Shrimp Lollipop Recipe

Clean and form lollipops

Rinse shrimp and pat dry with paper towels. To make a shrimp lollipop, hold shrimp with tail pointing out, make a small cut along the underside of the shrimp from head end toward the tail (do not cut through the tail). Gently push meat toward the head end so that the thicker portion forms a 'ball' at the front and the tail sticks out like a handle. Repeat with all shrimp and set on a tray.

Season the formed shrimp evenly with kosher salt, black pepper and garlic powder. Let rest while you prepare the marinade (5–10 minutes).

Make marinade and batter

In a medium bowl whisk together yogurt (or buttermilk), egg white, cornstarch until smooth. In a separate bowl combine all-purpose flour, rice flour, baking powder, paprika and cayenne; whisk to combine.

Add the dry flour mixture to the yogurt mixture and stir just until combined into a thick batter that will coat the shrimp. If too thick, add up to 1 tablespoon water; if too thin, add a little more flour.

One by one, dip each seasoned shrimp into the batter, coating the bulbous portion and leaving the tail mostly free to serve as the handle. Let excess batter drip off and place shrimp on a wire rack set over a tray. Chill in refrigerator 10 minutes to help batter adhere.

Pan-fry to crisp

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is hot (shimmering but not smoking), add shrimp in a single layer, bulbous side down. Do not overcrowd—work in batches if necessary. Cook 2–3 minutes per side until golden brown and crisp; flip carefully to avoid breaking the lollipop shape. Add remaining tablespoon oil between batches as needed.

Transfer cooked shrimp to a paper towel–lined tray to drain briefly while you make the glaze.

Make glaze

In a small skillet or saucepan over low heat, melt the butter. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in honey, soy sauce, lemon juice and sriracha. Increase heat to medium-low and simmer 1–2 minutes until slightly thickened and glossy. Taste and adjust: add a pinch of salt or more lemon if needed.

Remove glaze from heat. If you prefer a smoother glaze, you can whisk in 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and warm briefly until thickened.

Toss the warm, drained shrimp gently in the glaze or brush the glaze over each shrimp with a pastry brush to evenly coat the bulbous portion. Arrange shrimp on a serving platter with tails pointing outward.

Garnish with chopped parsley or cilantro and serve immediately with lemon wedges on the side. If using toothpicks or skewers to stabilize the lollipop shape, insert them through the thick end into the tail base before serving.

Serve as an appetizer: expect each guest to eat 2–3 shrimp lollipops. Provide napkins or small plates to catch any glaze drips.