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North Shore Shrimp Truck Shrimp, with Uahi Black Hawaiian Sea Salt

Coconut oil (or other high-quality nut or vegetable oil for frying)
  • 2 T. Uahi Black Hawaiian Sea Salt 
  • 2 t. freshly ground black pepper
  • 1/2 cup cornstarch
  • 1 pound fresh large shrimp, peeled and deveined (tails left on and butterflied, if desired)
  • 2 limes or lemons, cut into quarters
Mix Uahi Black Sea Salt, pepper and cornstarch in bowl or plastic bag. A few at a time, place cleaned and dried shrimp into bag and coat well, shaking off excess, and set aside.

Meanwhile, heat oil in skillet or wok until hot but not smoking. In small batches, fry shrimp, turning once, until they turn pink and begin to curl. Remove to serving platter as done, and cook the next batch.

When all the shrimp are cooked and plattered, sprinkle the Uahi Black Sea Salt over all, to taste.

Serve with lime or lemon wedges.

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