Spicy Crispy Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If shrimp are large, score the belly lightly so they stay straight when frying. Place shrimp in a bowl and season with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder; toss to coat.

Make batter and dredge

In a shallow bowl whisk the egg with 1/2 cup buttermilk until combined. In another bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika and 1/4 tsp cayenne. Working one at a time, dip each seasoned shrimp into the egg-buttermilk mixture, let excess drip off, then dredge in the flour mixture pressing lightly so the coating adheres. Place dredged shrimp on a wire rack and let rest 5 minutes — this helps the coating stick.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles immediately when added.

Fry shrimp

Fry shrimp in a single layer in batches (do not overcrowd) for 1.5–2 minutes per side, until coating is golden brown and shrimp are opaque and just cooked through. Use tongs to flip. Transfer fried shrimp to a paper towel–lined plate or rack to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining shrimp.

Combine sauce ingredients

In a small saucepan off the heat whisk together 1/4 cup honey, 2 Tbsp sriracha, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp ketchup, 1 Tbsp lime juice, 1 tsp grated fresh ginger, 1 minced garlic clove, 1/2 tsp sesame oil and 2 Tbsp water until smooth.

Thicken sauce

Place saucepan over medium heat and bring sauce to a gentle simmer, stirring. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk into the simmering sauce. Cook 1 minute more until sauce thickens slightly to a glossy coating consistency. Taste and adjust heat or sweetness (add more sriracha or honey) as desired. Remove from heat.

Toss shrimp in sauce

Place a portion of the fried shrimp in a large warm bowl. Pour enough warm sauce over shrimp to coat (reserve any extra sauce for serving). Gently toss until each piece is evenly glazed. Work in batches so shrimp stay crisp — avoid leaving them to sit too long in sauce which can soften the crust.

Arrange sauced shrimp on a serving platter. Sprinkle with thinly sliced green onions and sesame seeds. Serve immediately with lime wedges and remaining sauce on the side for dipping.