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Epicurious

Chile-Fried Shrimp

Just because I identify a dish with a country doesn’t mean it’s made exclusively there, and chile-fried shrimp is practically universal. So calling this a Mexican dish is a little like calling grilled steak an American dish. But I like to make this with the relatively mild chiles used in Mexico, and I like to serve it with rice and beans, so there it is. This is best made with homemade Chili Powder (page 609), but if you prefer, use a chile powder dominated by ancho or New Mexican chiles, which have warmth but not high levels of heat. Arroz a la Mexicana (page 517) is a great side dish for this, along with a green salad.

Recipe information

  • Yield

    makes 4 servings

Ingredients

2 tablespoons pure chile powder, like ancho or New Mexico, or to taste
Cayenne to taste, optional
2 tablespoons cornmeal
Salt and black pepper to taste
1/2 cup neutral oil, like corn or grapeseed
1 1/2 to 2 pounds shrimp, preferably large, peeled
Chopped fresh cilantro leaves for garnish
Lime or lemon wedges

Preparation

  1. Step 1

    Combine the chile powder, cayenne if using, cornmeal, salt, and pepper in a bowl. Put the oil in a large skillet and turn the heat to medium-high. Toss the shrimp in the spice mixture to coat.

    Step 2

    When the oil is hot (a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer. Turn the heat to high and cook until brown on one side, then turn and brown the other side, adjusting the heat so the shrimp brown without burning—4 to 5 minutes total. Repeat with the remaining shrimp. Garnish and serve with the lime or lemon.

  2. Garlic-Fried Shrimp, Indian Style

    Step 3

    Substitute curry powder for the chile powder.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsMexicanLatin AmericanAncho ChileChileVegetableNew Mexico ChileShrimpShellfishSeafoodMainStarterDinnerGluten FreeNut FreeDairy FreeEasyFryCookbooks
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