Classic Fried Shrimp Recipes

FRIED SHRIMP RECIPE

Steps:

• Add flour, paprika, garlic powder, salt and pepper to a medium shallow dish and whisk to blend.***
• In a second medium shallow dish whisk eggs until well blended.
• Pour panko into a 3rd shallow dish (a pie plate works well here).
• Preheat oil in a large pot to 350 degrees while you coat shrimp. Note that shrimp should be lightly wet on the exterior, if not rinse with water and drain well otherwise the flour won't stick in the next step.
• Dredge shrimp in flour mixture on both sides. Transfer to egg mixture and coat on both sides. Then finish by coating in panko on both sides, while pressing into panko so it adheres well.
• Fry shrimp in batches (no more than 10 at a time) until cooked through, about 1 minute. Bring oil back to 350 degree temperature between batches.
• Use a large spider to remove shrimp from oil and transfer to a baking sheet lined with two layers of paper towels to drain. Repeat process with remaining shrimp.
• Garnish shrimp with parsley if desired, serve with lemon wedges and your favorite shrimp sauce (such as cocktail sauce, honey mustard, tartar sauce, sriracha dip, creamy herb etc).

CLASSIC FRIED SHRIMP

Steps:

• Note: You can also peel off the tail if you would like, but it makes for a cute and easy handle.
• In a small bowl add the salt and flour and stir to mix.
• Set up a small line of bowls, the first being the flour mixture, the second is the eggs and finally a bowl of the panko breadcrumbs.
• Dredge the shrimp in the flour mixture, then in the egg and finally in the panko bowl until well coated.
• In a sauté pan or small saucepan heat enough oil to have 2 inches of oil on medium-high heat and cook 1-2 minutes on each side, until they are browned and crispy.
• Shrimp cook quickly so don't let them cook too long.
• Serve with tartar sauce or your favorite dipping sauce.

CLASSIC FRIED SHRIMP PO'BOYS

Steps:

• Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CLASSIC RESTAURANT-STYLE FRIED SHRIMP

Steps:

• Preheat cooking oil to 350 -375 degrees F.
• Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.
• Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.
• Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.
• Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes
• Allow shrimp to drain on a rack or paper towels before serving
• Serve with Cocktail and tartar sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.
• Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

CLASSIC FRIED SHRIMP

Steps:

• Heat 2 to 3 inches oil to 365ºF in a deep fryer or heavy deep saucepan.
• Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
• Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
• Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.

CLASSIC DRY-FRIED PEPPER AND SALT SHRIMP

Steps:

• In a large bowl mix together 1 tablespoon salt and 4 cups cold water. Add shrimp and swish in the water using your hands for about 30 seconds. Drain. Repeat process with another tablespoon salt and 4 cups cold water; drain and rinse shrimp under cold running water. Pat dry with paper towels.
• In a small bowl, mix together remaining 1/2 teaspoon salt, sugar, and ground Szechuan peppercorns; set aside.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon oil, garlic, ginger, and chile; cook, stirring with a metal spatula, until fragrant, about 10 seconds. Push garlic mixture to one side of wok and carefully add shrimp, spreading them in an even layer. Let cook, without stirring, 1 minute.
• Add remaining tablespoon oil and cook, stirring, until shrimp just begin to turn orange. Sprinkle shrimp with salt mixture and continue cooking, stirring, until opaque, 1 to 2 minutes more.

CLASSIC CRUNCHY FRIED SHRIMP

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt, and pepper in another medium bowl. Dredge shrimp in flour mixture, shaking off excess. Dip shrimp into eggs and then coat both sides with panko, pressing panko onto shrimp. Pour enough oil into a large, heavy pot to reach a depth of 2 inches and heat oil to 350 degrees F. Working in batches, add shrimp to hot oil and deep-fry until cooked through, about 1 minute. Remove and drain shrimp on paper towels. Arrange shrimp on serving platter with small bowls of cocktail and tartar sauce for dipping if desired. Garnish with lemon wedges.