Category Archives: Appetizers

Spicy Fried Shrimp

My husband and I got to taste the Hefner Grill’s fried shrimp several times back in the days. We like the stuff, obviously. Since HG is now a couple hundred miles away from us, that means that dining out at HG is thinly impossible which led me to start making our own fried shrimp at home. I’ve googled some recipes around, found one that I liked and then tweaked it to our liking. So now we got one that’s pretty easy to prepare and delish! We enjoy it a lot, so I hope you all enjoy it too.


For the Sauce:
¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons fresh lemon juice
Salt and ground black pepper
2 tablespoons honey
2 tablespoons Asian chili sauce (such as Sambal Oelek)

For the Shrimp:
Vegetable oil, for frying
2 large eggs
¾ cup all-purpose flour
½ cup cornstarch
½ tablespoon cayenne pepper
½ tablespoon ground red pepper
Kosher salt and freshly ground black pepper
1 ¼ pounds medium/large shrimp, peeled and deveined
Thinly sliced scallions, for garnish

To make the sauce: Mix all the ingredients in a small bowl and set aside.

To prepare the shrimp: Heat about 4 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch, cayenne & red peppers, salt and black pepper and in another  bowl.

Working in batches; dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.


Jumbo Shrimp Brochette



12 large-jumbo shrimps, cleaned and deveined
6 low-sodium bacon, halved
3 jalapeños, seeded and cut into strips
½ (4 oz) block Monterey Jack cheese, sliced
¾ stick unsalted butter
¼ cup white wine
1 tablespoon paprika
1 tablespoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon ground black pepper


Peel the shrimps but make sure to leave the heads on and tails intact. Using a paring knife, carefully slice each shrimp from tail  to tip, devein each shrimp and rinse. Sprinkle with ground black pepper and set aside. Wash and seed jalapeños, then cut into 4 long strips, making 12 sliced total. Cut slice of cheese into 12 long pieces. Set aside.

Meanwhile, heat butter and white wine in a small sauce pot and whisk until butter is completely melted. Remove from heat and set aside. In a small container with a lid, place paprika, cayenne pepper, garlic powder and black pepper, and shake to blend.

To wrap the shrimp; Stuff one small slice of cheese and one slice piece of jalapeno into each shrimp. Wrap with a half slice of bacon around each shrimp. Secure with a toothpick, or just simply place the bacon-wrapped shrimp on a clean plate, or flat surface with the tip of the bacon down. Repeat the process until finished. Brush shrimps completely with melted butter, and sprinkle with mixed seasonings. Grill on each side until bacon is golden brown and shrimps are done, but not overcooked.

Bon appetit!

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