SIMPLE FRIED SHRIMP BATTER RECIPES

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THE BEST SOUTHERN FRIED SHRIMP RECIPE - THE ULTIMATE GUIDE ...



The Best Southern Fried Shrimp Recipe - The Ultimate Guide ... image

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

2 lbs Shrimp (, peeled and deveined, tails on (medium, Large, or Jumbo) [See FAQs below])
vegetable oil for frying (, about 6 cups. Canola, Vegetable, or peanut oils work best. [See FAQs below])
1/2 cup milk (You may also substitute buttermilk, nut milk, water or coconut for dairy free [See Note 1])
1/4 cup hot sauce (, your favorite brand)
2 cups all-purpose flour (, for GF, use GF AP flour, like Bob's Redmill.)
1/4 cup cornmeal (for GF, use GF cornmeal flour, like Bob's Redmill.)
2 teaspoons baking powder (for GF, use GF baking powder. Read label - not all are GF.)
1 tablespoon ground black pepper
1 tablespoon salt
Tartar Sauce
Seafood Cocktail Sauce
Marie Rose / Fry Sauce
Big Mac Sauce
1 Lemon (, cut into wedges)
parsley (chopped as a garnish)

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

DEEP SOUTH DISH: CLASSIC SOUTHERN FRIED SHRIMP



Deep South Dish: Classic Southern Fried Shrimp image

Gulf Coast Shrimp dusted with a light coating of seasoned flour and deep fried to crunchy perfection.

Provided by Deep South Dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Number Of Ingredients 11

1 pound (31-35 count) medium-large Wild American shrimp (preferably Gulf shrimp), peeled and deveined
1 large egg
1 cup milk
1/2 tablespoon hot sauce
2 cups self-rising flour
1 teaspoon Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon freshly cracked black pepper
1 teaspoon lemon pepper
Deep fryer filled with fresh peanut or canola oil

Steps:

  • Preheat the deep fryer or heat oil in a large heavy pot to 350 degrees F.
  • Peel and devein shrimp, rinsing well. Pat dry with a paper towel to remove most of the water.
  • Whisk together the egg, milk and hot sauce; add shrimp to mixture.
  • Stir together the flour, Cajun seasoning, Old Bay, salt and peppers.
  • Dunk the shrimp in the milk mixture, letting excess drip off. Dredge in the flour mixture and then to a colander set over a plate or tray. Let sit for a moment, then return the shrimp to the flour mixture a second time and toss around. Place back into the colander and shake well to remove excess flour.
  • Fry in small batches (to avoid overloading the fryer and cooling down the oil too much), for about 3 to 4 minutes per batch, or until golden brown.
  • Shake fryer basket and turn out onto a platter covered with paper towels. Sprinkle with just a bit of additional salt and continue frying the remaining shrimp in batches, refreshing paper towels as needed, until all are fried.

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