Apollo Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. If not already deveined and peeled, remove shells and devein, leaving tails on or off per preference.

In a medium bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, hot paprika, kosher salt, black pepper, and 1 tsp oil until smooth.

Add shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to let flavors penetrate. Do not over-marinate or shrimp will become mushy.

While shrimp marinates, combine all-purpose flour, cornstarch, baking powder and 1/2 tsp salt in a shallow bowl. Whisk to blend.

In a separate small bowl, lightly beat the egg and stir in cold sparkling water. Pour egg mixture into dry mix and whisk lightly until just combined; a few small lumps are okay. Batter should be loose and cold — if too thick, add up to 1–2 tbsp more cold sparkling water.

Place batter in refrigerator until ready to use so it stays cold (cold batter helps create a crisp crust).

Make Persis special spice mix: in a small bowl combine smoked paprika, cumin, coriander, garlic powder, onion powder, dried oregano, cayenne (if using), black pepper and 1/8 tsp salt. Stir to combine and set aside.

Heat 3–4 cups neutral oil in a deep, heavy pot or deep-fryer to 350°F (175°C). Use a thermometer for accuracy. There should be enough oil for shrimp to float without touching the bottom (about 2–3 inches depth).

Remove shrimp from marinade, letting excess drip off. Lightly dust shrimp with a little extra flour (optional) to help batter adhere.

Working in small batches (4–6 shrimp depending on pot size), dip each shrimp into the cold batter, letting excess drip back into the bowl, then gently lower into hot oil. Do not overcrowd — maintain oil temperature between 320–350°F.

Fry shrimp until golden and crisp, about 2–3 minutes per batch for large shrimp. Smaller shrimp will take less time. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain briefly.

When all shrimp are fried, reduce heat under a small sauté pan to medium-low and add 1 tbsp butter. When butter melts, add 1 tsp minced garlic and sauté 10–15 seconds until fragrant (don’t brown). Stir in honey and soy sauce, then add the Persis special spice mix (about 2 tsp prepared). Stir to form a glossy sauce and warm through, about 20–30 seconds.

Add fried shrimp to the pan and toss gently to coat evenly with the spice-butter glaze. Heat just long enough to coat — about 30–45 seconds. Taste and adjust seasoning with a pinch of salt or extra spice mix if desired.

Transfer coated shrimp to a serving platter. Sprinkle with chopped cilantro and serve immediately with lemon wedges alongside.