Crispy Tiger Shrimps
Saira Farhan cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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These tiger shrimps are marinated in a savory blend of soy, sriracha, and oyster sauce, then double-coated for a light, extra-crispy finish. A quick-fry method ensures they stay tender and juicy inside.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Contains
- Gluten, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients & Marinade
- 30 g
- 3 g
- 1 g
- 1 g
- 18 g
- 15 g
- 30 g
- 30 g
- 15 g
- 16 g
- 16 g
- 1 g
- 15 g
Dry Coating Mix
- 25 g
- 8 g
- 1 g
- 1 g
- 1 g
- 3 g
Frying
Weights are estimates. Together, the ingredients weigh about 660 g before cooking, which is about 165 g per serving.
Steps
Place the cleaned and deveined shrimps in a bowl of water with 2 tablespoons of vinegar. Let them soak for 15 minutes.
Rinse the shrimps thoroughly and pat them dry with paper towels.
In a mixing bowl, combine the shrimps with the red chili, paprika, black pepper, oyster sauce, sriracha, soy sauce, vinegar, and ginger garlic paste.
Add 2 tablespoons of corn flour, 2 tablespoons of flour, and 1/4 teaspoon of baking soda to the shrimp mixture.
Add a little water if necessary to ensure the marinade is well combined and coating the shrimps evenly. Let marinate for as long as desired.
Prepare the dry mix by whisking together 3 tablespoons of flour, 1 tablespoon of corn flour, 1/4 teaspoon of baking soda, a pinch of salt, 1/2 teaspoon of garlic powder, and 1 teaspoon of chili flakes in a separate shallow dish.
Take each wet marinated shrimp and coat it thoroughly in the dry flour mix. Press the mix onto each side of the shrimp to ensure a heavy, even coating.
Heat oil in a pan over medium-high flame.
Fry the shrimps for 1 to 1.5 minutes until they are crispy and golden brown. Do not overcook, as they will become hard and dry.
Notes
You can marinate and freeze the raw shrimps. To use, take them out of the freezer 2 hours ahead of time, coat in the dry flour mix, and then fry as directed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 193
- Protein
- 25 g
- Carbs
- 17 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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