Colassal Shrimp Recipe

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, and lemon juice. Let sit 5 minutes while you prepare the batter to remove excess moisture and lightly flavor the shrimp.

Make the batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, and paprika. In a separate bowl, lightly beat the egg and mix with the cold club soda (or cold water). Pour the wet into the dry and gently whisk until just combined — a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still fluid. If using, place the panko in a shallow dish for final dredging.

Coat the shrimp

Working one at a time, dredge each seasoned shrimp in the batter, allowing excess to drip off briefly. For an extra crunchy finish, immediately press the battered shrimp into the panko/breadcrumbs to coat evenly.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 1.5–2 inches (enough to half-submerge the shrimp). Heat the oil over medium-high heat until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and become golden within about 30 seconds.

Fry shrimp

Carefully lower the battered shrimp into the hot oil in a single layer, working in batches if necessary to avoid crowding (fry all 6 together if your pan allows). Fry for 1.5–2.5 minutes per side, turning once, until the coating is deep golden and crisp and shrimp are opaque and cooked through (internal temp ~120–140°F). Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a baking sheet or on paper towels for 1 minute to remove excess oil.

Prepare or warm your chosen sauce while the shrimp fry so the shrimp can be tossed immediately. Use 1/4 cup (about 60 ml) of sauce per 6 shrimp as a guideline; reduce or increase to taste. For butter-based sauces (Garlic Parmesan, Old Bay butter, Lemon Pepper), melt 2 tablespoons butter in a small skillet over low heat and whisk in the grated Parmesan and minced garlic for Garlic Parmesan, or whisk in Old Bay or lemon pepper seasoning for those respective flavors. For hot honey or honey lemon pepper, combine honey with a touch of hot sauce or lemon pepper and warm slightly so it becomes pourable.

For a dry seasoning option: place the hot, fried shrimp in a bowl and immediately sprinkle the 1 tsp dry seasoning over them and toss to coat evenly.

For sauced options: place the fried shrimp in a large warm bowl, pour the warmed sauce over the shrimp, and gently toss until each shrimp is evenly coated. Do not over-toss — you want the crisp exterior to remain as intact as possible while still being saucy.

Transfer the sauced or seasoned shrimp to a serving plate. Sprinkle with chopped parsley or sliced green onions. Serve immediately with lemon wedges on the side for squeezing. Offer extra sauce on the side for dipping.