This is a plate of airy , crunchy and salty fried shrimp shells. No , this is not a belated April Fools’ joke. This is , for real , a simply delicious and easy snack/appetizer. Most of the time , I either use the shells to make stock with fish bones + aromatics or give it to my local composting pick-up service. But these days , I’m trying to utilize everything I have to the fullest and produce less waste. My recipe is sort of makeshift but produced really delicious results. Of course , adapt and make any changes that suit you. Hope you enjoy these chip-like fried shells as much as we did! __________________ I used shells from about a dozen large shrimpies 🍤: Toss raw shells with about 2 Tbsp cornstarch (or potato starch). In a wok , dutch oven or cast iron pan , heat some neutral oil over med-high heat. I used maybe roughly ¼ cup of oil--basically just add enough so your cookware has a good layer of oil covering the entire bottom. When oil is shimmering and almost smoking , carefully add in shells. They will sizzle quite a bit and almost immediately turn orange-pink , but cook them for about 2-3 minutes , until they take on a nice light golden color. Work in batches and add more oil if needed. Using a spider strainer or tongs , pluck out the shells onto a paper towel-lined plate to absorb any excess oil. Immediately sprinkle all over with salt and any seasoning powder you’d like. Serve right away. They’re probably great with a glass of something cold + crisp! My favorite parts are the crunchy tails + little legs that have a bit of shrimp meat in them 🤗🤓😋