Firecracker Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them off, remove tails now. Season the shrimp lightly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Gradually whisk in 1/2 cup very cold club soda (or cold water) until just combined; batter should be slightly thick but still fluid and lumpy — avoid overmixing. If batter seems too thick, add up to 1–2 tbsp more cold liquid. Let rest 5 minutes in the refrigerator while heating oil.

Heat oil

Pour about 2 cups neutral oil into a medium saucepan or deep skillet to a depth of 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Fry shrimp

Working in batches (do not overcrowd), dip each seasoned shrimp into the batter, allowing excess to drip off, then gently slide into hot oil. Fry 2–3 minutes per batch, turning if needed, until batter is golden and shrimp are opaque and cooked through. Use a slotted spoon to transfer shrimp to a paper towel–lined tray to drain. Keep fried shrimp warm in a lightly preheated (200°F/95°C) oven if desired while you finish remaining batches.

In a medium bowl combine 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp Sriracha, 1 tbsp honey, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp lime juice, 1/4 tsp red chili flakes (optional), and 1/4 tsp salt. Whisk until smooth and taste; adjust sweetness, heat, or acidity to preference by adding additional honey, Sriracha, or vinegar. Reserve about 2–3 tablespoons of this sauce for tossing with the fried shrimp and keep the rest for serving if you want extra dipping sauce on the side.

Toss shrimp with sauce: Place a portion of the warm fried shrimp in a large bowl, add 2–3 tbsp prepared firecracker sauce, and gently toss until shrimp are evenly coated. Serve immediately to maintain crispness.

Whisk together 1/4 cup crème fraîche, 1 tsp gochujang (or sambal oelek), 1/2 tsp lime juice, 1/2 tsp honey, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for plating as a decorative sauce on the plate or for dipping.

In a large bowl combine the shredded green cabbage (2 cups), red cabbage (1 cup), and carrot (1 cup). Add 2 tbsp sliced green onion and 2 tbsp chopped cilantro if using.

In a small jar or bowl whisk together 2 tsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp honey (or sugar), 1 tsp lime juice, 1/4 tsp salt, and 1/8 tsp black pepper until honey dissolves. Pour dressing over the cabbage mixture and toss until evenly coated. Let sit 5–10 minutes to mellow and allow flavors to marry.

Arrange a bed of Asian slaw on each plate. Place a portion of sauced firecracker shrimp on top of the slaw (reserve a few plain fried shrimp if you want contrast in texture). Drizzle or dot the red chili crème around the plate for color and extra heat.

Sprinkle toasted sesame seeds and thinly sliced red chili or jalapeño over the shrimp. Serve with lime wedges on the side for squeezing and the remaining firecracker sauce on the side for additional dipping.