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.
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 15 minutes
One Pot MealYes
Recipe Coursehot appetizer
Dietary Considerationegg-free, lactose-free, peanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturecrunchy, savory
- Canola oil for frying
- 12 large shrimp, deveined and butterflied, unpeeled
- ½ cup all-purpose flour
- Sea salt
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.
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.
2004 Spirit Media, LLC