Crunchy Shrimp & Crab Recipe

Prep shrimp

Rinse shrimp, pat dry thoroughly with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp to help them stay straight when frying. Season lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Dust each shrimp lightly with 1/4 cup cornstarch, shaking off excess.

Make tempura batter

Place 1 cup tempura flour in a bowl and add ice-cold sparkling water (about 1 cup) a little at a time. Add 3 ice cubes to keep batter cold. Stir very gently with chopsticks or a fork just until combined — some lumps are fine. Do not overmix; the batter should be thin and slightly lumpy.

Heat oil

In a deep pot or heavy skillet, add 3 cups neutral oil and heat to 350°F (175°C). If you don't have a thermometer, drop a small bit of batter — it should sizzle and crisp immediately and float.

Fry shrimp

Working in small batches (3–5 shrimp), dip each dusted shrimp into the cold tempura batter, letting excess drip off, then gently lower into the hot oil. Fry until golden and crisp, 2–3 minutes depending on shrimp size. Turn once if needed. Remove with a slotted spoon to a paper towel-lined tray. Keep warm in a low oven (200°F/95°C) while finishing remaining shrimp.

Brown the butter

In a small skillet over medium heat, melt 4 tbsp unsalted butter. Continue cooking, swirling frequently, until milk solids turn golden brown and the butter smells nutty, about 3–5 minutes. Immediately remove from heat to prevent burning but leave in the pan to use the residual heat.

Finish crab

Return the pan to very low heat. Add 1 tbsp white miso paste and 1 tsp mirin to the brown butter and whisk to dissolve. Stir in 1/2 tsp light soy sauce and 1/2 tsp fresh lemon juice. Add 10 oz picked crab meat and gently fold into the brown butter mixture just until heated through, 30–60 seconds — avoid breaking up lumps. Season with salt and pepper to taste. Keep warm.

Brown butter for aioli

In a small skillet over medium heat, melt 2 tbsp unsalted butter and brown it until fragrant and golden, about 2–3 minutes. Remove from heat and allow to cool slightly.

Combine aioli

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 tsp white miso, 1 tsp fresh lemon juice, 1/2 tsp rice vinegar, 1/2 tsp grated garlic, and 1/4 tsp sesame oil (if using). Slowly whisk in the warm (not hot) brown butter until emulsified. Add 1 tsp water if needed to loosen to drizzling consistency. Season with salt to taste. Transfer to a squeeze bottle or small bowl for assembly.

Prepare avocado

Halve and pit the avocados, then slice into 1/4-inch slices or medium dice depending on presentation. Toss slices gently with a squeeze of lemon or lime to prevent browning.

Toast panko (optional)

In a small dry skillet over medium heat, toast 3/4 cup panko (or use premade crispy flakes) until golden and crisp, stirring frequently, about 3–4 minutes. Remove from heat and cool.

Plate: On each serving plate (serves 4), arrange avocado slices in a fan or small mound in the center or along one side. Place 4–5 tempura shrimp beside or over the avocado for each portion.

Top each portion with an equal share of the warm brown butter miso crab (about 2.5 oz per serving).

Drizzle brown butter miso aioli over the shrimp/crab and around the plate in a light zigzag. Scatter toasted panko or tempura flakes over the dish for extra crunch.

Garnish with sliced chives and microgreens if using. Serve immediately with lemon or lime wedges on the side.