Basic Deep Fried Shrimp Recipes

FRIED SHRIMP

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.

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, 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.

DEEP-FRIED PANKO SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs in a small bowl.
• Combine panko bread crumbs, paprika, garlic powder, salt, and pepper in a large resealable plastic bag. Seal and shake to combine.
• Dip shrimp in the beaten egg, shaking off excess. Drop shrimp into the bag of panko mixture and shake to coat. Place shrimp on a plate and repeat with remaining shrimp.
• Drop shrimp in batches into the preheated deep fryer and cook until breading is browned and shrimp are opaque, about 1 1/2 minutes per batch.
• Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp.

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.

BEST EVER BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

EASY GARLIC FRIED SHRIMP

Steps:

• Stir together soy sauce, water, and sugar in a small bowl.
• Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

BASIC DEEP-FRIED SHRIMP

Steps:

• 1. Shell and devein shrimp, leaving tail segments intact. 2. Prepare any of the batters (see Deep-Fried Shrimp Batter:). Then holding each shrimp by the tail, dip in batter to coat. 3. Meanwhile heat oil. Add shrimp one by one (if dropped in all at once, they'll form a solid mass), or place in a wire basket and lower into oil. 4. Reduce heat to medium and deep-fry until shrimp float and are golden on both sides. (Depending on size, this will take 3 to 5 minutes.) Drain on paper toweling. 5. Serve hot, garnished with lettuce strips and Chinese parsley, and accompanied by plum sauce, hot mustard, catsup or a pepper-salt mix. (For additional dips, see Seasonings and Sauces, Deep-Fried Dip...) Or serve with a sweet-and-pungent sauce (see Seasonings and Sauces, Sweet-and-Pungent Sauce...). NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside. VARIATIONS: * In step 1, strip off legs and devein, but leave the shells intact or else butterfly the shrimp. (See HOW-TO, _Shrimp: To butterfly.) * After step 1, marinate the shrimp in a mixture of 2 tablespoons soy sauce, 3 tablespoons sherry, 1 teaspoon ginger root, minced and 1/4 teaspoon salt. Let stand 10 to 15 minutes, turning occasionally. Drain, discarding marinade. Then coat with batter as in step 2, or dredge lightly in flour. * In the above variation, add to the marinade any or all of the following: 1 scallion, minced 1/2 teaspoon garlic powder a few drops of sesame oil. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.