Niki’s Crispy Shrimp Recipe

Prep shrimp

Pat shrimp very dry with paper towels. If frozen, thaw completely and remove any excess moisture. Place shrimp in a bowl and toss with buttermilk and hot sauce. Let sit 10 minutes while preparing dredge and slaw (buttermilk helps adhesion and tenderizes).

Make dredge

In a shallow dish combine all-purpose flour, cornstarch, panko, cornmeal, kosher salt, black pepper, smoked paprika, and garlic powder. Mix thoroughly so breadcrumbs are evenly distributed.

Coat shrimp

Working in batches, remove shrimp from buttermilk (let excess drip off) and press each shrimp into the dry dredge, coating evenly on all sides. Place coated shrimp on a wire rack and let rest 5 minutes to help coating adhere.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds.

Fry shrimp

Fry shrimp in a single layer without overcrowding, about 1½–2 minutes per side until golden brown and cooked through (internal temp ~120–125°F). Use tongs or a spider to transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining shrimp.

Combine veg

In a medium bowl toss together green cabbage, red cabbage, grated carrot, sliced green onions and chopped cilantro until evenly mixed.

Make dressing

In a small bowl whisk rice vinegar, mayonnaise, honey, sesame oil, kosher salt and black pepper until smooth and emulsified.

Dress slaw

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional salt or vinegar if desired. Let sit 10 minutes to soften the cabbage slightly before serving.

Mix sauce

In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha, honey, soy sauce, toasted sesame oil, lime juice, grated garlic and crushed red pepper (if using) until smooth. Taste and adjust heat or sweetness to preference. Refrigerate until ready to serve.

Place a generous bed of cabbage slaw on each plate. Arrange 6–8 crispy shrimp on top of the slaw. Drizzle 1–2 tablespoons of Old School Crack Sauce over the shrimp (or serve extra on the side). Garnish with cilantro or microgreens and serve with lime wedges for squeezing. Serve immediately so shrimp remain crisp.