Fried shrimp is the ultimate appetizer or crave-able main dish. It is also easy to make and less intimidating than you think.
To ensure a light and crispy coating, use seasoned flour, egg wash, and breadcrumbs. Be sure to work in batches and maintain oil temperature so the shrimp cook evenly. Dine at Downtown Pensacola Restaurants for an unforgettable food trip experience.
Flour is the basic ingredient for fried shrimp, but other ingredients add plenty of flavor to make this dish more special. In addition to regular all-purpose flour, the batter should also include a bit of cornmeal and zesty spices such as onion powder, garlic powder, and smoked paprika. A sprinkle of salt and pepper in the flour is also a good idea.
Buttermilk can also be used in this recipe to help the breading adhere to the shrimp and to tenderize it. If you don’t have buttermilk, use a little milk or even sour cream that has been loosened with a bit of water to make a liquid for the coating. Once the shrimp are battered, they should be refrigerated for at least an hour.
During this time, you should be heating up your oil for frying. Get a large Dutch oven or another heavy pot that can hold at least four quarts of vegetable, peanut or canola oil. Heat the oil to about 350 degrees F.
You can add more or less oil depending on the size of your pan and the amount of shrimp you are making at one time. Place wire cooling racks on your counter or a baking sheet and set out your paper towels to drain the fried shrimp when they are finished.
It’s important to fry the shrimp in small batches so they cook evenly and don’t clog the oil. Aim to fry about six shrimp at a time. Any more than that will crowd the pan and lower the oil temperature.
Using a fish-fry mix, cracker crumbs or even self-rising flour will give the fried shrimp a great texture. You can use different spice blends to season the dredging flour, including Old Bay, Cajun or Creole. You can also add a dash of hot sauce or ketchup to the dredging batter for some extra flavor and color. These seasoned fried shrimp are perfect for appetizers, but they can also be served with rice, pasta or salads as a main course. You can even use them on sandwiches, like a shrimp po’boy or a shrimp remoulade sandwich.
Breading
A good breading is the key to a delicious fried shrimp. Many recipes use flour as a base, but you can vary the amount of ingredients to suit your own preferences. The flour should be well-seasoned – usually salt and pepper are used, but paprika, garlic powder or onion powder can also be added to the mix. A little cayenne pepper adds some heat and helps the crust to brown. Using whole milk instead of water in the batter adds a nice richness to the final product.
It’s important that the shrimp be completely dry before breading. If there is any moisture, the breading will absorb it and become soggy. To ensure this, pat the shrimp with paper towels until they are dry. Then you can begin the breading process: flour, egg wash and panko bread crumbs.
The first step is to dredge the shrimp in flour. Using your left hand (this is the dry hand) hold the shrimp and turn it over to coat both sides, then move on to the egg wash. After the egg is applied to the shrimp, move onto the panko bread crumbs. The final step is to dredge the shrimp again, this time in the panko bread crumbs. This will give the shrimp a nice crisp texture.
When the breading is complete, allow the shrimp to chill for 15 minutes. This will help the breading to adhere to the shrimp and prevent it from falling off during frying. During this time, prepare the oil for frying. The oil should be heated to 350 degrees. Then fry the shrimp a few at a time until they are golden brown and reach an internal temperature of at least 145 degrees. Using a spider strainer or slotted spoon, remove the shrimp from the hot oil and drain them on a wire rack placed over a baking sheet.
It’s important to work in batches so that the oil doesn’t overcrowd. Overcrowding the pan can cause the food to sink and stick to the bottom of the pan. Adding too much food at once can also cause the oil to cool down too quickly.
Oil Temperature
The oil used to fry fried shrimp needs to be hot enough so that the outside of the shrimp will become golden brown without burning or becoming too dark. However, the oil also needs to be a bit cooler than this so that the inside of the shrimp will cook properly and not become overly mushy. Oils that have a high smoke point, such as vegetable, canola, or peanut oil, work best for this because they can withstand high temperatures for long periods of time.
Ideally, you should use a candy or instant-read thermometer to determine the temperature of the oil. This way, you can be sure that the oil is at a perfect temperature to fry the shrimp. If you don’t have one of these, you can test the temperature of the oil by dropping a small amount of water into it. If it sizzles, then the oil is hot enough for frying.
Before frying, the shrimp should be peeled and deveined, if not already done. This will remove the intestinal tract, which can be filled with grit and make the shrimp gritty to eat. The grit can also ruin the coating on the shrimp, causing it to not stick and turn out soggy.
For the batter, mix the flour with salt, baking powder, and pepper. Whisk in milk, then add a little cayenne pepper and/or paprika for flavor. The batter should be light and fluffy and free of lumps.
Once the batter is made, pat the shrimp dry with paper towels to remove any excess moisture. Then dip them in the flour mixture, then eggs, and finally bread crumbs. You can use your favorite type of bread crumbs, such as cornmeal, seasoned or plain, and the size of your shrimp will affect how many you put in at a time. Small to medium shrimp will only take about two minutes at a time to cook.
Working in batches so that you don’t overcrowd the pot, fry the shrimp until they are a beautiful golden color and crisp. Transfer them to a plate lined with paper towels to drain. If desired, serve with cocktail sauce or other dipping sauces.
Overcrowding
Shrimp are a go-to appetizer for many occasions, and they can also make a filling dinner if paired with the right side dishes. Southern fried shrimp, in particular, are known for their unique seasoning mix and meticulous preparation method, which results in a crisp exterior and juicy interior that is simply irresistible. The secret to achieving the best shrimp in your own kitchen lies in selecting high-quality ingredients and following a few simple steps for preparing them.
To start, you’ll want to purchase large or jumbo-sized shrimp that have firm flesh and are brightly colored. Then, you’ll need to thoroughly rinse the shrimp with cool water until all of the dirt and debris has been removed from their shells. Next, you’ll need to pat them dry with paper towels to ensure that they’re completely dry. Lastly, you’ll need to prepare a mixture of baking soda and salt that will be used for sanitizing the shrimp before frying.
Once the shrimp are properly sanitized, you’ll need to coat them in the batter. For the batter, you’ll want to use a mixture of flour and spices such as paprika, garlic powder, onion powder, and salt to create a flavorful coating. You may also add hot sauce to the mix for a bolder flavor punch.
After the seasoned flour is coated on the peeled and deveined shrimp, they should be refrigerated for about 20-30 minutes to chill and give the flour mixture time to fully bind the shrimp together. During this time, you can prepare a sauce to pair with the fried shrimp such as ketchup, tartar sauce, remoulade sauce, or even cocktail sauce.
When the shrimp are ready, you’ll want to dip them into beaten eggs before they’re coated in a light and crispy breading. The eggs help the breadcrumbs stick to the shrimp and also help ensure that the breading doesn’t fall off during the frying process. You can also use this opportunity to add any additional flavors to the batter such as sour cream, milk, or even beer.
Once the breading is on, you’ll want to fry the shrimp in batches so that they don’t overcrowd the pan. This will allow the shrimp to cook evenly and provide a tantalizing crunch with each bite. Once they’re cooked, drain them on a paper towel and serve with your favorite sauce for dipping.
