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Potato Wrapped Shrimp


You say potato, Spencer Watts says SHRIMP!  POTATO! SHRIMP! // 
POTATO! SHRIMP! // Lets just eat the whole darn thing!


Ingredients:
 

Potato Wrapped Shrimp
16 shrimp, raw
4 large russet potatoes
Canola oil, for frying
Salt to taste
1 lemon, cut into wedges

Directions: 

Peel russet potatoes. Using a spiralizer, cut potatoes into long strings and keep in a bowl with cold water. 
 Clean shrimp by deveining and removing the shells, while keeping the tails. 
 Using a sharp knife, lay the shrimp so that if curls up and make a few tiny cuts across the belly. This will keep the shrimp straight when fried. Pat the shrimp and potato strings dry before wrapping each shrimp in potato strings. 
 Heat frying oil to 350​°F-375​°F and fry shrimp for 5-6 minutes or until shrimp is pink and potato is golden brown. 
 Remove shrimp from oil, and place on paper towel to drain excess liquid. 
 Season with salt, and serve hot with lemon wedges.


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