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How to Fry Shrimp in Olive Oil & Butter

by
author image Sara Clement
Sara Clement has been a writer, editor and social-media expert since 2002. A regular contributor for publications such as "Exhale," "Reflections of a Butterfly" and "The Giggle Guide," she is currently writing a book about grief and loss and coauthoring a sequel to "Being Ourself." She holds a Bachelor of Arts in premedical science and psychology/education from the University of Montana.
How to Fry Shrimp in Olive Oil & Butter
Shrimp is high in zinc as well as flavor. Photo Credit Eising/Photodisc/Getty Images

Frying shrimp in olive oil and butter will reduce the amount of butter needed in the frying process without compromising rich flavor, while adding the healthier unsaturated fats olive oil boasts. Because shrimp cooks quickly, the essential fatty acids in olive oil will stay intact as long as attention is paid to prevent overheating. People who need to reduce their saturated fat intake may wish to reduce butter to a minimum without sacrificing olfactory pleasure.

Frying Shrimp in Olive Oil and Butter

Step 1

Toss peeled and de-veined shrimp with sea salt, crushed garlic cloves, white pepper and red chili paste until well coated. Allow to sit for 20 minutes in the refrigerator.

Step 2

Melt 1 tbsp to 1/4 cup butter in large saucepan, depending on your preference. More butter will increase the saturated fat content. Allow the butter to brown slightly, but do not burn.

Step 3

Toss prepared shrimp into melted butter and stir vigorously until shrimp begins to show signs of getting pink.

Step 4

Add enough olive oil to coat shrimp lightly and continue frying until shrimp is completely pink, about 2 minutes.

Step 5

Remove shrimp from heat and serve while still hot, or reserve in the refrigerator for no longer than 2 days for a tasty protein addition to salads, pastas and snacks.

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