Fried Shrimp Recipe

Prepare shrimp

Rinse the shrimp and pat dry thoroughly with paper towels. If using frozen shrimp, thaw completely and remove any excess moisture. Lightly season shrimp with 0.5 tsp kosher salt and 0.25 tsp black pepper; set aside.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 tsp baking powder. In a separate small bowl beat 1 large egg with 1 cup cold sparkling water. Pour the wet mixture into the dry and whisk briefly — batter should be slightly lumpy and cold. If it thickens, return to fridge for 10 minutes; keep cold until frying for a crisp result.

Heat oil

Pour about 3–4 cups (roughly 1 liter) neutral oil into a deep skillet or Dutch oven. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.

Fry shrimp

Working in batches to avoid overcrowding, dip each shrimp into the batter letting excess drip off, then gently lower into hot oil. Fry 2–3 minutes per batch (depending on shrimp size) until golden and crisp. Use a spider/skimmer to remove shrimp and drain on a wire rack set over a baking sheet or on paper towels. Keep finished batches warm in a low oven (200°F/95°C) while you fry the rest.

While shrimp fry, combine 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs fresh lime juice, 1 tsp honey, 1/2 tsp toasted sesame oil, and 1/4 tsp kosher salt in a small bowl. Whisk until smooth and taste; adjust heat or sweetness as desired. Chill until ready to serve.

Make quick slaw: In a large bowl toss 3 cups finely shredded cabbage, 1/2 cup thinly sliced sweet onion, 6 thinly sliced radishes, and 1/2 cup chopped cilantro. In a small bowl whisk 2 tbs rice vinegar, 1 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper until sugar dissolves. Pour dressing over slaw and toss to combine. Let sit 5–10 minutes to soften the cabbage slightly.

Assemble and serve: Place a bed of slaw on each plate (divide evenly). Top with 6 battered fried shrimp per serving (or place shrimp to the side). Drizzle or dot chili mayo over the shrimp (about 1.5 tbs per serving) or serve sauce on the side. Garnish with extra cilantro and radish slices; serve lime wedges alongside for squeezing over shrimp.