This spiced shrimp with paprika mayonnaise is a crowd-pleasing combination of cayenne-spiced shrimp and a cooling lemon and paprika dip.
In this crowd-pleasing finger food for a crowd from King of the grill, Ross Dobson, shrimp are sizzled in oil with paprika and cayenne and cumin and then served blazing hot with a dip that’s soothingly chill.–Renee Schettler
Spiced Shrimp with Paprika Mayonnaise
- 1/2 teaspoon hot smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt flakes
- 6 cups mild vegetable oil for frying
- 1 pound 2 ounces small raw shrimp* peeled or unpeeled
- 1/2 cup potato or rice flour or substitute all-purpose flour
- Paprika mayonnaise to serve
- Lemon wedges to serve
- Place the paprika, cayenne, cumin, and sea salt in a skillet over medium heat. Shake the pan over the heat until the spices are aromatic and nearly but not quite smoking and not remotely burnt, 2 to 3 minutes. Tip the spices onto a plate and let them cool.
- Place the oil in a wok or wide saucepan over high heat. The oil is ready when you sprinkle a pinch of the flour into the oil and it sizzles on contact.
- Have a bundle of paper towels ready to drain the cooked shrimp. Place about 1/3 of the shrimp in a colander or strainer, sprinkle with 1/3 of the flour, and shake so the shrimp are coated with flour but any excess has fallen off. Carefully add the shrimp to the oil and cook until the coating is starting to turn golden and the shrimp beneath are pink and cooked through. Use a slotted spoon to move them to the paper towels to drain. Repeat with the remaining ingredients.
- Pile all the cooked shrimp in a large dish, sprinkle with the spice mixture, and toss to coat. Serve immediately with the paprika mayonnaise and lemon wedges on the side. And don’t neglect to set out napkins—lots and lots of napkins.
*Is it better to cook shrimp with their shells on or off?You, dear reader, have a choice to make. There are clear advantages to cooking both peeled and unpeeled shrimp, so it all depends on your desired result. To put it simply, peeled shrimp are easier to eat, especially when served with a sauce. But if you don't mind getting messy, cooking shrimp in their shells generally retains more flavor. It's also easier to keep them exquisitely juicy, especially when exposed to intense dry heat--like grilling or wok cooking. And if looks matter, shrimp with their shells on retain their shape during cooking. Besides, what's a little crunchiness between friends?
Recipe Testers' Reviews
While this recipe may serve 4 sensible adults, trust me, you’re gonna be eating these with abandon, so just double the recipe. It’s that good. And simple and quick to make.
The light dusting of flour (all-purpose works just fine, too) makes a thin crunchy crust that helps scoop up the smooth, smoky dip. A surefire winner at your next backyard get-together.
What a fantastic and messy way to enjoy prawns with a spicy mayonnaise! We couldn’t stop eating them. I just put the roll of paper towel right on the table. I used all-purpose flour for dredging the shrimp. I thought it was odd to flour the unpeeled shrimp, but it made the shrimp so moist. They were easy to peel afterward. The paprika mayonnaise was the perfect blend of lemon, garlic, and smokiness from the smoked paprika (love that stuff!).
The mayonnaise would be wonderful on any sandwich or with grilled chicken or fish, too. This recipe will be a “go-to” for guests that don’t mind getting dirty when they eat!
Originally published January 28, 2013