Phoenix-Tailed Shrimp

  • Preparation Time: 30 minutes
  • Cook time: 6 minutes
  • Yield: 8 to 10 servings


  • 1 lb Shrimp
  • 1 cup Water, cold
  • 1 Tbsp Vodka
  • 2 cups Oil, for deep frying
  • 1 1/2 tsp Salt
  • 1/8 tsp White Pepper
  • 1 cup all-purpose Flour
  • 2 tsp Baking Powder


Carefully remove the shells from the shrimp, leaving the tail sections intact. De-vein and wash under cold running water. Pat dry with paper towels.

In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter. In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth. In a wok, heat the 2 cup of oil until it reaches 350 degrees. Add 1 tablespoon of the hot oil to the batter and stir to combine.

Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with your choice of dip.