Rock Shrimp Recipe
Tempura fried shrimp tossed in spicy mayo sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Shrimp
Peel and devein the rock shrimp, then pat them dry with paper towels.
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add the ice water and mix until just combined. The batter should be slightly lumpy.
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C).
Fry the Shrimp
Dip the shrimp into the tempura batter, allowing excess to drip off. Carefully drop them into the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Prepare the Spicy Mayo Sauce
In a small bowl, mix together the mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust seasoning to taste.
Toss the Shrimp
In a large bowl, toss the fried shrimp with the spicy mayo sauce until evenly coated.
Serve
Garnish with chopped green onions and serve immediately.
