Photo: Greg Dupree; Styling: Lindsey Ellis Beatty
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 6

How to Make It

Step 1

Process chili sauce, chipotle pepper, adobo sauce, horseradish, and paprika in a mini food processor until smooth. Refrigerate until ready to serve.

Step 2

Place shrimp in a single layer on a baking sheet lined with paper towels. Top with additional paper towels, and press gently to absorb any remaining moisture on shrimp. Set aside.

Step 3

Pour oil to a depth of 1 1/2 inches in a large, heavy saucepan or Dutch oven, and heat over medium-high to 350°F.

Step 4

While oil is heating, whisk together flour, club soda, salt, pepper, and lemon zest in a medium bowl until smooth. Dip shrimp into batter, leaving the tails uncoated and letting excess drip back into bowl.

Step 5

Fry shrimp, in batches, in hot oil until golden brown, about 1 minute per side. Drain on paper towels. Serve with cocktail sauce and lemon wedges.

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