Volcano Shrimp Recipe
Topped with mango salsa.
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Ingredients
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Shrimp and Batter
Volcano Sauce
Mango Salsa
Garnish (optional)
Method
Shrimp and Batter
Prep shrimp
Pat the shrimp dry with paper towels. If using frozen, thaw fully and dry. Lightly season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Make batter
In a medium bowl whisk together 3 tablespoons flour, 3 tablespoons cornstarch, 1/2 teaspoon baking powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 egg and 3/4 cup cold sparkling water and whisk just until combined — a few small lumps are fine. Batter should be slightly thick but still pourable; if too thick add up to 1–2 tablespoons more cold water.
Fry shrimp
Working in batches to avoid crowding, dip each shrimp into the batter to coat, letting excess drip off. Fry 4–6 shrimp at a time for 2–3 minutes until golden and crisp and shrimp are cooked through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep fried shrimp warm in a 200°F (95°C) oven if necessary while you finish remaining batches.
Volcano Sauce
While shrimp are frying, whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon sweet chili sauce, 1 tablespoon ketchup, 1 teaspoon rice vinegar (or lime juice), 1 teaspoon honey, 1/4 teaspoon garlic powder, and 1/4 teaspoon toasted sesame oil (if using) in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Keep chilled until ready to use.
Mango Salsa
In a bowl combine 1 diced ripe mango, 1/4 cup diced red bell pepper, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño (optional), 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir gently, taste, and adjust lime or salt. Chill briefly if time allows so flavors meld.
Assembly and Serve
Arrange fried shrimp on a serving platter or individual plates. Drizzle the volcano sauce generously over the hot shrimp (use about half the sauce to coat; reserve the rest for passing).
Top each sauced shrimp with a spoonful of mango salsa so each piece gets a little fruit contrast. Sprinkle with sliced green onions and toasted sesame seeds, and serve with lime wedges on the side.
Serve immediately so shrimp remain crisp. Provide extra volcano sauce on the side for dipping.