Fried shrimp in soy sauce in a shell

To prepare fried shrimp in soy sauce in a shell, you first need to defrost the seafood. You can do this at room temperature, but preferably in the refrigerator. So the thawing process will take place gradually, and the mollusks will retain their properties to the maximum.
Defrosted shrimp rinse well with cold water, let the water drain. Dry the shrimp on a paper towel.
Peel garlic, wash, cut into large slices. It is not necessary to mince garlic too much.
Wash ginger root, peel, cut into small pieces.
The frying pan must be selected with a suitable diameter so that the shrimps lie in one layer and fry evenly.
Heat olive oil in a frying pan, add garlic and ginger. Fry, stirring, over medium heat for 1 minute. This will make the oil fragrant.
Pour in half of the soy sauce, mix. Then cook for another 1 minute.
Remove garlic and ginger from the pan.
Lay out the dried shrimp. I used the royal variety. Fry them with frequent stirring for 4 minutes. If the seafood is of small varieties, then 2-3 minutes.
Pour in the remaining soy sauce, mix. The sauce will boil, spreading over the surface of the shrimp.
If desired, add a little salt. But keep in mind that soy sauce also gives the product a salty taste.
Fry, with frequent stirring, for another 4 minutes. If the clams are small, then 3 minutes. It is important not to overdo the shrimp, so that they do not turn out to be tough.
Put the finished seafood on a plate.
Sprinkle the shrimp with lemon juice before serving.
If desired, you can decorate with fresh herbs. It will emphasize the taste of seafood.
Serve fried shrimp as a snack.
In the purified form, seafood can be an addition to the side dish. Boiled rice or pasta is perfect. Shrimp can also be used as an ingredient for salads.
In any case, the fried seafood delicacy will make the dish original and incredibly delicious.
Bon appetit!

Shrimp fried in unpeeled form are more delicious, since the shell retains all the juices and flavor of seafood.

Dry and semi-dry white wine without sharp acidity, semi-dry champagne, as well as light beer are well suited for serving fried shrimp as a snack. These drinks most clearly reveal the taste of seafood. At the same time, it is recommended to cool alcohol to 10-12 degrees.

We basically ate all the fried shrimp in close alliance with pasta).