CLASSIC RESTAURANT-STYLE FRIED SHRIMP
When it comes to fried seafood, my first choice will always be fried shrimp. This restaurant-style dish is amazingly easy to make and will definitely bring smiles to your dinner table. With all the money you'll save on eating out, Fried Shrimp will become a regular menu item in your home!
Provided by Chef Dennis Littley
Categories Entree
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1015 kcal, Carbohydrate 96 g, Protein 71 g, Fat 37 g, SaturatedFat 8 g, Cholesterol 774 mg, Sodium 4006 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving
CRUNCHY FRIED BUTTERFLY SHRIMP
Butterflying shrimp makes more surface area for the best part - the crunchy coating! Serve with cocktail sauce and lemon wedges for the perfect plate.
Provided by Beth Mueller
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt, pepper, and garlic powder. Set aside.
- In another shallow bowl, whisk eggs with ⅓ cup of water. Set aside.
- Pile breadcrumbs onto a plate, set aside.
- On another plate, sprinkle a light coating of panko and set aside.
- Carefully cut shrimp along the back and lay it open. Be careful not to cut all the way through the shrimp.
- Coat shrimp in flour, shaking to remove excess flour. Then, dip shrimp into egg, allowing excess egg to drip back into egg bowl.
- Place egg-coated shrimp into panko bread crumbs, cover with panko and press lightly, making sure all shrimp is covered with panko and the shrimp has remained open. Place coated shrimp onto the plate that was sprinkled with panko.
- Continue coating shrimp, adding panko to the plate as needed. You may need to use all 4 cups of panko, depending on the size of shrimp and thickness of egg wash left on shrimp.
- Once all shrimp have been coated and placed on the plate, place plate in the refrigerator for at least 30 minutes and up to 5 hours.
- Heat oil in a medium-size pan over medium-high heat until oil sizzles when a few panko crumbs are tossed in the pan.
- Fry shrimp in hot oil until shrimp are golden brown. Be careful not to overcook.
- Serve immediately with cocktail sauce and lemons.
Nutrition Facts : ServingSize 5 large shrimp, Calories 256 kcal, Carbohydrate 31 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 253 mg, Sodium 952 mg, Fiber 2 g, Sugar 1 g
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
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.
FRIED BUTTERFLIED SHRIMP
Steps:
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- In a large bowl, pour in water and mix in cornstarch and eggs.
- Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g
FRIED SHRIMP
Provided by Food Network
Time 25m
Yield 2 pounds of shrimp
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut.
- Preheat the oil in your fryer to 350 degrees F.
- Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried.
BUTTERFLIED BAKED SHRIMP
Steps:
- Preheat the oven to 400 degrees F.
- Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
- Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
- Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
- Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
- When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
- Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
BEST EVER BATTER-FRIED SHRIMP
Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by RedLobsterRestauran
Categories < 15 Mins
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
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.
AIR FRYER BUTTERFLIED SHRIMP
Light, airy, crispy butterflied shrimp air-fried to perfection. You will not miss the oil in this I promise. Serve with cocktail sauce for dipping if desired.
Provided by Soup Loving Nicole
Time 17m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
- Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
- Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 40.4 g, Cholesterol 265.6 mg, Fat 4.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 765.8 mg, Sugar 0.3 g
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