Description
Succulent shrimp coated in a light, crispy batter, tossed in a sweet and savory honey garlic glaze, and served with a creamy, tangy spicy mayo dip for the perfect flavor combination.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup ice cold water
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- Vegetable oil for frying
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the cornstarch, flour, and baking powder. Gradually whisk in the ice cold water until a smooth, thin batter forms. Let it rest for 10 minutes.
- Heat 2 inches of vegetable oil in a heavy pot or Dutch oven to 350°F (175°C). Pat the shrimp dry with paper towels. Dip each shrimp into the batter, letting the excess drip off, and carefully fry in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
- In a small saucepan over medium heat, combine the honey, minced garlic, soy sauce, and rice vinegar. Simmer for 3-4 minutes until slightly thickened. Toss the crispy shrimp in the sauce until evenly coated.
- For the dip, whisk together the mayonnaise, sriracha, and lime juice in a small bowl.
- Garnish the shrimp with sliced green onions and toasted sesame seeds. Serve immediately with the spicy mayo dip on the side.
Notes
You can customize the seasonings to taste.