Spicy Fried Shrimp
Fried shrimp with a perfectly crisp breading can be made in your own kitchen. This recipe gives it a grown up kick with sambal oelek sauce.
Servings: 2 servings
- 1 lb large shrimp
- 1/2 cup buttermilk
- 1/4 cup milk
- 1/4 cup chili paste (Sambal Oelek sauce)
- 1 1/2 cups Rice Krispies cereal crushed
- 1/2 cup flour
- 1 tbsp black pepper
- 1/2 tsp salt
- oil for frying (See Note 1)
Preheat oil to 375°F.
Line a tray with paper towels and set aside. In a bowl, whisk together buttermilk, milk and hot sauce.
In a sealable bag add the flour, Rice Krispies, kosher salt and black pepper and mix well. (See Note 2)
Peel and devein shrimp leaving the tails on. Butterfly cut the shrimp or leave whole. Pat dry then dredge in the dry mixture first, then wet mixture and then the dry mixture again. Set aside.
Heat oil in large skillet, cast iron pan or Dutch oven. Make sure the oil is at 375°F, you want to fry the shrimp (See Note 3). Deep-fry in batches, but do not overload the fryer, it will drop the temp of the oil. Fry 30 seconds per side and golden brown.
Remove from oil and drain on the paper towel lined baking tray. Salt and serve warm with lemon slices.
Oils for Frying
I use peanut oil because it has a high smoke point (446°F), but in times like these any oil other than olive oil will be good. Others could be Peanut oil, Soybean oil, Vegetable oil, Safflower oil, Canola oil, Corn oil, Cottonseed oil, Sunflower oil.
OR us a food processor to pulse the flour, Rice Krispies and pepper until slightly coarse.
Make sure the oil is at 375°F, you want to fry the shrimp! Frying at the correct temperature seals the shrimp and makes for a crunchy exterior, not a soaked and greasy one.
Calories: 723kcal | Carbohydrates: 93g | Protein: 61g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 590mg | Sodium: 1071mg | Potassium: 731mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2260IU | Vitamin C: 32.5mg | Calcium: 579mg | Iron: 17.1mg