Ingredients

How to make it

  • Thaw, peel and devein shrimp.
  • Make cucumber salad first, so it has time to marinate while preparing dinner.
  • Cut cucumber in 1/2 horizontally, and then in quarters, slice into bite size pieces.
  • Place in medium bowl.
  • Add vinegar, oil and salt. Toss to coat.
  • Sprinkle with sesame seeds. Cover and set aside.
  • Make dipping sauce.
  • Take garlic cloves and mince them, or chop in a food processor. I used a small fodd processor and added the chipotle peppers with a little of the sauce, about 1/4 can, blend it all up until fine.
  • Add mayo and sourcream and process until smooth. Set aside.
  • Put about 1 inch of vegetable oil in pan heat thouroughly on med to med high heat. While that is warming, make batter.
  • In large bowl beat one egg.
  • Add ice cold water, add ice to it and just use 1 cup of the water.
  • Blend egg and water together. Add 1 cup sifted flour, mix until combined, being careful not to over stir. This should be a batter consistency now. Add shrimp and toss to coat.
  • Test your oil by carefully dipping in one of the shrimp or the edge of it. If it bubbles immediately, it is ready. If it doesn't do anything, wait a few more minutes.
  • Once oil is ready, add first batch of shrimp, cook a couple minutes on each side until light golden color. Drain on a paper towel covered plate, repeat with the remaining shrimp.
  • Plate shrimp with dipping sauce side and cucumber salad. Enjoy the spicy, smoky goodness of the shrimp with sauce. Cool your palate down with cucumber salad. Enjoy!!!

Reviews & Comments 2

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  • impssweetp 4 years ago
    This sounds different with a bit of zing. Good post.
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  • brianna 4 years ago
    I always have a bag of those shrimp from Walmart in the freeezer so I can't wait to try this out. Love the salad & the dipping sauce too. I'm looking forward to a tasty meal. Thanks for sharing.
    Was this review helpful? Yes Flag

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