Citron Fried Shrimp Recipe

Prepare shrimp

Rinse and pat the jumbo shrimp dry with paper towels. If shells are on, remove shells leaving tails if desired. Make 2 shallow diagonal slashes on the underside of each shrimp to help them stay straight while frying. Lightly season shrimp with 1/2 tsp kosher salt and a pinch of white pepper; set aside in the refrigerator while you make batter and sauce.

Toast almonds and prepare crunch

In a small dry skillet over medium heat, toast slivered almonds until fragrant and lightly golden, 2–3 minutes, shaking pan frequently. Remove to a bowl. If using puffed rice or rice crispies, coarsely chop or crush slightly so they give a crunchy texture; set aside.

Make the batter

In a bowl, whisk together all-purpose flour, cornstarch, rice flour, baking powder, remaining 1/2 tsp kosher salt, and white pepper. In a separate chilled bowl, beat the egg (if using) then add cold club soda. Fold the wet into the dry gently until just combined; batter should be slightly lumpy and cold — do not overmix. If batter is too thick, add up to 2 tbs more cold club soda.

Heat oil

Pour neutral oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Fry shrimp

Working in batches of 3–4 shrimp, dip each shrimp into the batter, letting excess drip back into the bowl. Carefully lower shrimp into the hot oil and fry until golden and crisp, about 2–3 minutes depending on size. Do not overcrowd the pot. Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly season hot shrimp with fine sea salt. Keep fried shrimp warm on a low oven tray (200°F/95°C) while you finish remaining batches.

Make the citron honey-chili sauce

In a small saucepan or skillet over low heat, combine yuzu/citron marmalade, gochujang, honey, soy sauce, rice vinegar, sesame oil, lemon/citron juice, minced garlic, and minced ginger. Warm gently, stirring, just until the marmalade loosens and the gochujang fully incorporates, about 2–3 minutes. If the sauce is too thick, add up to 2 tbs water to reach a glossy pourable consistency. Taste and adjust: more honey if you want sweeter, more gochujang for heat, or a splash more vinegar for brightness. Keep warm but do not boil.

Toss fried shrimp in sauce

Place the warm fried shrimp in a large mixing bowl. Pour the warm citron honey-chili sauce over the shrimp and toss gently but quickly to coat each piece evenly. The goal is a thin glaze, not a soupy coating; add sauce in two pours if needed to control coverage.

Transfer sauced shrimp to a serving platter. Immediately sprinkle toasted slivered almonds and crushed crispy rice evenly over the top so they adhere to the glaze. Scatter sliced green onions and cilantro leaves. Serve with lemon or citron wedges on the side for squeezing. Provide extra sauce on the side if desired.

Leftovers: store shrimp and sauce separately in airtight containers in the refrigerator for up to 24 hours. Reheat shrimp briefly in a 350°F (175°C) oven to regain crispness, and warm sauce on the stove; toss together just before serving.