Best oil to stir-fry shrimp?

[Jan Primus]

Sunflower? Canola? Vegetable? thanks in advance.

[Gifted Gourmet]

I believe grapeseed oil.... it has a clean taste and a high smoke point so it works well in high heat, and it won't conflict with the other flavors .. next best option? canola ...

[qrn]

Sunflower? Canola? Vegetable? thanks in advance.

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Duck fat, good for most anything...

Bud

[Octaveman]

I think adding a few drops of sesame oil is a good compliment for flavor. I second grapeseed for clean flavor overall.

[Jan Primus]

So grapeseed for neutral flavour and high smoke point, is it unsaturated fat?

[jayt90]

Jan, if you are trying to get a really hot, sizzling oil, at the smoke point range, a steel wok over gas will work better than SS.

[Gifted Gourmet]

is it unsaturated fat?

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apparently it is very good for one's health ..

[Jan Primus]

Great news, thanks so much.

[ghostrider]

I've always used peanut oil in such circumstances, but must admit I still haven't tried grapeseed.

[shengcai]

is it unsaturated fat?

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apparently it is very good for one's health ..

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Most of it is polyunsaturated fat. About 10% of the fat is saturated. Grapeseed oil also contains linoleic acid, an essential fatty acid, and apparently is one of the few food products known to be able to raise HDL and lower LDL. However, I think many of the nutrients in the oil are heat-sensitive and therefore may be lost during stir-frying.

Another interesting tidbit I found....guess which edible oil has the highest smoke point? Avocado oil! Too bad it's not neutral in flavor!

[donk79]

I have to confess that I am ignorant in the ways of duck fat, but my first reaction would be butter. If the smoke point is really an issue then I would say grapeseed oil but make certain to add butter right as the shrimp come out of the pan.

[Blether]

"Best" in this context is an interesting idea but if you ask me right now I might say ghee / clarified butter. If you're making something spicy and it seems appropriate, you can give the ghee some colour first for that 'noisette' smokiness.

Around the Med you'd likely be shot if you didn't use olive oil.

A guy I know who lives in California relates the idea that heavier people should fear heart disease and so beware of heavier fats and stick to light oils like canola; and that skinny folk should be more concerned about cancer and use ghee - for what it's worth.

The other best point is to use something deeper than your frying pan, or give up on stir-frying

[k43]

I'd say no to butter, even clarified. The flavor is too distinct, and it overlays the delicate shrimp flavor.

Leaving the shell on increases "shrimpiness." Open them up the back with a curved serrated vegetable knife and devein, but leave as much on as you can -- even the heads.

For sauteeing shrimp, I usually use a just a little mild EVOO plus some dry vermouth, and a smidgin (1/8 teaspoon) of Old Bay.

[emilyr]

I use coconut oil (which is solid at room temp) or peanut oil because I like the flavors they add to stirfy and seafood especially.