A low-calorie dinner full of shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado, this blackened shrimp salad bowl has a huge, robust flavor. With items you presumably already have in your kitchen or pantry, it’s simple to make. Just warm up some flour tortillas and wrap everything up if you’d rather serve it burrito-style. It’s delicious either way!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 12 shrimp |
Ingredients
- 12 large shrimp, peeled and deveined
- canola oil for frying
- ¼ cup self-rising flour
- ¼ cup potato starch
- ½ teaspoon kosher salt
- 1 pinch cayenne pepper
- ½ cup cold sparkling water
- ½ cup prepared dashi stock
- ¼ cup mirin
- ¼ cup soy sauce
- 1 pinch white sugar, or to taste (Optional)
- grated daikon radish (Optional)
Instructions
- Gather all ingredients.
- ALLRECIPES / DIANA CHISTRUGA
- Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won’t curl up when frying. Refrigerate until needed.
- ALLRECIPES / DIANA CHISTRUGA
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- ALLRECIPES / DIANA CHISTRUGA
- Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
- ALLRECIPES / DIANA CHISTRUGA
- Fry shrimp in small batches, no more than 6 at a time, making sure they don’t stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
- ALLRECIPES / DIANA CHISTRUGA
- Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.
- ALLRECIPES / DIANA CHISTRUGA
- Serve shrimp with dipping sauce.
- ALLRECIPES / DIANA CHISTRUGA
- Shrimp need to be perfectly dry prior to frying. Either dry and hold on paper towels, or very lightly coat in potato starch or cornstarch.
- Batter can be made with cornstarch or rice flour instead of potato starch. You can use 1/4 teaspoon fine salt instead of kosher.
- -If you don’t have self-rising flour, you can use all-purpose flour with baking soda added, see this user’s
- for an example.
- Classic dipping sauce has half the soy and mirin, so this is my extra strength version. Sugar is often added to the dipping sauce, as is grated daikon.
Reviews
After searching for a way to make this treat at home all over the internet, and finding dismal, just wrong, recipes, I found Chef John. Knowing he’s never steered me wrong, (even his dipping sauce is authentic) and once again, he nailed it!
Easy recipe. Used rice flour since it was in the pantry. Did make the sauce. Tasted wonderful.