Tsr Version of Ruby Tuesday Thai Phoon Shrimp by Todd Wilbur
Recreate the irresistible flavor of Ruby Tuesday’s Thai Phoon Shrimp with this spot-on copycat recipe by Todd Wilbur. Featuring tender, crispy fried shrimp coated in a spicy-sweet glaze made with Thai chili sauce, Sriracha, and aromatic ginger and garlic, this dish is a perfect balance of heat and tang. The shrimp are first marinated in tangy buttermilk for added flavor and tenderness, then fried to golden perfection before being tossed in the vibrant sauce. Garnished with fresh green onions and optional sesame seeds, this dish is as visually stunning as it is delicious. Serve as a shareable appetizer or over fluffy rice for a satisfying main course. With only 30 minutes from start to finish, this recipe brings restaurant-quality flavors straight to your kitchen. Perfect for shrimp lovers seeking bold, Thai-inspired flavors!
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Recipe Information
Ingredients
- 1 pound Medium shrimp, peeled and deveined
- 1 cup Buttermilk
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 3 cups Vegetable oil (for frying)
- 0.5 cup Sweet Thai chili sauce
- 1 teaspoon Sriracha (or other chili garlic sauce)
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 2 tablespoons Green onions, sliced (for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Let the shrimp sit in the buttermilk for 10 minutes to tenderize and infuse flavor.
In a shallow dish, mix together the cornstarch, flour, salt, garlic powder, and black pepper.
Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C).
Remove the shrimp from the buttermilk, allowing excess liquid to drip off, and coat each shrimp in the flour mixture. Shake off any excess coating.
Fry the shrimp in batches (do not overcrowd the pan) for 2-3 minutes per side, or until golden brown and crispy. Drain the cooked shrimp on a paper towel-lined plate.
In a medium saucepan over medium heat, combine the sweet Thai chili sauce, Sriracha, grated ginger, and minced garlic. Cook for 2-3 minutes, stirring frequently, until the sauce is heated through and fragrant.
Toss the fried shrimp in the sauce until they are evenly coated.
Plate the shrimp and garnish with sliced green onions and sesame seeds, if desired. Serve immediately as an appetizer or over rice as a main dish.
Nutrition Facts
Calories |
7500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 725.2 g | 930% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 83.7 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 23.5 mcg | 117% | |
| Calcium | 532 mg | 41% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
