Firecracker Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Season shrimp lightly with 1/2 tsp of the salt and 1/4 tsp of the pepper.

Make dredge

In a shallow bowl combine all-purpose flour, cornstarch, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and garlic powder. In a second bowl whisk the egg with the milk or buttermilk until smooth.

Coat shrimp

Working in batches, dip each shrimp into the egg mixture, shake off excess, then dredge in the flour-cornstarch mixture, pressing gently so the coating adheres. Place coated shrimp on a wire rack while heating oil.

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to reach about 1 to 1 1/2 inches depth. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the coating into oil — it should sizzle and float.

Fry shrimp

Fry shrimp in small batches (4–6 at a time depending on pan size) to avoid crowding. Fry until golden and crisp, about 1.5–2.5 minutes per side depending on size. Use a slotted spoon to transfer shrimp to a wire rack or paper towels to drain. Repeat until all shrimp are cooked. Keep warm in a low oven (200°F/95°C) if needed.

Mix sauce

While shrimp fry, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, lime juice, grated garlic, and sesame oil in a bowl until smooth. Taste and adjust heat or sweetness: add more sriracha for heat or more honey for sweetness. If sauce is too thick, whisk in up to 1 tablespoon water to reach a pourable/coat-able consistency.

Warm (optional)

For a slightly looser, warm sauce, gently heat the sauce in a small saucepan over low heat for 1–2 minutes, stirring — do not boil. Alternatively, microwave in 10-second bursts until slightly warm.

Toss shrimp with sauce

Place hot fried shrimp in a large bowl. Pour 3/4 of the sauce over the shrimp and gently toss to coat evenly. Reserve remaining sauce for serving on the side. Taste one shrimp and add more sauce if desired.

Transfer sauced shrimp to a serving platter. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with lime wedges and the reserved sauce for dipping.