Cha Cha Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them removed, trim leaving the tail optional. Place shrimp in a bowl and pour buttermilk over them; toss to coat and let sit 10 minutes while you prepare batter (this tenderizes and adds flavor).

Make dry mix

In a shallow bowl or wide dish combine flour, cornstarch, baking powder, 1 tablespoon Loft Zap Seasoning, 1 tsp salt and 1/2 tsp black pepper. Whisk to evenly distribute. This dry mix provides structure and crispness.

Make wet batter

In a separate bowl combine the remaining 1 tablespoon Loft Zap Seasoning with cold club soda (or iced water). Gradually whisk about half of the dry mix into the soda to form a slightly thick, but airy batter. If needed, add more dry mix a tablespoon at a time to reach a coating batter (should cling to spoon but still be loose). Do not overmix; some lumps are fine.

Heat oil

In a heavy-bottomed pot or Dutch oven pour oil to a depth of about 1.5–2 inches (approximately 3 cups for a medium pot). Heat over medium-high heat until thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float immediately.

Coat and fry

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp lightly in the remaining dry mix, shaking off excess. Then dip into the wet batter to coat completely. Gently lower 4–6 shrimp into the hot oil, taking care not to overcrowd. Fry 2½–3½ minutes, turning once, until batter is golden and shrimp are cooked through (internal shrimp should be opaque and firm). Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with remaining 1 teaspoon Loft Zap Seasoning for finishing. Repeat with remaining shrimp, letting oil return to 350°F between batches.

Rest briefly

Let fried shrimp rest 1–2 minutes on the rack so the coating firms. This yields crispier results than stacking directly on paper towels.

Combine mayonnaise, sriracha, lime juice, honey and 1/8 teaspoon salt in a small bowl. Whisk until smooth and taste — adjust sriracha for heat and honey for sweetness to balance. Cover and chill until serving. This sauce can be made up to 24 hours ahead.

Arrange battered shrimp on a platter, sprinkle chopped cilantro over the top and serve with lime wedges and the sriracha mayo on the side for dipping. Offer extra Loft Zap Seasoning at the table for guests who want more zing.