Saucy Shrimp Recipe

Clean and season

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while you prepare batter or grill seasoning so flavors settle and excess moisture is removed.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder and 1 tsp salt. In a small bowl beat 1 large egg, then stir in 3 tbsp cold sparkling water. Pour the wet into the dry and whisk just until combined — a few small lumps are fine. The batter should be thick enough to coat but still fluid; adjust with a tablespoon more water if too thick.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or heat enough in a deep fryer). Heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles and browns within 20–30 seconds.

Fry shrimp

Working in batches to avoid crowding, dip seasoned shrimp into the batter to coat evenly, letting excess drip back into the bowl. Carefully place shrimp into hot oil and fry 1.5–2.5 minutes per side or until batter is golden and shrimp are opaque and cooked through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while you finish remaining shrimp.

Season for grill

Combine 1 tbsp olive oil, 1 tsp smoked paprika and 1 tsp garlic powder in a bowl. Toss the seasoned shrimp from the prep step in this mixture to coat evenly.

Grill shrimp

Preheat a grill or grill pan to medium-high and oil the grates lightly. Thread shrimp on skewers (optional) and grill 2–3 minutes per side, until nicely charred at the edges and opaque throughout. Remove from heat and keep warm.

Make the creamy-spicy glaze

In a bowl combine 1 cup mayonnaise, 2 tbsp sriracha, 1 tbsp honey, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tbsp lime juice, 1 tsp minced garlic, 1/2 tsp sesame oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste — adjust heat or sweetness by adding more sriracha or honey as desired.

Warm and toss (optional)

For a warmed glaze, gently heat about 1/3 to 1/2 cup of the sauce in a small skillet over low heat for 1–2 minutes (do not boil). Add fried or grilled shrimp and toss to coat briefly so the sauce adheres. Alternatively, serve sauce on the side for dipping and drizzle remaining sauce over shrimp just before serving.

Place shrimp on a platter. If you warmed and tossed shrimp in the sauce, transfer directly to the serving plate. Drizzle additional sauce over the top if desired.

Garnish with 2 tbsp chopped cilantro or parsley, 2 tbsp thinly sliced green onions, and serve with lime wedges. Serve immediately while shrimp are hot and crisp (for battered) or charred and juicy (for grilled).