Calabash Shrimp Basket Recipe

Marinate shrimp

Pat the shrimp dry with paper towels. In a bowl combine lime juice, soy sauce, brown sugar, minced garlic, black pepper and hot pepper sauce (if using). Add shrimp and toss to coat. Marinate in the refrigerator for 15–20 minutes — do not exceed 30 minutes or the acid will begin to cook the shrimp.

Prepare dry mixture

In a shallow bowl whisk together all-purpose flour, cornstarch, baking powder and 1 tsp salt until evenly combined.

Make batter

In a separate bowl whisk the beaten egg and cold sparkling water together. Add about half of the dry mixture to the wet mixture and whisk briefly until just combined; some lumps are okay. If mixture seems too thick for dipping, add up to 2 tbs more sparkling water. Keep the remaining dry mixture on the side for a light dusting.

Prepare panko

Place panko breadcrumbs in a third shallow bowl. This will provide a crisp outer layer typical of Calabash-style shrimp.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (roughly 4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter—if it sizzles and rises immediately with steady bubbles, oil is ready.

Dredge and coat shrimp

Remove shrimp from marinade and lightly pat (leave a little moisture to help batter adhere). Toss shrimp in the reserved dry flour mixture to dust lightly, then dip into the batter to coat evenly. Lift and allow excess batter to drip off briefly, then press into panko to adhere a crisp outer layer. Place on a rack while you work in batches.

Fry shrimp

Fry shrimp in small batches (to avoid overcrowding) for 2–3 minutes per batch, or until the coating is golden brown and shrimp are opaque and cooked through. Maintain oil temperature around 325–350°F (160–175°C) — adjust heat as needed. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined tray to drain and keep warm in a 200°F (95°C) oven if desired.

Assemble baskets

Place a small bed of microgreens or shredded romaine in each mini fry basket or lettuce cup. Arrange 3–4 hot Calabash shrimp on top. Add a small spoonful (about 1/2 tbs) of pickled mango or mango chutney if using. Garnish with a lime wedge.

Make the sauce

In a small bowl combine mayonnaise, sweet Thai chili sauce, lime zest, chopped cilantro, sliced scallion, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning or chili sweetness to preference. Chill briefly if time allows to let flavors meld.

Serve with shrimp

Spoon about 1 tbs of Calabash sauce beside or drizzled lightly over the shrimp in each basket, or serve the sauce on the side for dipping.

Serve immediately while shrimp are hot and crisp. Offer additional lime wedges and extra sauce on the side. If presenting in mini baskets, ensure each guest receives a warm portion and a small fork or pick for easy eating.