All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.
When I used to imagine “crispy shrimp,” a basket of fried seafood eaten beachside or shrimp tempura is what came to mind. Delicious, to be sure, but I couldn't help but also picture heavy, gloopy batter and a gigantic pot of bubbling oil—which is why I’d mentally filed the treat under “things I enjoy but definitely won’t be cooking at home.”
But what if I told you that you could get a similar result—golden, crispy shrimp—without deep-frying it? Well, you absolutely, and it only requires one pantry ingredient and a few minutes in a pan. Yep, you heard that right!believed in the technique’s efficacy until I tried my mom’s pan-fried shrimp which were, amazingly,, is simple and straightforward.
As uncomplicated as the overall technique is, each step is important to follow for best results. While you’re not deep-frying, you can’t skimp on the oil, otherwise the cornstarch coating sticks to the pan. And if the oil isn’t shimmering-hot, the shrimp won’t cook properly. But once I learned to avoid these pitfalls, I never looked back.
I can’t get enough of these simple-but-satisfying shrimp. They’re a delicious addition to any manner of weeknight recipes, but paired with a zippy red cabbage slaw, toothsome farro, and a creamy, gochujang-spiked mayo—as they are in —they might as well be summer in a bowl. Now that I’ve got this technique down, I’m happy to report that crispy shrimp is something I both enjoycook at home. Armed with a bit of cornstarch and my trusty frying pan, I have everything I need.
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