Double Crunch Shrimp Recipe

Crispy shrimp with a sticky-sweet soy glaze—basically comfort food with some crunch. This one’s quick, crowd-pleasing, and honestly cheaper than takeout.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: Crunchy, garlicky, sweet-umami
• Great for: Weeknight dinners, fake-fancy lunches, shrimp cravings

Why I Like This Recipe

Didn’t mean to make this. Just had shrimp in the freezer and was too lazy to think hard. Whipped it up, tossed it with that sweet garlicky glaze, and yeah… kinda couldn’t stop eating. Great for those “I need something good but I’m not doing anything fancy” nights.

Ingredients

Shrimp

• 1 lb medium shrimp (peeled, deveined)
• Salt + pepper
• 4 large eggs
• 1½ cups cold soda water
• 2 cups cake flour
• 3 cups panko
• Oil, for frying

Glaze

• 1 tbsp oil
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• ⅓ cup light brown sugar
• Pinch of red pepper flakes
• ¼ cup water
• 1 tbsp cornstarch

Extras

• White rice, cooked
• Sliced scallions
• Sesame seeds

How To Make Double Crunch Shrimp

1. Get your oil hot: Like 350°F (180°C) hot. Test it with a breadcrumb—it should sizzle right away.
2. Mix the batter: Eggs + soda water + flour. Don’t overdo it. Clumpy is fine.
3. Bread the shrimp: Dunk in batter, then press into panko. Make sure it sticks.
4. Fry time: 5-6 at a time. 2-3 mins each. Golden is the goal. Drain on a rack or paper towels.
5. Make the glaze: Garlic + ginger in oil. Add everything else. Simmer it down till it’s sticky.
6. Toss it: Throw the fried shrimp in a big bowl. Glaze goes on top. Gently mix till coated.
7. Serve: Over rice. Top with scallions + sesame seeds if you’re feeling fancy.

Tips for Success

• Cold soda water = lighter batter.
• Don’t overmix, don’t skip the panko, and fry small batches only.
• If the glaze looks thin, simmer it longer.
• Season the shrimp directly—flavor starts there.

Storage and Reheating

• Fridge: Airtight container, 2 days max. They’ll lose crunch but still taste solid.
• Reheat: Air fryer or oven at 300°F till warm. Microwave works, but it’s soft.
• Freeze: You can, but honestly… fresh is better.

Frequently Asked Questions

• Can I use frozen shrimp?
  Totally—just thaw and dry ’em well first.
• What’s a sub for soda water?
  Club soda or even beer. Just needs bubbles.
• Can I bake instead of fry?
  You could. 425°F for about 15-18 mins. But don’t expect the same crunch.
• How spicy is this?
  Not much. The pepper flakes are mild, but you can add more.
• Do I need cake flour?
  Kinda helps the batter stay light, but all-purpose works if that’s all you’ve got.

Common Mistakes and How to Dodge Them

• Batter too smooth?
  Nope—leave it lumpy. Overmixing ruins the crunch.
• Oil temp guessing game?
  Just get a thermometer. Or use a breadcrumb test.
• Drenched shrimp?
  If they’re wet when you coat ’em, panko slides off. Pat them dry first.
• Glaze too thin?
  Didn’t simmer long enough. Wait till it’s syrupy. Like, sticks to the spoon.
• Dumping in too many shrimp?
  Crowding the pan = sad, soggy shrimp. Small batches, always.

Nutrition Facts (Per Serving)

• Calories: 485 kcal
• Total Fat: 28 g
• Saturated Fat: 4.5 g
• Cholesterol: 210 mg
• Sodium: 940 mg
• Potassium: 310 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Sugars: 8 g
• Protein: 27 g