Try this recipe to make these beignets at home if you can’t make it to New Orleans. With a cup of coffee, you cannot defeat them! Warm dishes should be dusted with powdered sugar.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups peanut oil for frying
- 1 pound peeled and deveined large shrimp
- ¼ cup cornstarch
- 2 large cloves garlic, minced
- ½ teaspoon minced fresh ginger
- ½ teaspoon cayenne pepper
- 1 tablespoon white wine
- 1 tablespoon white vinegar
- 1 tablespoon ketchup
- 5 teaspoons white sugar
- ½ teaspoon salt
- ¼ cup water
- 2 teaspoons cornstarch
- 2 teaspoons water
- 5 green onions, sliced
Instructions
- Heat peanut oil in a wok to 375 degrees F (190 degrees C).
- Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
- Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 536 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
After my family devoured this dish, it is safe to say, I will be adding this to our rotation. This was easy to make and didn’t take long to create a successful dinner. I followed the recipe, with the exception of using Mirin Rice Wine in place of white wine (didn’t want to open a bottle for so little).
Absolutely the best shrimp recipe I’ve ever made, the directions make it easy and quick! you have to try it! I bet it would be great with substituting chicken too!
This is delicious! We love this dish although we have now made some modifications, based on dietary preference. After making, as per the directions, we decided that we didn’t need the breading on the shrimp to make it taste great. It is great fried, but we wanted to cut down on calories. We also have a peanut allergy in the house so eliminating the need for peanut oil was paramount. We have made this several times since then and just sautéed the shrimp and then added in the sauce. For some extra veggies, I throw in some snap peas, broccoli, water chestnuts, and carrots. This sauce is amazing and flavourful! Wonderful recipe!
Easy…. follow recipe to the letter for the shrimp. The sauce I doubled the recipe minus the double of the cayenne it was perfect!
This was fantastic! I used 1/2 lb of shrimp but kept the sauce for the full recipe because reviews said it needed more sauce to cover rice. I used coconut oil to fry in and subbed white wine vinegar for the wine and vinegar that I didn’t have and a little less sugar. Sadly no fresh ginger so used powdered. I sautéed some vegetables in the pan before proceeding with the sauce to make it more of a meal. I added toasted walnuts with the green onion for the top. It was pretty spicy but that didn’t stop us from eating it all! Will definitely do this again
Oh snap this was so good! I made it according to the recipe but used vegetable oil for frying because I did not have peanut oil. I will make this again for sure but next time I will coat in more corn starch for extra crunch and cook the shrimp at a slightly higher heat to make more crispy. The sauce was good but not spicy enough for me so I will ad more cayenne to the sauce next time. OUTSTANDING!
Very good and pretty easy. Definitely double the sauce (but not the cayenne). Shrimp take longer to brown than 45 secs. Use a candy thermometer to make sure oil is as hot as required to avoid mushy coating.
The flavor was amazing. I was a little leery after measuring out the ingredients for sauce ,but was surprised at the outcome. Nice burst of flavor with minimal ingredients . Wish I could avoid the extra step of frying the shrimp in oil but overall it was worth it and I will definitely make it again .
It was so yummy =)
I made this yesterday for a New Year’s party and received rave reviews. We all liked it but it was a lot of work! I doubled the recipe and cooked in a frying pan. Just getting the shrimp coated & fried — my kitchen was a total mess. Still, I’m going to make again, but i think I’ll make the sauce and just add the raw shrimp to it.
I love this recipe! So authentic and easy!!
Super tasty! I also added a touch of sesame oil which gave this a nice nutty flavor. Add rice and stir-fry veggies and it makes for a well-rounded dinner
My family’s new favorite dinner! They come running when I tell them I’m making slippery shrimp.
Tasted great though I had a problem making enough sauce to drizzle over the shrimp and rice. Could be it was my first time making the dish but will be making again for sure
I am a sauce person, so always double the sauce! I also added brown sugar as I felt it needed a little sweetness.
Very good! I doubled the sauce and still added 1/2 cup more water because I thought it was too thick. I also added cornstarch coated red pepper slices with the shrimp. I used extra large shrimp and fried for about 90 seconds.
The only changes I made were out of necessity. I didn’t have a few things on hand. And I doubled the sauce per other reviews. I will however cut back on the Cayenne next time. a little too spicy for us and we like spicy. It was awesome! definitely a keeper.
This was tasty but not worth the fuss.
A little time consuming to make but worth it. Really delicious.
Delicious – my new favorite shrimp recipe! I also added sesame seeds at the end.
I made considerable changes to this recipe, not to say that the original is bad, it is simply what i do with all base recipes. What i did, was i added baking powder, flour and an egg wash to the shrimp. This came out almost like a tempura or a very crispy, and light coating. Instead of adding cayenne pepper, i substituted red chili saice. chili flakes, ketchup, white wine vinegar and fish sauce for the saltiness on the sauce. The shrimp soaked up a lot of the sauce and wasnt overly crispy, but great. i reccomend making this recipe from scratch and also having fun with it.