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
BAKED CORNMEAL CRUSTED SHRIMP WITH LIGHT LEMON AIOLI
Steps:
- Preheat oven to 475 degrees.
- Line a baking sheet with parchment paper or foil and spray with cooking spray.
- Get out 3 shallow dishes, I like to use pie plates.
- In the first dish combine the flour salt and pepper.
- In the second dish whisk the two egg whites together with a teaspoon or two of water.
- In the third dish combine the cornmeal, salt, garlic and onion powder, paprika and cayenne.
- Working in batches dredge the shrimp in the flour mixture.
- Shake off any excess flour, then dip them into the egg whites and then coat them in the cornmeal mixture.
- Shake off any excess cornmeal before placing them on the prepared baking sheet.
- Spray the tops lightly with cooking spray or drizzle with a little olive oil.
- Place the shrimp on the middle rack of the oven and bake for 10-12 minutes or until crisp and golden.
- Remove from the oven and sprinkle with salt and pepper.
- In a small bowl whisk together all of the ingredients until smooth.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 257 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 244 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1513 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
CORNMEAL-BATTER SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 inches peanut or neutral oil in a deep pan to 350.
- Slice 1 pound peeled shrimp lengthwise.
- Combine 1 cup milk with 1 whole egg, and beat.
- Dip shrimp in the liquid, then dredge in a mixture of 1 cup cornmeal and 1/2 cup flour.
- Fry, less than 5 minutes.
- Drain on paper towels.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams
CAPTAIN CRUNCH AND CORNMEAL SHRIMP
Tried to make coconut shrimp only to find out I had no coconut. This quickly thrown together hodgepodge of three recipes turned out to be a winner. Super sweet by itself, but even better with the marmalade dipping sauce. My 2- and 6-year-old were big fans, too!
Provided by Marie Medek Brenden
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Line a baking sheet with waxed paper.
- Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
- Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
- Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 45.9 g, Cholesterol 67.4 mg, Fat 13 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 364.5 mg, Sugar 23.2 g
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