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Medford

Crispy Rock Shrimp With Sriracha Aioli Recipe

crispy rock shrimpYou’ll love this crispy shrimp with spicy aioli. It’s a perfect snack for curling up on the couch and watching old movies.

Recipe courtesy Executive Sous Chef Richard Pelliccia, Fort Lauderdale Marriott Pompano Beach Resort & Spa.

• 1 lb Rock Shrimp, peeled and cleaned

• 2 cups Buttermilk

• 2 cups all-purpose flour

Sriracha Aioli

• 4 Cups Mayonnaise

• ¼ Cup Champagne vinegar

• ¼ Cup Honey

• ¾ Cup Sriracha

• 5 each Scallions, fine dice

• 1.5 Tsp Cayenne pepper

• ½ Tsp Celery salt

• ¼ Tsp Coriander, ground

• Salt and pepper to taste

Pre-heat fryer to 350 degrees.
For the aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place aioli in cooler for use later.

Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.

dd a small amount of salt and pepper to the shrimp and thoroughly mix until coated.  Add shrimp slowly to the bowl of flour and mix with hands until coated with flour and no longer feels wet.
Place shrimp in fryer basket and lower into the fryer.

Allow to cook for 3-5 minutes or until golden brown. Remove shrimp from fry basket and drain off excess oil.

In a separate bowl, add shrimp and small amounts of sriracha aioli to taste. Place in a serving dish and enjoy.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.