Easy Fried Shrimp Recipe
This looks like a long recipe, but it is really very simple.
Frying shrimp (and other seafood) is really simple and makes an awesome restaurant-style meal for you and your family.
1 pound fresh medium to large shrimp (peeled and de-veined)
1/2 cup corn flour or Shrimp & Fish Fry Mix
1/2cup all-purpose flour
1 tablespoon salt
2 tablespoons Cajun seasoning (like Tony’s Creole Seasoning)
Canola or vegetable oil
Prepare your shrimp by peeling and slice the top open to remove the dark vein.
Prepare the egg wash by breaking an egg into a mixing bowl.
Whisk in some milk (maybe a cup).
Squeeze in a wedge of lemon or lime juice.
In another mixing bowl, pour in the corn flour (or Shrimp & Fish Fry mix).
Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s Creole Seasoning.
Stir altogether well.
Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.
Always be careful to leave 2-4” from the top to leave room for the oil to bubble up.
Optimal temperature is 350 to 375 degrees.
An electric fryer either has an automatic temperature setting or a button to help you.
If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil. If it bubbles up quickly, the oil is ready.
Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.
Battering the Shrimp
Using your left hand, drop several shrimp in the egg wash and cover completely.
Pull out and drop in the corn flour (or Shrimp & Fish Fry mixture).
With your right hand, toss the seafood around to fully coat with corn flour.
(You’ll have a wet hand and a dry hand.)
Shake off excess and place on a platter.
Continue this process until all seafood is coated.
Once the oil is properly heated, carefully drop shrimp into the oil.
Be careful not to overcrowd the pan.
The shrimp should freely move around.
The shrimp will be ready in just 3-4 minutes.
They should be golden brown and probably will be floating to the top of the oil.
Remove with a slotted spoon and drain excess oil on layers of paper towels.
Time to Eat
Serve with cocktail sauce and/or tartar sauce.
French fries or stuffed potatoes go great with fried shrimp.
We’d love to see your recipe!
Do you have a favorite way that you fry shrimp that you would like to share with our readers?
If so, please post your recipe in the “Leave a Reply” box in the “Comments” section below.
Or, you can post any other comments or questions you may have as well.
We appreciate you!
Beryl and Mike