Zydeco Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Chill briefly while you make the batter.

Make batter

In a medium bowl combine flour, cornstarch, rice flour, and baking powder. Whisk in the cold sparkling water and the egg until just combined; the batter should be slightly thick but still pourable. Keep the batter cold (place bowl over a larger bowl filled with ice if needed).

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (about 1.5–2 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily.

Fry shrimp

Working in a single layer and not crowding the pan, dip each shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes until golden and crisp and shrimp are opaque. Transfer fried shrimp to a wire rack set over a sheet pan or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while glazing remaining shrimp.

Make glaze

In a small saucepan combine sweet red chili sauce, honey, rice vinegar, soy sauce, lime juice, and red pepper flakes. Warm over medium-low heat, stirring, until slightly thickened and glossy, about 3–4 minutes. Taste and adjust balance with a bit more honey for sweetness or lime for brightness. Remove from heat.

Glaze shrimp

Place fried shrimp in a large bowl, pour the warm glaze over them, and gently toss to coat evenly. Transfer glazed shrimp to the wire rack to let glaze set for 1–2 minutes.

Candy the pecans

In a small skillet over medium heat melt the butter, add the pecans and sprinkle the sugar over them. Cook, stirring constantly, 2–3 minutes until sugar melts and coats the pecans and they become fragrant. Transfer to parchment to cool and separate.

Prepare tortilla strips

If using store-bought tortilla strips, have them ready. If frying fresh strips: cut corn tortillas into thin strips and fry in 2 inches of hot oil at 350°F (use same oil if you have enough) until crisp, about 45–60 seconds. Drain on paper towel and salt lightly.

Toss greens

In a large bowl combine mixed greens, shredded cabbage, sliced red onion, sliced red bell pepper, and sliced jalapeño. Toss gently to mix.

Dress salad

Drizzle the pepper jelly vinaigrette (about 1/4 cup) over the salad and toss briefly so leaves are lightly coated. Taste and season with salt and pepper if needed.

Assemble plates

Divide the dressed salad between two plates or bowls. Arrange the glazed shrimp on top of each portion (about 8 shrimp per serving). Sprinkle the shredded Monterey Jack evenly over the salad, scatter the candied pecans and tortilla strips, and garnish with cilantro leaves and extra thin jalapeño slices if desired. Serve with lime wedges on the side.

Serve immediately so the fried shrimp stay crisp and the tortilla strips remain crunchy. If any extra glaze remains, serve on the side for additional drizzling.