CRISPY BREADED SHRIMP
These golden Crispy Breaded Shrimp are perfectly seasoned and have a delicious crunch. They are great as an appetizer or as a filling for tacos or hoagie sandwiches. Seriously addictive!
Provided by Lalaine Manalo
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Rinse shrimp under cold running water and pat dry.
- On a shallow plate, combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Stir until evenly dispersed.
- In a large bowl, combine eggs, milk, and hot sauce. Whisk until well blended and frothy.
- In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
- Working in batches, lightly dredge shrimps in flour mixture, shaking off excess.
- Dip in the egg mixture and then dredge again in flour mixture, patting down flour onto shrimp.
- Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
- With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.
Nutrition Facts : Calories 329 kcal, Carbohydrate 26 g, Protein 28 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 368 mg, Sodium 1525 mg, ServingSize 1 serving
SULAWESIAN-STYLE CRISPY SHRIMP
This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.
Provided by Member 610488
Categories Indonesian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
- Mix dipping sauce ingredients together and set aside.
- Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
- Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
- Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.
Nutrition Facts : Calories 2423.6, Fat 225.8, SaturatedFat 37.8, Cholesterol 286.2, Sodium 7937.2, Carbohydrate 63.8, Fiber 3.1, Sugar 20.9, Protein 39.4
CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE
Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 20 appetizers, 20 serving(s)
Number Of Ingredients 17
Steps:
- RED SWEET AND SOUR SAUCE:.
- Mix all ingredients.
- Have ready for shrimp.
- SHRIMP:.
- Remove shells from shrimp, leaving tails intact.
- If shrimp are frozen do not thaw; peel under running cold water.
- Make a shallow cut lengthwise down back of each shrimp and devein.
- Slit shrimp lengthwise down the back almost in half.
- Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
- Cover and refrigerate 10 minutes.
- Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
- Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
- Stir shrimp into batter until coated.
- Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
- Serve hot with sauce.
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