Snapguide
STEPS
INGREDIENTS
The supplies...

The supplies...

Whisk cornstarch, black pepper, Cayenne Pepper and 3/4 teaspoon sea salt.

Whisk cornstarch, black pepper, Cayenne Pepper and 3/4 teaspoon sea salt.

The finished product...

The finished product...

Slice your pepper and set aside.

Slice your pepper and set aside.

The finished product.

The finished product.

I'm using frozen shrimp that I thawed out, rinsed and drained.

I'm using frozen shrimp that I thawed out, rinsed and drained.

Pat the shrimp dry and add to the mix.

Pat the shrimp dry and add to the mix.

Ready to go...

Ready to go...

Heat oil in a large skillet over medium heat. Working in batches, fry shrimp until golden brown, crispy and cooked through, (about a minute per side)

Heat oil in a large skillet over medium heat. Working in batches, fry shrimp until golden brown, crispy and cooked through, (about a minute per side)

Let drain on paper towels and then toss with the Crushed Red pepper flakes and remaining 3/4 sea salt. Add the Chile and a little garnish of your choice.

Let drain on paper towels and then toss with the Crushed Red pepper flakes and remaining 3/4 sea salt. Add the Chile and a little garnish of your choice.

Serve with some rice and you're good to go. Enjoy!

  • 1.0lb Large Shrimp shell-on
  • 3.0Tbsp Cornstarch
  • 1.0tsp Ground Black Pepper
  • 1.0tsp Sea Salt
  • 1.0c Vegetable Oil
  • 1.0tsp Crushed Red Pepper
  • 1.0 Fresno Chile, thinky sliced
  • 1.0tsp Cayenne pepper
  • Garnish