Spicy Shrimp Tempura* Recipe

Prepare shrimp

Rinse shrimp and pat completely dry with paper towels. Make three small shallow diagonal slits on the underside of each shrimp to prevent curling, or leave tails on and make a small cut at the tail joint. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Dust shrimp

Place 1/4 cup all-purpose flour in a shallow dish. Lightly dust each shrimp in the flour, shaking off excess. This helps the batter adhere.

Make ice-cold batter

In a medium bowl, combine 1 cup ice-cold water with ice cubes (or use a bowl set inside a larger bowl with ice to keep cold). Add 1/2 cup club soda (kept cold). Lightly whisk in 1 large beaten egg until blended. In a separate bowl, sift together 1 cup cake flour (or tempura flour), 1/4 cup cornstarch and 1/2 tsp baking powder. Make a well in the dry mix, pour the cold liquid into it, then fold gently with chopsticks or a fork just until combined — a few lumps are fine. Stir in 1/2 tsp cold sesame oil if using. Do not overmix; batter should be cold and slightly lumpy.

Heat oil

Pour 6 cups neutral oil into a deep pot or Dutch oven and 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 with steady bubbling.

Fry shrimp

Working in small batches (4–6 shrimp at a time depending on pot size), dip each dusted shrimp into the cold batter, allowing excess to drip off, then gently lower into the hot oil. Fry until batter is pale golden and shrimp is cooked through, about 2–3 minutes per batch. Avoid overcrowding. Use a spider/skimmer to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep finished shrimp warm in a low oven (200°F / 95°C) if frying multiple batches.

Finish

When all shrimp are fried, sprinkle with a light pinch of salt to taste while still warm. Arrange on bed of microgreens or shredded cabbage if using.

In a small bowl combine 1/2 cup mayonnaise and 2 tbsp Greek yogurt. Add 1 tbsp fresh lemon juice and 1 tsp fresh orange juice, then 1.5 tbsp Sriracha. Stir in 1/2 tsp grated garlic, 1/2 tsp lemon zest and 1/4 tsp orange zest. Add 1/4 tsp sesame oil, 1/2 tsp soy sauce and 1/2 tsp honey or agave. Season with 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste — adjust heat and citrus balance: add more Sriracha to increase spice or more lemon/orange juice/zest for brightness. Chill at least 10–15 minutes to let flavors meld.

Plate the tempura shrimp on a serving platter over microgreens or shredded cabbage if using. Place the spicy citrus aioli in a small bowl for dipping alongside the shrimp.

Garnish the shrimp with thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately with lemon wedges on the side for an extra citrus squeeze.