Tangy Fried Shrimp
Tangy Fried Shrimp is a quick fried shrimp dish where lemon juice does the work that buttermilk usually does. The shrimp are floured, dipped in lemon, then floured again, which builds a crisp, sharp-tasting crust around each one. Frying only six at a time keeps the oil hot, so the shrimp cook in about two minutes. The salt, black pepper and cayenne go on after frying, so the heat stays bright.
Instructions
Coat the shrimp in flour, shaking off any excess so the layer stays thin.
Dip the floured shrimp in the lemon juice, then dredge them in flour a second time. Set them aside while the oil heats.
Heat the frying oil to 375°F. Fry the shrimp 6 at a time for about 2 minutes, until they are deeply browned and cooked through.
Lift the cooked shrimp onto a wire rack to drain, and fry the remaining shrimp in the same way, 6 at a time.
When all the shrimp are fried, sprinkle them with the salt, black pepper and cayenne, and serve them right away.
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