FRIED SHRIMP RECIPE
Flavorful juicy shrimp are breaded with flaky crispy panko bread crumbs and deep fried until just cooked through and perfectly golden brown. Easily just as delicious as what you'll find in any restaurant!
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 10
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).
Nutrition Facts : Calories 454 kcal, Carbohydrate 30 g, Protein 35 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 417 mg, Sodium 406 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY FRIED SHRIMP AND TARTAR SAUCE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
- Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
- One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
- Serve the fried shrimp with Tartar Sauce for dipping.
- Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.
MAC AND ERNIE'S FRIED SHRIMP WITH TARTAR SAUCE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F.
- Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl.
- Beat the eggs in a separate bowl, then slowly beat in the evaporated milk.
- Line a sheet pan with paper towels. Put a cooling rack on top.
- Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce.
- Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp.
FRIED SHRIMP
Amazingly crispy and so easy to make, this Fried Shrimp recipe is the only one you'll need! Make fried shrimp for dinner, or serve them as an appetizer or a tasty salad topping.
Provided by Diana
Categories Appetisers Dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Add the shrimp to a medium bowl or a Ziploc bag, season with ½ teaspoon salt and ¼ teaspoon ground black pepper then add the buttermilk and mix to combine. Let it sit for 10-15 minutes as you prepare the breading and preheat the oil.
- In a shallow bowl, combine the flour with the remaining salt and pepper, garlic powder, onion powder, and smoked paprika.
- Remove the shrimp (one by one) from the buttermilk shaking off any excess then bread in the flour mixture and place onto a plate or a wire rack. Repeat with the rest/all of the shrimp.
- Preheat at least 2 inches of oil in a dutch oven or a deep fryer (it needs more oil to work) to 350°F/180°C. Drop the shrimp in hot oil, do not overcrowd (I do 6-7 at a time) and fry for 2 minutes.
- Remove onto a wire rack or a plate lined with paper towels and serve hot with fresh lemon wedges and your favorite dipping sauces.
Nutrition Facts : ServingSize 2.6 ounces, Calories 160 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 410 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
FRIED SHRIMP WITH TARTAR SLAW
We turned these into shrimp poboys using French rolls and putting the slaw right inside the sandwich. Perfect! Source: Food Network Magazine.
Provided by Barenakedchef
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
- Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
- Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.
- Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.
Nutrition Facts : Calories 540.6, Fat 17.1, SaturatedFat 3.4, Cholesterol 405.3, Sodium 1394.9, Carbohydrate 60.4, Fiber 5.2, Sugar 11.6, Protein 36.4
SHRIMP PO'BOYS WITH PINEAPPLE SLAW
This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Creole seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turn pink, 7-9 minutes. Keep warm., Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat., To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.
Nutrition Facts : Calories 420 calories, Fat 13g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 1430mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 3g fiber), Protein 23g protein.
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