Rinse shrimp and pat dry with paper towels. Using a small sharp paring knife, butterfly-cut each shrimp by slicing along the back but not through, creating a pocket for stuffing. Lightly season both sides and inside the cavity with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Set on a tray.

Make Stuffing

Cook bacon

Chop bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon until just crisp, about 6–8 minutes. Transfer to a paper towel-lined plate and drain. Reserve 1 tsp bacon fat in the skillet and discard the rest.

Sauté aromatics

Add the finely diced onion and minced garlic to the reserved bacon fat in the skillet. Sauté over medium heat until softened and translucent, about 3–4 minutes. Remove from heat and let cool 2 minutes.

Prepare jalapeños

Deseed and finely dice the jalapeños (leave seeds if you want more heat). If you prefer milder, use 1 pepper and remove all seeds and membranes.

Mix stuffing

In a bowl combine the softened cream cheese, shredded cheddar, chopped cooked bacon, sautéed onion and garlic, diced jalapeños, chopped parsley, lime zest, 1 tsp hot sauce (optional) and a pinch of black pepper to taste. Stir until smooth and fully combined. Taste and adjust seasoning; set aside.

Assemble

Stuff shrimp

Using a small spoon or piping bag, fill each butterflied shrimp cavity with about 1 tablespoon of the cheese-bacon-jalapeño stuffing. Press gently to secure but avoid overstuffing so shrimp can close slightly. Repeat with all shrimp.

Optional panko finish

If using panko, press a small amount of panko onto the stuffed side of each shrimp for extra crunch; set aside on a lined tray.

Coating & Frying

Make batter

In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Add the beaten egg and pour in 1/2 cup cold sparkling water, whisking until a slightly thick, smooth batter forms. If batter is too thick, add up to 2 tbsp more cold water. Keep cold until ready to use.

Heat oil

Pour oil into a heavy pot or deep skillet to a depth of about 2 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a drop of batter—if it sizzles and rises, the oil is hot enough.

Coat shrimp

Working in batches of 6–8, dip each stuffed shrimp, stuffed-side out, into the batter to coat. For extra crunch, immediately dredge battered shrimp in panko. Shake off excess gently.

Fry shrimp

Fry shrimp in batches, stuffed side up then flip if needed, for 2–3 minutes until golden and cooked through (shrimp should be opaque and firm). Avoid overcrowding. Use a slotted spoon to transfer fried shrimp to a rack or paper towel-lined tray to drain.

Keep warm

If making multiple batches, keep finished shrimp on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying the rest.

Firecracker Sauce & Finish

Make sauce

In a small bowl whisk together 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp lime juice and 1/2 tsp sesame oil until smooth. Taste and adjust heat/sweetness to preference. Fold in sliced scallions, reserving a pinch for garnish.

Toss or drizzle

For sauced-style firecracker shrimp: place fried shrimp in a large bowl, drizzle 3–4 tbsp sauce over them and toss gently to coat. For plated-style: spoon sauce over shrimp individually or serve sauce on the side for dipping.

Garnish & serve

Arrange shrimp on a platter, sprinkle with remaining chopped parsley and sliced scallions, and serve immediately with lime wedges on the side.