Crispy Asian-Spiced Shrimp Recipe

Photo: Mary Ellen Bartley

• Nutrition Facts
• Amount Per Serving
• Calories 133
• Total Fat 5g
• Saturated Fat 1g
• Cholesterol 168mg
• Sodium 193mg
• Total Carbohydrates 4g
• Dietary Fiber NA
• Protein 18g

• Active Time: 5 minutes
• Total Time: 10 minutes
• Yield: 8 servings

INGREDIENTS

• ⅔ cup white or brown rice flour (we used Bob's Red Mill)
• 2 lb extra-large shrimp, peeled, tails on (16 to 20 ct)
• 2 cups vegetable oil (see Note)
• Serve with: Asian-style Spiced Sea Salt (McCormick)

PREPARATION

1. Place rice flour in large plastic food bag. Add shrimp; shake bag until shrimp are evenly coated.

2. Meanwhile, heat oil over high heat in a 10- to 12-in. deep-sided skillet (not nonstick) or large wok (you may need less oil if you use a wok). When a bread cube dropped in the oil sizzles and browns in 60 seconds, the oil is hot enough. Shake off excess flour from shrimp; add in small batches to oil. Fry about 2 minutes until golden, crispy and just cooked through.

3. Remove with slotted spoon to paper towel. Serve immediately with a small bowl of spiced sea salt for sprinkling. Fry remaining shrimp in batches, checking temperature of oil often.

Note: If you sauté the coated shrimp in a little oil, they will not be as crisp as when skillet-fried and may absorb slightly more oil.