Crispy Crunchy Fried Shrimp Heads Recipe with Awesome-Sauce
In this recipe, we are using the often discarded shrimp heads by turning them into a crispy and delectable snack. The heads, brimming with rich umami and a delightful crunch, take center stage in a dish that showcases culinary innovation and sustainability.
In this recipe we are unlocking the potential of shrimp heads by turning them into a crispy flavor bomb from the rich umami from the heads. Since I'm often cooking shrimp, I'm left with the heads which I use for stock and since discovering this recipe, I use them to create these tasty snacks that I serve as appetizers or with beer.
About This Recipe
Can you really eat shrimp heads?
In many cuisines, shrimp heads are often overlooked or discarded, yet they hold a hidden treasure brimming with flavor and texture that is just waiting to be savored. Normally you’d think twice to eat the head with its eyes and all, but this little culinary innovation is delicious and allows us to have almost no waste.
I normally almost always keep my shrimp heads either to make shrimp stock, because hey, the head is where a lot of the flavors is at, or I keep them to make these crispy fried snacks. The thin shell of the shrimp crisp up nicely in the deep frying oil and becomes almost like a potato chip eating experience.
So if eating shrimp heads sounds weird to you or maybe even a little disgusting, then stick with me and try to be open-minded because you’re really missing out. I have pleasantly surprised many “an initially grossed out” dinner guest.
Preparing the shrimp heads for deep frying
I’ve seen people fry the whole head as is, but I like to prep them a bit. I cut of the tip of the head and remove the back of the shrimp head that has this little saw-like blade structure above the eyes, which can be very sharp and can potentially cut the insides of your mouth.
Watch the prep video below to see how I deal with this little knife-like body part. Use the smaller shrimp heads, while I have used the heads of large shrimp heads, they tend to be a bit awkward to eat and be a bit sharp.
For deep-fried shrimp heads, the smaller ones tend to taste better and provide a way better eating experience. If you can get your hands on spot prawns or sweet shrimp, then I also highly recommend frying their heads.
Japanese salt and pepper seasoning
This stuff is like crack cocaine, and I would literally pour this over anything and everything from eggs, beef, vegetables and fried foods. It’s versatile and highly addictive. Eat at your own risk.
Fun Fact: Did you know that shrimp heads are a good source of protein, antioxidants and omega-3 fatty acids? This is another reason why I love this shrimp recipe as it leaves very little waste and allows you to use the whole shrimp.
What is Awesome Sauce?
Mayonnaise, Sriracha and fried shallots, or sesame seeds that’s it!
It’s awesome because it’s simple and delicious and ads
Equipment You Need
- A deep pan for deep fryhing like a wok
- Kitchen towel to drain the shrimp heads
Fried Shrimp Heads Recipe
Ingredients
Shrimp Heads
100g medium or small-sized shrimp heads. I like using the 30 by XXX
100g corn starch
1 tbsp of Japanese seasoning (if you can find it then just mix together ½ tbsp salt and 1/2 tbsp pepper will do)
Awesome Sauce
2 tablespoons of mayonnaise
1 tablespoon of Sriracha sauce
2 tablespoons of fried shallots
Fried Shrimp Heads Cooking Instructions
Step 1. Make the awesome sauce by adding the mayonnaise and sriracha sauce in a bowl and mixing well together. Once mixed top with the fried shallots.
Step 2. Add seasoning to the cornstarch
Step 3. Clean the shrimp by snipping off the sharp ends with a scissor and then removing the top part of the head that has this almost razor-like skin on it. The remaining part of the head is what we will use to fry.
Step 4. Coat the shrimp heads in the mixture of cornstarch and pat off any excess flour
Step 5. Heat the frying oil (Degrees) and deep fry the heads until a nice golden brown in two or three small batches and leave them to drain on paper towels. This should take about 1-2 minutes.
What to serve it with
I’ve enjoyed this tasty hunger hugs snack with the following ingredients, not all at once though.
Lemon wedges
tartar sauce
Variations:
you can also use sichuan peppercorns that are ground finely or even black pepper if you're going the route of mixing your own salt and pepper.
Next time you buy yourself a lot of shrimp, make sure to get the shell-on shrimp as you now have a delicious recipe to use them with. Remember, the shrimps that are on the smaller side tend to work best. I don’t recommend the King prawn heads as they tend to ahve really sharp edges that could hurt as you eat them.
