Thanks for the reponse!

I use olive oil almost exclusively for pan-frying/stir-frys. Maybe I should try rendered fat for deep frying.

I do remember an unpleasant episode where I unwittingly tried to use olive oil in the fryer. I used sunflower oil this time, which was the first (and only) thing I've deep-fried since moving to this diet.

>When frying one has to consider the temperature of the situation.  Most oils
>have a break down point where they start to smoke and burn.   In my
>situation I render fat that I get from the butcher and make lard.  That is
>best for deep frying which is very hot.  Others here have mentioned coconut
>oil as an alternative.  I have never tried that one.  I might add that I
>rarely, if ever, deep fry anything.
>
>For my everyday sauté needs I simply use a good olive oil and reduce the
>temperature a bit.  It only adds a few minutes to the cooking and it tastes
>great.  I would think that sunflower oil would be OK since it comes from a
>seed that we eat anyway ( sunflower seeds make such great munchies ).  I use
>sunflower oil in my homemade mayo because I find that the olive oil makes it
>taste very harsh.  That however is a personal flavor issue really.
>
>In the case of your shrimp I would try olive oil.  I often do stirfry with
>olive oil and it works pretty good.  One just has to keep moving!  LOL