Succulent tiger shrimp, kissed with the fiery zest of chile and lime, are elevated with a crispy, golden batter. This dish is a tantalizing dance of flavors and textures that will leave you craving more.

Follow The Directions

01

Step

Marinate the Shrimp (5 minutes): In a bowl, gently toss the tiger shrimp with soy sauce to allow the flavors to meld.

02

Step

Sauté the Aromatics (7 minutes): Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Sauté the diced onion until soft and translucent, approximately 5 minutes. Introduce the diced jalapeno peppers, garlic, and ginger. Squeeze in the juice of 1/2 lime and stir until the mixture is fragrant, around 2 minutes. Remove from heat and set aside.

03

Step

Prepare the Frying Batter (3 minutes): In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add milk until a thin, runny batter is formed. Ensure there are no lumps.

04

Step

Fry the Shrimp (4 minutes): Heat 1/2 cup of vegetable oil in a frying pan over medium-high heat. Dip each shrimp into the batter, ensuring it's lightly coated. Fry the shrimp in batches until golden brown, about 1 minute per side. Be careful not to overcrowd the pan.

05

Step

Combine and Finish (1 minute): Toss the fried shrimp with the sautéed jalapeno mixture, allowing the flavors to intertwine. Squeeze the juice from the remaining lime half over the shrimp for a final burst of citrus. Serve immediately and enjoy!

For a milder flavor, remove the seeds and membranes from the jalapeno peppers before dicing.
Adjust the amount of milk in the batter to achieve the desired consistency – it should be thin enough to lightly coat the shrimp.
Ensure the oil is hot enough before frying the shrimp to achieve a crispy exterior without absorbing too much oil.
Serve the shrimp immediately after frying to maintain their crispiness.