Deep Fried Lollipop Shrimp Recipe

Rinse the shrimp, pat completely dry with paper towels. Using your fingers or a small knife, gently push the meat down toward the tail so that the tail end protrudes and the body forms a lollipop shape (shrimp meat bunched up on one end). Remove any remaining shell except the tail fan, leaving the tail intact for presentation.

Season the formed shrimp lightly on both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Let sit 5 minutes.

Insert a skewer or lollipop stick through the tail end into the shrimp body so the meat is secure and the tail sticks out for a handle. Repeat for all 3 shrimp. Chill in refrigerator while preparing batter and coating (about 10 minutes) to help batter adhere.

Make the cold batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt until combined. Add 1/2 cup very cold sparkling water and three small ice cubes; whisk just until a slightly lumpy, thick batter forms. Do not overmix — a few lumps are fine. Keep the bowl over a bed of ice or place in refrigerator if not using immediately to keep batter cold.

Place 1/4 cup flour in a shallow dish and 3/4 cup panko in another shallow dish. Lightly dust each prepared shrimp in the flour, shaking off excess. Dip the floured shrimp into the cold batter, allowing excess batter to drip back into the bowl so a thin, even coating remains.

Immediately press the battered shrimp into the panko breadcrumbs, turning to coat fully and gently pressing so the panko adheres. Set each coated lollipop on a wire rack and let rest 3–5 minutes to help the coating set. If coating becomes soggy, briefly chill before frying.

Pour oil into a medium saucepan or deep skillet to a depth of about 1.5–2 inches (approximately 1 cup for a small pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs — they should sizzle and turn golden in about 30–45 seconds.

Working one or two at a time (do not overcrowd), carefully lower a battered, panko-coated shrimp on its side into the hot oil by holding the skewer. Fry for 1.5–2 minutes until golden brown and crisp, turning once if needed with tongs. Smaller pans may take slightly longer; internal shrimp should be opaque and reach 120–140°F (49–60°C).

Use tongs to lift the shrimp from oil and place on a paper towel-lined plate or wire rack to drain. Repeat with remaining shrimp. If oil temperature drops too much, allow it to return to 350°F before frying the next batch.

Let the fried lollipop shrimp rest 1–2 minutes to finish cooking through, then serve immediately while hot and crisp.

In a small bowl combine 3 tbs sweet chili sauce, 2 tbs mayonnaise and 1 tsp lime juice. Stir until smooth. Serve alongside the hot lollipop shrimp for dipping.