Tangy & Sweet Lemon Cream Shrimp: The Ultimate Beer Snack!
Crispy fried shrimp meets a delightful sweet and sour lemon cream sauce – a perfect match! Ideal for special occasions, home parties, or as a festive holiday appetizer.
Introducing a delectable Lemon Cream Shrimp recipe where the vibrant zest of lemon harmonizes beautifully with a luscious cream sauce. These shrimp are fried to crispy perfection, boasting a plump, juicy interior. Dip them generously into our signature sweet and sour lemon cream sauce for an irresistible combination that pairs perfectly with a cold beer. Whether it’s for a cozy family dinner after work, a fun home gathering with friends, or to add a touch of elegance to your holiday celebrations with loved ones, this dish is sure to impress. We’ve included detailed, step-by-step instructions and helpful tips to make it easy for anyone to follow.
Main Ingredients- 300g frozen shrimp (medium-sized recommended)
- Plenty of cooking oil (for frying)
Sweet & Sour Lemon Cream Sauce- Juice of 1/2 fresh lemon (or 2 Tbsp bottled lemon juice)
- 1 Tbsp vinegar
- 2 Tbsp sugar
- 4 Tbsp mayonnaise
Crispy Fried Shrimp Batter- 1 cup tempura flour
- 1 cup ice-cold water
- Juice of 1/2 fresh lemon (or 2 Tbsp bottled lemon juice)
- 1 Tbsp vinegar
- 2 Tbsp sugar
- 4 Tbsp mayonnaise
Crispy Fried Shrimp Batter- 1 cup tempura flour
- 1 cup ice-cold water
Cooking Instructions
Step 1
First, thaw the frozen shrimp by soaking them in cold water for about 10-15 minutes until completely defrosted. Pat them thoroughly dry with paper towels. Remove the tails for easier eating.
Step 2
In a medium-sized bowl, combine 1 cup of tempura flour and 1 cup of ice-cold water. Mix lightly with chopsticks until just combined. It’s important not to overmix, as this can develop gluten and make the fried shrimp tough. A few lumps in the batter are perfectly fine.
Step 3
The secret to crispy fried shrimp is to keep them cold! Immediately after drying them, dip the shrimp into the prepared batter, ensuring each piece is evenly coated. Try to apply a thin layer of batter for the best texture; a thick coating can make the shrimp heavy.
Step 4
Heat a generous amount of cooking oil in a deep pan or wok over medium-high heat to about 350-375°F (170-180°C). A simple way to test the oil temperature is to dip a chopstick into it. If small, active bubbles form around the chopstick, the oil is ready for frying.
Step 5
Carefully add the battered shrimp to the hot oil, ensuring not to overcrowd the pan, as this can lower the oil temperature and result in soggy shrimp. Fry the shrimp in batches, gently stirring occasionally, until they are golden brown and crispy.
Step 6
Once fried to perfection, remove the shrimp from the oil and place them on a wire rack or paper-towel-lined plate to drain any excess oil. This step is crucial for maintaining their crispiness.
Step 7
Now, let’s prepare the sweet and sour lemon cream sauce. In a clean pan over low heat, combine 2 tablespoons of sugar and 1 tablespoon of vinegar. Squeeze the juice from half a fresh lemon directly into the pan. If fresh lemon isn’t available, 2 tablespoons of bottled lemon juice or extra vinegar can be used as a substitute. Stir gently until the sugar dissolves and the mixture is well combined. Bring it to a gentle simmer, then immediately turn off the heat.
Step 8
With the heat completely off, add 4 tablespoons of mayonnaise to the warm sauce. Stir vigorously with a spatula until smooth. The mayonnaise will emulsify with the warm sauce, creating a creamy, pale yellow dressing.
Step 9
It’s important to add the mayonnaise after removing the pan from the heat. High temperatures can cause mayonnaise to break or curdle. Cooking it off the heat allows the residual warmth to gently combine the ingredients, resulting in a smooth and luscious sauce. Drizzle this delightful sauce over your crispy shrimp or serve it on the side for dipping. Enjoy your homemade Lemon Cream Shrimp!
