Spicy Rock Shrimp Recipe

Prepare shrimp

Pat rock shrimp dry with paper towels. If shrimp are large, cut into bite-size pieces (about 1 inch). Place in a bowl and season lightly with 1/4 tsp salt and a pinch of pepper.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, remaining 3/4 tsp salt, and 1/2 tsp black pepper. In a small bowl beat the egg and mix with ice cold sparkling water. Pour the egg mixture into dry ingredients and whisk just until combined — batter should be slightly lumpy and fairly thin; add another tablespoon of sparkling water if too thick. Keep batter cold (place bowl over an ice bath briefly) for a lighter, crispier coating.

Coat shrimp

Working in small batches, toss shrimp in a light dusting of extra flour (not listed — use 1–2 tbs flour) to help batter adhere, then dip into the batter to fully coat. Let excess batter drip off before frying.

Pour oil into a deep, heavy pot or deep fryer and 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 immediately.

Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per batch, until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. While frying remaining batches, keep cooked shrimp warm in a 200°F (95°C) oven on a baking sheet.

While shrimp fry, combine mayonnaise, sour cream (or Greek yogurt), Sriracha, sweet chili sauce, rice vinegar, honey, lime juice, minced garlic, smoked paprika, optional hot sauce, and 1/4 tsp salt in a bowl. Whisk until smooth and taste; adjust heat by adding more Sriracha or hot sauce, and adjust acidity with more lime if desired.

Reserve about 3 tablespoons of the sauce for drizzling on the finished salad. Toss the remaining sauce with the hot crispy shrimp immediately (use tongs to coat) so the sauce lightly clings to the exterior without making them soggy.

Divide baby greens among 4 plates (serving bowls). Drizzle a small amount of the reserved sauce or a squeeze of lime over the greens if you like a touch of dressing.

Pile the sauced crispy rock shrimp over the greens. Sprinkle sliced scallions, toasted sesame seeds, and cilantro leaves over the top. Serve immediately with lime wedges on the side.