Large shrimp dredge in season flour before frying, it adds an extra dimension of crispiness and flavor. My recipe today is Game Day Fire Cracker Shrimp. Restaurant-inspired recipe, Bang Bang Shrimp. Crispy fried shrimp tossed in spicy sauce and served as a wonderful appetizer.
Blue Ribbon Recipe
These fried shrimp are BIG on flavor! Frying them in coconut adds a hint of sweetness to these light and crispy shrimp. Tossing the shrimp in a sweet chili sauce gives them a kick of spicy and sweet flavor. An easy game day snack for your next football party.
coconut oil, for frying (or vegetable oil) see note
How To Make
Note: Coconut oil has been described by nutritionist as, " The Healthiest oil on earth". I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.
Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, corn starch, Old Bay, garlic powder, cumin, and cayenne pepper.
Place shrimp in the bag and toss until shrimp are completely covered in season flour. Then remove shrimp and shake off excess season flour and place on a plate to give the coating a chance to adhere to shrimp.
Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.
To serve, first, place shrimp in a large bowl and add Thai Sweet Chili sauce to coat the shrimp.
Then place on a serving platter and garnish with chopped scallions and lemon or lime zest, if you desire.
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