2 Dozen Shrimp Recipe

Rinse shrimp under cold water and pat thoroughly dry with paper towels. Trim any remaining veins if needed. Place shrimp in a medium bowl and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Decide cooking method: Grilled or Fried. Follow respective subsection below.

Make marinade

In a small bowl combine 1/2 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon minced garlic, 1 teaspoon smoked paprika and 1 teaspoon hot sauce (if using). Whisk to combine.

Toss the seasoned shrimp in the marinade, making sure each piece is coated. Cover and refrigerate for 15–30 minutes (no longer than 1 hour to avoid breaking down texture).

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Thread shrimp onto skewers (if using wooden skewers, soak them in water 30 minutes beforehand). Leave a little space between shrimp so heat circulates.

Grill shrimp 2–3 minutes per side until opaque and firm and an internal temperature of about 120–130°F is reached. Avoid overcooking (shrimp curl should be loose 'C' shape, not tightly curled).

Remove from grill, squeeze fresh lemon over the shrimp, sprinkle with chopped parsley, and serve immediately with lemon wedges and sauce on the side.

Prepare batter and dredge

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground black pepper and 1/4 tsp cayenne (if using) in a wide bowl. In a separate bowl beat 1 large egg with 3/4 cup cold sparkling water or beer. Combine wet into dry just until combined; small lumps are fine. The batter should coat but not be overly thick; add a tablespoon more liquid if too thick.

Alternatively, for a lighter crisp, you can dip shrimp into plain flour, then egg wash, then into panko crumbs instead of this batter—both give good results.

Heat 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.

Pat shrimp dry again. Holding shrimp by the tail, dip each shrimp into the batter to coat, letting excess drip off.

Fry shrimp in small batches (do not overcrowd) for 2–3 minutes until golden brown and crisp. Internal shrimp temperature should be about 120–130°F and shrimp should be opaque.

Use a slotted spoon to transfer fried shrimp to a paper towel–lined tray to drain. Lightly season with a pinch of salt while hot.

Finish with a squeeze of lemon and a sprinkle of chopped parsley. Serve immediately with cocktail sauce or garlic aioli.