Shrimp N Fries Basket Recipe

Prep shrimp

Preheat oven to 425°F (220°C). Pat the shrimp very dry with paper towels. If frozen, fully thaw and drain. Place shrimp in a single layer on a plate or tray and season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, remaining 3/4 tsp salt and 3/8 tsp black pepper. Gradually whisk in the cold sparkling water until a slightly thick, smooth batter forms. The batter should coat the back of a spoon but be thin enough to cling to shrimp—adjust with a tablespoon more water or flour as needed.

Coat shrimp

Line a baking sheet with parchment paper or a silicone mat and lightly oil it. Dip each shrimp into the batter, letting excess drip off, and place spaced about 1/2 inch apart on the prepared sheet. If you prefer a lighter coating, shake off more batter.

Bake

Brush or lightly spray the battered shrimp with olive or neutral oil to encourage browning. Bake at 425°F (220°C) for 8–12 minutes, depending on shrimp size, until the coating is set and edges are golden and shrimp are opaque and cooked through (internal temp ~120–135°F). For extra crispness, switch oven to broil/high for 1–2 minutes while watching carefully to avoid burning.

Finish

Remove shrimp from oven and let rest 1–2 minutes. Squeeze a little lemon over them if desired.

While shrimp bake, whisk the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt and pepper in a small bowl until smooth. Taste and adjust horseradish, lemon, or hot sauce to desired heat and tang. Chill or hold at room temperature until serving.

Prep and parbake (optional)

Increase oven temperature to 450°F (230°C) after shrimp are done, or cook fries concurrently at the higher temp if timing allows. Cut the scrubbed russets into 1/4–3/8" thick fries. For crispier results, soak cut fries in cold water for 20–30 minutes, then drain and pat thoroughly dry.

Toss and bake

Toss dried fries with 1 tbsp vegetable oil, 3/4 tsp salt, 1/4 tsp pepper and optional garlic powder. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Bake at 450°F (230°C) for 20–30 minutes, flipping once halfway, until golden and crisp. Thinner fries will cook faster—start checking at 15–18 minutes.

Finish

Remove fries from oven and immediately taste for seasoning; add more salt if needed. Garnish with chopped parsley if desired and keep warm until serving.

If guest chooses the Caesar instead of fries, toss the chopped romaine with Caesar dressing, grated Parmesan, croutons and a pinch of black pepper. Serve chilled in a small bowl alongside shrimp.

Arrange a generous portion of skin-on fries (or Caesar salad) on the plate or basket paper. Place the baked battered shrimp on top or beside the fries. Serve the house-made cocktail sauce in a small ramekin. Add lemon wedges on the side. Provide napkins and enjoy immediately while hot and crispy.