4 shrimp cut into rondelles
1 tablespoon of salt
1 tablespoon of paprika
2 soup spoons of orange juice
1 cupcake of wheat flour
1 cupcake of water
1/2 cupcake of olive oil
For the Gallo Pico
1 tomato, peeled and seeded, cut into cubes
1 onion, cut into cubes
1 garlic clove, minced
1/3 cupcake of chopped fresh coriander
2 jalapeño peppers, seeded and cut into cubes
1/2 cupcake of Sicilian lemon juice
1/2 cupcake of olive oil
1/3 cupcake of vinegar
For frying
2 cups of vegetable oil
4 shrimp cut into rondelles
1 tablespoon of salt
1 tablespoon of paprika
2 soup spoons of orange juice
1 cupcake of wheat flour
1 cupcake of water
1/2 cupcake of olive oil
For the Gallo Pico
1 tomato, peeled and seeded, cut into cubes
1 onion, cut into cubes
1 garlic clove, minced
1/3 cupcake of chopped fresh coriander
2 jalapeño peppers, seeded and cut into cubes
1/2 cupcake of Sicilian lemon juice
1/2 cupcake of olive oil
1/3 cupcake of vinegar
For frying
2 cups of vegetable oil
Step 1
In a bowl, combine the shrimp, salt, paprika, orange juice and let it marinate for 1 hour
In another bowl, mix all the Gallo Pico ingredients and refrigerate for 1 hour
Remove the shrimp from the marinade and pat them dry with paper towels
Step 2
In a separate bowl, combine the flour
Add the water, olive oil, salt and mix until it forms a light batter, similar to pancake batter
Heat the vegetable oil in a deep frying pan
Dip the shrimp into the batter and fry them until golden brown
Serve with the Gallo Pico sauce
