Ingredients
Equipment
Method
- Start by combining cornstarch, salt, pepper, and paprika powder in a bowl. Thoroughly coat each shrimp with this mixture and set them aside.
- In a pan over medium-high heat, fry the coated shrimp for 2-3 minutes on each side until they're golden and cooked through. Once done, set them aside.
- Using the same pan, add tomato paste and wine, stirring to combine. Then, pour in the water mixed with cornstarch. Let the mixture simmer for about 30 seconds until it slightly thickens before reintroducing the shrimp to the pan.
- Squeeze half a lemon over the shrimp and garnish with parsley for a burst of freshness.
- Finally, plate the dish with rice and broccoli to complete the meal. Enjoy!
Nutrition
Notes
Storage.
- Store the shrimp and the sauce separately in the fridge for up to 2 days, since sitting in the sauce softens the coating.
- Warm the shrimp in a pan on low and loosen the sauce with a splash of broth if it's thickened up.
- I wouldn't freeze this one, shrimp go rubbery and the coating doesn't survive it.
Pat the shrimp really dry before they go in the cornstarch. Wet shrimp means the coating slides off in the pan.
Don't crowd the pan. Two batches if you need to, because crowded shrimp steam instead of crisping.
Get the shrimp out before you make the sauce. They keep cooking and they go rubbery fast.
Let the tomato paste cook for a few seconds before the wine goes in. It loses that raw tinny taste.