How to fry fresh shrimp in a frying pan. How to fry shrimp with garlic in a frying pan

Properly frying shelled shrimp is an art that begins with the selection of fresh shrimp and ends with the right combination of seasonings. Cooking shrimp in their shell ensures they remain tender, juicy, and flavorful. Basically, before frying shrimp, it is customary to boil them, but you can do without this step, for example, when using a grill or deep fryer. You can eat shrimp along with the shell - it contains chitosan, which helps cope with cysts, fibroids and obesity.

How to defrost shrimp?
Before cooking, it is better to remove the intestinal vein from shrimp, as sand and dirt accumulate in it. It is more convenient to do this while the shrimp are frozen - to do this, cut the shell of the shrimp on the back and wash the dirt with a stream of running water. After this, the shrimp can be defrosted: pour them into a deep bowl and place them in the general section of the refrigerator. On average, defrosting shrimp takes 8-10 hours. If you want to give the shrimp a certain flavor in advance, immediately sprinkle them with seasonings - garlic and a couple of teaspoons of lemon juice are best for this purpose. When the shrimp are soft, place them on the table for 10-15 minutes to soak in the flavors of the seasonings.

You can defrost shrimp faster: to do this, pour the frozen shrimp into a waterproof bag and place it in a filled cold water sink - so defrosting will not take more than an hour. Remember: no seafood should be defrosted in the microwave - this risks turning it into a tasteless rubber prop unsuitable for cooking.

How to fry shrimp in the shell with garlic?
So, you have carried out all the necessary manipulations to select and defrost the shrimp, and finally, it’s time to fry them. Classic version frying shrimp in the shell - fry them in a hot frying pan with garlic.

You will need:

• 500 gr. tiger shrimp;
  
• 250 ml. vegetable oil;
  
• 6 cloves of garlic;
  
• 3-4 tbsp. l. lemon juice (if you are allergic to citrus fruits, you can do without it);
  
• 1 tbsp. l. melted honey;
  
• soy sauce;
  
• salt.
  

1. Cut the garlic into thin slices and place it in the hot oil in a frying pan. After 10 minutes, when the oil is saturated with the aroma of garlic, the plates can be thrown away.
   
2. Place shelled shrimp in a single layer in the pan, drizzle with a mixture of lemon juice, honey and soy sauce and fry until red, 7-10 minutes. Remember: shrimp in the shell need to be fried over high heat - so beautiful crust will form and the meat will remain juicy.
   
3. Blot excess oil from the shrimp using a paper towel and voila! – can be served both as an appetizer and as a main course.
   

• 500 gr. tiger shrimp;
  
• 50 ml. vegetable oil;
  
• 200 gr. mayonnaise;
  
• 5 cloves of garlic;
  
• half a lemon;
  
• spices.
  

1. Mix mayonnaise, chopped garlic and juice from half a lemon.
   
2. Place shrimp in a single layer in a frying pan with hot oil.
   
3. Pour the mayonnaise mixture over the shrimp, lightly fried for a couple of minutes, and mix thoroughly.
   
4. Fry for another 10 minutes until the sauce thickens. This dish is best served on a large plate with sprigs of herbs and a couple of lemon wedges.
   

You will need:

• 1 kg. tiger shrimp;
  
• 1.5 sachets dried powder paprika;
  
• juice of one lemon;
  
• 250 ml. vegetable oil.
  

1. Heat the oil in a deep frying pan or cast iron pot to create something like a deep fryer.
   
2. Sprinkle the defrosted shrimp with paprika and mix thoroughly.
   
3. Fry the shrimp in oil in small portions, about 200 grams each.
   
4. Using paper towels, remove excess oil from shrimp and drizzle lemon juice. Shrimp fried in this way is an excellent appetizer and an exotic ingredient for salads.
   

If you like it (and having decided on the main ingredients), go to the store and buy everything you need there. It would seem that there is nothing complicated about this, but it also has its own little secrets that will help you easily prepare delicious cooking masterpiece excellent quality. Someone loves king prawns large in size, while some consider the meat of small crustaceans to be more tender and tasty. Therefore, one of the main secrets of what will suit your company’s taste is their right choice.

The manufacturer almost always indicates the approximate number of shrimp in the package. Based on this information, you can easily calculate their approximate size. You can quite accurately determine how large the specimens you purchase will be. For example, the numbers 60/80 mean that the number of crustaceans hiding under the cellophane shell ranges from 60 to 80. And the higher these numbers, the smaller the shrimp themselves will be. Once you've chosen the size you're happy with, you can go home and start creating a delicious yet easy-to-prepare dish.

