Crispy Salt and Pepper Shrimp with Garlic Chili Butter
Crispy fried shrimp tossed in garlic-chili butter with white pepper, scallions, and lime.
Servings: 2 servings
Ingredients
Shrimp and coating:
- 1 lb large shrimp shell-on or peeled
- 2 cups seasoned flour
- 1 cup cornstarch
- 1 large egg beaten (approximate, for egg wash)
- 1 to 2 tablespoon milk or chicken broth to thin egg wash (approximate)
- Neutral frying oil as needed
Aromatic butter:
- 4 tablespoon butter
- 2 cloves garlic minced (approximate; to taste)
- 1 small shallot minced (approximate; to taste)
- 2 green onions sliced (approximate; to taste)
- 1 jalapeño minced (approximate; to taste)
- 1 tablespoon pickled Fresno chiles chopped (approximate; to taste)
- White pepper to taste
- MSG or chicken bouillon optional, to taste
- 1 lime for serving
Instructions
- Pat the shrimp dry. Beat the egg with enough milk or chicken broth to make a thin egg wash. In a separate bowl, mix the seasoned flour and cornstarch.
- Dip the shrimp in the egg wash, then dredge in the flour mixture. Arrange on a sheet pan while the oil heats.
- Heat neutral oil to 350°F. Fry shrimp in batches for about 3–5 minutes, until crisp and cooked through. Drain briefly.
- Melt the butter in a skillet over medium heat. Add garlic, shallot, green onions, jalapeño, and pickled Fresno chiles. Cook until softened, then season with white pepper and optional MSG or chicken bouillon to taste.
- Add the fried shrimp and toss quickly to coat. Finish with lime and serve right away.
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