Crispy Asian-Style Whole Fried Shrimp
Nutritional value per serving
Calories250kcal
Carbs15gram
Fat10gram
Protein20gram
Ingredients
- Whole raw shrimp (with shells and heads) - choose fresh, firm shrimp with shiny shells and no strong odor500 g
- Vegetable oil (for frying)500 ml
- All-purpose flour100 g
- Cornstarch50 g
- Garlic powder1 tsp
- White pepper powder1/2 tsp
- Salt1 tsp
- Cold water150 ml
- Soy sauce (for dipping)50 ml
- Fresh lemon wedges (optional, for serving)4 pieces
Experience the delight of crispy, golden Asian-style whole fried shrimp with this simple and foolproof recipe. Prepared with common ingredients and standard kitchen tools, this recipe is perfect for home cooks looking to impress family and friends with authentic, flavorful shrimp. The entire process emphasizes food safety, including recommended internal cooking temperatures and best practices to avoid cross-contamination. Total cost for ingredients is approximately $12 USD / €11 / £9 / ₹900, serving 4 people with about 250 kcal per serving. Suitable for pescatarians and a wonderful quick dish with a medium complexity level, ready in just 30 minutes.
Preparation instructions
Prepare the shrimp
1Rinse the whole shrimp under cold running water to clean. Pat them dry with paper towels. Keep the shells and heads on to retain flavor and crispiness. This step ensures a clean base for frying and helps to get a crispy texture.
Make the batter
2In a bowl, combine all-purpose flour, cornstarch, garlic powder, white pepper, and salt. Gradually add cold water while whisking until you have a smooth batter with a consistency similar to pancake batter. Using cold water helps make the batter crispy.
Heat the oil
3Pour vegetable oil into a deep frying pan or wok to a depth of at least 5 cm. Heat the oil over medium-high heat until it reaches 180°C (356°F). Use a kitchen thermometer to check temperature. Proper oil temperature is essential for crispy frying and food safety.
Coat and fry the shrimp
4Dip each shrimp into the batter, coating it evenly. Carefully place the shrimp into the hot oil without crowding the pan. Fry for about 2-3 minutes until the shrimp turn golden brown and crispy. The internal temperature of the shrimp should reach at least 63°C (145°F) to ensure safety.
Drain and serve
5Using a slotted spoon, remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with soy sauce and lemon wedges if desired for added flavor.
Cooking Tips
-Use a thermometer to monitor oil temperature for perfect frying results.
-Do not overcrowd the pan; fry in batches to maintain oil temperature and crispiness.
-Keep raw shrimp separate from ready-to-eat foods to avoid cross-contamination.
-If you prefer, you can remove the heads and shells before frying, but frying whole preserves flavor and texture.
-Leftover fried shrimp can be reheated in an oven to maintain crispiness rather than microwaving.
Equipment Needed
- Deep frying pan or wok
- Kitchen thermometer
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
- Measuring cups and spoons
- Serving plate
Shopping List
- [ ] Whole raw shrimp (500g) - Look for fresh shrimp with firm texture and shiny shells, no fishy smell.
- [ ] Vegetable oil (500ml) - Choose a neutral oil with high smoke point like canola or sunflower.
- [ ] All-purpose flour (100g) - Regular plain flour is fine.
- [ ] Cornstarch (50g) - Check the baking or Asian section.
- [ ] Garlic powder (1 tsp) - A small jar goes a long way.
- [ ] White pepper powder (1/2 tsp) - Adds spice without black specks.
- [ ] Salt (1 tsp) - Use regular table or sea salt.
- [ ] Soy sauce (50ml) - For dipping, choose a low-sodium variant if preferred.
- [ ] Fresh lemon (4 pieces) - Optional for serving.
Estimated total cost: $12 USD
FAQ
Can I use frozen whole shrimp for this recipe?
Yes, you can use frozen whole shrimp but make sure to thaw them completely in the refrigerator overnight and pat dry before frying to avoid splattering hot oil.
How do I know when the shrimp are fully cooked?
The shrimp should have an internal temperature of at least 63°C (145°F). They will turn pink and opaque, and the batter should be golden and crispy.
Can I remove the heads and shells before frying?
Yes, you can peel and devein the shrimp if preferred, but frying them whole with shells and heads on enhances flavor and texture in this recipe.
What safety precautions should I take when frying?
Always monitor the oil temperature with a thermometer, never leave hot oil unattended, and avoid overcrowding the pan to prevent oil overflowing or uneven cooking. Keep raw seafood separate from other foods and wash hands and surfaces thoroughly after handling.