Fried Fantail Shrimp (5) Recipe

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation and grip.

Using a small sharp knife, make a shallow cut along the belly to devein if not already done. Rinse again and pat dry.

Place the shrimp in a bowl. Add 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tablespoon lemon juice. Toss to coat and let sit 5–10 minutes while you prepare the batter.

Prepare dry mix

In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch and 1/2 teaspoon baking powder until evenly combined.

Make cold batter

If using the egg, beat 1 large egg lightly in a small bowl. Add the beaten egg (optional) to the dry mix. Pour in 1/2 cup very cold club soda or sparkling water slowly while stirring just until a slightly lumpy batter forms — do not overmix. Drop in 4 ice cubes to keep the batter cold (remove them before coating) or keep the batter in a bowl set over ice.

Place 1/2 cup fine dry breadcrumbs (or panko) on a shallow plate and sprinkle with seasoning: 1/4 tsp garlic powder, 1/4 tsp paprika, 0.1 tsp cayenne and 1/4 tsp salt. Mix to combine.

Heat 2 cups neutral oil in a deep skillet or pot 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.

Remove the ice cubes from the batter (if used). Holding each shrimp by the tail, dip it into the cold batter, letting excess drip off for 2–3 seconds.

Next coat the battered shrimp in the seasoned breadcrumbs, pressing lightly so the crumbs adhere. For a lighter coating you can dust the shrimp with a little flour before dipping in batter, then into breadcrumbs.

Carefully lower 2–3 shrimp at a time into the hot oil (do not overcrowd). Fry for 2.5–3.5 minutes, turning once, until golden-brown and the shrimp are opaque and firm (internal temperature ~145°F/63°C).

Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light pinch of salt and sprinkle chopped parsley if using.

Repeat with remaining shrimp. Allow oil to return to temperature between batches.

Serve hot with lemon wedges and the dipping sauce on the side.

Combine 2 tablespoons mayonnaise, 1 tablespoon sweet chili sauce (or sriracha) and 1/2 teaspoon lime juice in a small bowl. Stir until smooth. Taste and adjust sweet/spicy balance as desired.