Spit Fire Shrimp Recipe
fried bay shrimp tossed with spicy creole sauce
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
In a small bowl, whisk eggs with water to create an egg wash.
- 2
In a separate bowl, whisk together all-purpose flour, cornstarch, Creole seasoning, garlic powder, paprika, salt, and black pepper to form the dredging mixture.
- 3
Pat shrimp dry with paper towels and place on a rack to ensure the coating adheres well.
- 4
Fill a heavy-bottomed pot or deep skillet with oil to about 2 inches (5 cm) and heat to 350°F (175°C).
- 5
Dip each shrimp into the egg wash, letting excess drip off, then dredge in the flour–starch mixture until fully coated. Tap off excess.
- 6
Fry shrimp in batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 7
Make Creole sauce: In a small bowl, whisk mayonnaise, lemon juice, hot sauce, Creole seasoning, Dijon mustard, and garlic powder until smooth.
- 8
Toss the hot fried shrimp with the Creole sauce until evenly coated.
- 9
Transfer to a serving platter; garnish with chopped parsley and lemon wedges; serve immediately.