Ron Ron’s Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If shrimp are straight, make 2 small shallow lengthwise cuts on the underside and gently twist to create a corkscrew curl (optional) — this helps the shrimp hold the breading and creates the signature shape.

Season the shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside.

Make breading stations

In a shallow bowl combine flour, cornstarch, garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. In a second bowl whisk the egg with 2 tbsp milk (or water) until smooth. In a third shallow dish place the breadcrumbs.

Dredge each shrimp: first coat lightly in the flour mixture, shake off excess, dip into the egg wash, then press into breadcrumbs to evenly coat. Place breaded shrimp on a rack while you heat oil.

Fry shrimp

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch (or use a deep fryer to 325–350°F / 160–175°C). Heat until shimmering but not smoking (about 325°F is ideal for a light crust). Fry shrimp in batches (do not crowd) for 2–3 minutes per side or until golden and cooked through (internal temp ~120–130°F). Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining shrimp.

Combine sauce ingredients

While shrimp are drying, whisk together mayonnaise, sweet chili sauce, minced garlic, gochujang or sriracha, lime juice, honey, rice vinegar, sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until smooth. Taste and adjust heat or acidity: add more sweet chili for sweetness, more gochujang/sriracha for heat, or more lime for brightness.

If you prefer a slightly thinner sauce, whisk in 1–2 tsp warm water until you reach your desired consistency. Transfer half of the sauce to a large mixing bowl for tossing the shrimp; reserve the other half for serving/dipping.

Place fried shrimp into the mixing bowl with the tossed sauce (the reserved sauce is for serving). Toss gently but thoroughly so each shrimp is evenly coated — use tongs to preserve the corkscrew shape.

Arrange sauced shrimp on a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges and the reserved sauce on the side for dipping.

Leftovers: store shrimp and sauce separately in airtight containers in the refrigerator up to 2 days. Reheat shrimp briefly in a 350°F (175°C) oven for 6–8 minutes to crisp before serving; toss with fresh sauce.