Summertime appetizers galore are happening’ in my kitchen these days. Loving these crunchy shrimps with zhoug sauce. You can serve just like this as an appetizer or make it a meal by stirring the zhoug sauce all over the crunchy shrimp and mixing with your favorite greens and some rice. um YUM.

This is a simple marinade and dredge of just flour, no breading so it’s super simple to make with most likely ingredients already in your pantry.

For the zhoug sauce, I love to make this one when I want to clear out my herbs that may be going bad and salvage them in this beautiful and delicious way.

Crunchy Shrimp with Zhoug Sauce

Ingredients

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  1 lb shrimp

  
  
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  2 eggs (beaten)

  
  
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  2 cups flour (season with salt, pepper and paprika)

  
  
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  2 cups Filippo Berio Extra Light Tasting Olive Oil (for frying)

  
  

For the Zhoug Sauce

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  1 bundle cilantro (with stems)

  
  
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  1 bundle parsley

  
  
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  1 bundle mint

  
  
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  2 jalapeños or serranos

  
  
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  2 garlic cloves

  
  
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  1 teaspoon cumin

  
  
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  1 teaspoon cardamon

  
  
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  1 teaspoon chili flakes

  
  
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  juice of 1 lime

  
  
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  3/4th cup olive oil

  
  
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  salt and pepper to taste

  
  

Directions

In a food processor or blender, pulse all your zhoug sauce ingredients. Set aside.

Next, heat up your oil in a deep skillet on medium-high. Start to assemble your shrimp by placing in the beaten eggs and then the seasoned flour. Fry until golden brown and cooked inside (about 10 minutes).

Serve with your sauce + enjoy! #filippoberio

Keep up with me on instagram @lindseyeatsla!