Niki’s Crispy Shrimp Recipe

Prep shrimp

Peel and devein the shrimp, leaving tails on if desired. Pat thoroughly dry with paper towels. Season shrimp with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder; set aside.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. In a separate small bowl whisk the egg with 1/2 cup cold club soda (or cold water) until combined. Add the wet mixture to the dry and stir gently until just combined — a few lumps are okay. If batter seems too thin to coat, add up to 1 tbsp more flour; if too thick, add 1-2 tbsp more cold water. Keep batter cold in the fridge until ready to fry.

Heat oil

In a heavy skillet or deep pot heat about 1 cup neutral oil (enough to come 1/2–1 inch up the side of the pan) over medium-high heat until shimmering and registering 350°F (175°C) if using a thermometer. If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry shrimp

Working in batches to avoid crowding, dip each seasoned shrimp into the batter to coat, allowing excess to drip back into the bowl. Carefully place shrimp into hot oil and fry 2–3 minutes per side until golden brown and crispy and the shrimp are opaque and cooked through. Use a slotted spoon to transfer cooked shrimp to a wire rack or paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven if cooking in multiple batches. If oil temperature drops, allow to return to 350°F before next batch.

Finish

Once all shrimp are cooked, melt 2 tbsp unsalted butter in a small pan and toss the fried shrimp briefly to coat and add gloss and flavor, or brush melted butter over shrimp on a tray. Serve with lemon wedges.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot. Add 2 tbsp thinly sliced green onion and 2 tbsp chopped cilantro.

In a small bowl whisk together 2 tbsp rice vinegar, 3 tbsp mayonnaise, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sesame oil (optional). Taste and adjust acid/sweetness — add another 1/2 tbsp vinegar or 1/2 tsp honey if desired.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Let sit 10–15 minutes at room temperature to soften the cabbage and marry flavors. Chill briefly if making ahead.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp Sriracha, 1 tbsp honey, 1 tsp soy sauce, 1 tsp fresh lime juice, 1/2 tsp smoked paprika and 1 minced garlic clove. Whisk until smooth and emulsified. Taste and adjust heat/sweetness by adding more Sriracha or honey as desired.

Chill the sauce at least 10 minutes to let flavors meld. The sauce thickens slightly in the fridge — if it becomes too thick, thin with 1 tsp water or lime juice before serving.