Chile Fried Shrimp Recipes

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Steps:

• Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
• Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
• Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
• Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
• Top with the sliced scallions and cilantro and serve with the lime wedges.

Steps:

• Whisk together the first six ingredients in a small bowl.
• Heat a wok or large skillet over high heat and add canola to the pan.
• Add shrimp and stir-fry for 1 minute or until shrimp begin to pinken.
• Add garlic, ginger, and jalapeno; stir-fry 1 minute.
• Stir in broth mixture and cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
• Remove from heat and stir in onions and sesame oil.
• Garnish with cilantro sprigs, if desired.

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

Steps:

• Combine the flour, sugar, egg, ice water, 2 tbsp vegetable oil, salt,cayenne and sauce in a bowl.
• Cover and chill for 30 minutes.
• Pat the shrimp dry with paper towels and dip in the batter.
• Heat the vegetable oil in a deep, heavy pot or electric fryer to 350.
• Fry the shrimp in small batches, in the hot oil until golden brown.
• Drain on paper towels.

Steps:

• Peel and de vein shrimp.
• Combine flour and spices, less the salt.
• Place corn starch in a bowl, then egg whites, then flour. Creating the dry/wet/dry steps.
• Take shrimp, lightly coat in corn starch shake off excess, coat in egg whites, then into flour mixture. After shaking off the excess flour, place individually on a cookie sheet and set aside while oil preheated.
• Heat oil in a dutch oven to 375 degrees. Set a timer for 1 minute. Start timer as you add shrimp to the oil. Only add 5 or 6 shrimp at a time. When the timer goes off your shrimp are done. DO NOT OVERCOOK. Shrimp are done within 30 seconds of adding to the oil. Sprinkle with sea salt after you remove them to rest. Repeat this process until your shrimp are done.

Steps:

• Combine the chile powder, cayenne, cornmeal, salt and pepper in a bowl.
• Put the oil in a large skillet over med/high heat.
• Toss the shrimp in the spice mixture to coat.
• When the oil in hot(a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer.
• Turn the heat to high and cook until brown on one side.
• Then turn and brown the other side, adjusting the heat so the shrimp brown without burning, 4-5 minutes total.
• Repeat with the remaining shrimp.
• Garnish and serve with the lime or lemon.

Steps:

• Toss shrimp and soy sauce together in a bowl and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
• Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
• Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

Steps:

• Mix all ingredients for the creole seasoning together and store any extra in an air tight container.
• Combine all the ingredients for the frying flour in a bowl and set aside.
• Place milk in a separate bowl. Heat oil to 355 degrees F. Working with a few shrimp at a time , dredge in the flour, dip in milk, then dredge through flour again.
• Gently drop in hot oil and fry until golden brown, about 3 to 4 minutes. Work in batches and drain on paper towels. Serve immediately.