In a bowl, combine water, kosher salt, and baking soda—this alkaline solution will tenderize the shrimp and give them a crispy exterior when fried. Submerge the peeled and deveined shrimp in this brine and let them soak for 20 minutes. After soaking, rinse the shrimp thoroughly under cold water and pat them completely dry with paper towels, as any moisture will prevent proper crisping during frying.

While the shrimp is soaking, prepare your flavor base: in a small bowl, whisk together the fish sauce, lime juice, sugar, and black pepper. Separately, slice the jalapeños thinly, separate the scallion whites from the greens, and mince the garlic. Having everything prepped and ready will let you work quickly once the shrimp hits the oil.

Coat the dried shrimp evenly with potato starch, shaking off any excess powder to prevent clumping. Heat the peanut oil in a deep skillet or pot to 400°F—I recommend using a thermometer here since maintaining this exact temperature gives you the best crispy texture. Working in batches if needed to avoid crowding, fry the shrimp for 60 to 90 seconds per side until they turn golden and crispy, then transfer them to a bowl lined with paper towels to drain.

In the same skillet (no need to clean it—those browned bits add flavor), melt the butter over medium heat. Add the scallion whites and minced garlic, cooking for about 1 minute until fragrant and softened. Pour in the fish sauce mixture from Step 2 along with the sliced jalapeños and red pepper flakes, then bring everything to a gentle boil for 30 seconds to meld the flavors together.

Remove the paper towels from the bowl of fried shrimp and pour the hot garlic-jalapeño butter sauce over them. Add the reserved scallion greens and fresh cilantro, then toss everything together until the shrimp are evenly coated. I like to serve this immediately while the shrimp are still warm and crispy—the contrast between the crunchy exterior and the silky sauce is what makes this dish shine.