Bump N' Run Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a bowl, combine the shrimp, kosher salt, black pepper, lemon juice, and minced garlic. Toss to coat evenly and let sit 5–10 minutes while preparing the breading station. Dry again briefly before dredging so breading adheres.

Set up dredging

Arrange three shallow bowls or pans: Bowl 1 - whisk together flour, cornmeal (if using), and a pinch of salt; Bowl 2 - beat the egg with the milk until smooth; Bowl 3 - combine panko, smoked paprika, garlic powder, onion powder, and cayenne, mixing to distribute spices.

Bread the shrimp

Working one at a time, dredge each shrimp first in the flour mixture, shaking off excess; then dip into the egg wash, letting excess drip back into the bowl; finally press into the panko mixture, coating thoroughly and pressing gently so panko adheres. Place breaded shrimp on a wire rack set over a tray to rest 5 minutes — this helps the crust set and reduces oil spatter.

Heat oil

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1¼ inches (enough to partially submerge the shrimp). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–40 seconds.

Fry shrimp

Carefully lower breaded shrimp into the hot oil in a single layer, working in batches so oil temperature stays near 325–350°F. Fry for 1.5–2.5 minutes per side (total 3–4 minutes), turning once, until golden brown and cooked through. Internal shrimp temperature should be 120–130°F and flesh opaque. Do not overcrowd the pan.

Drain

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly. Season lightly with a pinch of salt while hot. Keep finished shrimp warm in a 200°F (95°C) oven if frying remaining batches.

Make the sauce

In a small bowl, whisk together mayonnaise, sriracha, honey, soy sauce, lime juice, sesame oil, and garlic powder until smooth and emulsified. Taste and adjust heat/sweetness: add more sriracha for spice, more honey for sweetness, or extra lime for brightness. Transfer to a serving bowl and sprinkle with toasted sesame seeds and chopped chives if using.

Arrange a bed of microgreens or shredded cabbage on the serving platter (optional). Place the hot panko fried shrimp on top. Serve immediately with a generous side of sriracha mayo for dipping. Garnish with lemon wedges to squeeze over the shrimp and additional sesame seeds or chives if desired.