Chile Fried Shrimp Recipes

SPICY CHILE LIME SHRIMP

Steps:

• Toss shrimp and soy sauce together in a bowl and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
• Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
• Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

CHILE-FRIED SHRIMP

Steps:

• Combine the chile powder, cayenne, cornmeal, salt and pepper in a bowl.
• Put the oil in a large skillet over med/high heat.
• Toss the shrimp in the spice mixture to coat.
• When the oil in hot(a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer.
• Turn the heat to high and cook until brown on one side.
• Then turn and brown the other side, adjusting the heat so the shrimp brown without burning, 4-5 minutes total.
• Repeat with the remaining shrimp.
• Garnish and serve with the lime or lemon.

SPICY SHRIMP WITH HOT CHILI PEPPERS

Steps:

• In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
• Meanwhile, blend together all sauce ingredients.
• Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
• In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
• Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
• Wipe out the pan with a paper towel.
• Heat the remaining oil in the same pan.
• Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
• Add in the green onions and bell pepper; stir-fry 1 minute.
• Add in the sauce mixture; cook, stirring until sauce boils and thickens.
• Stir in the shrimp and sesame oil.
• Serve immediately.

CRISPY CILANTRO-CHILE SHRIMP

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.