Main Course

Crispy Shrimp

January 31, 2019

CRUNCH ALERT! These will work perfectly on just about any occasion and will easily replace the standard “shrimp cocktail” that nobody will miss…although I do like a good shrimp cocktail. Although, the shrimp do take a bit of time to prepare, so the bigger the shrimp the better, but they’ll be incredible no matter the size. Try em out! What’s your go-to party shrimp recipe?!

Start making the sweet chili sauce by getting a small pan on medium to high heat. Add 1 cup of rice wine vinegar, 2 tbsp of sugar or honey (or both), 1 tbsp of grated garlic, 1 tbsp of grated ginger, 2 tbsp of red chili flakes, and 1 tsp of tomato paste.

Make a slurry by mixing 2 tbsp of cornstarch with 1/4 cup of water. Add in the pan, mix, reduce for 10 minutes, and remove from heat.

Let cool to a syrup-like consistency.

Begin making a dredge for the shrimp by mixing 1/2 cup of flour with 1 tbsp of onion powder, 1 tbsp of garlic powder, 2 tbsp of paprika, 1 tbsp of chili powder (optional), and a pinch of salt. In a separate bowl, add one egg and scramble well.

Take a raw deveined shrimp and dredge it in the flour mixture first, followed by the egg wash.

Wrap each dredged shrimp in a 2×6” strip of shredded filo dough.

Repeat until all of the shrimp is wrapped.

Fill a saucepot one-third of the way up with canola oil on low to medium heat.

Carefully drop in 1-2 wrapped shrimp at a time.  Fry for 3-5 minutes, or until crispy and golden.

Transfer to a paper towel covered plate and allow the excess grease to drain before adding a pinch of salt to taste. Plate with a side of the sweet chili sauce and ENJOY!

Crispy Shrimp

Crispy Shrimp

Ingredients

  • Sweet Chili:
  • 1 cup rice wine vinegar
  • 2 tbsp sugar or honey (or both)
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 tbsp red chili flakes
  • 1 tsp tomato paste
  • 1/4 cup water + 2 tbsp cornstarch
  • 1/2 lb Shredded Filo Dough
  • 1/2 lb U-12-15 Shrimp (U10-12 are ideal)
  • 1/2 cup of AP flour
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp paprika
  • 1 tbsp chili powder (optional)
  • salt to taste

Instructions

  1. Start making the sweet chili sauce by getting a small pan on medium to high heat. Add 1 cup of rice wine vinegar, 2 tbsp of sugar or honey (or both), 1 tbsp of grated garlic, 1 tbsp of grated ginger, 2 tbsp of red chili flakes, and 1 tsp of tomato paste. Make a slurry by mixing 2 tbsp of cornstarch with 1/4 cup of water. Add in the pan, mix, reduce for 10 minutes, and remove from heat. Let cool to a syrup-like consistency.
  2. Begin making a dredge for the shrimp by mixing 1/2 cup of flour with 1 tbsp of onion powder, 1 tbsp of garlic powder, 2 tbsp of paprika, 1 tbsp of chili powder (optional), and a pinch of salt. In a separate bowl, add one egg and scramble well.
  3. Take a raw deveined shrimp and dredge it in the flour mixture first, followed by the egg wash. Wrap each dredged shrimp in a 2x6” strip of shredded filo dough. Repeat until all of your shrimp is wrapped.
  4. Fill a saucepot one-third of the way up with canola oil on low to medium heat. Carefully drop in 1-2 wrapped shrimp at a time.  Fry for 3-5 minutes, or until crispy and golden. Transfer to a paper towel covered plate and allow the excess grease to drain before adding a pinch of salt to taste.
  5. Plate with a side of the sweet chili sauce and ENJOY!
http://www.byrontalbott.com/crispy-shrimp/

| Walnut Cutting Board | Pastry Bag Set | Spider Strainer | Measuring Cups |
| Glass Bowl Set | Metal Bowl Set | Sauce Pan

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1 Comment

  • Reply Milagros Tagle February 2, 2019 at 10:05 am

    Loved this! And will definitely try it! Do you know where can I buy the shredded phyllo in person? I read it usually arrives defrosted when it is delivered home… Thanks for the recipe!

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