Classic Crunchy Fried Shrimp Recipes

FRIED SHRIMP

Steps:

• Place shrimp in a large bowl and sprinkle shrimp with Old Bay seasoning and stir to coat.
• Set up breading station using three shallow dishes (like a pie pan): In the first dish pour in ¾ cup of flour. In the second dish, whisk together eggs with 1 tablespoon of water. In the third dish, combine Panko breadcrumbs with ½ cup of flour. Coat shrimp in flour (shake off excess), then egg (let excess drip off), then Panko/flour mixture, pressing breadcrumbs lightly into shrimp to coat. Arrange shrimp in a single layer on a plate until all are coated and ready to fry.
• Pour about an inch of vegetable oil in a heavy bottom dutch oven or skillet with high sides and over medium heat; about 5-10 minutes. You can test with a meat thermometer that should register between 350-400 degrees, or drop in a few breadcrumbs to see if it sizzles.
• Line a large plate with several layers of paper towels.
• Fry shrimp in a single layer (you may need to fry several batches), 1-2 minutes per batch or until breading is golden in color. The amount of time will depend on how hot the oil is - don't overcook or the shrimp will become chewy. Use a metal strainer to remove shrimp from the oil and transfer to a paper towel lined plate.
• Sprinkle salt lightly over the shrimp and serve with cocktail sauce and lemon wedges.

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).

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.

CRUNCHY FRIED SHRIMP

Steps:

• In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
• Pour out a liberal amount of cornflake crumbs on a dinner plate.
• Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.
• Deep fry shrimp about 7 at a time till golden brown.
• Drain on paper towels.
• Serve with cocktail and/or tartar sauce.

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.

LOWCOUNTRY FRIED SHRIMP

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.

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.