Volcano Shrimp Recipe
Light and Crispy Shrimp Drizzled with a Spicy Chili Aioli
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Ingredients
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Shrimp and Batter
Coating and Frying
Spicy Chili Aioli (Volcano Sauce)
Garnish & Serve
Method
Shrimp and Batter
- 1
Prepare shrimp
Pat shrimp dry with paper towels. If tails are left on, dry thoroughly. Season shrimp lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside.
- 2
Make cold batter
In a bowl, whisk together flour, cornstarch and baking powder. Add remaining 1/2 tsp salt and 1/4 tsp black pepper. Pour in 3/4 cup cold club soda gradually and whisk just until combined — batter should be lumpy and cold. Keep bowl over/near an ice bath or add a few ice cubes around the mixing bowl to keep the batter chilled; do not overmix.
Coating and Frying
- 3
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.
- 4
Coat shrimp
Place panko in a shallow bowl. Working in small batches to avoid overcrowding, dip each seasoned shrimp into the cold batter, allowing excess to drip back into the bowl, then press lightly into the panko to adhere a thin crust. Set coated shrimp on a tray while you finish coating the rest.
- 5
Fry shrimp
Fry shrimp in batches, 3–5 at a time depending on pot size, for 1.5–2.5 minutes until golden and crispy. Maintain oil temperature at ~350°F. Remove with a slotted spoon to a paper towel–lined tray to drain. If you want extra crunch, fry a second time for 30–45 seconds when all shrimp are pre-fried (double-frying crisps the coating). Season lightly with a pinch of salt immediately after frying.
Spicy Chili Aioli (Volcano Sauce)
- 6
Make the aioli
In a small bowl, whisk together mayonnaise, Sriracha (or gochujang), sweet chili sauce, sesame oil, lime juice, minced garlic and honey until smooth. Taste and adjust heat or sweetness: add more Sriracha for spice or honey for balance. Season with 1/4 tsp salt. Chill in refrigerator for at least 10 minutes to let flavors meld.
- 7
Optional thin sauce for drizzling
If you prefer a thinner drizzle, whisk in 1–2 teaspoons of water or lime juice to reach desired consistency.
Garnish & Serve
- 8
Arrange warm shrimp on a platter or individual plates. Drizzle the spicy chili aioli over the shrimp in a zigzag or spoon small dollops on top. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lemon or lime wedges on the side for squeezing.
