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Ingredients
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Crispy Rock Shrimp
Lemon Aioli
Spicy Sriracha Sauce
Garnish & Finish
Method
Crispy Rock Shrimp
Prep shrimp
Pat the rock shrimp dry with paper towels. If shrimp are large, halve them lengthwise; bite-size or medium shrimp can be left whole. Season lightly with 1/4 tsp salt and 1/8 tsp pepper.
Make batter
In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, remaining 3/4 tsp salt and 3/8 tsp black pepper until combined. Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be airy.
Heat oil
Pour oil into a deep pot or fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float immediately.
Fry in batches
Working in small batches to avoid overcrowding, dip shrimp into the batter to coat, letting excess drip back into the bowl. Carefully lower into hot oil and fry 1.5–2.5 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining shrimp.
Finish
When all shrimp are fried, taste and season lightly with fine sea salt if desired. Transfer to a serving platter.
Lemon Aioli
In a small bowl combine the mayonnaise, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, pepper and olive oil. Whisk until smooth and glossy. Taste and adjust acidity or salt — add a few drops more lemon juice if you want brighter flavor. Refrigerate until ready to serve.
Spicy Sriracha Sauce
In a separate small bowl, whisk together sriracha, sweet chili sauce, honey and rice vinegar until smooth. Adjust sweetness or heat to taste. Keep at room temperature until service.
Garnish & Serve
Arrange fried shrimp on a serving platter. Drizzle or serve with lemon aioli and spicy sriracha sauce on the side or lightly toss shrimp in a mix of 1 tbsp lemon aioli and 1 tbsp sriracha sauce for a coated version.
Scatter sliced scallion whites over the shrimp, then the green tops. Sprinkle toasted sesame seeds if using and serve with lemon wedges on the side.
Serve immediately while shrimp are hot and crispy. Leftover shrimp are best reheated briefly in a 375°F (190°C) oven for 5–7 minutes to restore crispness.