Spicy Mayo

1. Before you do anything for your shrimp, make the spicy mayo. Just mix the mayo and sriracha in a small bowl, cover, and set aside.

Cleaning and Frying the shrimp

1. Clean, but keep the tails on, and devein the shrimp. I love when the seafood person does this, so if you don’t buy them pre-cleaned, then you have to do it yourself. But remember, keep those tails on!
2. Using a small paring knife, make 3-4 notches in the shrimp along the underside. This will help to loosen them up and prevent curling back into shape when frying.
3. Mix cornstarch and kosher salt in a medium bowl.
4. Toss the prepared shrimp in this cornstarch mixture and set aside.
5. Heat up your oil. You’ll want at least 3 inches of oil in your pot. We use our trusty Le Creuset pot. You’re looking for an oil temperature 360-370 degrees F range. Just below “deep fry”.
6. While the oil is heating, mix egg and ice water in a medium bowl.
7. Add in flour and gently stir.
8. Once the oil reaches 360-370 degrees F, dip a shrimp in the wet flour batter and carefully place in the extremely hot oil.
9. Work quickly and only fry 5 shrimp at a time. Try not to crowd the pot.
10. Frying will take about 2 minutes per side.
11. Remove from the oil and place on a paper towel-lined plate to absorb extra oil.
12. Repeat dipping and frying for the remaining shrimp.
13. Garnish with green onion and serve with spicy mayo!