Crisp Shrimp
Submitted by MOatsvall
Shrimp tossed in curry powder, cayenne, and flour then sauteed in olive oil until golden and crisp. Five ingredients, 15 minutes, zero leftovers. A spicy, quick weeknight dinner or appetizer.
YIELD
1 servingsPREP
5 minCOOK
10 minREADY
15 minFive ingredients. Fifteen minutes. Shrimp so crisp and spicy you’ll forget takeout exists.
Large shrimp get dusted in a light coat of flour spiked with curry powder and cayenne, then hit a screaming-hot skillet with olive oil. Four minutes later they’re golden, fragrant, and ready to eat.
Serve them over rice, toss them into a salad, or just eat them straight off the plate standing at the counter.
Kitchen Tips
- Pat the shrimp bone dry before tossing in the flour mixture. Wet shrimp steam instead of searing.
- Don’t crowd the pan. Give each shrimp space so they crisp rather than steam in their own juices.
- Adjust the cayenne to your heat tolerance. A full ⅛ teaspoon gives a noticeable kick without being punishing.
Ingredients
Directions
In a bowl stir together flour, curry powder, cayenne, and salt to taste.
Add shrimp to flour mixture, tossing to coat.
In a large heavy skillet heat oil over moderately high heat until hot, but not smoking. Sauté shrimp, stirring occasionally, (about 4 minutes) or until shrimp are opaque throughout.
Serve immediately.
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