Firecracker Shrimp Recipe

Make the sauce

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon sweet chili sauce, 2 teaspoons Sriracha, 2 tablespoons honey, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon minced fresh ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon red pepper flakes, 1 tablespoon lime juice and 1/4 teaspoon salt until smooth and homogeneous. Taste and adjust heat/sweetness by adding more Sriracha or honey as desired. Refrigerate while preparing shrimp so flavors meld (at least 15 minutes).

Prepare shrimp

Peel and devein 1 lb large gulf shrimp, leaving tails on or off per preference. Pat shrimp dry very well with paper towels — dryness ensures the batter adheres and fries crisp.

Make the batter

In a shallow bowl, whisk together 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon garlic powder. Gradually whisk in 3 tablespoons cold club soda (or cold water) until you have a smooth, slightly thick batter that coats the back of a spoon. If batter is too thick, add up to 1 tablespoon more cold liquid; too thin, add a little more flour.

Heat oil

Pour about 3 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Batter and fry shrimp

Working in batches to avoid overcrowding, toss 6–8 shrimp at a time in the batter to fully coat, letting excess drip off. Carefully lower battered shrimp into hot oil and fry until golden and crisp, about 2–3 minutes per side (total 3–4 minutes depending on shrimp size). Use a slotted spoon to transfer cooked shrimp to a wire rack set over a sheet pan or paper towels to drain. Keep cooked shrimp warm in a 200°F (95°C) oven while you fry remaining shrimp.

Toss with sauce

Place the hot fried shrimp in a large bowl. Spoon about 3/4 to 1 cup of the chilled firecracker sauce over the shrimp (adjust to taste) and gently toss until each piece is evenly coated. Reserve any extra sauce for dipping.

Garnish

Transfer sauced shrimp to a serving platter. Sprinkle with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds. Serve immediately with lime wedges on the side to squeeze over the shrimp.