Thai Chili Shrimp Recipe

1. Prep shrimp

Rinse shrimp and pat very dry with paper towels. Dry shrimp thoroughly so batter sticks and oil doesn’t spit.

2. Place shrimp in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp lime juice and 1 clove minced garlic. Toss to coat and let sit 5–10 minutes while you prepare the batter (this lightly seasons and brightens the shrimp).

3. Make dry mix

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/2 cup cornstarch and 1 tsp baking powder until evenly combined.

4. Make wet batter

In a separate bowl lightly beat 1 large egg, then whisk in 180 ml very cold sparkling water until smooth. The batter should be slightly thick but pourable; if it seems too thick add a splash more cold water.

5. Set up coating station

Place the extra 1/4 cup flour in a shallow bowl for a light dredge. Put the batter in a second shallow bowl and 1 cup panko in a third bowl (spread panko on a plate if you prefer).

6. Working in batches to avoid clumping, lightly dredge each seasoned shrimp in the 1/4 cup flour (shake off excess), dip into the cold batter to coat, then press into panko so the panko adheres. Place coated shrimp on a rack or tray while you heat the oil. Repeat until all shrimp are coated.

7. Heat oil

Pour about 2–3 cm (or roughly 800–1000 ml depending on your pan) of oil into a deep skillet or Dutch oven and heat to 175–180°C (350–360°F). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily.

8. Fry shrimp in small batches (do not overcrowd) for 2–3 minutes per batch, turning as needed, until golden brown and cooked through. Panko coating should be crisp and light golden. Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a baking sheet or on paper towels. Keep cooked shrimp loosely covered in a low oven (90–100°C / 200°F) if you need to hold batches briefly.

9. Garnish

When all shrimp are fried, toss gently with chopped cilantro and sliced scallions if desired, or serve with lime wedges for squeezing at the table.

10. Make the aioli

While the oil heats or earlier, whisk together 1/2 cup mayonnaise, 2 tbsp Thai sweet chili sauce, 1 tbsp Sriracha, 1 tbsp lime juice, 1/2 clove very finely grated garlic and 1 tsp fish sauce (optional). Taste and adjust salt (add up to 1/4 tsp more if needed) and heat (add more Sriracha to taste). Chill until ready to serve.

11. To serve, either: a) toss hot fried shrimp briefly with 2–3 tbsp of the aioli so they are lightly coated (this yields a saucier, sticky finish), or b) serve the aioli on the side for dipping so the shrimp stay extra-crispy. Both options are traditional — choose by preference.