Crispy Shrimp Recipe
Flash-fried, lightly breaded jumbo shrimp served with chili sauce, sriracha, crispy garlic, chili thread, and green onions
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Ingredients
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Shrimp & Breading
Frying Oil
Sauces & Garnish
Method
Shrimp & Breading
- 1
Prepare shrimp
Pat shrimp dry with paper towels. If shells remain on tails, leave them on for presentation. Season shrimp evenly with kosher salt, black pepper, and garlic powder.
- 2
Make batter
In a wide shallow bowl, whisk together the all-purpose flour and cornstarch. In a separate bowl, lightly beat the eggs then stir in the cold club soda (the mixture should be slightly frothy). If using panko for extra crunch, place panko in a third shallow plate.
- 3
Breading steps
Working in batches to avoid overcrowding, dredge each seasoned shrimp first in the flour-cornstarch mixture (shake off excess), then dip into the egg-club soda batter, allowing excess to drip off, and finally press into panko if using. Place breaded shrimp on a wire rack set over a baking sheet; let rest 5 minutes to help the coating set.
Frying
- 4
Heat oil
Pour 2–3 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one piece of shrimp: oil should sizzle immediately but not smoke.
- 5
Flash-fry shrimp
Fry shrimp in batches of 4–6 depending on pan size so they have room and the oil temperature doesn't drop. Fry 1 to 1 1/2 minutes per side until golden-brown and crisp. Do not overcook; shrimp are done when opaque and slightly firm (internal temperature ~120–125°F). Use a slotted spoon or spider to transfer cooked shrimp to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if desired while finishing remaining batches.
- 6
Finish
If you used panko, shake off any excess oil before placing shrimp on the rack. Repeat until all shrimp are cooked.
Crispy Garlic
- 7
Prepare garlic
Thinly slice garlic cloves uniformly to ensure even browning. Pat slices dry with paper towel to remove excess moisture.
- 8
Fry garlic
In a small saucepan, heat 1/4 cup neutral oil over medium-low heat. Add garlic slices in a single layer and fry, stirring gently, until they turn golden-brown and crisp, about 2–3 minutes. Watch carefully — garlic burns quickly. Using a slotted spoon, transfer fried garlic to a paper towel-lined plate and immediately sprinkle with fine sea salt. Let cool; garlic will crisp further as it cools.
Sauce & Assembly
- 9
Prepare dipping sauce
In a small bowl combine the sweet chili dipping sauce and sriracha. Taste and adjust heat (add more sriracha for spice). Keep warm or at room temperature.
- 10
Plate
Arrange the hot crispy shrimp on a serving platter or individual plates. Spoon a small ramekin of the sweet chili-sriracha sauce on the side or lightly drizzle sauce over half of the shrimp for visual contrast.
- 11
Garnish
Scatter the fried crispy garlic evenly over the shrimp. Sprinkle thinly sliced green onions and a few strands of chili threads on top for color and a light chili aroma. Serve immediately with lime wedges on the side for squeezing.
