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Red Chili Lime Fried Shrimp

Crispy fried jumbo shrimp tossed in a creamy red chili and tangy lime sauce.

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WHAT’S GOING ON HERE

Shrimp

Gulf shrimp come in brown, white and pink. They are a warm water shrimp that have an earthier flavor than Atlantic. It’s a staple shrimp here in the South. Use whatever shrimp you have on hand. Removing the tails on the shrimp for this recipe makes it easier to fry, and toss.

Egg + Cream

Egg and cream are the magic duo for super crispy crust. Egg coats the shrimp and helps act as an adhesive to help the starch stick together. Cream helps make the egg more fluid as the perfect liquid addition while still keeping the batter light.

Starch + Flour

The ratio of starch to flour is slightly higher for this recipe. Te starch amplifies the crunch of the crust while the flour helps give the crust a little more body than starch exclusively can provide.

Red Chili Lime Sauce

Sambal chili sauce is  made of red chilis, vinegar, peppers and salt. It’s a spicy chili blend that makes a great addition to many recipes and dishes. Along with the red chili sauce is mayo, mayo acts as the bulk of the sauce to give the sauce consistency and body while also toning the chili sauce down. Finally lime brightens and enhances the spice in the dish making is louder and less subtle.

TIPS & TRICKS FOR THE BEST RED CHILI LIME SHRIMP

keeping it simple

this dish has a lot of flavor in the sauce. to help it stand out don’t season the shrimp too crazy. enhance the shrimp to highlight the subtle sweetness and the mild ocean saltiness. skip the heavy seasoning blends here.

the crust

this breading for the shrimp is slightly different. its mainly starch, starch is great coating for shrimp and other fried items that will be tossed in sauce. not only does the coating slightly soak up the sauce but it also maintains a crispy crust. the crispy crust is awesome with the juicy shrimp.

peeling and deveining the shrimp

peeling and deveining the shrimp are essential. deveining the shrimp not only removes the waste from the shrimp it also leaves you with more surface area to get super crunchy shrimp. removing the tail is optional, although removing the tail for this is ideal as it gives you more room for sauce.

frying

frying shrimp is really easy. You want to make sure your cooking oil is hot enough otherwise the breading will absorb the oil. don’t fry the shrimp too long, once they are golden brown they should be good to go.

tossing the shrimp

tossing the shrimp is best done while the shrimp is hot. the shrimp slightly absorbs the sauce but it also keeps the crust crisp. tossing the heavy sauce onto cooler shrimp will cause the sauce to weigh it down. don’t use the entire amount of sauce for a single batch. you can always toss on additional sauce, you wont be able to remove it.

SIMILAR INGREDIENTS TO

THAI CHILI + GARLIC FRIED SHRIMP

GRILLED SHRIMP W/ CAJUN BUTTER

SHRIMP BOIL STUFFED RUSSETS

ENJOY THIS RECIPE WITH

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

CHOPPED CHERRY & SPINACH SALAD

PAN AU CHOCOLAT BREAD PUDDING

Red Chili Lime Fried Shrimp

Red Chili Lime Fried Shrimp
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INGREDIENTS

  • 3lb Shrimp, peeled and deveined
  • 6-8 c Cooking oil, for frying
  • 2 Eggs+ 1/4c Half and Half, whisked
  • Salt
  • Pepper
  • BREADING
  • 1/2c Potato Starch
  • 1/4c Corn Starch
  • 1/2c Flour
  • 1/2c Bread Crumb
  • 2tsp Garlic Powder
  • 2tsp Cayenne
  • 2tsp Salt
  • CHILI LIME SAUCE
  • 1/4c Sambal Chili Sauce
  • 1/2tsp Cayenne Pepper
  • 1/2c Mayo
  • 1 Lime, juice and zest
  • 1tsp Soy Sauce
  • 1Tb Cilantro, minced

INSTRUCTIONS

  • Season the shrimp with salt and pepper.
  • Coat the shrimp in egg and half and half.
  • Combine all the ingredients under breading.
  • Toss the shrimp in the breading.
  • Heat the cooking oil to 375F.
  • While the oil is heating combine all the ingredients under chili lime sauce then set it to the side.
  • Working in batches fry the shrimp 6-9 at a time.
  • Remove the shrimp from the oil after 3-4 minutes till golden brown and floating. Lightly sprinkle with salt.
  • Toss the shrimp in 2-4 Tb of chili lime sauce per batch.
  • Toss and serve while warm.
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