Fried Shrimp Appetizer Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are left on, remove any remaining vein and ensure shrimp are patted thoroughly dry so batter adheres and oil doesn't splatter.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. In a separate small bowl, lightly beat 1 large egg; add 1 cup cold sparkling water and stir to combine. Pour the wet mixture into the dry ingredients and whisk just until combined — small lumps are fine. The batter should be thick but pourable; if too thick, add 1–2 Tbsp more cold water.

Optional panko coating

If using panko for extra texture, place 1 cup panko breadcrumbs on a shallow plate. After dipping shrimp in batter (step below), press both sides lightly into panko to coat. This yields a crunchier exterior. If not using panko, proceed with battered shrimp only.

Heat oil

Pour about 3–4 cups of neutral oil into a heavy, deep skillet or pot (enough to give a 2–3 inch depth). Heat over medium-high until the oil reaches 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 without browning too fast.

Fry shrimp in batches

Working in small batches of 4–6 shrimp to avoid crowding, hold each shrimp by the tail (or use tongs) and dip into the batter, letting excess drip off. If using panko, press the battered shrimp into the panko now. Carefully lower shrimp into hot oil. Fry for 2 to 3 minutes per batch, turning as needed, until batter is golden and shrimp are cooked through (opaque and firm). Total cook time depends on shrimp size but generally 2–4 minutes. Do not overcrowd the pan — this will drop oil temperature and lead to soggy batter.

Drain and season

Use a slotted spoon or spider to remove fried shrimp to a wire rack set over a baking sheet or onto paper towels. Immediately sprinkle lightly with the extra 1/2 tsp salt while still hot so it adheres. Keep cooked shrimp warm in a 200°F (95°C) oven on the wire rack if frying multiple batches.

While the oil heats or shrimp rest, make the dipping sauce: in a small bowl combine 1/2 cup mayonnaise, 3 Tbsp sweet chili sauce, 1 tsp sriracha (or less to taste), 1 Tbsp fresh lime juice, 1/2 tsp lime zest (optional) and 1/8 tsp salt. Whisk until smooth and adjust seasoning — add more lime for brightness or more sriracha for heat. Chill briefly if desired.

Arrange fried shrimp on a serving platter. Sprinkle chopped fresh parsley (2 Tbsp) over the shrimp if using and serve immediately with lemon wedges and the sweet chili mayo. Recommend serving with extra napkins — these are best enjoyed while hot and crisp.