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Ingredients
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Shrimp & Batter
Coating & Frying
Thai Chili Sauce & Finish
Method
Shrimp & Batter
- 1
Prepare shrimp
Peel and devein the shrimp, leaving tails on or off per preference. Pat shrimp very dry with paper towels. If shrimp are large, cut into 2–3 bite-sized pieces each to create popcorn-size pieces.
- 2
Make batter
In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper and garlic powder until uniform. In a separate small bowl whisk the egg with the cold sparkling water. Pour the wet mixture into the dry ingredients and mix briefly — batter should be slightly lumpy and thick enough to coat but still runny. Keep batter cold; place bowl over another bowl with ice if convenient.
Coating & Frying
- 3
Heat oil
Pour 3–4 cups vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and rise steadily.
- 4
Coat shrimp
Place panko breadcrumbs in a shallow bowl. Working in small batches (6–8 pieces), dip each dried shrimp into the batter to coat thoroughly, then press into panko to evenly coat. Shake off excess breadcrumbs and set on a wire rack while you finish the rest.
- 5
Fry shrimp
Fry shrimp in batches so oil temperature holds (do not overcrowd). Fry 2–3 minutes per batch, turning if necessary, until golden brown and crisp. Use a slotted spoon to transfer cooked shrimp to a paper towel–lined tray to drain. Maintain oil at 325–350°F; if pieces brown too quickly, lower heat slightly. Keep cooked batches warm in a 200°F (95°C) oven on a tray if desired.
- 6
Alternative pan-fry
If you prefer less oil, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook coated shrimp in batches 2–3 minutes per side until golden and cooked through, pressing gently to ensure even contact with the pan.
Thai Chili Sauce & Finish
- 7
Make sauce
In a small bowl combine the sweet Thai chili sauce, fresh lemon juice, soy sauce, rice vinegar and honey. Taste and adjust: add more lemon for brightness, more honey for sweetness, or a pinch of extra chili sauce for heat.
- 8
Toss shrimp (optional) & serve
You can either serve the popcorn shrimp with the Thai chili sauce on the side for dipping, or toss the hot fried shrimp quickly in a warmed skillet with 2–3 tablespoons of the sauce until evenly glazed (1 minute). Arrange shrimp on a serving platter, drizzle or serve sauce on the side, garnish with chopped cilantro and sliced green onion, and serve with lemon wedges.