Crispy Chili Oil Shrimp

Name: Crispy Chili Oil Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 1/2 cup cornstarch; 1/2 tsp salt; 1/4 tsp white pepper; 2 cups vegetable oil (for frying); 3 tbsp chili oil; 8 cloves garlic, thinly sliced; 2 scallions, chopped; 2 tsp sesame seeds

Golden-fried shrimp drizzled with spicy chili oil and topped with crispy garlic. A trending showstopper appetizer with major flavor impact.

25 minMediumServes 4280 cal/serving

Chinese-AmericanAppetizerStovetopStandard

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Ingredients

1.5 lbs large shrimp, peeled and deveined
1/2 cup cornstarch
1/2 tsp salt
1/4 tsp white pepper
2 cups vegetable oil (for frying)
3 tbsp chili oil
8 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp sesame seeds

Instructions

1

Pat 1.5 lbs peeled and deveined large shrimp dry with paper towels. In a bowl, combine 1/2 cup cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper.
2

Toss shrimp in the cornstarch mixture until evenly coated.
3

Heat 2 cups vegetable oil (for frying) in a deep skillet to 350°F. Working in batches, carefully add shrimp and fry for 2-3 minutes until golden and cooked through. Internal temperature should reach 120°F.
4

Transfer fried shrimp to a paper-towel-lined plate to drain.
5

In a small skillet, heat 3 tbsp chili oil over medium heat. Add 8 cloves thinly sliced garlic and cook for 1-2 minutes until crispy and fragrant, being careful not to burn it.
6

Arrange fried shrimp on a serving platter. Drizzle with the chili oil and crispy garlic.
7

Garnish with 2 chopped scallions and 2 tsp sesame seeds. Serve immediately.

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Questions

How hot should the oil be for Crispy Chili Oil Shrimp?

For Crispy Chili Oil Shrimp, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 120 F (about 50 C), given in step 3. A probe thermometer removes the guesswork.

Why pat it dry first in Crispy Chili Oil Shrimp?

Step 1 reads: "Pat 1.5 lbs peeled and deveined large shrimp dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of cornstarch in Crispy Chili Oil Shrimp?

The entry for Crispy Chili Oil Shrimp calls for 1/2 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use frozen shrimp instead of shrimp in Crispy Chili Oil Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Crispy Chili Oil Shrimp uses 1.5 lbs large shrimp, peeled and deveined.

Does Crispy Chili Oil Shrimp contain shellfish?

Yes: 1.5 lbs large shrimp, peeled and deveined. The full allergen list for this entry is shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Toum sauce
Atol de Elote drink
Cosmopolitan drink

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