Crispy Spicy Chipotle Shrimp Recipe – Glen And Friends Cooking
500g (1 lb) shelled shrimp
10 mL (2 tsp) olive oil
Salt and pepper to taste
5 mL (1 tsp) ground chipotle
2 mL (½ tsp) cayenne
45 mL (3 Tbsp) rice flour (or corn starch, potato starch)
60 mL (¼ cup) olive oil
45 mL (3 Tbsp) butter
1-2 jalapeño peppers, sliced super thin
Toss shrimp with 2 tsp oil and season with salt, pepper, chipotle, and cayenne.
Marinate in the refrigerator for 15- 20 minutes.
Toss the marinaded shrimp with rice flour until fully coated.
In a large pan over medium-high heat, heat remaining ¼ cup oil until shimmering.
Fry shrimp in a single layer until shrimp are pink and the outsides are crispy.
Transfer to a plate, and dump excess oil from skillet.
In the same pan; melt butter over medium heat, add the sliced jalapeño and cook until butter is golden.
Add shrimp and toss in the butter until fully coated.
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