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.
Ingredients
makes 4 servings
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.
Garlic-Fried Shrimp, Indian Style
Step 3
Substitute curry powder for the chile powder.
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