1 pound raw shrimp, peeled and deveined, tails removed (31-40 count)
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
1/4 cup mayo
2 tablespoons Thai Sweet Chili Sauce
4-8 drops Sriracha Hot Sauce
1/2 teaspoon peanut butter
Need to convert the measurements? Click here!
Soft Taco Sized Tortillas – 2 per quesadilla
1 1/2 cups shredded sharp cheddar cheese

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
Place corn starch in a shallow dish like a cake pan.
In another cake pan, lightly whisk two eggs together to create an egg wash.
Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.
When all the shrimp have been coated, heat 6-8 tablespoons of oil in a large skillet on high heat.
When the oil is hot, carefully add the shrimp to the pan.
You may need to cook the shrimp in two batches so that you don’t overcrowd the pan.
When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook.
This should only take about 30 seconds- 1 minute per side if the oil is hot.
Remove the cooked shrimp to a paper towel lined plate.
In a small bowl, whisk together Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and Peanut Butter.
When the mixture is smooth reserve half the sauce, then coat the shrimp with the remaining sauce.
Heat a griddle or skillet to medium high heat.
Assemble the quesadillas by layering cheese on one tortilla, top with shrimp, more cheese,
then place the tortilla on top.
Place in the warm skillet.
When the bottom is nicely browned, flip the quesadilla and allow the other side to brown.
Cute into quarters, then drizzle reserved sauce over the quesadillas and serve immediately.