It is worth noting that if you want to know exactly how to fry shrimp correctly, be sure to focus on the color of the shell - a pink tint indicates that you purchased boiled-frozen specimens and expose them to long-term culinary processing do not do it. Freshly frozen shrimp will take a little longer to cook - this should also be taken into account if you have a limited amount of time for cooking.

So, to prepare a quick and delicious dish we will need:

Actually, the shrimp themselves;

Garlic (a couple of cloves);

A little greenery;

Half a lemon;

A couple of spoons of soy sauce.

First, pour a little olive oil into a frying pan, preferably with a thick bottom. While it is heating up, prepare the garlic - cut two cloves, lightly crush them with a knife, and put them directly into the oil. Garlic is one of the secrets of how to fry shrimp so that they turn out unusually aromatic. The vegetable should simmer in a frying pan until it acquires a beautiful golden hue. Immediately after this, it must be removed from the hot oil - it has fulfilled its function, giving off its aroma. If you leave it, it will give the shrimp a peculiar metallic taste and spoil great snack.

After this, you can add shrimp to boiling oil, filled with garlic aroma, but it is not necessary to defrost them. The main nuance of how to fry shrimp if they have already been boiled is to take them out a few minutes after the start of the process. Boiled-frozen crustaceans will simply need to soak in the aroma of the oil and warm up in it. If you purchased freshly frozen specimens for frying, they should be fried, stirring regularly, until their shell acquires a pinkish tint that is pleasing to the eye. After this, simmer the shrimp for another two to three minutes. soy sauce and remove from the pan - they are completely ready.

Before serving, the dish should be decorated with chopped herbs and sprinkled with the juice of half a lemon.

Fried shrimps- This great option a snack that is good both on its own and when served with an ice-cold beer. Therefore, if you are deciding what to cook from shrimp for the arrival of guests or a small festive feast, pay attention to this simple but sufficient delicious recipe. Preparation will not take much of your time, and the result will always delight your friends and family.

Shrimp fried with garlic and soy sauce is rightfully considered one of the most delicious hot appetizers in the world. If you want to make a lasting impression on your guests, prepare this dish for the holiday. By the way, shrimp can be served at the table even during non-strict fasts, when the range of acceptable dishes is narrowed, but you really want something tasty.

Combination of salty soy sauce and hot garlic came to us from Asia. National cuisines China, Thailand, Korea and many others eastern countries famous for their mixture of flavors. Therefore, another component is often found in such a sauce - sweet Honey. It complements not only the taste, but also the structure. However, you should not immediately take risks with gastronomic experiments. The time will come for them when basic recipe will be mastered to perfection.

Culinary value of shrimp

In cooking there are different recipes: Shrimp dishes are popular all over the world. This is not surprising, because seafood is rich in light protein, microelements and vitamins. Chefs also respect shrimp for their expressive decorative qualities. Plus they look attractive. Shrimp-based dishes are easy to decorate. The taste of this component is unique, active, and recognizable. It is easy to select suitable additions to it.

How to choose a caliber?

Cooking shrimp dishes is a time when size matters. In the language of professionals, it is called “caliber”. Remember: than smaller than shrimp, the larger the numbers on their packaging will be. Simply put, the caliber makes it clear how many shrimp fit into one kilogram. The largest, royal ones, weigh on average 100 grams. Accordingly, they have a caliber of 10.

The most common shrimp in domestic supermarkets are 90/120 and 60/90 caliber. They are, of course, much cheaper than royal ones. But their taste is quite pleasant. Anyone who has tried different calibers knows that soy sauce is delicious in any case. It doesn’t matter whether you bought small or the largest seafood - any type allows you to use culinary recipes. Larger shrimp take longer to cook. Smaller ones can be fried faster.

To clean or not?

Before cooking in a frying pan, you probably wondered whether you need to remove the heads, paws and shells. This depends on the format of the event at which they will be served. You can beautifully peel a whole fried shrimp, but not everyone can do it. If you are afraid of embarrassing one of your guests, do not risk it - serve shrimp without chitin.

However, if you are not planning a formal feast, but home gatherings with close friends, it makes sense to keep the shells. They retain the juices inside the carcass, making the dish more flavorful. This recommendation is especially relevant if you are using small shrimp.

Flavored oil for frying

You can fill a dish with amazing tastes and smells using the oil in which it will be cooked. Before frying shrimp in a pan, warm up olive oil, adding a few rings of ginger, 2 cloves of garlic crushed with a knife, a pinch dried vegetables, sprigs of greenery. When the oil starts to steam, remove these ingredients and add the seafood. They will absorb all the best.

