Zydeco Recipe

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Chill while you prepare batter and oil.

Make batter

Whisk the flour, cornstarch, baking powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. In a separate small bowl, whisk the egg with cold club soda (or ice water). Pour the wet into the dry and whisk until just combined — the batter should be relatively thin but cohesive. Keep batter cold.

Heat oil

Pour oil into a deep skillet or pot to a depth of about 1.5–2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry shrimp

One at a time or in small batches (3–5 shrimp depending on pot size), dip shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch (shrimp cook quickly). Do not overcrowd. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making ahead.

Combine glaze ingredients

In a small saucepan, combine sweet chili sauce, honey, rice vinegar, soy sauce, lime juice, minced garlic, and red pepper flakes. Stir to combine.

Reduce to glaze

Bring mixture to a gentle simmer over medium-low heat and cook 3–5 minutes until slightly thickened and glossy. Remove from heat. Taste and adjust balance with more lime or honey if needed. Keep warm.

Toss shrimp in glaze

When batches of shrimp are fried and drained, place fried shrimp in a bowl and gently toss with 3–4 tablespoons of the warm sweet chili glaze until evenly coated. Reserve remaining glaze for serving.

Toast and candy pecans

In a small skillet over medium heat, melt butter and add brown sugar and a pinch of salt. Stir until sugar dissolves and mixture is bubbling lightly. Add pecans and stir to coat. Cook 2–3 minutes until glossy and fragrant, stirring constantly to avoid burning. Remove to a parchment-lined plate to cool and separate. Break apart any clusters once cool.

Make the vinaigrette

In a jar or small bowl, whisk together red pepper jelly, apple cider vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified. If too thick, add up to 1 tsp water to reach desired pourable consistency. Taste and adjust seasoning.

Assemble salad base

In a large bowl, combine mixed greens, shredded cabbage, sliced red onion, sliced bell peppers, and sliced jalapeño. Toss lightly with about half of the pepper jelly vinaigrette (reserve remaining for guests to add as desired).

Plate and top

Divide dressed salad among 4 plates (or one large platter). Sprinkle shredded Monterey Jack cheese and tortilla strips evenly over the salads. Arrange glazed fried shrimp on top of each portion (about 5 shrimp per serving).

Garnish

Scatter candied pecans over the salads, garnish with cilantro if using, and add a lime wedge to each plate. Serve remaining sweet chili glaze and extra vinaigrette on the side for drizzling.