Fried shrimp for beer

Original appetizer for shrimp beer. Surprise your friends by cooking fried fragrant shrimp. They are prepared in a matter of minutes, and the aftertaste remains for a long time. A delicious savory snack is well suited for gatherings with friends for beer. The dish is guaranteed to be a huge success!

Anna

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Shrimp

500

Soy sauce

Ketchup (tomato)

100

Garlic

Vegetable oil

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 17 g

Fats 7 % 2 g

Carbohydrates 30 % 8 g

106 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
Prepare the necessary ingredients. Which shrimp to choose? Boiled peeled and unpeeled shrimp are suitable for this dish.
Step 2:
Defrost the seafood by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Flip it into a colander to drain excess liquid.
Step 3:
Pour vegetable oil with a high smoking temperature (olive or sunflower) into the pan. Warm it up well. Lay out the shrimp and lightly fry for 2-3 minutes, stirring over medium heat.
Step 4:
Add tomato ketchup, soy sauce, garlic cloves crushed with a knife or passed through a press. Mix the mixture well.
Step 5:
When the shrimp get a slightly golden color, and the excess liquid evaporates a little, you can remove the pan from the heat. Prawns are ready for beer. Cool and serve.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.