Fried Shrimp with Calabrian Chili Sauce
Crispy fried shrimp with Calabrian chili sauce is the seafood dish you'll make on repeat. The crispy beer batter creates the perfect shell around the succulent shrimp and the tangy Calabrian chili sauce is the perfect complement!
Servings: 4
Ingredients
For the sauce
- 2 tablespoons Calabrian chili paste seeded and finely diced
- 1 tablespoon red wine vinegar
- 1 cup mayonnaise
- 2 tablespoons minced flat-leaf Italian parsley
- salt and pepper to taste
For the shrimp
- 1 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 12-ounce bottle lager beer
- 1 1/2 pounds large shrimp peeled and deveined
- 1/2 cup cornstarch for dredging only
- neutral oil for frying
- lemon wedges for serving
Instructions
For the sauce
- In a medium bowl mix together the sauce ingredients and season with salt and pepper to taste. If the sauce isn't spicy enough for your liking, add more Calabrian chili paste as required.
For the shrimp
- In a large deep heavy pot, pour the oil to 3 inches deep and heat to 370°F
- Whisk the flour, salt, and pepper together then add the beer and whisk until combined. The batter should be the consistency of pancake batter. If it's too loose, add a tablespoon of flour at a time until pancake batter consistency is achieved.
- Dredge the shrimp in the cornstarch and shake off the excess. Place the shrimp on a parchment paper lined baking sheet.
- Working in batches, add shrimp to the batter and let it run off a bit before adding to the oil. Holding the shrimp for a few seconds before dropping in the oil will prevent them from sticking to the bottom of the pot. If they do stick, simply dislodge them with a wooden spoon and they will begin to float. Fry for 2-3 minutes or until the shrimp are golden and cooked through. Work in batches until all of the shrimp have been fried. Let the fried shrimp drain on a wire rack or paper towel lined plate.
- Serve the fried shrimp with lemon wedges and the sauce on the side. Enjoy!
Notes
- Shrimp size. Any size shrimp can be used. Larger shrimp will take a bit longer to fry and cook all the way through.
- Alternative frying method. The shrimp can be shallowed fried in a heavy nonstick, cast iron, or stainless steel pan with only a 1/4" of oil. Simply spread them out in the hot oil and flip to fry both sides.
- Oil. Any neutral oil with a high smoke point can be used. Vegetable, avocado, and peanut oil all work well. Using an oil thermometer will ensure that you are frying at the correct 370°F temperature. Too low of a frying temperature will make the shrimp soggy, while too high will turn them brown and burnt.
- Shrimp sticking. It's best to lower in 1 or 2 shrimp at a time and swirl them for a few seconds before letting go. If the shrimp stick to the bottom, simply use a wooden spoon to dislodge them and they will float back up.
- Keep them warm. To keep the shrimp warm between batches they can be place on a wire rack in a 175°F oven. They will remain crisp for about 20 minutes, so make sure to serve right away.
- Leftovers. Fried shrimp can be stored in the fridge for up to 3 days and can be reheated in a 350°F oven until hot.
Nutrition
Calories: 602kcal | Carbohydrates: 35.9g | Protein: 27.2g | Fat: 36g | Saturated Fat: 5.5g | Cholesterol: 234mg | Sodium: 820mg | Fiber: 0.9g | Sugar: 0.2g | Calcium: 53mg | Iron: 5mg
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