Fried Shrimp With Tangy Sauce Recipes

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

Steps:

• In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
• Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
• In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
• Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
• Serve with the AtomiCocktail Sauce and lemon wedges.
• Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.

Steps:

• Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
• Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
• Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
• Serve immediately.

Steps:

• Peel, devein, and butterfly shrimp, leaving tails intact.
• Sprinkle butterflied shrimp lightly with garlic powder.
• Cover and chill thoroughly.
• Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender or food processor until smooth, stopping to scrape down sides.
• Set sauce aside.
• Combine flour, baking powder, salt and paprika in a large bowl; stir well.
• Gradually add 1/2 cup oil, stirring until mixture leaves sides of bowl and forms a ball.
• Gradually add water, stirring until blended (batter will be very thick).
• Dip several shrimp into batter.
• Fry shrimp, a few at a time, in deep hot oil (360º) for 2 or 3 minutes or until golden.
• Remove shrimp with a slotted spoon and drain on paper towels.
• Place shrimp on a large baking sheet and keep warm in a 200º oven.
• Repeat procedure with remaining shrimp and batter.
• Serve shrimp with reserved sauce.