Crisp Shrimp
Yield
1 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
curry powder
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | pound |
shrimp
(about 8 large shrimp), shelled and deveined |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
curry powder
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 226.8 | g |
shrimp
(about 8 large shrimp), shelled and deveined |
|
| 3E+1 | ml |
olive oil
|
|
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.