Preparing to cook

First of all, prepare the sauce. He needs to stand for a while. Mix 2 tbsp in a bowl. l. sugar and 150 ml soy sauce. Mix thoroughly, add two chopped cloves of garlic, a spoonful of vegetable oil and seasonings. Leave at room temperature. This is enough to cook 500 g. Then it all depends on what kind of shrimp you use. It is unlikely that you will be able to buy fresh ones, but they do not need preparation. Pour boiling water over ice cream without glaze or place in a double boiler for 40 seconds. Blanch glazed shrimp in boiling water for 1-2 minutes.

If you plan to clean them, carefully pull off the heads and remove the paws and shells. Leave the tail fins with the outermost segment of the shell - it will be convenient to hold the finished shrimp by them. Some breeds have clearly visible intestines on the underside of the tail. Be sure to remove it by pulling it with your fingers or picking it up with a knife. Everything is ready - you can start. Let's start preparing our shrimp fried with garlic and soy sauce.

Subtleties of the process

To prepare 500 g of shrimp, it is advisable to take a frying pan with a diameter of at least 30 cm. The fact is that this seafood needs to be fried, not stewed. Too much high layer will result in heat loss and moisture loss. Consequently, the shrimp will not be fried in oil, but simmered in own juice. Therefore, heat the frying pan thoroughly with aromatic oil and send the shrimp there. Distribute them evenly on the surface and leave them alone for a couple of minutes. It’s worth immediately preparing the dishes into which we will later send our ready-made shrimp in soy sauce with garlic.

The recipe we used to make the sauce allows us to get a fairly thick and beautiful result. You need to add it to the pan when the shrimp are fried on both sides. Pour in the sauce and mix thoroughly. The dish will begin to actively boil. The sauce will melt right before your eyes. This is how it should be - it is distributed over the wavy surface of the backs of the shrimp, filling them with aroma. Simmer for a couple more minutes without stopping stirring. Then transfer to the prepared container. Many recipes for shrimp dishes involve the use of fresh herbs for decorative purposes. It will not overshadow the taste of seafood, but will emphasize it and make it even more interesting.

Serving food and etiquette

In soy sauce - dish haute cuisine. In the restaurant it is served in portions, on flat plates as an independent dish. They eat this snack with their hands. If the shrimp have tail fins, you can grab them by them. For the convenience of guests, small plates for shells and fins, as well as bowls with lemon-flavored water, are served at the table. If thinly sliced ​​lemons are served with seafood rather than water, remember: they are not meant for eating, but for wiping your fingers. The taste of citrus fruits, by the way, does not harmonize so well with seafood, drowning out their active aroma. As a rule, they are used for hygienic purposes. However sour juice can be added to sauces - in moderation.

The exception is fully peeled shrimp in sauce, served with pasta or a side dish of rice or vegetables. You need to eat them with regular cutlery, scooping them onto a fork along with a small amount of side dish. The relaxed atmosphere of friendly gatherings is a completely different matter. Fried shrimp with garlic and soy sauce can be served in a common bowl, from which they are taken one at a time and eaten. Feel free to clean them by hand, placing the shells and heads in a separate bowl.

Sauces for fried shrimp

Even if the shrimp are cooked in soy sauce, they are often served with other suitable options. The vast majority go great with seafood eastern options: Thai, Japanese and Chinese. But you can make the sauce for fried shrimp yourself, and more than one.

Think about what will harmonize with your dish the most? Prepare one spicy sauce, one tomato and one tender. The following ideas will help you make your choice:

1. Horseradish sauce. It goes perfectly with seafood. Grate a small root and mix with good sweet ketchup. If you don't find the taste interesting enough, add a couple drops of balsamic. Prepare this sauce before frying the shrimp in a pan. He must insist.
2. Mix mayonnaise and sour cream (150 ml each) in equal parts. Add a few drops each of lemon and orange juice. Add salt and sprinkle with finely chopped dill. This mixture will highlight the taste of the main ingredient.
3. Grate 200 g processed cheese. Fry a large onion, grated. Add cheese, stir and transfer to sauce boat. You can simply stir it slightly warmed in the microwave cream cheese with a little herbs and crushed garlic. Serve hot with shrimp.

If you are attracted by the recipe for fried shrimp with sauce and want to try it at the next holiday, think through the menu to the smallest detail. It is customary to serve white wines - dry and semi-dry - with seafood dishes. For especially special occasions, light champagne is also suitable.

But fried shrimp are especially good with light and medium-light beers. Cool the alcohol to 10-12 degrees, and serve the shrimp warm. This great combination is perfect for any occasion with friends.

