Wham Bam Shrimp Recipe

Pat the shrimp dry with paper towels. Place shrimp in a bowl and season with kosher salt and black pepper. Add soy sauce, rice vinegar, and sesame oil; toss to coat. Let sit 10 minutes while you prepare the batter.

Make the batter

In a medium bowl, whisk together the flour, cornstarch and baking powder. In a separate small bowl, combine the beaten egg and cold club soda. Pour the wet into the dry and gently stir until just combined — a few small lumps are okay. The batter should be slightly thick but still pourable; add 1 tablespoon more club soda if too thick.

Heat the oil

Pour about 1½–2 cups vegetable oil into a heavy skillet or medium Dutch oven to a depth of about 1½ inches. Heat over medium-high until it reaches 350°F (175°C) or until a small drop of batter sizzles and floats immediately.

Coat and fry the shrimp in batches to avoid crowding. Working quickly, dip each marinated shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per batch, turning once, until golden and crisp and shrimp are cooked through. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F/95°C) if desired.

While the shrimp fry, make the sauce. In a bowl combine mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, toasted sesame oil and minced garlic. Whisk until smooth and taste; adjust heat with more Sriracha or sweetness with more honey as needed. Fold in one sliced green onion, reserving the other for garnish. If you prefer a thinner sauce for drizzling, whisk in 1–2 teaspoons of warm water.

When all shrimp are fried, toss them gently with 3–4 tablespoons of the Wham Bam sauce in a large bowl so each piece is lightly coated (reserve remaining sauce for dipping). Alternatively, plate shrimp and drizzle sauce over the top.

Sprinkle with toasted sesame seeds, the remaining thinly sliced green onion and cilantro or microgreens if using. Serve immediately with lime wedges and extra sauce on the side.