Popcorn Shrimp with Spicy Dipping Sauce
Crispy, golden popcorn shrimp coated in a light, chilled club soda batter and fried to perfection. Paired with a quick, zesty spicy mayo dipping sauce and fresh lime wedges for an irresistible appetizer.
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🍳 Cooking Flow
Whisk mayonnaise, hot sauce, lime juice, and salt to make the dipping sauce, then chill. → Whisk flour, salt, pepper, and cold club soda into a smooth, cream-like batter and chill. → Season the peeled, tail-on shrimp with salt and pepper, then lightly dredge in flour. → Dip shrimp into the cold batter and deep-fry at 350°F for about 2 minutes until golden and crisp. → Drain on a wire rack, season with salt, and serve immediately with the dipping sauce and lime wedges.
Cooking Steps
Brief Cooking Order
Whisk mayonnaise, hot sauce, lime juice, and salt to make the dipping sauce, then chill. → Whisk flour, salt, pepper, and cold club soda into a smooth, cream-like batter and chill. → Season the peeled, tail-on shrimp with salt and pepper, then lightly dredge in flour. → Dip shrimp into the cold batter and deep-fry at 350°F for about 2 minutes until golden and crisp. → Drain on a wire rack, season with salt, and serve immediately with the dipping sauce and lime wedges.
Introduction
Crispy, golden popcorn shrimp coated in a light, chilled club soda batter and fried to perfection. Paired with a quick, zesty spicy mayo dipping sauce and fresh lime wedges for an irresistible appetizer.
Step 1
Prepare the dipping sauce by whisking mayonnaise, hot sauce, freshly squeezed lime juice, and a pinch of salt together in a small bowl until smooth. Adjust seasonings to taste and place in the refrigerator to keep cold.
Step 2
Make the batter by whisking all-purpose flour, salt, and black pepper together in a mixing bowl. Gradually pour in cold club soda while whisking until it reaches the consistency of double cream, then chill the batter in the refrigerator until ready to fry.
Step 3
Season the peeled, tail-on shrimp on both sides with salt and black pepper, then lightly dredge them in all-purpose flour to ensure the batter adheres.
Step 4
Heat frying oil to 350°F (175°C). Holding each shrimp by its tail, dip into the cold club soda batter, let excess drip off, and gently drop into the hot oil.
Step 5
Fry the shrimp in the hot oil for about 2 minutes, working quickly so they cook evenly, until the coating is golden and crispy. Remove with tongs and transfer to a wire rack.
Ingredients List
Important Notes
Using very cold club soda and keeping the batter chilled helps create an airy, extra-crisp crust upon contact with the hot oil.
Leaving the tails intact provides a convenient handle for dipping into the batter and eating.
Work quickly when adding shrimp to the oil so they cook evenly and finish at the same time.
Rest the fried shrimp on a wire cooling rack instead of paper towels to keep the steam from making the coating soggy.
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