Crispy Fried Shrimp and Giardiniera
A vodka-and-cornstarch-based batter creates a coating that fries up gloriously golden brown, with a seriously crunchy exterior that gives way to tender bites of shrimp and tangy giardiniera. One cup of liquor might seem like a shocking amount, but it’s what makes the fry so intensely crisp. The alcohol in vodka won’t bind to flour to create gluten (the culprit responsible for chewy, cake-y fried batters and tough cookies) and evaporates a lot quicker than water. Once the shrimp and giardiniera hit the hot oil, the moisture in the coating starts to dissipate rapidly, transforming it into a puffy shell far lighter and airier than its water-and-beer-based counterparts.
Use vinegar-based giardiniera in lieu of oil-packed (a.k.a. Chicago-style) for the zippiest flavor. The extra pop of acid will cut through the rich batter and provide a welcome freshness, much like vinegar showered over fish and chips. Look for a variety of giardiniera with large pieces, as they are the easiest to batter. But don’t fret if there are some tiny bits; any pieces too small to batter can get chopped up and added to the dipping sauce.
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What you’ll need
High Heat Thermometer
$10 $9 At Amazon
Dutch Oven
$133 $80 At Amazon
Spider
$10 At Amazon
Wire Cooling Rack
$18 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Colander
$11 At Amazon
Glass Measuring Cup
$26 At Amazon
Stainless Steel Measuring Spoons
$12 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Shrimp and Giardiniera
2
12
2¼
¾
2
1
1
Sauce and Assembly
1
½
2
1
2
½
½
¼
¼
Special Equipment
Preparation
Shrimp and Giardiniera
Step 1
Scatter two 12-oz. jars vinegar-based giardiniera, drained (about 3 cups), over a rimmed baking sheet lined with paper towels. Set aside any pieces that are too small to batter and fry for using in sauce (smaller than a marble is a good gauge). Arrange 12 oz. large shrimp, peeled, deveined, on same baking sheet; pat giardiniera and shrimp dry with paper towels. Transfer to a large bowl, add ¾ cup cornstarch, and toss with your hands to coat thoroughly; reserve baking sheet. Transfer to a large-mesh sieve or a colander and shake off excess cornstarch over bowl; discard. Pat reserved baking sheet dry if needed and arrange shrimp and giardiniera on baking sheet in a single layer.
Step 2
Whisk ¾ cup plus 2 Tbsp. (110 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. baking powder, and remaining 1½ cups cornstarch in a medium bowl to combine. Pour in 1 cup vodka and ½ cup water and whisk until batter is smooth.
Step 3
Pour about 2 quarts vegetable oil into a medium Dutch oven or large heavy saucepan fitted with thermometer to come 3" up sides. Heat over medium-high until thermometer registers 400°. Reduce heat to medium to maintain temperature.
Step 4
Set a wire rack inside a rimmed baking sheet. Working one at a time, dip shrimp into batter, allowing excess to drip back into bowl, and carefully drop into oil until you’ve created a single layer across surface. Fry, turning often, until golden brown, about 5 minutes. Using a spider or slotted spoon, transfer to rack and season with flaky sea salt. Adjusting heat as needed to maintain temperature, repeat process with remaining shrimp, then giardiniera, frying vegetables 6–8 minutes.
Sauce and Assembly
Step 5
Finely chop reserved giardiniera pieces and place up to 2 Tbsp. in a small bowl (it’s okay to skip this if you didn’t reserve any). Add 1 garlic clove, finely grated, ½ cup plus 2 Tbsp. mayonnaise, 2 Tbsp. thinly sliced chives, 1 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, ½ tsp. hot sauce, ½ tsp. Worcestershire sauce, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. sugar; whisk to combine. Season sauce with more kosher salt if needed.
Step 6
Arrange fried shrimp and giardiniera on a platter. Serve with sauce for dipping and lemon wedges for squeezing over.
Do Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container; cover and chill.