Jumbo Shrimp Dinner Recipe

Make the dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.

Add shredded cabbage and grated carrot to the bowl with the dressing. Toss thoroughly to coat. Taste and adjust seasoning with additional salt or vinegar if desired. Cover and refrigerate at least 20 minutes while you prepare other components so flavors meld.

Combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt in a small bowl. Stir until smooth and chill in refrigerator until serving.

Cut potatoes into even 1/4- to 1/2-inch sticks. Rinse under cold water until water runs clear to remove excess starch, then pat thoroughly dry with kitchen towels.

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and cooks slowly.

Blanch fries in batches: fry for 3–4 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.

Set up work station: three shallow bowls or trays — one with 1/2 cup flour for dusting, one with beaten egg, and one for the batter.

Pat shrimp dry with paper towels. Lightly season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, and paprika until evenly combined.

Add beaten egg to the dry mixture, then gradually whisk in cold club soda until mixture is smooth and slightly thick but still pourable. Keep batter cold — place bowl over another bowl filled with ice if your kitchen is warm.

Heat remaining 4 cups vegetable oil in a deep pot or fryer to 350°F (175°C). Oil should be deep enough to fully submerge shrimp (about 2–3 inches).

Working in small batches, dust each shrimp lightly in the 1/2 cup flour, shake off excess, dip into the batter to coat completely, letting excess drip back into bowl, then carefully lower into hot oil. Do not overcrowd the pot.

Fry shrimp for 2–3 minutes, turning once if needed, until batter is golden brown and shrimp are opaque and firm. Internal shrimp temperature should reach 120–140°F. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep fried shrimp warm in a low oven (200°F/95°C) on a rack while finishing remaining batches.

If oil temperature drops too much between batches, allow it to return to 350°F before adding more shrimp to ensure a crisp crust.

Arrange a portion of French fries on each plate. Place 6–8 battered jumbo shrimp beside the fries. Add a small ramekin of cocktail sauce and a generous scoop of coleslaw.

Garnish with lemon wedges and sprinkle chopped parsley over shrimp and fries if desired. Serve immediately while shrimp and fries are hot and crisp.