If you want to turn up the heat, serve with extra Sriracha.
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Working in 2 batches, remove the shrimp from the batter, letting excess drip off.
Photo: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Arrange the shrimp in a single layer in the pan.
Transfer to a paper-towel-lined plate.
Transfer the cooked shrimp to a clean plate.
Drizzle with 2 to 3 tablespoons sauce and the remaining 1 teaspoon Sriracha.
Serve with the remaining sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
