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Lightly breaded shrimp tossed in sriracha and spices, fried till golden brown, and tossed with ginger butter, fried Thai peppers, garlic, and lime.
I love making spicy shrimp on the weeknights. Shrimp requires little to no prep, short cooking times, and little fuss. They got great tossed in almost any variety of sauce. The number of dips they pair with are endless. Also, they can be served with fries, rice, salad, or pasta. For this recipe, I kept it really one pot and short. I quickly marinated the shrimp in sriracha because it’s so well-rounded it doesn’t need anything else. Then I lightly dust it in a starch and flour combo that gives it an amazing crunch. Topped with quickly blanched peppers and garlic with a drizzle of clarified ginger butter and dinner can be on the table in an hour. Check out my tips and tricks below for the best that chili garlic fried shrimp. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST THAI + CHILI GARLIC FRIED SHRIMP
rice flour: when I’m frying something that’s going to be tossed or drizzled i like a batter that’s light and super crunchy, to keep my batter light I like to use a combination rice flour and cornstarch. the starches really dry out the surface it’s stuck to resulting in a crisper shrimp.
no wait!; shrimp really don’t need to marinade, but if you do it, it shouldn’t be for too long. i like to just lightly toss my shrimp in marinades that won’t result in weighted or heavy shrimp. so add a little just so it’s lightly coated.
high heat: keeping the temperature high around 375-400F will keep the crust crispy. shrimp don’t take long to cook so it can stand the high heat. the starches tend to darken quicker than flour so I add some flour as a buffer in the dredge. keep the shrimp batches small or it can lower the temperature of the fry.
blanch the peppers: whether you choose to blanch your peppers and garlic before your shrimp in the oil is up to you. but it needs to be done. a quick drop in the hot oil will quickly cook the veggies and mildly tame the heat of the pepper.
clarified butter: clarified butter or just melted butter should be used so the veggies stick to the shrimp. the light tossing in clarified butter not only adds flavor but will help the peppers stick.
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