CRISPY FRIED SHRIMP BATTER RECIPE RECIPES

BEST EVER BATTER-FRIED SHRIMP RECIPE - FOOD.COM

Best Ever Batter-Fried Shrimp Recipe - Food.com image

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.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoning salt
1/4 teaspoon salt
oil (for deep frying)

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.

Nutrition Facts : Calories 382.2, FatContent 21.9, SaturatedFatContent 3.8, CholesterolContent 210.9, SodiumContent 287.2, CarbohydrateContent 17.9, FiberContent 0.6, SugarContent 0.1, ProteinContent 27

CRISPY SHRIMP RECIPE - FOOD.COM

Crispy Shrimp Recipe - Food.com image

Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb medium shrimp, in their shells
1/2 head iceberg lettuce
8 cups oil
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
1 -1 1/4 cup cold water
1 1/2 tablespoons light soy sauce
3 tablespoons mild vinegar
2 tablespoons shredded gingerroot
1 tablespoon oriental sesame oil
2 tablespoons hoisin sauce
1 tablespoon ketchup
1 teaspoon chili sauce
1 teaspoon dry sherry
1 tablespoon minced green onion

Steps:

Remove the shells from the shrimp but leave the last segment and the tails on.
Split the shrimp down the back until almost completely open.
Remove the vein.
Place the shrimp in a bowl of ice water.
Combine the dry ingredients for the batter.
Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
Now add the water a little at a time, stirring contantly in one direction.
Eventually the batter will become smooth and silky.
Stop adding water when you attain this consistency of a thin pancake batter.
Allow the batter to rest, covered, for atleast 15 minutes.
Prepare either or both sauces to serve with your shrimp.
Shred the lettuce and place on a platter.
Cover with plastic wrap until ready to use.
Place the oil in a wok and heat to 375F.
While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
Line a work platter with paper toweling.
Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
Remove with large strainer to the work platter.
Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
Serve with the sauce (s).

Nutrition Facts : Calories 4464.4, FatContent 469.5, SaturatedFatContent 61, CholesterolContent 173, SodiumContent 1599, CarbohydrateContent 45.6, FiberContent 2.5, SugarContent 4.8, ProteinContent 29.7

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