Golden Fried Shrimp (4) Recipe

Prepare shrimp

Rinse the shrimp under cold water, pat dry thoroughly with paper towels. Leave tails on for presentation if desired. Make 2 shallow diagonal slits on the underside of each shrimp to help them stay straight while frying.

In a medium bowl combine kosher salt, black pepper, minced garlic, soy sauce, rice wine (or sherry) and the egg white. Whisk gently to combine. Add the shrimp and toss to coat. Marinate in the refrigerator for 15–20 minutes (no more than 30 minutes).

Prepare dry mixture

In a shallow bowl or wide mixing bowl whisk together all-purpose flour, cornstarch, baking powder, salt and ground white pepper. If using panko/bread crumbs for a double-coat, place them in a separate shallow bowl.

Make cold batter

Just before frying, add the cold sparkling water and 4 small ice cubes to the dry mixture and stir gently with chopsticks or a fork until a slightly lumpy, light batter forms. Do not overmix — the batter should be cold and aerated. If batter becomes too thin, add 1–2 tablespoons more flour; if too thick, add a splash more cold sparkling water.

Set up a dredge station: marinated shrimp bowl, batter bowl, and (optional) panko bowl. Pat the marinated shrimp briefly with paper towel if very wet so batter adheres better.

Heat oil

Pour oil into a deep heavy pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge the shrimp). Heat oil to 350°F (175°C). If you do not have a thermometer, test with a small drop of batter: it should sizzle and rise immediately but not brown instantly.

Fry shrimp in batches of 3–4 to avoid crowding. For each shrimp: dip into the cold batter to coat evenly, shake off excess briefly, then (optional) press into panko for an extra crunchy crust. Carefully lower into the hot oil using a slotted spoon or spider.

Fry for 2–3 minutes, until the batter is golden and crisp and shrimp are opaque and cooked through. If shrimp curl tightly, you can use the diagonal slits made earlier to keep them straighter. Turn as needed for even browning.

Remove shrimp with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. While still hot, sprinkle lightly with finishing salt. Repeat with remaining shrimp, allowing oil to return to temperature between batches.

Transfer to a serving plate, garnish with chopped parsley and lemon wedges. Serve immediately while hot and crisp.