SHRIMP PARTY PLATTER RECIPES

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GAME DAY FIRE CRACKER SHRIMP | JUST A PINCH RECIPES



Game Day Fire Cracker Shrimp | Just A Pinch Recipes image

These fried shrimp are BIG on flavor! Frying them in coconut oil adds a hint of sweetness to these light and crispy shrimp. Tossing the shrimp in a sweet chili sauce gives them a kick of spicy and sweet flavor. An easy game day snack for your next football party.

Provided by Carol White @Mstwinkie

Categories     Seafood Appetizers

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 14

THE LEADING INGREDIENT
1 1/2 pound(s) fresh large tiger shrimp (peeled and deveined)
SEASONED FLOUR
1/2 cup(s) all-purpose flour
1/2 cup(s) corn starch
1 tablespoon(s) Old Bay seasoning
1 tablespoon(s) garlic powder
t teaspoon(s) cumin
1 teaspoon(s) cayenne pepper
FOR THE SHRIMP
1/2 cup(s) Thai sweet chili sauce
1/4 cup(s) scallions chopped, for garnish
- salt, to taste
- coconut oil, for frying (or vegetable oil) see note

Steps:

  • Note: Coconut oil has been described by nutritionist as, " The Healthiest oil on earth". I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.
  • Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, corn starch, Old Bay, garlic powder, cumin, and cayenne pepper.
  • Place shrimp in the bag and toss until shrimp are completely covered in season flour. Then remove shrimp and shake off excess season flour and place on a plate to give the coating a chance to adhere to shrimp.
  • Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.
  • To serve, first, place shrimp in a large bowl and add Thai Sweet Chili sauce to coat the shrimp.
  • Then place on a serving platter and garnish with chopped scallions and lemon or lime zest, if you desire.

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