Shrimp Fry (3pcs) Recipe

Prepare and marinate shrimp

Pat the 3 shrimp dry with paper towels. Lightly score the underside of the shrimp where the body curves to help them stay straight while frying. In a small bowl combine 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper, 1/2 tsp minced garlic, and 1/2 tbs lemon juice. Toss the shrimp in the marinade to coat evenly. Let rest at room temperature for 10–15 minutes while you prepare the coating.

Make the batter/coat

In a shallow bowl or small dish whisk together 1/4 cup all-purpose flour, 1/2 tbs cornstarch, 1/4 tsp paprika, 1/16 tsp (a pinch) cayenne, and 1/8 tsp baking powder. Add 2 tbs cold water and stir until a slightly thick but pourable batter forms. The mix should cling to the shrimp; add up to 1 tsp more water if too stiff or a dusting more flour if too thin.

Coat the shrimp

Holding each marinated shrimp by the tail, dip it into the batter to coat all sides, allowing excess to drip back into the bowl. Place the coated shrimp on a small plate while you heat the oil.

Heat oil

Pour 1/2 cup neutral oil into a small heavy skillet (or a pot) to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small drop of batter sizzles and puffs immediately. If you don't have a thermometer, heat until shimmering but not smoking.

Fry the shrimp

Carefully add the battered shrimp to the hot oil, tail up, making sure not to crowd the pan. Fry for about 1.5–2 minutes per side, flipping gently once, until the coating is golden brown and crisp and the shrimp are opaque and cooked through. Total fry time will be about 3–4 minutes per shrimp depending on size. Use tongs or a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain.

Finish and garnish

If using, add 1/2 tbs butter to the hot pan off heat and swirl to melt, then spoon the butter over the shrimp once plated for extra flavor. Sprinkle 1/2 tbs chopped parsley over the shrimp and serve with a lemon wedge for squeezing.

Make quick dipping sauce

In a small ramekin combine 1 tbs mayonnaise, 1/2 tsp sriracha, 1/2 tsp lime juice and 1/4 tsp honey (if using). Stir until smooth. Adjust heat and sweetness to taste. Serve alongside the fried shrimp.