Shrimp & Fries Recipe

Prep potatoes

Peel potatoes if you prefer (skin left on is fine). Cut each potato into even 1/3- to 1/2-inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a bowl of cold water and soak for at least 20 minutes (up to 1 hour). This helps them crisp.

Dry and coat

Drain the fries and pat thoroughly dry with kitchen towels. Toss the dried fries with 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder (if using) until evenly coated. If frying, skip adding oil here; if oven-baking, toss with 2 tablespoons oil instead of the frying oil measurement.

Fry or roast - Frying method

Pour oil into a large heavy pot or deep fryer to a depth of 2–3 inches and heat to 325°F (160°C). Working in batches, blanch the fries for 3–4 minutes until tender but not browned. Remove to a paper-towel-lined tray. After all batches are blanched, increase oil temperature to 375°F (190°C) then fry batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with a pinch more salt.

Fry or roast - Oven method

Preheat oven to 425°F (220°C). Arrange oiled and coated fries on a baking sheet in a single layer. Roast 20–30 minutes, turning once halfway through, until golden and crisp. If you want extra crispness, broil 1–2 minutes at the end while watching closely.

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 tablespoon lemon zest until evenly coated.

Cook shrimp

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add shrimp in a single layer without crowding (cook in two batches if necessary). Sear shrimp 1.5–2 minutes per side (total 3–4 minutes) until pink, opaque, and lightly charred at the edges. Remove cooked shrimp to a plate.

Finish shrimp

Lower heat to medium. Add 1 tablespoon fresh lemon juice to the pan and swirl to deglaze, scraping any browned bits. Return shrimp to the skillet, toss with pan juices and chopped parsley, then remove from heat.

Make sauce

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 tablespoon lemon juice, and 1/4 teaspoon paprika. Whisk until smooth. Taste and adjust salt, pepper, or hot sauce to preference.

Assemble

Place a generous portion of fries on each plate. Top with a serving of hot shrimp. Spoon the sauce alongside or drizzle lightly over the shrimp and fries. Garnish with the remaining 1 tablespoon chopped parsley and an extra lemon wedge if desired.

Serve

Serve immediately while fries and shrimp are hot and crisp. Provide extra sauce on the side for dipping.