Buffalo Shrimp


1/2 cup all-purpose flour
1 lb. large or medium prawns with tails, shelled and deveined
3 Tbsp. vegetable oil, divided
1/4 cup NAKANO Seasoned Rice Vinegar - Original or Roasted Garlic
1/4 cup Mexican-style hot sauce or taco sauce (not chunky salsa)
2 Tbsp. butter


In small bowl, combine flour with 1/4-teaspoon salt and 1/4 teaspoon pepper; set aside.  Rinse prawns in cold water; drain. Dip prawns in flour mixture, shaking off excess.  In large skillet, heat 1-1/2 tablespoons of the oil over medium-high heat.  Add half of the prawns; stir-fry until pink, translucent, and lightly browned; transfer to large paper-towel lined plate. Heat remaining oil in skillet; cook remaining prawns and transfer to plate. To empty skillet, add rice vinegar, hot sauce, and butter; cook, stirring, about 30 seconds. Remove from heat; return prawns to skillet. Toss prawns in sauce to coat. Serve immediately.

Makes 6 servings
Total preparation and cook time: 25 minutes


Per serving: 215 calories; 14g protein; 13g carb; 12g fat; 104mg chol; 459mg sodium

Buffalo Shrimp
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