Deep-Fry Shrimp Without A Huge Pot Of Oil With These 2 Kitchen Staples - Tasting Table

"All you need for restaurant-worthy fried shrimp is corn starch and a few tablespoons of oil. Starch is a magical ingredient that can be a thickening agent, a binding agent, and, in the case of fried shrimp, a crisping agent. The natural moisture in shrimp helps the corn starch adhere while also turning the powder into a pasty coating that delivers a bubbly, light, and airy crunch as it sizzles in oil."

"Oil, of course, is the second staple. However, instead of wasting half the bottle, you only need to coat a saucepan in a thin layer. By swapping the deep fryer for a saucepan or even a flat-bottomed wok, you'll swap deep frying for shallow frying with mostly the same delectable results; no need for multiple-dredging bowls, oil thermometers, a large pot of oil, and the extensive clean-up that follows."

"Corn starch and oil are all you need for shallow-fried shrimp, but you can always up your game with seasonings, sauces, and complementary vegetables. Before adding cornstarch to shrimp, consider adding salt and pepper for a simple seasoning that will help enhance the oceanic flavor of the shrimp. Salt and pepper are the most basic seasonings, however. You could stir paprika, red chili flakes, and garlic powder into the starch before"

Cornstarch and a small amount of oil produce a crispy, airy crust on shrimp by adhering to the shrimp's natural moisture and forming a pasty coating that bubbles in oil. A thinly oiled saucepan or flat-bottomed wok enables shallow frying that mimics deep-fried texture without large amounts of oil, deep-fryer equipment, or extensive cleanup. Coat about 2 pounds of shrimp with half a cup of corn or potato starch, then fry in a preheated oiled pan a couple of minutes per side. Season the starch with salt, pepper, paprika, red chili flakes, or garlic powder as desired to enhance flavor.

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