Shrimp Basket Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on, leave them for presentation. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne. In a separate small bowl, beat the egg then whisk it into 1 cup ice-cold club soda (or ice water). Pour the wet mixture into the dry ingredients and stir briefly — batter should be lumpy and cold. Do not overmix.

Heat oil

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

Fry shrimp

Working in batches of 6–8 shrimp to avoid crowding, dip each shrimp into the batter to coat evenly, letting excess drip off. Carefully lower into hot oil and fry until golden and crisp, about 2 to 3 minutes depending on shrimp size. Turn as needed for even color. Remove with a slotted spoon to a wire rack or paper towels. Repeat until all shrimp are fried. Maintain oil temperature around 325–350°F (160–175°C) between batches.

Season fried shrimp

While still hot, sprinkle the fried shrimp with a pinch of salt to taste.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1 teaspoon finely chopped capers, 1/2 teaspoon paprika, 1 teaspoon minced garlic, 1 tablespoon finely chopped green onion, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust lemon, hot sauce or salt as needed. Refrigerate until ready to serve.

Prepare baskets: split the 4 small buns and lightly toast them in a pan or oven until golden (about 3–4 minutes at 350°F/175°C).

Build the baskets: place about 1/2 cup shredded lettuce in the bottom of each bun half (divide across 4). Add 6 battered shrimp on top of the lettuce in each basket. Spoon 1 to 2 tablespoons of the remoulade over the shrimp (adjust to taste). Add a slice or two of tomato if using and a squeeze of lemon over the shrimp.

Garnish and serve: sprinkle chopped parsley over baskets and serve each with a lemon wedge on the side. Provide extra remoulade for dipping.