2 tsp ground black pepper

1/2 tsp Celtic sea salt

Cooking & Finishing

1/2 cup neutral oil for frying (canola, vegetable) or olive oil for grilling

1 tbsp Unsalted butter

2 each fresh lime wedges

2 tbs fresh cilantro, chopped (optional garnish)

Cha-Lula Sauce

1/2 cup Mayonnaise

3 tbsp Thai sweet chili sauce

1 tsp Sriracha or other hot sauce

1 tsp Fish sauce

1 tbsp Fresh lime juice

1 tsp Rice vinegar

1 clove garlic, finely minced

1 tsp honey or palm sugar

1/4 tsp Toasted sesame oil

1 tbs fresh cilantro, finely chopped (optional)

1/4 tsp Celtic sea salt

Method

Prepare Shrimp & Breading

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein leaving tails on for presentation. Place shrimp in a bowl and sprinkle with 0.5 tsp salt and 0.25 tsp black pepper; toss to coat.

Mix blackening spice

In a small bowl, whisk together smoked paprika, ground cumin, dried oregano, 0.5 tsp black pepper and 0.5 tsp salt. Lightly dust the shrimp with about half of this blackening mix (reserve the rest) so they are evenly coated but not overloaded.

Set up breading station

In three shallow bowls: bowl 1 – combine all-purpose flour and cornstarch with paprika, garlic powder, onion powder and cayenne; bowl 2 – whisk egg with buttermilk until smooth; bowl 3 – place breadcrumbs. Season flour mixture with remaining 0.5 tsp salt and 0.25 tsp black pepper.

Bread the shrimp

Working in batches to avoid crowding, dredge each shrimp in the flour mixture, shaking off excess, dip into the egg-buttermilk wash, then press into breadcrumbs to coat evenly. Place breaded shrimp on a wire rack or tray and let rest 10 minutes so coating adheres.

Cook Shrimp (Fry or Grill)

Frying method

For frying: pour neutral oil into a large skillet to a depth of about 1/2 inch or heat a deep pan with 1/2 cup oil. Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb test sizzles immediately. Fry shrimp in batches without overcrowding, 1.5–2 minutes per side, until golden brown and opaque throughout. Remove to a paper towel–lined plate, then briefly toss with 1 tbsp butter and a light sprinkle of reserved blackening spice for extra flavor.

Grill method (lighter)

For grilling: preheat grill or grill pan to medium-high and oil grates. Instead of heavy breading, either brush lightly with oil or use the breaded shrimp with firm panko and press to adhere. Place shrimp on the grill and cook 2–3 minutes per side until opaque and grill marks develop. In the last 30 seconds, brush with melted butter and sprinkle a pinch of the reserved blackening spice. Note: grilled shrimp will be less uniformly crispy than fried.

Blackening only (no breading)

If you want 'lightly blackened' without breading: pat shrimp dry, coat evenly with the blackening spice mix, then sear in a hot skillet with 1 tbsp butter and 1 tsp oil 1–1.5 minutes per side until charred at edges and cooked through.

Make Cha-Lula Sauce

Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, fish sauce, lime juice, rice vinegar, minced garlic, honey, sesame oil and 0.25 tsp salt in a bowl until smooth. Taste and adjust: add more lime for acidity, more chili sauce for sweetness, or more Sriracha for heat. Fold in 1 tbsp chopped cilantro if using. Chill at least 15 minutes to let flavors meld.

Finish & Serve

Arrange shrimp on a platter. Spoon or serve Cha-Lula sauce on the side or lightly drizzle over shrimp. Garnish with chopped cilantro and lime wedges. Serve immediately while shrimp are hot and crispy. Leftover sauce keeps refrigerated up to 3 days.