Crispy Fried Shrimp
There’s something universally delightful about shrimp. Whether you’re savoring them at a seaside restaurant or cooking them up in your own kitchen, these little seafood treasures have a way of making any meal feel special. Shrimp have been a beloved delicacy around the world for thousands of years, and it’s no surprise why—they’re incredibly versatile, quick to cook, and can be transformed into a gourmet treat with just a few simple ingredients.
One of the most satisfying ways to enjoy shrimp is by frying them until they’re perfectly crispy. The golden-brown exterior gives way to tender, juicy shrimp inside, creating a mouthwatering contrast that’s hard to resist. This recipe focuses on achieving that classic crispy texture with a straightforward approach: a simple flour coating that’s light yet satisfying.
Whether you’re planning a casual family dinner, hosting a party, or just craving a delicious snack, these crispy fried shrimp are sure to hit the spot. They’re easy to prepare and require minimal ingredients, making them a perfect choice for any occasion. Pair them with your favorite dipping sauces, like tangy cocktail sauce or creamy rémoulade, and a squeeze of fresh lemon for an extra burst of flavor.
Ingredients:
Canola oil (for frying)
2 large eggs, beaten
1 cup whole milk
2 tablespoons chili hot sauce (like Cholula)
2 pounds large shrimp, peeled and deveined
3/4 cup all-purpose flour
2/3 cup cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
For serving: lemon wedges, cocktail sauce, rémoulade (optional)
Instructions:
Prepare the Oil: Pour canola oil into a large deep skillet to a depth of 2 inches. Heat over medium-high heat until it reaches 370°F.
Coat the Shrimp: In a shallow dish, whisk together the eggs, milk, and hot sauce. Add the shrimp to the mixture, tossing to coat. In another shallow dish, mix the flour, cornmeal, salt, black pepper, and cayenne pepper.
Fry the Shrimp: Remove 6 to 8 shrimp from the egg mixture, shaking off any excess. Dredge them in the flour mixture, then carefully place them in the hot oil.
Fry until golden and crisp, about 2 minutes. Use a slotted spoon to transfer the shrimp to a paper towel-lined baking sheet. Repeat with the remaining shrimp, ensuring the oil returns to 370°F between batches.
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