FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP CORN DOGS
Steps:
- For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well. Set aside.
- For the batter: Mix the buttermilk, oil and eggs together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside.
- For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head. Combine the flour and cornstarch and dust over the shrimp. Next, dip the shrimp in the batter, rubbing off any excess.
- Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp.
- Serve the shrimp with the Dijon mayo dipping sauce on the side.
CRISPY FRIED SHRIMP RECIPE
Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you're on your way to fried perfection.
Provided by Jessica Burgess
Categories Main Course
Time 21m
Number Of Ingredients 15
Steps:
- Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
- In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
- In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
- Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.
Nutrition Facts : ServingSize 1 g, Calories 492 kcal, Carbohydrate 57 g, Protein 9 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 1217 mg, Fiber 4 g, Sugar 11 g
POPCORN SHRIMP RECIPE BY TASTY
Here's what you need: shrimp, flour, cajun seasoning, salt, black pepper, egg, milk, cajun seasoning
Provided by Hitomi Aihara
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add seasoned flour ingredients. Mix well.
- Place half of the flour mixture into a large zip lock bag, reserve the rest.
- Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
- In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
- Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
- Heat oil at 350°F (180°C).
- Fry shrimp for a few minutes until golden brown and cooked through.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 38 grams, Fat 5 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram
CRUNCHY FRIED SHRIMP
The panko bread crumbs give these fried shrimp just the right amount of crunch.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g
CORN PONE
This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.
Provided by Larry
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
- Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
- Bake in the preheated oven until top is slightly browned, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g
LOWCOUNTRY FRIED SHRIMP
Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.
Provided by ninja
Categories High Protein
Time 16m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
- When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
- Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.
Nutrition Facts : Calories 783.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 919.8, Sodium 2340.8, Carbohydrate 35, Fiber 1.1, Sugar 0.5, Protein 105.9
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