dinner · dairy-free
Rock shrimp with spicy lime cream
Rock shrimp in a light, crisp sparkling-water batter, tossed in a creamy sauce of mayonnaise, hot sauce and lime. Fried in small batches so they stay crunchy.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Stir the mayonnaise, hot sauce and lime juice together in a bowl.
-
2
Dry the peeled rock shrimp well. Just before frying, whisk the flour and cornstarch with the cold sparkling water to make a thin batter.
-
3
Heat the neutral oil in a deep, heavy skillet to 180°C (350°F).
-
4
Dip the shrimp in the batter and fry in small batches until golden and opaque all the way through.
-
5
Drain on a rack, then toss lightly with the lime cream just before serving.
