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Crispy Shrimps

My recipe for Crispy Shrimps is a simple dish that can either be an appetizer or entree. The fresh shrimps are dipped in cornstarch then pan fried in hot oil. Once cooked, the savory -citrusy seasonings are sprinkled and the shrimps are delightfully crunchy. This is an AsianinAmericamag recipe. Serves 2 to 4 as an appetizer, side or main dish.
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Filipino Crispy Shrimps
Servings: 2 people
Calories: 368kcal
Author: Asian in America recipe

Ingredients

  • 1 pound large fresh shrimps washed, peeled, heads removed
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons salt divided, use 1 teaspoon for marinade, rest for sprinkling on cooked shrimps
  • 1 teaspoon ground black pepper divided, use 1/2 teaspoon for marinade, rest for sprinkling on cooked shrimps
  • 1/2 cup cornstarch
  • 2 cloves garlic finely minced
  • 1/4 cup vegetable oil for pan frying
  • 1 Tablespoon lime juice
  • for serving: boiled rice
  • for serving: tomato-cucumber salad
  • 1 stalk scallions chopped, for garnish

Instructions

  • Peel, devein and remove heads of fresh shrimps. In a medium sized non reactive bowl, marinate uncooked shrimps with lemon juice, salt and black pepper powder for no longer than 30 minutes.
  • Drain marinade. Pat the shrimps dry with paper towels.
  • In a small bowl, combine the cornstarch and garlic.  Coat the shrimps all over with the cornstarch and garlic mixture. Set aside.
  • Over medium high heat, in a large skillet, add the cooking oil. When oil is hot enough, after about 3 minutes, add the shrimps a few batches at a time. The cooking oil temperature must be hot enough (about 350 F) so that the cooked shrimps will be crunchy.
  • Cook the shrimps for about 5 minutes on each side, turning them around to cook evenly.
  • When cooked, drain shrimps on parchment paper to remove excess oil. Sprinkle with fresh lime juice, salt and freshly ground black pepper powder. Serve with boiled rice and a chilled vegetable salad.
  • Cook’s comments: the shrimps turn out crisp if pan-fried a few at a time. The cooking oil’s temperature drops and gets colder if there are too many shrimps cooking all at once. Use fresh, uncooked shrimps for this recipe.
  • * Spicy variation: for a spicy version, sprinkle some chili powder or Schiracha over the cooked shrimps (optional).
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Nutrition

Serving: 1g | Calories: 368kcal | Carbohydrates: 32g | Protein: 1g | Fat: 27g | Saturated Fat: 22g | Sodium: 2330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg