Spicy Crunch Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat completely dry with paper towels. Trim any remaining shell or vein if necessary. Place shrimp in a medium bowl.

Add cornstarch, fine salt, black pepper, egg white and rice vinegar to the bowl with the shrimp. Toss thoroughly until each shrimp has a thin, even coating. Let marinate 10 minutes while you prepare the coating and sauce; the cornstarch/egg white forms a light tacky layer to help the crunch adhere.

In a shallow dish, combine panko breadcrumbs, crushed fried shallots, toasted sesame seeds, chopped cilantro, cayenne pepper and smoked paprika. Mix so the heat and seasonings are evenly distributed. Break up any large panko pieces with your fingers so the coating is consistent.

Set the coating dish next to the marinated shrimp. Have a clean plate ready for the coated shrimp and a wire rack lined over a baking sheet to rest fried shrimp.

Whisk mayonnaise, Sriracha, honey, lime juice, soy sauce, grated garlic, sesame oil and 1 teaspoon water in a small bowl until smooth. Taste and adjust heat or sweetness — add more Sriracha for heat or more honey for sweetness. Refrigerate until ready to serve.

Heat oil in a large heavy skillet or deep fryer to 350°F (about 175°C). If using a skillet, fill oil to a depth of about 1/2–1 inch and use a thermometer to monitor temperature.

Working in batches (do not crowd), dredge each marinated shrimp through the crunch coating, pressing gently so panko/fried shallot mixture adheres to all sides. Shake off any excess coating and place coated shrimp on a plate.

Carefully add 4–6 shrimp to the hot oil (depending on pot size) and fry 1.5–2 minutes per side, or until the coating is golden brown and shrimp are opaque and just cooked through (internal temperature ~120–135°F). Flip halfway if shallow frying. Adjust time for larger shrimp but avoid overcooking to keep them tender.

Remove shrimp with a slotted spoon or spider to the wire rack; sprinkle lightly with fine sea salt. Repeat with remaining shrimp, letting oil return to temperature between batches.

When all shrimp are cooked, transfer to a serving platter. Sprinkle sliced scallions over the top and serve with lime wedges and the spicy sauce on the side or lightly drizzled over shrimp.