Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
359
Calories
26g
Protein
26g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds medium shrimp with tails, peeled and deveined
- Freshly-squeezed lemon juice
- Cornmeal
- ⅓ cup melted unsalted butter
- 3 tbsp salt
- 3 tbsp freshly-ground black pepper
- ⅓ cup hot sauce
- 2 tsp soy sauce
- 3 cloves garlic , smashed and very finely minced
- 2 ½ quarts peanut oil
Directions
1
Combine butter, hot sauce, soy, and garlic. Set aside.
2
Dip shrimp into lemon juice. Sprinkle with salt and pepper.
3
Dredge shrimp into cornmeal. Let rest 2–3 minutes.
4
Heat oil to 375°F. Fry shrimp in batches until golden brown, about 2 minutes. Drain on a cooling rack .
5
Toss shrimp in butter mixture. Serve warm with blue cheese dressing, if desired.
Recipe sourced from
wikibooks