Spicy Rock Shrimp Recipe

Prepare shrimp

Pat rock shrimp dry with paper towels. If any shrimp are large, halve them lengthwise so pieces are roughly bite-size. Season lightly with 1/2 teaspoon kosher salt and the white pepper; set aside.

Heat oil

Pour neutral oil into a heavy-bottom pot or deep-fryer to a depth of about 2–3 inches (roughly 3–4 cups) and heat to 350°F (175°C). Use a thermometer to maintain temperature between 340–360°F.

Make batter

In a medium bowl, whisk together cold sparkling water and the egg until combined. In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon baking powder. Lightly fold the dry mix into the wet—batter should be slightly lumpy and very cold. If it looks too thick, add a tablespoon of extra cold sparkling water. Keep batter chilled over an ice bath if possible to maintain temperature.

Dredge and fry

Lightly toss the seasoned shrimp in the remaining 1/2 cup flour (this helps the batter adhere). Working in small batches (4–6 pieces), dip shrimp into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 1.5–2.5 minutes depending on size. Maintain oil temperature and do not overcrowd the pot. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet tray or paper towels. Sprinkle a small pinch of kosher salt over the fried shrimp immediately. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Whisk sauce ingredients together: In a bowl combine 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon sweet chili sauce, 1 teaspoon honey, 1 teaspoon fresh lime juice, 1/2 teaspoon sesame oil and 1/2 teaspoon rice vinegar. Taste and adjust heat or sweetness—add more sriracha for spiciness or more honey for sweetness. The sauce should be creamy, balanced, and pourable. If you prefer a thinner sauce, whisk in up to 1 tablespoon warm water.

Reserve about 2 tablespoons of sauce for drizzling or plating, and toss the remaining sauce with the fried shrimp while still hot so each piece gets evenly coated. Gently fold so batter remains crisp but coated—work quickly to avoid sogginess.

Plate the sauced shrimp on a serving dish. Sprinkle sliced green onions and toasted sesame seeds over the top. Add microgreens or cilantro and place lime wedges on the side. Serve immediately while shrimp is hot and crisp.