Cha Cha Shrimp (11) Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on, leave them for presentation. Lightly season the shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper; set aside.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a small bowl lightly beat 1 egg. Add the beaten egg to the dry mixture, then slowly whisk in 3/4 cup cold club soda (or cold sparkling water) until a smooth, slightly thick batter forms. Batter should be thick enough to coat the back of a spoon but still pourable; adjust with a tablespoon more club soda if necessary. Keep batter cold (set bowl over an ice bath briefly if your kitchen is warm).

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to reach a 2–3 inch depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float up immediately without burning.

Season flour and dredge

Combine 1/2 cup extra all-purpose flour with 2 tablespoons Loft Zap Seasoning in a shallow bowl. Toss each shrimp lightly in the seasoned flour to dry the surface and help the batter adhere, shaking off excess.

Batter and fry

Holding shrimp by the tail, dip each floured shrimp into the batter to fully coat, letting excess drip back into the bowl. Carefully lower battered shrimp into the hot oil in batches (do not crowd; 6–8 shrimp per batch depending on pan size). Fry until golden and crisp, about 2 to 3 minutes per side (total 3–4 minutes) depending on shrimp size—internal flesh should be opaque and firm. Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Immediately, while still hot, sprinkle each batch lightly with an extra 1/2 teaspoon Loft Zap Seasoning (reserve seasoning to taste) to reinforce the signature flavor. Repeat with remaining shrimp and reheat oil to 350°F between batches as needed.

While the shrimp fry, whisk together 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 teaspoon fresh lemon juice, 1/2 teaspoon honey, 1/2 teaspoon grated garlic, 1/8 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust: add more sriracha for heat or more honey for sweetness. Chill briefly until ready to serve.

Arrange the crispy Cha Cha Shrimp on a warmed platter. Sprinkle remaining Loft Zap Seasoning to taste over the shrimp. Place a small bowl of sriracha mayo on the platter, garnish with microgreens or chopped scallions and lemon wedges. Serve immediately so the shrimp remain crisp.