Crispy Seafood Tod with Sweet Chili
Thai-style crispy-fried seafood tossed with sticky-spicy sweet chili glaze. Ready in 15 minutes—no special technique, just shrimp or calamari, cornstarch, and a killer sauce.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
casualsatisfyingthaishrimpcrispyjuicyweeknightmain-dish
Ingredients
- ¾ lb shrimp or squid, cleaned and patted dry
- ½ cup cornstarch
- ¼ cup sweet chili sauce (Thai, jarred)
- 1 whole lime (juiced)
- 2 whole scallions, sliced
- 2 cup neutral cooking oil (for frying)
Instructions
- 1
Toss shrimp with cornstarch, salt, and pepper until fully coated.
- 2
Heat oil in a deep skillet over medium-high until a piece of shrimp sizzles immediately on contact.
- 3
Working in batches, fry shrimp 2–3 minutes per side until edges are golden and crispy. Don't crowd the pan.
- 4
Drain on paper towels. Transfer to a bowl.
- 5
Toss crispy shrimp with sweet chili sauce and lime juice until coated.
- 6
Top with scallions and serve immediately.
Tools you’ll need
- 12-inch deep skillet or wok
- paper towels
- tongs or slotted spoon
- medium bowl
- knife and cutting board
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