INGREDIENTS

Sauce

• 1 tbsp of Local Hive Texas Blend honey


• 1/2 cup mayo


• 3 tbsp sriracha


• ¼ tsp cayenne pepper


• 1 heavy pinch of salt

Breading

• 1/2 cup panko plain, unseasoned


• 1/4 cup cornstarch


• 1 tsp paprika


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• 1/2 tsp salt

Additional Ingredients

• 1 lb shrimp, deveined, patted dry


• 1 cup buttermilk


• 2 tbsp cilantro, chopped


• sesame seeds


• oil, canola or vegetable

DIRECTIONS

1. Combine the sauce ingredients (honey, sriracha, mayo, cayenne, and salt).


2. Combine breading ingredients (panko, cornstarch, paprika, garlic powder, onion powder, and salt) in a large bowl.


3. Add about 1 inch of oil to a pot, and heat it over medium heat to 350°F, using a thermometer.


4. Salt the clean, patted dry, deveined shrimp with a heavy pinch of salt. Soak the shrimp in 1 cup of buttermilk for 5 minutes. Transfer and toss in the breading to thoroughly coat the shrimp. Do not bread in advance, the shrimp will absorb the cornstarch resulting in a thin less crispy breading.


5. Once the oil has hit 350°F degrees carefully drop in the shrimp one by one in a single layer with room between each shrimp. Do not over crowd the pot. Cook for 2-3 minutes (depending on the size) while maintaining the temp. Once done place on a drying rack while you cook the next batch.


6. When all the shrimp are done place in a bowl with a generous amount of sauce. Toss to coat. Top with fresh cilantro, and sesame seeds. Serve as an appetizer as is or over rice.