Fried foods. We have a love hate relationship with them. We love them but we have to pretend to hate them because they’re not “good” for us, but it’s all about balance. I don’t believe in cheat days or calling foods a guilty pleasure. All foods should be enjoyed in moderation because a world without the goodness of food that’s dipped into a hot bath of sizzling oil, is a very very sad world. A world that I don’t ever want to live in. So, it’s no surprise that the method for the crispiest, yet still plump and tender shrimp requires frying.

However, not all deep fried foods are created equal. It all comes down to the batter. How the protein is battered will determine the final product. Is it a dry batter using only flour, a wet batter where a small amount of liquid is mixed into the dry, or are you doing a layered batter with a dry mix, egg wash and then a final coating of dry? Each method will give a different level of that beloved crispy, crunchy outer shell. The method used for this shrimp is the latter of those options. It may seem like a ton of steps, but I promise this entire process goes by so quickly that you don’t even have time to complain.

Why use a layered batter? Shrimp, like all seafood cook rather quickly. So, when you layer the batter, the outside coating acts as a barrier so the shrimp itself doesn’t overcook while it’s being fried . Also, the egg wash after the flour coating allows the last panko layer to stick and form a coating that won’t fall apart as soon as it’s dropped into the hot oil. There’s truly nothing worse than batter that doesn’t properly adhere. All that beautiful flavor gone in an instant. But, if you follow this method, you won’t have any of those issues.

Notes about the recipe:

I highly recommend only cooking what you will eat. These crispy shrimp are best same day. The fried coating will become quite soggy once refrigerated, so don’t expect to keep any as leftovers. The recipe calls for 1 pound of shrimp, but if you’re not sharing or don’t have quite that big of an appetite, cut the recipe in half.
If you’re short on time, or don’t want to marinade the shrimp, you can skip this step entirely. The prep time in the recipe includes 30 minutes of marination time. I truly believe that marinating the shrimp beforehand enhances the flavor, but I completely understand if you don’t care for this added step. Simply season the shrimp as you desire prior to dredging them in the batter.
If you are going to marinate the shrimp and looking for a dairy free atlernative, you can use coconut milk instead of the heavy cream.
There are many versions of bang bang sauce out there. The mayonnaise I’m using for the sauce is Kewpie Japanese mayo. Some say it’s comparable Miracle Whip, but it’s so much more than that. Sweet, tangy, with a hint of umami, it’s not easily explained. It just plays well with the other ingredients to create the perfect sauce to dip shrimp, chicken and French fries in. However, if you’re unable to find this mayonnaise, I suggest using Duke’s.

Crispy Shrimp

Yields: 3-4 servings

Prep Time: 40 mins | Cook Time: 5 mins | Total Time: 45 mins

Ingredients

1 lb jumbo shrimp (peeled & cleaned)
vegetable oil

For the Marinade

16 oz heavy whipping cream
3 tbsp chili garlic paste
2 tbsp + 1 tsp mirin
1 tsp onion powder
1 tbsp garlic powder
1/2 tsp kosher salt

For the Batter

Flour Mix

1 cup all purpose flour
1/2 tsp kosher salt
1/2 tsp cracked pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried rosemary
1/2 tsp dried thyme

Egg Wash

3 large eggs

Panko Mix

1 1/2 cup Panko breadcrumbs
1/2 tsp kosher salt
1/2 tsp cracked pepper

Special Tools

cast iron, dutch oven or deep fryer

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Instructions

In a medium sized bowl mix the marinade ingredients together, then add shrimp to this mixture and marinate for 15-30 minutes. 
While the shrimp is marinating, prepare your dredging station; one bowl each for the flour mix, egg wash and Panko breadcrumb mix. For the flour and Panko bowls, make sure the seasonings added are well mixed in them. 
After 15-30 minutes, remove the shrimp from the marinade, shake off excess liquid and begin to batter them. 
First coat the shrimp in the flour, followed by a dip in the egg wash, then a final coating of Panko breadcrumbs. Place the fully battered shrimp onto a plate and set aside. 
Heat 2 cups of vegetable oil in a cast iron skillet. Oil temperature should be 350 degrees Farenheit to optimum frying 
Fry the shrimp until golden brown. About 30 seconds to 1 minute per side.  Note: Cook shrimp in batches, if your pan cannot fit all the shrimp at once.
Using tongs or a slotted spoon, remove the fried shrimp and set on cooling rack or a plate with napkins.
Serve while hot with bang bang sauce. (recipe below)

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