Street-Food Rebel’s Firecracker Shrimp Skewers

Allergens

Shellfish, Wheat

Ingredients

• 1 lb large shrimp, peeled and deveined 1 cup cornstarch 1/2 cup all
• purpose flour 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cayenne pepper Salt and pepper, to taste 1 cup buttermilk 2 cups vegetable oil, for frying 10 wooden skewers

Instructions

1. In a shallow dish, mix cornstarch, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a seasoned coating.
2. In another shallow dish, pour buttermilk.
3. Rinse shrimp under cold water and pat dry with paper towels. Thread 4 5 shrimp onto each skewer, making sure they are evenly spaced.
4. Dip each skewered shrimp into the buttermilk, then coat in the seasoned flour mixture. Shake off excess coating.
5. In a large, deep frying pan or pot, heat oil to 350°F (175°C). Carefully place the coated shrimp skewers into the hot oil and cook for 2 3 minutes per side or until golden brown and crispy. Remove from oil and let drain on a paper towel lined plate.

Chef’s Insight

The key to perfect Firecracker Shrimp Skewers is finding the right balance between the crispy, golden exterior and tender, juicy interior.

Notes

Feel free to adjust the heat level with more or less cayenne pepper.