Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons sea salt
  • 1/4 cup white vinegar
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • Salt and pepper to taste
  • Vegetable oil for frying (about enough to fill a deep skillet or pot to a depth of about an inch)
  • Fresh parsley, finely chopped (optional)
  • Lemon wedges (for serving)

Instructions:

  1. In a bowl, combine the shrimp, sea salt, and white vinegar. Mix well to ensure that all shrimp are evenly coated. Let them marinate for about 10 minutes, allowing the flavors to infuse.
  2. In a shallow dish, mix together the all-purpose flour and cornstarch. Season with salt and pepper according to your taste. Ensure your breading mixture is ready while waiting for your shrimp to marinate.
  3. In a deep skillet or heavy-bottomed pot
  4. Once marinated, take each shrimp from the vinegar mixture and shake off any excess liquid. Dredge each shrimp in the prepared flour-cornstarch mixture, ensuring they are fully coated on both sides.
  5. Carefully place breaded shrimp into hot oil without overcrowding; fry in batches if necessary. Cook for about 2–3 minutes per side or until golden brown and crispy. Use tongs or a slotted spoon to remove them from oil once cooked. Place on paper towels to drain excess oil.
  6. Transfer crispy sea salt and vinegar shrimp onto a serving platter. Garnish with freshly chopped parsley if desired and serve with lemon wedges on the side.