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Shrimp Caught in Spaghetti Nets

0 Ratings
3 Comments
  • Prep 45 min
  • Total 45 min
  • Servings 24

These shrimp are wrapped in cooked spaghetti and deep fried. Dip in some garlic butter for a delicious app! MORE + LESS -

The Food in My Beard
October 29, 2014

Ingredients

1
pound spaghetti
24
shrimp
Oil for frying

DIPPING SAUCE

1
stick butter
1
teaspoon garlic powder
1
teaspoon chili flake

Steps

Hide Images
  • 1
    Cook the pasta like normal, in a pot of salted boiling water.
  • 2
    While the pasta boils, prep your shrimp so that they are deveined and the shells are removed except for the tail (or just buy them that way).
  • 3
    Strain. Do not rinse pasta or toss in oil. We need the pasta to be sticky!
  • 4
    Grab a small amount of pasta, about 15 strands. Straighten them out in your hand and use them like a rope to wrap around one shrimp. It doesn't need to be perfect. Use the stickiness of the pasta to keep everything in place, and set down on a plate or pan. Continue until all your shrimp are done.
  • 5
    Make sure to use a deep fry thermometer and a sturdy pot. Deep fry in 350°F oil until shrimp is cooked and pasta is lightly browned, about two and a half minutes. Remove from oil and place on rack to dry.
  • 6
    For the sauce, melt butter with rest of the ingredients and serve in a bowl alongside the shrimp.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Ever since I made these shrimp last week, I laugh to myself every time I think of them.

    That’s because I can’t remember where the idea for them came from! I am almost positive that I ate an appetizer like this on not only one, but two separate occasions in my life, but I can’t figure out when and where. Google searches have turned up fruitless, and I have asked many of my friends and colleagues, to no avail. No one seems to have heard of such a thing!

    Regardless of where the idea for these Shrimp Caught in Spaghetti Nets came from, they came out crazy delicious! Only a couple ingredients, an interesting technique, and you have a unique app that is sure to impress.

    When frying shrimp, I like to keep the tails intact, because they come out crispy, crunchy and delicious!

    Cook some pasta like normal in salted boiling water. Don’t rinse or toss with oil because you want it to be sticky.

    Grab some of the pasta and straighten it out in your hand. About 15 strands.

    Then just wrap it around a shrimp.

    Prep all the shrimp before you start frying.

    After about two and a half minutes, the pasta comes out perfectly crispy, and the shrimp nice and tender.

    Let dry on a rack. This doesn’t need to be served right out of the fryer. Unlike tempura or most fried foods, these can sit a bit and still taste good.

    A quick sauce of butter, garlic powder, and chile flake.

    I loved these little snacks! Crispy and delicious. The butter sauce was a nice compliment to the shrimp, but many dipping sauces would work here. Cocktail sauce, sweet and sour, even ranch or Italian dressing would work.

    Has anyone had anything similar to this appetizer? I want to know!

    Dan Whalen always eats shrimp shells. He has been blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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