Crispy Lemon Butter Shrimp

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Thyme, powder

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Salt
  • 3/4 cup Tapioca starch

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on mealpreprockstar.com

Description

Directions

• In a bowl mix 1 lb shrimp with 1 large scrambled egg white, 2 tbsp of Shaoxing Wine, 1 tsp salt, 1 tsp garlic powder, 1 tsp thyme powder.
• Coat each shrimp with tapioca starch. I do this by measuring out the tapioca starch in a bowl and dump all the shrimp in at once and use both of my hands to work quickly to coat each shrimp. You will need to be quick to use this method as the tapioca starch will clump once it touches liquid. For newbie cooks I suggest coating each shrimp individually with tapioca starch.
• In a non-stick pan on low heat melt unsalted butter. I use 1 tbsp butter for every 1/3 lb of raw shrimp. Once the butter is melted turn the heat to high and place in shrimp. After the last shrimp has been placed, flip immediately starting with the first shrimp that was placed in the pan. This is so that both sides of the shrimp is coated with butter.
• Add in lemon juice. I use 1 tbsp lemon juice for every 1/3 lb of raw shrimp.
• Cook the shrimp for approximately 2 minutes each side on high heat. It will turn into this golden brown color owing to the butter. Taste test and add more salt as needed. I find 1 tsp salt to be just right for me. Serve hot.

Nutrition