In a small bowl, stir together mayonnaise, sweet chili sauce, and sriracha. Cover with plastic wrap and refrigerate until needed.: As you whisk these ingredients, you will notice the sauce go from separate liquids into a smooth, glossy emulsion with a pale coral color. The aroma will be sweet with a faint vinegar tang, and the heat from the sriracha will become more integrated as you stir. This mixing step matters because it creates a homogenous dressing that clings evenly to the fried surface, ensuring consistent flavor. A frequent error is under stirring which leaves pockets of unmixed hot sauce, producing uneven bites, so take an extra 30 seconds to fully combine. If the sauce tastes too mild, give it a minute to rest, then re-taste, because flavors meld as it chills.
Place about 2 inches of oil in a Dutch oven. Heat to 375 degrees.: Cooling the sauce lets the flavors marry and slightly firm the texture, making it easier to toss with the warm shrimp later. The refrigerator will mute the immediate spice and bring forward the sweet chili notes, and a chilled sauce will cling better to hot fried pieces. A common mistake is leaving the sauce at room temperature where it can feel too loose, so pop it in the fridge for at least 10 minutes to stabilize the emulsion. If you are short on time, place the bowl in an ice bath briefly, stirring occasionally to cool quickly.
While oil is heating, combine shrimp and buttermilk in a medium bowl. Place cornstarch in a zip top bag. Remove shrimp from bowl, shaking off any excess buttermilk and place in bag with cornstarch. Shake to coat. Remove shrimp from cornstarch.: Pouring a proper depth of oil creates a deep fry environment for even cooking, and the oil acts as a heat reservoir so the temperature recovers quickly when you add food. You will hear a slow, even hiss once the oil heats, and it should shimmer faintly on the surface. The height of the oil also prevents splatter when the shrimp go in, maintaining safety. A mistake to avoid is using too little oil, which leads to uneven frying and odd textures, so measure the depth carefully before heating.
Fry shrimp in batches. Only cook for about 1 minute per side. The coating will not get very brown, so be careful not to overcook them thinking they are not done.: Reaching a steady 375 degrees Fahrenheit ensures the coating sets quickly and seals in moisture, producing a crisp exterior and tender interior. You will notice a faint smoke and a rolling shimmer when the oil is ready; use a thermometer for accuracy because visual cues can be misleading. Frying below this temperature causes the shrimp to absorb more oil and become greasy, while much higher temperatures can burn the coating before the inside cooks, so stay close to 375 degrees.
Place cooked shrimp on a paper towel-lined plate. Once all shrimp are fried, place them in a bowl and drizzle sauce on top. Toss to coat. Note: You may not want to add all the sauce. I like to reserve some for dipping.: The buttermilk lightly marinates the shrimp and provides a tacky surface for the cornstarch to adhere to. As you stir, the buttermilk gives a faint lactic scent and adds a slight sheen to the shrimp . This step ensures the coating is even and helps the fried crust cling. Avoid letting the shrimp sit too long in the buttermilk, which can make the surface slime and affect the coating adhesion; a short five to ten minute soak is ample.
Sprinkle with chives if desired and serve with rice.: Putting the cornstarch in a bag makes it simple to coat the shrimp evenly with minimal mess. When you shake the bag, you will hear a soft rustling as the starch clouds around the pieces. This method traps cornstarch against the surface and creates a flash fry effect. A common pitfall is using a bowl instead of a bag, which can lead to uneven coating and wasted starch, so opt for a bag whenever possible.
Remove shrimp from bowl, shaking off any excess buttermilk and place in bag with cornstarch: Shaking off excess buttermilk prevents clumping of the cornstarch and ensures a light, even layer on the shrimp . You will feel the difference when the pieces are tacky rather than wet. Proper drainage is crucial because too much liquid causes the coating to form thick globs that fry unevenly. If you skip the shake off, the coating will be dense and heavy, so shake each piece gently but thoroughly.
Shake to coat: As you shake the bag, the cornstarch will distribute and dust the shrimp creating a pale, almost velvety finish. The sound is a soft pitter patter, and visually you will see a thin, uniform layer. This light dusting is what gives the final fried pieces their characteristic crispness without a thick batter. Over-shaking can pack on too much starch, so stop once each piece looks evenly coated. If clumps form, tap them off before frying.
Remove shrimp from cornstarch: Lifting the coated pieces out, you should notice a dry, powdery feel rather than wetness. This dryness lets the oil instantly crisp the surface. Let them rest briefly on a clean tray so any loose starch can fall away, which helps prevent oil spatter. A common mistake is frying immediately without removing excess starch, which can create a starchy film in the oil and reduce its lifespan, so give them a quick shake off.
Fry shrimp in batches: When the shrimp go into the hot oil, you will hear a bright sizzle that tells you the coating is sealing. Frying in small batches preserves oil temperature and ensures each piece gets the same fast, crisp treatment. Pay attention to the rhythm, and do not crowd the pot, because overcrowding causes temperature drops and oil absorption. If you see the oil foaming excessively, you likely added too many pieces at once, so reduce batch size.
Only cook for about 1 minute per side: The quick fry cooks the shrimp through while keeping the exterior delicate and crisp. You should see the shrimp go from translucent to opaque and the color will shift to a clean pink. Because the coating does not brown deeply, avoid judging doneness by color alone, and instead look for a firm spring to the touch and full opacity. Overcooking leads to rubbery texture, so trust the short timing and test one piece if unsure.
The coating will not get very brown, so be careful not to overcook them thinking they are not done: Note the subtle cues, like a firmer texture and a brighter pink, instead of waiting for a golden crust. The light cornstarch exterior crisps without deep color, and if you wait for browning you will likely dry out the shrimp . A frequent error is frying longer to achieve color, which sacrifices juiciness, so rely on timing and touch rather than appearance.
Place cooked shrimp on a paper towel lined plate: Resting on paper towels helps wick away excess oil, preserving the crisp mouthfeel. You will notice less gloss and more dry crispness once they drain properly. This tiny pause improves the final texture dramatically and avoids a soggy toss in sauce. If you skip draining, the sauce will slide off more easily and the pieces will seem greasy, so give them a moment to breathe.
Once all shrimp are fried, place them in a bowl and drizzle sauce on top: The contrast of warm, crisp shrimp with chilled, creamy sauce is lovely, and as you drizzle the sauce it will bead and then thin to coat each piece. Tossing gently ensures an even glaze while maintaining some of the coating's crunch. I typically add most of the sauce but hold back a little for dipping, because over saucing can dampen the crisp. A common mistake is adding all the sauce and leaving the shrimp sitting too long which softens the crust, so toss right before serving.
Note: You may not want to add all the sauce. I like to reserve some for dipping : Serving additional sauce on the side gives guests control and preserves texture for those who prefer their shrimp crisper. The reserved sauce also makes a nice condiment for rice or vegetables. If you mix everything together too far in advance, the coating will lose its initial snap, so serve promptly to enjoy the full textural contrast.
Sprinkle with chives if desired and serve with rice: The chopped chives add a green, oniony lift that brightens the plate, and serving alongside hot rice turns this into a satisfying meal. The steam from the rice complements the warm shrimp and helps balance the richness of the sauce. A mistake to avoid is adding delicate garnishes too early; chop and sprinkle just before serving to keep them fresh and vivid.