Not everyone knows how to properly fry shrimp, although many people like their taste. Well-cooked seafood will be excellent a separate dish, and a great snack for beer, and an easy start to lunch. Knowing several ways to boil and fry shrimp in the shell and without it, you can diversify your daily diet well. Let's look at a few options.

Method one: how to fry shrimp with lemon

You will need: a kilogram of peeled shrimp, lemon, salt, fresh herbs, olive oil. Thaw the shrimp, dry them and place them in a small saucepan. Sprinkle with chopped herbs and lemon juice. Add salt and leave in this marinade for thirty minutes. Heat a frying pan, pour olive oil and add shrimp. Fry until crispy, stirring occasionally. These shrimp should be served warm.

For cooking acute variant for this dish, take a kilogram of shrimp, half a lemon, a clove of garlic, spices, herbs, salt, vegetable oil for frying. Thaw the shrimp by pouring boiling water over them. Drain in a colander to get rid of excess water. Cut the lemon with zest, heat a frying pan with oil. Pour shrimp into it, add salt, lemon, garlic and spices. Fry over high heat for five minutes until the shell is golden and crispy. Before turning off the heat, sprinkle the dish with herbs and mix thoroughly.

Method three: how to fry shrimp in beer

An original snack to go with beer will be shrimp cooked in it. Take two hundred milliliters of beer, a kilogram of shrimp, one hundred and forty grams of flour, two teaspoons of salt, 5 g of baking powder, half a teaspoon of pepper, one hundred and fifty milliliters of milk, a couple of eggs and seven hundred and fifty milliliters of oil for deep frying. Remove shells from seafood, mix flour with salt, baking powder and pepper. Add beer, eggs, milk to the batter, mix again and add shrimp. Leave the mixture for half an hour, then heat the oil in a deep frying pan and fry the seafood, removing individually in small portions. Excess fat from cooked shrimp can be removed with a regular paper towel or napkin. There will still be hot shrimp perfect snack for a cool, foamy drink.

Another option for roasting with beer. You will need: seven hundred milliliters of beer, a kilogram unpeeled shrimp, six bay leaves, four cloves of garlic, unpeeled lemon, two onions, fresh parsley, a teaspoon of salt, a little red and black pepper. Pour beer into a deep frying pan, turning on the stove medium heat. After a minute, add spices, lemon, garlic, bay leaf, onion. Bring the mixture to a boil and simmer for about ten minutes. Increase the heat and add shrimp to the pan. As soon as they change color to pink-orange, sprinkle them with herbs, remove from heat and cover the dish with a lid. Leave for half an hour, stirring occasionally. Serve with the sauce made from beer and spices. This method of frying shrimp allows you to get a very original appetizer without much hassle.

It is better to defrost shrimp slowly, 8-9 hours, you can leave them overnight on the refrigerator shelf, and then transfer them to the table (at room temperature). It is also advisable to place them on a sieve over the pan so that the water drains without stagnating. If there is no time for slow defrosting, you can use another method - put them in warm water. This way they will defrost faster and won’t lose their taste. Many people do it differently: they spray it with a stream of hot water or put it in boiling water. However, this is not recommended, because with this method of defrosting the shrimp lose their juice and become less tasty.

After defrosting boiled shrimp ready to serve. You can also soak them in a special broth or sauce, for example, add them to hot water Bay leaf, juice of half a lemon, a couple of cloves and black pepper. Besides, taste qualities Shrimp can be improved with garlic and cloves.

Fried shrimps

Fried shrimp are a great alternative to boiled shrimp. When properly frying shrimp, all their juices are sealed inside, the product does not absorb water, as during cooking, and, accordingly, does not give off its taste to it, as a result, the meat turns out to be more tender, tasty and aromatic.

It is recommended to fry shrimp only over high heat, this preserves juiciness and does not allow you to lose taste, and also gives the dish a beautiful color. You should not exceed the frying time of shrimp, and also defrost them directly on the fire; it is better to defrost them in advance, slowly.

Fried shrimp with ginger

To do this, thinly slice the ginger root, cut 3 cloves of garlic lengthwise into pieces. Heat vegetable oil with soy sauce in a frying pan, add garlic, wait. When a noticeable garlic aroma appears, remove the garlic from the pan and add the ginger, fry for two minutes and also remove from the pan. Now you can lay out the shrimp themselves and fry them until they curl into “snails”, stirring constantly. Ready fried shrimp can be sprinkled with lemon juice before serving.

Very delicious shrimp obtained by frying them and then heating them in various sauces.

However, cooking shrimp is not limited to these options: shrimp can be baked, deep-fried, added to salads, marinated, and then fried in batter, grilled, and in some Asian countries certain types Shrimp are even eaten raw.