Firecracker Shrimp


1 1/2 lb fresh large tiger shrimp (peeled and deveined)
1/2 c all purpose flour
1/2 c cornstarch
1 Tbsp old bay seasoning
1 Tbsp garlic powder
t tsp cumin
1 tsp cayenne pepper
1/2 c thai sweet chili sauce
1/4 c scallions chopped for garnish
salt to taste
coconut oil for frying (or vegetable oil) see note

Note: Coconut oil has been described by nutritionist as, ” The Healthiest oil on earth”. I use “Pure, Unrefined, Cold Pressed” coconut oil. You may buy on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.

Step 1
Preheat oil for frying between 350 – 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.

Step 2
Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 – 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.

Step 3
To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.