Michael Symon is adding some spice to this super quick and easy meal!
SPICY FRIED SHRIMP
Vegetable oil for deep frying (about 3 cups)
1/2 cup chipotle peppers in adobo sauce (chopped)
1 teaspoon hot paprika
1 pound medium shrimp (peeled and deveined)
3/4 cup rice flour
1 cup chilled seltzer
Kosher salt (to taste)
Preheat a large, heavy bottomed pot over medium heat. Pour 3-inches of oil into the pot and heat the oil to 350ºF, checking the temperature frequently with an instant-read thermometer.
Meanwhile, in a medium bowl, whisk together the chipotle peppers and their sauce with the paprika. Season the shrimp with salt and add them to the bowl, tossing to coat.
In another medium bowl, whisk together the rice flour, 1/2 teaspoon of salt, and the seltzer to make a smooth batter. Add the shrimp to the batter.
When the oil is hot, remove half of the shrimp from the batter, allowing excess batter to drip back into the bowl. Carefully add the shrimp to the oil and fry until lightly golden brown, about 2 minutes. With a slotted spoon, remove the shrimp to a paper towel-lined plate.
Repeat with the remaining shrimp.
Season all of the shrimp with salt and serve immediately.