Rock Shrimp Recipe

Prepare shrimp

Pat the rock shrimp dry with paper towels. If using larger shrimp, butterfly or cut through the backs so they cook evenly. Keep shrimp cold in the refrigerator until ready to batter.

Make cold batter

In a medium bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Add a few ice cubes to keep the mixture cold. Slowly pour in 1 cup very cold club soda (or beer) while whisking just until combined; the batter should be slightly lumpy and thin enough to coat shrimp but not runny. Return the bowl to a larger bowl filled with ice or place in fridge to keep cold until frying.

In a shallow dish combine 1/2 cup all-purpose flour, 1/2 tsp paprika, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Toss shrimp lightly in the seasoned flour to coat evenly; shake off excess. The light flour coating helps the batter adhere.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp sriracha, 1 tsp honey, 1 tbsp fresh lemon juice, 1/2 tsp lime zest and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity. Chill until ready to serve.

Heat 4 cups vegetable oil in a deep, heavy skillet or Dutch oven to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise quickly without burning.

Working in small batches (do not overcrowd), dip each dredged shrimp into the cold batter, letting excess drip back into the bowl, then carefully lower into the hot oil. Fry 2–3 minutes per batch, until batter is crisp and golden and shrimp are opaque (internal shrimp cook quickly). Turn once if needed for even browning.

Using a slotted spoon or spider, transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Taste a shrimp and sprinkle a small pinch of additional salt if needed. Toss or plate shrimp and drizzle with the creamy spicy citrus sauce or serve sauce on the side for dipping.

Garnish with sliced chives and cilantro leaves and serve with lemon wedges.