Cockroach-Style Shrimp

Ingredients

• 1 lb whole shrimp (head-on, shell-on)
• oil (for deep frying)
• 2 tbsp butter (unsalted)
• 6 oz Huichol hot sauce (one bottle (190 ml))
• 2 lime juice (freshly squeezed)
• seasoning salt (to taste)

Steps

1. 1

   Heat the oil in a deep fryer or heavy-bottomed pot to approximately 375°F (190°C).

2. 2

   Deep-fry the whole head-on shrimp until the shells are bright orange and very crispy, about 2-3 minutes.

3. 3

   In a separate large skillet or wok, melt the butter over medium heat.

4. 4

   Add the fried shrimp to the skillet with the melted butter.

5. 5

   Pour in the bottle of Huichol hot sauce and add the fresh lime juice.

6. 6

   Season with seasoning salt to taste and toss the shrimp continuously over high heat until the sauce reduces and thoroughly coats the shrimp.

7. 7

   Serve immediately while hot and crispy.

Notes

The name 'cockroaches' refers to the crispy, shell-on texture of the shrimp. Huichol is the traditional sauce for this Nayarit-style dish.

Nutrition per serving

• appetizer
• seafood
• shrimp
• spicy
• fried
• Mexican cuisine
• Nayarit style