Shrimp with Sweet Chili Sauce and Honey Gochujang Mayonnaise
Translated from Spanish, the language of the reel.
Jordan Wilson cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy breaded shrimp coated in a sweet and mildly spicy sauce made with sweet chili sauce, sriracha, garlic, and soy sauce. Finished with a creamy mayonnaise, honey, and gochujang dressing.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Empanizado de camarones
- 60 g
- 3 g
- 100 g
- 75 g
- 110 g
Salsa para camarones
- 160 g
- 30 g
- 6 g
- 30 g
Mayonesa de miel con gochujang
- 110 g
- 18 g
- 40 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.23 kg before cooking, which is about 310 g per serving.
Steps
Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Place the flour, beaten eggs, and panko in three separate bowls. Coat each shrimp first in the flour, then in the egg, and finally in the panko, pressing gently so the breading adheres.
Heat the vegetable oil in a large skillet over medium-high heat, to approximately 175 °C (350 °F), until a small panko crumb sizzles when it comes into contact with the oil.
Add the breaded shrimp in a single layer, working in batches so as not to overcrowd the skillet. Fry for approximately 2 to 3 minutes per side, until golden, crisp, and opaque in the center.
Remove the shrimp and drain them on a wire rack or paper towels. Allow the oil to heat back up before cooking the next batch.
In a bowl, mix the sweet chili sauce, sriracha, minced garlic, and 2 tbsp of soy sauce until fully combined.
Pour the sauce over the hot shrimp and gently toss until evenly coated, taking care not to break the breading.
In another bowl, whisk the mayonnaise, gochujang, honey, and the remaining 2 tbsp of soy sauce until smooth.
Serve the shrimp immediately and drizzle with the honey gochujang mayonnaise.
Notes
The original post does not specify quantities for the breading ingredients or cooking instructions; these quantities and techniques are estimates for 4 servings. Adjust the sriracha and gochujang to the desired spice level. Serve immediately to preserve the crispy texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 821
- Protein
- 37 g
- Carbs
- 53 g
- Fat
- 52 g
- Fiber
- 2 g
Where the calories come from
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