You’ll love this crispy shrimp with spicy Sriracha aioli. It’s a perfect snack for curling up on the couch and watching old movies.

Crispy Shrimp and Sriracha Aioli recipes courtesy Executive Sous Chef Richard Pelliccia, Fort Lauderdale Marriott Pompano Beach Resort & Spa.

• 1 lb Rock Shrimp, peeled and cleaned

• 2 cups Buttermilk

• 2 cups all-purpose flour

Aioli Recipe

• 4 Cups Mayonnaise

• ¼ Cup Champagne vinegar

• ¼ Cup Honey

• ¾ Cup Sriracha

• 5 each Scallions, fine dice

• 1.5 Tsp Cayenne pepper

• ½ Tsp Celery salt

• ¼ Tsp Coriander, ground

• Season with Salt and pepper to taste

Pre-heat fryer to 350 degrees.
For the Sriracha aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place Sriracha aioli in cooler for use later.

Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.

dd a small amount of salt and pepper to the shrimp and thoroughly mix until coated.  Add shrimp slowly to the bowl of flour and mix with hands until coated with flour and no longer feels wet.
Place shrimp in fryer basket and lower into the fryer.

Allow to cook for 3-5 minutes or until golden brown. Remove shrimp from fry basket and drain off excess oil.

In a separate bowl, add shrimp and small amounts of sriracha aioli to taste. Place in a serving dish and enjoy.

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