Crispy Thai Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up dredging stations

Place the cornstarch and flour in a shallow wide bowl and mix to combine. In a second bowl, beat the 2 eggs with 2 tbsp water until smooth.

Coat shrimp

Working in batches to avoid crowding, dredge each shrimp first in the cornstarch-flour mixture, shaking off excess, then dip into the egg wash, then return to the dry mixture for a final coating. Press lightly so the coating adheres.

Heat oil

In a deep skillet or heavy pot, pour vegetable oil to a depth of about 1–1.5 inches (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns slowly.

Fry shrimp

Fry the shrimp in batches (do not overcrowd) for 2–3 minutes per side or until golden brown and crisp and shrimp are opaque. Use a slotted spoon to transfer cooked shrimp to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

In a small bowl, whisk together 3 tbsp ranch dressing, 2 tbsp sweet chili sauce, 1 tsp soy sauce, 1 tbsp lime juice, 1 tsp fish sauce, and 1 tsp sesame oil until smooth and well combined. Taste and adjust — add more sweet chili for sweetness/heat, more lime for brightness, or more ranch to mellow the flavors.

Combine the sliced spring onions and chopped cilantro in a large bowl. Add the warm fried shrimp to the bowl.

Pour the prepared Thai-style ranch dressing over the warm shrimp and herbs. Toss gently but thoroughly so each shrimp is lightly coated and herbs are evenly distributed. Sprinkle toasted sesame seeds over the top if using.

Transfer to a serving platter and serve immediately with lime wedges for squeezing over the shrimp.