Crispy Shrimp with Creamy Chili Sauce (Full Recipe)

Yield

• 2–3 servings

Total Time

• Prep: 20 minutes
• Cook: 10 minutes
• Total: ~30 minutes

Ingredients

Shrimp

• 300g large shrimp (peeled, deveined, tails on)
• Salt & black pepper
• 1/2 teaspoon garlic powder

Batter

• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 cup cold water or soda water

👉 Soda water = extra crisp

Sauce (the star 🔥)

• 3 tablespoons mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon sriracha (adjust to spice level)
• 1 teaspoon honey or sugar
• 1 teaspoon lime juice

Frying

• Oil for deep frying

Garnish

• Crispy fried shallots or onions
• Dried chilies
• Fresh cilantro

Instructions

Step 1: Prep the Shrimp

• Pat shrimp dry
• Season with salt, pepper, and garlic powder

Step 2: Make the Batter

• Mix flour, cornstarch, baking powder
• Add egg and cold water
• Whisk until smooth (slightly thick but still pourable)

👉 Keep it cold → crispier coating

Step 3: Fry the Shrimp

• Heat oil to ~175°C (350°F)
• Dip shrimp into batter
• Fry in batches for 2–3 minutes until golden
• Remove and drain on paper towels

👉 Don’t overcrowd → keeps them crispy

Step 4: Make the Sauce

• Mix mayo, sweet chili sauce, sriracha, honey, and lime juice
• Taste and adjust balance

👉 Should be creamy + sweet + slightly spicy

Step 5: Combine

• Toss fried shrimp lightly in sauce
  OR
• Drizzle sauce over for a cleaner presentation

Step 6: Finish

• Top with crispy shallots
• Add chili and cilantro

Texture & Flavor

• Ultra crispy coating
• Juicy shrimp inside
• Creamy, sweet-spicy sauce
• Slight tang from lime

Pro Tips

• Use cold batter + hot oil → max crunch
• Fry twice (optional) for extra crispiness
• Don’t soak shrimp in sauce too long or it softens

Optional Upgrades

• Add a pinch of paprika into batter
• Serve with lettuce wraps
• Add extra chili oil if you want more heat