Infused Bang Bang Shrimp


    • ½ cup infused mayonnaise (see #41cBlog for Recipe)
    • ¼ cup Thai-style sweet chili sauce
    • 3 dashes Sriracha hot chili sauce, or to taste.
    • ½ cup cornstarch, or as needed
    • 1-pound medium shrimp, peeled and deveined
    • oil for frying
    • 8 lettuce leaves
    • 1 bunch green onion, chopped, or to taste.


    1. Whisk infused mayonnaise, sweet chili sauce, and sriracha hot sauce together in a bowl. Set aside.
    2. Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
    3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
    4. Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
    5. Transfer shrimp to paper towels to drain.
    6. Put cooked shrimp in a bowl and pour chili sauce mixture over the shrimp; toss gently to coat.
    7. Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

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