Tips: Apply salt and spices just 2-3 minutes before frying.
2. Frying for a long time on high heat:
Never fry shrimps for more than 3 minutes. If they are large shrimp, fry each side for 90 seconds. For medium shrimp, 60 seconds. When the color of the shrimp changes from pink to whitish-orange and becomes curved (C shape), remove it immediately. When it becomes O shape, you will know that it is overcooked. 3. Putting cold or wet shrimp directly into the pan:
If you take it out of the fridge and fry it immediately or without washing it and draining the water, the temperature of the oil decreases. Then the shrimp starts to boil instead of frying. As a result, it becomes rubbery.
Tips: Wash the shrimp well and dry it completely with a kitchen tissue or cloth. Then put it in the oil. If it is in the fridge, leave it out for 15 minutes and let it cool down.
4. Putting too many shrimp in the pan at once:
If you put too many shrimp at once, the pan gets cold, the water comes out of the shrimp and the oil fills with water. Then it will not be fried. Tips: Fry in batches little by little. Keep space in the pan.
5. Adding lemon or sour curd first:
Many people add lemon to the marinade. The acid in the lemon makes the shrimp firmer in advance, this is called the Ceviche effect.
Tips: Always add the lemon juice after frying, just before removing.
Bonus trick for soft shrimp like the store:
Before frying, rub it with a little cornflour and a little mustard oil instead of 1/2 teaspoon of baking soda for 10 minutes. The cornflour traps the shrimp's juices inside. And when the oil is very hot, remove the shrimp just before it starts to smoke. Follow these rules and fry it once, the shrimp will not be tough anymore.