Skip to content 
Add the shrimp to the skillet, being careful not to overcrowd the pan. Fry for 3 minutes until crispy and golden brown.
Place on a prepared plate. Continue frying until all the shrimp are fried.
Dipping Sauce:
Mix together the mayonnaise and sweet chili sauce in a dipping bowl.
Notes:
Breading the shrimp with less mess:
First, when setting up your mini baking station, you’ll need two pie plates or muffin pans, ideally. You can use bowls if necessary, but the wide, shallow shape of a pie plate or muffin pan makes the process much easier.
One of the muffin pans will hold the liquid ingredients, in this case, the eggs and buttermilk. The second pan will hold the dry ingredients, flour, cornmeal, and seasonings for flavor.
Use one hand (I usually use my left hand because I work from left to right) to coat the shrimp with the egg mixture. Pick up the shrimp with your wet hand and dip it in the flour mixture. Now use your other hand to gently coat the shrimp.
Since you’re not moving the dough back and forth with both hands, the dough won’t get sticky and gross. One hand will be covered in egg and the other in flour, but the dough won’t be lumpy.