Crispy Shrimp with Citrus Glaze

I had decided to make two different shrimp dishes this past holiday. I wanted to start with a shrimp appetizer that was marinated in alcohol and served with a vinegar based dipping sauce, as well as provide a shrimp dish that would go with my New York Strip roast, much like a surf and turf experience. With that said, I also wanted the shrimp to be as much as a star on the plate as the beef, and I believe I hit this one on the spot.

Crispy Shrimp with a Citrus Glaze Recipe

I went with making two styles of shrimp primarily because I always want to experiment with different types of batters. I have my go to recipe for making tempura based food, or better yet a beer batter for fish fries or green beans, so this batter was no different, well, it actually was. I decided to try using egg whites in this batter to achieve, hopefully, a nice crispy exterior, while retaining a nice, and plump interior. I won at both.

Let’s get started.

Ingredients for the Shrimp Batter:

  • 4 egg whites, beaten
  • 1/4 milk
  • 2 tbsp cornstarch
  • 1 lemon, juiced
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 1/2 lbs of fresh shrimp, peeled and deveined
  • 3 cups of canola oil

For the Glaze:

  • 1 cup of orange juice
  • 1 lemon, juiced
  • 1 grapefruit, juiced
  • 1 lime, juiced
  • 1 pinch of cayenne pepper
  • 1/4 cup of chicken stock, or water
  • 4 tbsp light corn syrup
  • 1 tbsp granulated sugar
  • 4 cloves of garlic, minced
  • 1 tbsp Sriracha sauce, or your favorite hot sauce

Start by making your glaze. Add everything to a saucepan, stir well, and bring that to a medium heat. Cook this glaze until it reduces by half and becomes what you would expect in a glaze.  This should take about 35-40 minutes, stirring often. Set to low heat or remove it from the heat until you are ready to serve.

Next, take your cleaned shrimp and pat them dry.

Take your egg whites, milk, corn starch, lemon juice, paprika, and salt and pepper and give that a good mix.

Add your shrimp to a sealable plastic bag. Pour in the batter, seal the bag, and give the shrimp a good toss in the bag, ensuring that you lightly cover the shrimp with the batter.

Add the oil to a medium sized pot for frying, and bring the oil up to around 350 degrees on medium, to medium-high heat.

Once the oil has reached temperature,  add in enough of the shrimp so that they are not touching one another. You basically do not want to overcrowd the shrimp.

Cook the shrimp for a few minutes, or until they are nice and golden color. Remove them with a slotted spoon and set them on a paper lined plate to drain any excess oil.

Repeat with remaining shrimp.

When you are ready to serve, Add the shrimp to a serving plate or bowl, and drizzle the glaze all over the shrimp.

These shrimp with perfect as they were crispy, tender and plumb, and that citrus glaze…. Need I say more?

If you are looking for a great shrimp appetizer or side dish, give this one shot. I know all of the family members loved it!

Crispy Shrimp with Citrus Glaze
Author: 
Recipe type: Appetizers, Sides
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 egg whites, beaten
  • ¼ milk
  • 2 tbsp cornstarch
  • 1 lemon, juiced
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1½ lbs of fresh shrimp, peeled and deveined
  • 3 cups of canola oil
  • For the Glaze:
  • 1 cup of orange juice
  • 1 lemon, juiced
  • 1 grapefruit, juiced
  • 1 lime, juiced
  • 1 pinch of cayenne pepper
  • ¼ cup of chicken stock, or water
  • 4 tbsp light corn syrup
  • 1 tbsp granulated sugar
  • 4 cloves of garlic, minced
  • 1 tbsp Sriracha sauce, or your favorite hot sauce
Instructions
  1. Start by making your glaze. Add everything to a saucepan, stir well, and bring that to a medium heat. Cook this glaze until it reduces by half and becomes what you would expect in a glaze. This should take about 35-40 minutes, stirring often. Set to low heat or remove it from the heat until you are ready to serve.
  2. Next, take your cleaned shrimp and pat them dry.
  3. Take your egg whites, milk, corn starch, lemon juice, paprika, and salt and pepper and give that a good mix.
  4. Add your shrimp to a sealable plastic bag. Pour in the batter, seal the bag, and give the shrimp a good toss in the bag, ensuring that you lightly cover the shrimp with the batter.
  5. Add the oil to a medium sized pot for frying, and bring the oil up to around 350 degrees on medium, to medium-high heat.
  6. Once the oil has reached temperature, add in enough of the shrimp so that they are not touching one another. You basically do not want to overcrowd the shrimp.
  7. Cook the shrimp for a few minutes, or until they are nice and golden color. Remove them with a slotted spoon and set them on a paper lined plate to drain any excess oil.
  8. Repeat with remaining shrimp.
  9. When you are ready to serve, Add the shrimp to a serving plate or bowl, and drizzle the glaze all over the shrimp.
  10. These shrimp with perfect as they were crispy, tender and plumb, and that citrus glaze.... Need I say more?

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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