You must be logged in to post a review.
4 ingredients. 10 minutes. Delicious every single time. Go for it!
Preheat a large skillet to medium-high heat with 1/4 inch of oil.
Toss the shrimp with the flour and salt. Coat well, tossing the shrimp a few times so that it absorbs as much of the flour as possible.
Test the oil. Place one shrimp in the oil—it should sizzle loudly. If not, quickly remove the shrimp and wait a few more minutes until the oil is very hot.
When the oil is not, place the shrimp in the pan in one layer; you may need to cook the shrimp in batches. Leave the shrimp alone for 2-3 minutes until the first side is golden and crispy and the shrimp have started to turn pink around the edges.
Flip the shrimp using tongs and continue to cook on the second side until crispy all over and cooked through.
Serve any way you like. These are great with Asian accompaniments, or just tartar sauce and a baked potato. You can’t go wrong!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!