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In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
Place in a serving bowl and add sauce. Toss to coat. Serve warm. Enjoy!
3. Cajun Garlic Butter Shrimp
Ingredients:
1 lb peeled and deveined large shrimp
4 tbsp salted butter
6 cloves of garlic finely chopped
2 tsp Cajun seasoning
1/2 tsp thyme
1 tsp red pepper flakes
1 tsp oyster sauce
2 tsp lemon juice
Instruction:
Place a light colored pan over medium heat. Once the pan is hot, add the butter and garlic, cook for 5-8 minutes until is it golden brown. Next, add the Cajun seasoning, thyme, and red pepper flakes to the pan and cook for another 2 minutes.
Add the oyster sauce and lemon juice to the pan, then add the shrimp. Sear the shrimp on each side for 2-3 minutes, until the shrimp is pink. Flip the shrimp and sear on the other side. Remove the pan from the stove and serve.
