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Peppery Pan-Fried Shrimp
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- #66563
Easy pan fried shrimp for appetizers, tacos, whatever. A spicy flour coating gives the shrimp a little pep in their step.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
1/2 cup all-purpose flour
2 teaspoons ground black pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
3 tablespoons vegetable oil
1 lemon, cut in half
directions
Combine the flour, black pepper, salt, and cayenne in a zip-top plastic bag or other container. Add the shrimp and toss to coat the shrimp in the flour mixture.
Heat the oil in a large skillet over medium-high heat. Remove the shrimp from the flour and gently shake off any excess. Add the shrimp to the hot skillet and cook for 3 minutes per side or until the shrimp is cooked through and lightly browned.
Remove the shrimp from the skillet and divide between individual serving plates. Drizzle the pan fried shrimp with fresh lemon juice and serve immediately.
nutrition data
182 calories, 8 grams fat, 10 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
March 7, 2013
very easy recipe and very good too! didn't have cayenne pepper so i used ground chile california. highly recommend this recipe to any shrimp lover out there. thank you Doretha!!!
October 4, 2012
This is a easy, fast to cook and delicious. I prefer more spicy so increased cayenne pepper to 1/2 tsp. I would pass this recipe to all shrimp lovers!
April 7, 2011
This recipe is simple, easy, and delicious! I often pan fry shrimp with Old Bay seasoning, but wanted to try something different to mix things up. This recipe was perfect. I used olive oil instead of veggie oil only because that's what I always have on hand. This recipe was a hit with the whole family. Even my son who usually doesn't like shrimp asked for seconds. I'll definitely be making these again!
October 7, 2010
i made it for my wife and mother in law it was quick and easy i changed the servings to 8 also added 1/3 more of flour and didn't use the vegetable oil suggested but kept every thing else the same it came out magnificent
December 11, 2009
This was super easy to make. I didn't have any cayenne pepper so I substituted for a random cajun spice mix I had and a touch of paprika. Turned out pretty tasty and had a nice, slightly spicy kick.