Name: Sandbar Grill & Cafes Shrimp Basket Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 count large shrimp (peeled, deveined, tails on); 2 tbs olive oil; 2 tbs fresh lemon juice; 2 tsp minced garlic; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs fresh parsley (chopped); 1 cup corn kernels (fresh or thawed frozen); 0.5 count red bell pepper (small, finely diced); 2 stalks green onion (thinly sliced); 3 tbsp mayonnaise; 2 tbsp sour cream; 1 tbs lime juice; 0.5 tsp chili powder; 0.5 tsp salt; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 cups cold sparkling water; 1 count large egg (beaten); 1 cups panko breadcrumbs; 1 cups vegetable oil (for frying); 1 tsp seasoned salt; 0.5 cups cocktail sauce; 2 tbs cilantro leaves; 4 count lemon wedges; 1 cup microgreens or shredded lettuce (optional lining)

Method

Shrimp and Marinade

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation. Place shrimp in a medium bowl.

Add olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper, and chopped parsley to the bowl. Toss until shrimp are evenly coated. Marinate in the refrigerator for 15–20 minutes (no longer than 30 minutes to avoid texture changes).

Basket Base

In a separate bowl combine corn kernels, diced red bell pepper, and sliced green onion.

Whisk together mayonnaise, sour cream, lime juice, chili powder, and salt in a small bowl until smooth. Pour dressing over the corn mixture and stir to combine. Taste and adjust seasoning if needed. Chill while you prepare the shrimp and coating.

Crispy Coating

Heat a medium skillet or deep sauté pan with about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a piece of panko sizzles on contact. Maintain oil temperature between 320–360°F while frying.

Set up a three-station breading area: (1) dry: flour mixed with cornstarch and seasoned salt; (2) wet: beaten egg combined with cold sparkling water (whisk until slightly frothy); (3) panko: panko breadcrumbs in a shallow dish.

Working in small batches to avoid crowding, dredge each marinated shrimp first in the flour mixture, shaking off excess; then dip into the egg-sparkling water mixture; finally press into panko to coat thoroughly. Place coated shrimp on a wire rack while you finish breading the rest.

Carefully add shrimp to the hot oil, 4–6 at a time depending on pan size, and fry for 1.5–2 minutes per side or until golden brown and cooked through (internal temperature 120–130°F for tender shrimp). Do not overcook. Remove with a slotted spoon to a paper towel–lined tray or wire rack to drain. Repeat until all shrimp are fried.

Assembly & Serve

If serving as a 'basket', choose a shallow bowl or small basket lined with microgreens or shredded lettuce. Spoon the chilled corn salad mixture into the base to form a bed (about 2–3 tablespoons per serving).

Arrange 6 fried shrimp per serving standing rim-up on the bed so tails point outward (24 shrimp total yields 4 servings). Place a small ramekin of cocktail sauce in the center if desired, or drizzle sauce lightly over shrimp.

Garnish with cilantro leaves and lemon wedges. Serve immediately while shrimp are hot and crispy alongside extra cocktail sauce and lemon.