Spicy Thai Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season shrimp evenly with kosher salt, black pepper, and garlic powder; toss to coat.

Make batter/dredge

In a shallow bowl combine cornstarch, all-purpose flour, and rice flour; mix. In a separate small bowl whisk the egg with 3 tablespoons cold water until combined. Working in batches, dip each shrimp in the egg wash, then dredge thoroughly in the dry flour mixture, pressing to adhere. Place coated shrimp on a wire rack set over a baking sheet.

Heat oil

Pour vegetable oil into a medium heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Fry shrimp

Fry shrimp in batches so they are not crowded — about 6–8 shrimp per batch depending on pan size. Fry for 2 to 3 minutes, turning once, until golden brown and crispy and shrimp are opaque and cooked through. Use a slotted spoon to transfer shrimp to a paper towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F/95°C) if desired.

Combine sauce

In a small saucepan or skillet combine 1/2 cup sweet chili sauce, soy sauce, rice vinegar, honey, and lime juice. Stir to combine. Taste and add sriracha if you want extra heat; adjust honey or vinegar to balance sweetness and acidity.

Warm and thicken (optional)

Warm the sauce over low heat for 2 to 3 minutes until heated through and slightly thickened. Do not boil aggressively. Remove from heat.

Toss shrimp in sauce

Place the warm fried shrimp in a large bowl. Pour 3/4 of the prepared sauce over the shrimp and gently toss so each piece is evenly coated. Reserve the remaining sauce for dipping or to spoon over when serving.

Arrange the sauced shrimp on a platter. Sprinkle with toasted sesame seeds, chopped cilantro, and sliced green onions. Serve immediately with lime wedges and the reserved sweet chili sauce on the side for dipping.