Crispy Shrimp

CRUNCH ALERT! These will work perfectly on just about any occasion and will easily replace the standard “shrimp cocktail” that nobody will miss…although I do like a good shrimp cocktail. Although, the shrimp do take a bit of time to prepare, so the bigger the shrimp the better, but they’ll be incredible no matter the size. Try em out! What’s your go-to party shrimp recipe?!

Start making the sweet chili sauce by getting a small pan on medium to high heat. Add 1 cup of rice wine vinegar, 2 tbsp of sugar or honey (or both), 1 tbsp of grated garlic, 1 tbsp of grated ginger, 2 tbsp of red chili flakes, and 1 tsp of tomato paste.

Make a slurry by mixing 2 tbsp of cornstarch with 1/4 cup of water. Add in the pan, mix, reduce for 10 minutes, and remove from heat.

Let cool to a syrup-like consistency.

Begin making a dredge for the shrimp by mixing 1/2 cup of flour with 1 tbsp of onion powder, 1 tbsp of garlic powder, 2 tbsp of paprika, 1 tbsp of chili powder (optional), and a pinch of salt. In a separate bowl, add one egg and scramble well.

Take a raw deveined shrimp and dredge it in the flour mixture first, followed by the egg wash.

Wrap each dredged shrimp in a 2×6” strip of shredded filo dough.

Repeat until all of the shrimp is wrapped.

Fill a saucepot one-third of the way up with canola oil on low to medium heat.

Carefully drop in 1-2 wrapped shrimp at a time.  Fry for 3-5 minutes, or until crispy and golden.

Transfer to a paper towel covered plate and allow the excess grease to drain before adding a pinch of salt to taste. Plate with a side of the sweet chili sauce and ENJOY!

[amd-zlrecipe-recipe:177]

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