Firecracker Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. Place in a medium bowl and season with kosher salt, black pepper and garlic powder; toss to coat evenly.

Make batter

In a separate bowl whisk together egg and milk (or buttermilk) until combined. In a shallow dish combine all-purpose flour and cornstarch and whisk briefly to blend.

Coat shrimp

Working in batches, dip seasoned shrimp into the egg mixture, then dredge in the flour–cornstarch mixture, pressing lightly so a thin, even coating adheres. Shake off excess and set on a wire rack while heating oil.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 cups for a 10–12 inch pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer, or test by dropping a small pinch of coating into oil — it should sizzle and rise.

Fry shrimp

Fry shrimp in a single layer in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden and just cooked through (internal temperature ~120–125°F). Use a slotted spoon or spider to transfer fried shrimp to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

Make sauce

While shrimp are frying (or up to a day ahead), whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, soy sauce, grated ginger, minced garlic and toasted sesame oil in a bowl until smooth and homogenous. Taste and adjust heat or sweetness: add more sriracha for spice, more honey for sweetness, or a splash more lime juice for brightness. Fold in finely chopped scallion if using.

Toss shrimp with sauce

Place warm fried shrimp in a large bowl. Pour about 3/4 of the prepared sauce over the shrimp and gently toss to coat evenly. Start with the stated amount of sauce and add more to reach your preferred level — you likely will not need the entire cup for 1 lb of shrimp.

Plate and garnish

Transfer sauced shrimp to a serving platter. Drizzle any reserved sauce over the top if desired. Sprinkle toasted sesame seeds and sliced scallions over the shrimp. Serve immediately with lime wedges on the side for squeezing.

Leftovers & notes

Sauced shrimp are best served immediately; if you must hold, keep sauce and shrimp separate and combine just before serving to preserve crispness. The remaining sauce keeps refrigerated in an airtight container for up to 4 days.