This crispy tempura-style shrimp is light, golden, and irresistibly crunchy. A delicate batter made from flour, cornstarch, baking soda, salt, and icy cold club soda creates an airy coating that fries up beautifully crisp without feeling heavy.

Plump, peeled shrimp are dipped into the bubbly batter and deep-fried until golden brown, with a tender, juicy interior that contrasts perfectly with the crisp shell. Served hot, these shrimp pair wonderfully with sweet chili sauce for a touch of heat and sweetness, making them ideal as an appetizer, party snack, or main dish.