If you prefer small shrimp, don’t worry about deveining them. I like to use large shrimp for frying, though. Leave the shell on for a really crunchy snap.
- Canola oil for frying
- 12 large shrimp, deveined and butterflied, unpeeled
- ½ cup all-purpose flour
- Sea salt
1. Heat enough canola oil to fill a deep pot 1/3 up. If you have a thermometer, test that the oil has reached 375°F. If not, do one test shrimp first.
2. Make sure the shrimp are completely dry. In a colander, shake the shrimp with a few sprinkles of flour until only a very thin dusting clings to them. Drop them into the hot oil. Do not crowd the pot. Fry for about 5 minutes, until the shrimp are light golden brown. Place them on a rack or a plate covered with paper towels to drain the excess oil, and sprinkle with a few pinches of salt. Serve immediately.
Nutritional information is based on 1/8 teaspoon added salt per serving.