Coconut oil (or other high-quality nut or vegetable oil for frying)
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.
- 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
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.
