Bangkok Shrimp
If you love shrimp, and a little spicy with a little sweet, you’re gonna love these Bangkok shrimp! They are so easy to make and come together in just 10 minutes. The best part is, you can easily adjust the amount of heat by using more or less buffalo sauce.
Servings: 4
Calories: 644kcal
Ingredients
Shrimp batter
- 1 ½ pound shrimp peeled and deveined
- 3 tablespoon corn starch
- ¾ teaspoon garlic pepper seasoning
Sauce
- ¼ cup clevelandkitchen classic kimchi pulsed in food processor
- ¼ cup sweet chilli sauce
- ⅓ cup mild buffalo sauce
- 1 tablespoon rice vinegar
- 2 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 4 tablespoon dairy free butter
Instructions
- Place shrimp, corn starch and seasoning into a ziploc bag. Be certain to close the bag, then shake well until all shrimp are covered.
- Place shrimp into air fryer making sure that none are touching. Air fry on 330 degrees for 5 minutes.
- Flip, then air fry for another 2 mins.
- While shrimp is in the air fryer, let’s make our sauce.
- Start by heating a skillet on medium.
- Add in all sauce ingredients one by one. Stir well. Sauce will begin to boil, at this point you will want to place it on low.
- Stir well again. When shrimp are done, add your shrimp to the sauce and toss well.
- Crushed peanuts and green onions optional. Serve by itself or over rice.
Notes
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner in this site is not responsible for nutrition facts.
Nutrition
Calories: 644kcal | Carbohydrates: 39g | Protein: 69g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Cholesterol: 548mg | Sodium: 909mg | Potassium: 922mg | Fiber: 0.2g | Sugar: 38g | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 2mg
