Crispy Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If any are large, butterfly slightly so they cook evenly. Lightly season shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Make batter

In a medium bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Whisk to blend. Gradually whisk in 3/4 cup ice-cold sparkling water until a smooth, slightly thin batter forms — it should coat but still be airy. Keep batter cold (place bowl over another bowl with iced water if possible).

Heat oil

Pour 3 cups neutral oil into a deep skillet or pot to a depth of about 1.5–2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry shrimp

Working in small batches (do not overcrowd), dip each shrimp into the batter, letting excess drip off, then gently lower into the hot oil. Fry until golden and crisp, about 2–3 minutes per batch depending on shrimp size. Use a spider/skimmer to turn if needed for even color. Remove cooked shrimp to a wire rack set over a sheet tray or to paper towels to drain briefly. Repeat until all shrimp are cooked.

Optional toss

If desired, while still hot, lightly toss fried shrimp with 1/2 tsp toasted sesame oil for aroma. Keep warm in a low oven (200°F/95°C) if finishing other components.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp Sriracha, 1 tsp lime juice, 1/2 tsp honey, and 1/4 tsp soy sauce until smooth and balanced. Taste and adjust heat or sweetness to preference. Refrigerate until ready to serve.

Arrange fried shrimp on a serving platter. Drizzle or pipe spicy mayo over shrimp, or serve on the side for dipping.

Scatter 2 tbsp tobiko over the sauced shrimp so it adheres to the mayo. Sprinkle thinly sliced scallions over top for color and bite.

Serve immediately with lime wedges on the side to squeeze over the shrimp.