Ingredients:

  • 8 cloves garlic, minced
  • 1/2 clove ginger, peeled and grated
  • 3 tablespoons soy sauce
  • 2 tablespoons dried onion flakes
  • 1/2 cup lemon juice, freshly squeezed
  • 1/2 tbsp fresh parsley, finely chopped
  • 1 tablespoon dried thyme
  • 3 kg jambo shrimp, peeled and deveined, tail left on
  • 2 cups all-purpose flour
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon chili powder (optional)
  • Oil for deep-frying

Instructions:

  1. Prepare the Marinade: In a large bowl, combine the minced garlic, grated ginger, soy sauce, dried onion flakes, lemon juice, chopped parsley, and thyme. Whisk to combine.
  2. Clean the Shrimp: Thoroughly rinse the shrimp under cold water. Pat dry. Carefully devein the shrimp. Leave the tail intact.
  3. Marinate the Shrimp: Add the shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for 15 minutes.
  4. Prepare the Flour Coating: In a shallow dish, combine the flour, pepper, salt, cumin, and chili powder (if using). Mix well.
  5. Coat the Shrimp: Dredge each shrimp in the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Place the coated shrimp on a baking sheet. Let rest for 5-10 minutes for maximum crispiness.
  6. Heat the Oil: Heat the oil in a deep fryer or large pot to 350°F (175°C).
  7. Deep-Fry the Shrimp: Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 2-3 minutes per batch, or until golden brown and crispy.
  8. Drain and Serve: Remove the fried shrimp with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately.