Summertime appetizers galore are happening’ in my kitchen these days. Loving these crunchy shrimps with zhoug sauce. You can serve just like this as an appetizer or make it a meal by stirring the zhoug sauce all over the crunchy shrimp and mixing with your favorite greens and some rice. um YUM.
This is a simple marinade and dredge of just flour, no breading so it’s super simple to make with most likely ingredients already in your pantry.
For the zhoug sauce, I love to make this one when I want to clear out my herbs that may be going bad and salvage them in this beautiful and delicious way.
Crunchy Shrimp with Zhoug Sauce
1 lb shrimp
2 eggs (beaten)
2 cups flour (season with salt, pepper and paprika)
2 cups Filippo Berio Extra Light Tasting Olive Oil (for frying)
For the Zhoug Sauce
1 bundle cilantro (with stems)
1 bundle parsley
1 bundle mint
2 jalapeños or serranos
2 garlic cloves
1 teaspoon cumin
1 teaspoon cardamon
1 teaspoon chili flakes
juice of 1 lime
3/4th cup olive oil
salt and pepper to taste
In a food processor or blender, pulse all your zhoug sauce ingredients. Set aside.
Next, heat up your oil in a deep skillet on medium-high. Start to assemble your shrimp by placing in the beaten eggs and then the seasoned flour. Fry until golden brown and cooked inside (about 10 minutes).
Serve with your sauce + enjoy! #filippoberio
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