Hey there, fellow food lovers! I’ve been cooking shrimp for years, and let me tell you – there’s this one ingredient that’s totally changed my shrimp game It’s probably sitting in your pantry right now cornstarch!
Let me spill the tea on why cornstarch is literally the MVP when it comes to cooking amazing shrimp.
Why Cornstarch is a Game-Changer for Shrimp
So here’s the deal – cornstarch does some pretty cool stuff to shrimp
- Creates an ultra-crispy exterior that’ll make your mouth happy
- Keeps all the juicy goodness locked inside the shrimp
- Makes a perfect surface for sauces to stick to
- Helps get that gorgeous golden-brown color
- Reduces oil splatter (your kitchen will thank you!)
The Science Behind the Magic
When you coat shrimp with cornstarch and expose it to heat, something amazing happens. The cornstarch particles start absorbing moisture from the shrimp’s surface and then gelatinize, creating this protective shell that gets super crispy. It’s like giving your shrimp a tiny suit of armor that keeps it juicy inside while getting crispy outside!
How to Use Cornstarch Like a Pro
Here’s my tried-and-true method for getting perfect results:
-
Prep the Shrimp
- Pat those little guys completely dry with paper towels
- Season them however you like (I love garlic powder and paprika)
-
The Coating Process
- Use about 1-2 tablespoons cornstarch per pound of shrimp
- Lightly dust the shrimp (don’t go crazy!)
- Shake off any excess
-
Cooking Time
- Heat your oil until it’s shimmering (around 350-375°F)
- Cook for 2-3 minutes per side
- Don’t overcrowd the pan (trust me on this one!)
Common Mistakes (I’ve Made Them All!)
Listen, we’ve all been there. Here are some oopsies to avoid:
- Using wet shrimp (results in gummy coating)
- Adding too much cornstarch (creates a thick, doughy coating)
- Cooking at too low a temperature (makes greasy shrimp)
- Overcrowding the pan (leads to steamy, not crispy shrimp)
Pro Tips from My Kitchen to Yours
After messing up more batches than I’d like to admit, here’s what I’ve learned:
- Oil Choice Matters: Go for oils with high smoke points like vegetable, canola, or peanut oil
- Temperature Control: Keep that oil hot! Cold oil = soggy shrimp
- Batch Cooking: Don’t throw all the shrimp in at once
- Immediate Serving: These babies are best served hot and fresh
Creative Ways to Serve Your Crispy Shrimp
Now that you’ve mastered the technique, here’s what you can do with your crispy cornstarch shrimp:
- Toss in sweet chili sauce for Asian-style appetizers
- Add to tacos (my personal fave!)
- Top salads for extra crunch
- Serve with cocktail sauce for classic appetizers
- Make bang bang shrimp (seriously addictive!)
Troubleshooting Guide
Sometimes things don’t go as planned. Here’s how to fix common issues:
| Problem | Solution |
|---|---|
| Coating falls off | Dry shrimp better before coating |
| Too greasy | Increase oil temperature |
| Not crispy enough | Use less cornstarch, ensure oil is hot |
| Rubbery texture | Reduce cooking time |
The Best Shrimp to Use
Not all shrimp are created equal! Here’s what works best:
- Medium-sized shrimp (30-40 count per pound)
- Peeled and deveined
- Fresh or properly thawed frozen shrimp
- Wild-caught if possible (they just taste better!)
Why Choose Cornstarch Over Flour?
I used to be all about flour coating, but cornstarch has some serious advantages:
- Creates a lighter, crispier coating
- Doesn’t absorb as much oil
- Produces a more delicate crunch
- Has a neutral flavor that lets the shrimp shine
- Works better in Asian-style dishes
Final Thoughts
Y’all, I can’t stress enough how this simple pantry ingredient has revolutionized my shrimp game. It’s literally the difference between “meh” shrimp and “OMG, did you make these?!” shrimp.
Now get in that kitchen and start cooking some amazing crispy shrimp! And remember, cooking should be fun, so don’t stress too much about getting it perfect the first time. We’re all learning here! ✨
How To Make Air Fryer Bang Bang Shrimp
I take peeled shrimp, with the tails on, and let it soak in buttermilk for a few minutes before coating them in cornstarch. The cornstarch is important and is what gives the shrimp that light coating.
The shrimp go directly in the air fryer basket and they cook for about 5 minutes. You want them in a single layer, so you may need to work in batches if you’re making extra. Once they’re done, and while they’re still hot, they get coated in the Bang Bang sauce. It’s best served right away.
It all comes together in 20 minutes, and you’ve got a restaurant-style appetizer at home (without the mess).
Serving Bang Bang Shrimp
It’s classic to serve this shrimp dish as an appetizer, I usually put them on butter lettuce leaves for easy handling and top with some green onions.
Want to make it a meal? Not a problem! Make bang bang shrimp tacos by putting the shrimp in tortillas along with some shredded lettuce or cabbage and diced tomatoes. Or make a rice bowl with the shrimp and some veggies. Let me know in the comments how you love to enjoy these tasty shrimp.
How to use cornstarch for cooking shrimp with shallowing frying
FAQ
How do Chinese restaurants make shrimp so tender?
A: Cornstarch helps create a protective coating around the shrimp, sealing in moisture and ensuring a tender, velvety texture when cooked. The cornstarch mixture also helps the shrimp cook more evenly, preventing overcooking and rubberiness.
Can cornstarch make shrimp crispy?
But what if I told you that you could get a similar result—golden, crispy shrimp—without deep-frying it? Well, you absolutely can, and it only requires one pantry ingredient (cornstarch) and a few minutes in a (hot) pan. Yep, you heard that right!