A9. Deep Fried Breaded Shrimps Recipe

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. If not already done, peel and devein the shrimp, leaving tails on for presentation. Lightly butterfly (make a shallow cut along the back) if you prefer a flatter profile for breading.

Place the shrimp in a bowl and toss with kosher salt, black pepper, garlic powder, soy sauce and lime juice. Marinate at room temperature for 10–15 minutes (do not exceed 30 minutes or the acid will start to cure the shrimp). Pat the shrimp dry again before breading to ensure coating adheres.

Set up dredging stations

Arrange three shallow bowls or trays: (1) flour mixed with cornstarch and paprika; (2) eggs whisked with milk and ground white pepper; (3) panko breadcrumbs in the third. The cornstarch in the flour helps extra crispiness.

One at a time, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg wash, allowing excess to drip; then press into the panko breadcrumbs to coat completely. For an extra-thick crust, repeat the egg and panko step once more. Place coated shrimp on a wire rack and chill in the fridge for 10 minutes to help the coating set.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (approx. 1 liter for a medium pot). Heat oil over medium-high heat until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle immediately and brown in ~45–60 seconds.

Fry the shrimp in small batches (4–6 at a time, depending on pot size) so the oil temperature remains steady. Fry for 2–3 minutes until golden brown and cooked through. Large shrimp cook quickly; internal flesh should be opaque and firm but not rubbery. Use a slotted spoon or spider to transfer shrimp to a paper towel-lined tray to drain.

While still hot, season lightly with finishing salt and sprinkle with chopped parsley or cilantro if using. Serve immediately with lemon or lime wedges.

Whisk together mayonnaise, sweet chili sauce, Sriracha (if using) and lime juice in a small bowl until smooth. Adjust sweetness or heat to taste. Chill until ready to serve.

Place the dipping sauce in a small bowl alongside the hot fried shrimp for serving.