For the shrimp: • 1 lb (450g) large shrimp, peeled and deveined • 1 cup all-purpose flour • ½ cup cornstarch • 1 tsp paprika • ½ tsp garlic powder • Salt & pepper • 1 cup cold sparkling water • Oil for frying
For the chili-lime aioli: • ½ cup mayonnaise • 1 tsp sriracha or chili paste • Juice of ½ lime • ½ tsp lime zest
Instructions: 1. In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. Whisk in cold sparkling water until just combined (batter should be slightly lumpy). 2. Heat oil in a deep pan to 350°F (175°C). 3. Dip shrimp into batter, letting excess drip off, and fry in batches for 2–3 min until golden and crisp. Drain on paper towels. 4. Mix aioli ingredients until smooth. 5. Serve shrimp hot with aioli for dipping.
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