Jumbo Spicy Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat very dry with paper towels. Butterfly each shrimp by slicing along the back (do not cut all the way through) and press flat so the shrimp opens like a butterfly. Lightly season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder until combined. In a small bowl whisk the egg white until foamy, then add the cold sparkling water and whisk briefly. Pour the wet mixture into the dry ingredients and stir lightly — the batter should be slightly lumpy and thin enough to coat but not run off completely. If thicker than desired, add up to 1–2 tbs cold water.

Heat oil

In a deep skillet or heavy-bottomed pot heat 4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a drop of batter — it should sizzle and float steadily without browning immediately.

Coat and fry

Working in batches (do not overcrowd the pan), dip each butterflied shrimp into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry 2–3 minutes per batch, turning once, until the coating is golden and crisp and the shrimp are opaque and cooked through. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet to drain; hold in a warm (200°F / 95°C) oven if needed while you fry remaining shrimp.

While shrimp fry, combine 1/2 cup mayonnaise, 2 tbs Sriracha, 1 tbs lemon juice, 1 tsp honey, 1/2 tsp grated garlic, 1 tsp rice vinegar, 1/4 tsp toasted sesame oil (optional), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust Sriracha for heat and lemon/honey for balance. Refrigerate briefly until ready to use.

Melt 2 tbs unsalted butter in a small skillet over low heat until foamy. Toss the fried shrimp quickly in the warm butter (this adds sheen and richness) then place on a serving platter.

Spoon or drizzle the Sriracha cream sauce over the shrimp (about 1–2 tbs sauce per shrimp depending on preference). Sprinkle with 2 tbs chopped chives or scallions and 1 tsp toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.