U-peel Shrimp (12) Recipe

Prep shrimp

Pat the 12 shrimp dry with paper towels. Leave tails on for easy peeling and eating.

In a medium bowl combine 2 tsp minced garlic, 2 tbsp fresh lemon juice, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp red pepper flakes, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk to combine.

Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavor to absorb.

Prepare batter

In a shallow bowl or wide container whisk together 1 cup all-purpose flour, 1 tbsp cornstarch and 1/2 tsp baking powder. In a separate small bowl whisk 1 lightly beaten egg with 1/2 cup cold club soda until combined. Pour the liquid into the dry ingredients and whisk gently to a slightly lumpy batter — do not overmix; consistency should be thick enough to coat shrimp but runny enough to drip slightly.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and registering about 350°F (175°C) if using a thermometer. The oil should be deep enough to shallow-fry the shrimp (about 1/2 inch).

Working in single layers, remove shrimp from the marinade, letting excess drip off. Dip each shrimp into the batter to coat evenly, then carefully place into the hot oil. Fry 2–3 minutes per side until golden and crisp and shrimp are opaque and cooked through (internal temp ~120–140°F). Do not overcrowd the pan — fry in batches if needed.

Using a slotted spoon or tongs, transfer cooked shrimp to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Once all shrimp are cooked, sprinkle with 1/2 tsp coarse sea salt and 2 tbsp chopped fresh parsley. Arrange on a serving platter with 4 lemon wedges.

Serve immediately so shrimp remain crisp.

While shrimp marinate or cook, whisk together 1/4 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tsp lime juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning. Transfer to a small serving bowl alongside the shrimp.