THE BEST SOUTHERN FRIED SHRIMP RECIPE - THE ULTIMATE GUIDE ...
Looking for tips and tricks for making the perfect fried shrimp? Get all the best recommendations for selecting the right oil, cooking vessel, variations, cooking times, shrimp dipping sauces, alternate cooking methods, and serving suggestions. Get all your Fried Shrimp FAQs answered! Breaded and fried until golden brown and crispy, these Southern Fried Shrimp are tender and juicy with an incredibly flavorful crust. Serve with your favorite dipping sauce.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Prep Time 25 minutes
Cook Time 2 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oil to between 350 degrees F and 375 degrees F. [See Note 2]
- Line a bowl or tray with paper towels and set aside.
- In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.
- Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
- Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
- Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
- Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.
Nutrition Facts : ServingSize 8 oz, Calories 564 kcal, SugarContent 3 g, SodiumContent 4456 mg, FatContent 10 g, SaturatedFatContent 5 g, CarbohydrateContent 60 g, FiberContent 3 g, ProteinContent 56 g, CholesterolContent 578 mg, UnsaturatedFatContent 3 g
SPICY CALIFORNIA SHRIMP STACK - SKINNYTASTE
Steps:
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
- Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
- Repeat with remaining ingredients.
Nutrition Facts : ServingSize 1 stack, Calories 225 kcal, CarbohydrateContent 23 g, ProteinContent 10 g, FatContent 11 g, CholesterolContent 73 mg, SodiumContent 662 mg, FiberContent 4 g, SugarContent 2 g
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