Preheat a charcoal or gas grill for direct cooking over medium-high heat. Preheat a 10-inch cast iron skillet on grill rack.
It's THE one. It's the shrimp recipe that tastes like your favorite takeout but is actually made with familiar ingredients.
Servings and Ingredients
|⅓ c.||Hy-Vee mayonnaise|
|⅓ c.||Hy-Vee Thai sweet chili sauce|
|2 tsp.||Sriracha sauce|
|1 lbs.||jumbo shrimp, 12 ct.|
|½ c.||Hy-Vee cornstarch|
|⅓ c.||Hy-Vee plain panko bread crumbs|
|½ tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee ground black pepper|
|6 tbsp.||peanut oil, divided|
|Butterhead lettuce leaves, for serving|
|Fresh chopped chives, for garnish|
Things To Grab
- Charcoal or gas grill
- 10-inch cast iron skillet
- Paper towels
- Medium bowl
- Shallow dish
- Meat thermometer
Combine mayonnaise, chili sauce, and Sriracha to make sauce; set aside. Peel shrimp, leaving tails intact. Pat shrimp dry and place in a bowl. Add buttermilk and marinate at room temperature for 5 minutes. Combine cornstarch, panko crumbs, salt, and pepper in a shallow dish. Remove shrimp from buttermilk and coat, one at a time, in panko mixture.
Remove skillet from grill; add 3 tablespoons oil. Swirl skillet to coat bottom. return skillet to grill; heat oil until shimmering. Carefully add half of shrimp. Grill 3 to 5 minutes or until shrimp are opaque (145 degrees) and golden, turning once. Repeat with remaining 3 tablespoons oil and 6 shrimp. Spoon sauce on shrimp. Serve on lettuce leaves and garnish with fresh chives, if desired.
Hyvee Culinary Expert TipUse a small amount of oil for frying to minimize spattering and prevent spills and flare-ups.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 5mg
- Sodium: 570mg
- Total Carbohydrates: 27g
- Protein: 2g