Step 1

In a small mixing bowl add mayonnaise, Thai Sweet Chili Sauce, and Chili Garlic Sauce. Whisk to combine. Set aside.

Step 2

In a separate medium mixing bowl add egg and buttermilk. Whisk to combine.

Step 3

In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.

Step 4

Dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last you’ll dip the shrimp back in the flour mixture. Repeat for all shrimp.

Step 5

Place the coated shrimp on a plate and place them in the refrigerator for 20-30 minutes. This will help the breading setup and stick to the shrimp as they are frying.

Step 6

In a skillet with deep sides add vegetable oil so it is 2 inches deep. Heat over medium heat until the oil is 350 degrees F.

Step 7

When the oil is ready, carefully place shrimp in the hot oil and fry for about 3 minutes total, turning half way through the cooking process. Remove golden brown shrimp from the hot oil and place on a paper towel lined plate.

Step 8

When all of the shrimp are done cooking place them in a large mixing bowl. Spoon 1/4 cup over the shrimp, and toss to coat. Serve the remaining sauce with the shrimp.