Spicy Popcorn Shrimp

Ingredients

• 1 lb small to medium raw shrimp, peeled and deveined — 41-50 count per pound is the ideal size for popcorn shrimp; they cook fast, fit entirely in one bite, and have the best breading-to-shrimp ratio
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
• ½ tsp black pepper
• ½ tsp Old Bay seasoning (optional but strongly recommended)
• 2 large eggs
• ¼ cup whole milk
• 1 Neutral oil for frying — fill pot 3 inches deep; canola, vegetable, or peanut oil all work
• 1 1/3 cup mayonnaise (Kewpie Japanese mayo produces a noticeably richer, more complex sauce than regular mayo)
• 2 tbsp sriracha
• 1 tbsp sweet Thai chili sauce
• 1 tsp sesame oil
• 1 tsp fresh lime juice
• ½ tsp soy sauce
• 2 cups romaine or green leaf lettuce, roughly torn or shredded

Instructions

1. 1

   Make the spicy mayo sauce first so the flavors have time to meld. In a bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, sesame oil, lime juice, and soy sauce until completely smooth. Taste — it should be creamy, spicy, slightly sweet, and bright. Adjust sriracha for more heat or lime for more brightness. Set aside.

2. 2

   Pat the shrimp completely dry with paper towels on all surfaces. This is the single most important step — wet shrimp produce a soggy, poorly adhering coating that falls off during frying. Moisture is the enemy of crust.

3. 3

   In a wide, shallow bowl, whisk together the flour, salt, paprika, garlic powder, cayenne, black pepper, and Old Bay until evenly mixed. In a separate bowl, whisk together the eggs and milk until combined.

4. 4

   Set up your dredging station in this order: seasoned flour → egg mixture → seasoned flour. Take each shrimp and coat it first in the seasoned flour, shaking off any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Press it back into the seasoned flour a second time, coating all surfaces firmly. The double flour dip is what creates a thick, craggy, deeply crispy exterior rather than a thin, papery coating. Place each double-dredged shrimp on a plate as you finish.

5. 5

   Pour oil into a heavy-bottomed pot or Dutch oven to a depth of 3 inches. Heat over medium-high heat to 375°F. Use a thermometer — oil temperature is critical. Below 350°F the shrimp absorb oil and turn greasy. Above 400°F the coating burns before the shrimp cook through.

6. 6

   Working in batches of 8 to 10 shrimp at a time — never overcrowd or the oil temperature drops and the shrimp steam rather than fry — carefully lower the coated shrimp into the hot oil. Fry for 2 to 3 minutes until deep golden brown. Shrimp are done when the coating is crispy and the flesh has turned from translucent to completely opaque. Remove with a slotted spoon or spider strainer to a wire rack. A wire rack preserves the crust — paper towels trap steam under the shrimp and soften the bottom.

7. 7

   Once all shrimp are fried, immediately transfer them to a large bowl. Pour about two-thirds of the spicy mayo sauce over the hot shrimp and toss gently to coat. Work quickly while the shrimp are still hot — the sauce clings better to a warm, just-fried surface than a cooled one.

8. 8

   Arrange the shredded lettuce in the bottom of a serving bowl. Pile the sauced shrimp directly on top of the lettuce. Drizzle the remaining sauce over the top. Serve immediately — popcorn shrimp loses its crispiness within minutes of being sauced.

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