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Red Lobster Crispy Dragon Shrimp Recipe

If you’ve tasted their Crispy Dragon Shrimp, then you know it’s crispy tempura-fried shrimp, served over a bed of fresh slaw and lightly tossed in a sweet, spicy and creamy sauce with a far east Asian kick. This copycat recipe will bring that magic straight into your kitchen — great as an appetizer, a game-day snack or a spicy dinner side.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • For the Shrimp:
  • 1 lb large raw shrimp peeled, deveined, tails off
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup cold soda water or club soda
  • Salt & pepper to taste
  • Vegetable oil for frying
  • For the Dragon Sauce:
  • ¼ cup Thai sweet chili sauce
  • 1 tbsp Sriracha adjust to heat preference
  • 1 tbsp honey
  • 1 tsp soy sauce
  • ½ tsp rice vinegar
  • ½ tsp grated fresh ginger optional

Equipment

  • Mixing bowls (medium & large)
  • Whisk
  • Frying pan or deep fryer
  • Tongs
  • Paper towels
  • Small saucepan (for sauce)
  • Slotted spoon
  • Wire rack or plate with paper towels

Method
 

  1. Prep the Shrimp
  2. Pat shrimp dry with paper towels.
  3. Season lightly with salt and pepper. Set aside.
  4. Make the Dragon Sauce
  5. In a small saucepan over low heat, whisk together sweet chili sauce, sriracha, honey, soy sauce, rice vinegar, and grated ginger.
  6. Heat for 2–3 minutes until warm and slightly thickened. Remove from heat and set aside.
  7. Mix the Batter
  8. In a mixing bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper.
  9. Slowly whisk in cold soda water until smooth but slightly thick. (Should coat the back of a spoon.)
  10. Fry the Shrimp
  11. Heat vegetable oil in a deep fryer or deep skillet to 350°F (175°C).
  12. Dip shrimp into batter, let excess drip off, and fry in batches for 2–3 minutes or until golden and crispy.
  13. Remove and place on a paper towel-lined rack or plate. Let rest 5 minutes.
  14. Toss & Garnish
  15. Gently toss the fried shrimp in the warm dragon sauce until evenly coated.
  16. Serve over shredded cabbage or slaw, and garnish with green onions and sesame seeds.