Fried Shrimp Crunch

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Fried Shrimp Crunch

Restaurant-worthy fried shrimp is 15 minutes (and a few simple ingredients) away. Take it from us: This irresistibly crunchy fried shrimp recipe is impossible to beat.


Fried Shrimp Ingredients

Here’s what you’ll need to make the best fried shrimp of your life:

· Flour: Dredging your shrimp in all-purpose flour before frying promotes a wonderfully crunchy crust.
· Seasonings: This fried shrimp is simply seasoned with salt and pepper.
· Eggs: Dipping the floured shrimp in eggs gives the bread crumbs something to adhere to.
· Bread crumbs: Panko bread crumbs add the perfect amount of flavor and crunch.
· Shrimp: You’ll need one pound of peeled, deveined jumbo shrimp.
· Oil: Vegetable oil is great for frying, as it has a neutral flavor and can stand up to high heat.

How to Fry Shrimp

Allrecipes Video

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this fried shrimp:

1. Set up your workspace: Mix the flour and seasonings in one bowl. Beat the eggs until frothy in a second bowl. Place the bread crumbs in a third bowl.
2. Dredge, dip, and coat: Dredge the shrimp in the flour mixture, then dip it into the eggs. Finally, press the shrimp in the crumbs. Turn to coat.
3. Fry the shrimp: Heat oil in a heavy pot to 350 degrees F. Deep fry the shrimp in batches until cooked through. Transfer to paper towels to drain.

How to Prep Shrimp for Frying

You can buy shrimp already peeled and deveined, but you can also easily peel and devein shrimp at home.
  Traditional Stuffing

Learn how with our step-by-step guide (with photos!): How to Peel and Devein Shrimp in 4 Steps

How Long to Fry Shrimp

Fried in oil heated to 350 degrees F, individual shrimp should be perfectly fried after about one minute. You can tell the shrimp is done when it reaches a gorgeous golden brown color and the tail curls without being constricted.

Nicole’s Best Fried Shrimp Tips

Allrecipes Video

A fried shrimp is the epitome of the perfect bite, according to Nicole McLaughlin (a.k.a. NicoleMcMom): “It’s golden and crunchy on the outside, but tender and juicy on the inside.” Here are few of her favorite tips for making her “favorite summer indulgence:”

· Jumbo shrimp works well for this recipe for two reasons: Larger shrimp is easier to fry and harder to overcook.
· Nicole likes to leave the tail on — it’s a built-in handle!
· You can keep the breading simple or get as creative as you want. Nicole uses just salt and pepper to allow the shrimp’s natural flavor to shine, but you can spice it up with Cajun seasoning or hot sauce.
· If you want to be prepared on a moment’s notice, you can freeze the battered shrimp and fry them whenever you want.
· Drop the shrimp in the oil a few at a time. If you crowd the pot, the oil temperature will go down and the shrimp won’t fry evenly.
· For smaller batches, you can totally air fry this shrimp! Nicole suggests air frying at 400 degrees F for about 5 minutes.
  Quiche with Loaded Vegetables

How to Serve Fried Shrimp

You can’t serve fried shrimp without cocktail sauce! Make your own cocktail sauce at home with just four ingredients — or throw together this top-rated homemade tartar sauce.

What about side dishes? Try one of these tasty ideas:

· Baked French Fries
· Sweet Restaurant Slaw
· Classic Restaurant Caesar Salad
· Summer Veggie Salad
· Homemade Tater Tots

How to Store Fried Shrimp

Store leftover fried shrimp in an airtight container in the fridge for three to four days. Reheat in the microwave, in the oven, or in the air fryer.

Allrecipes Community Tips and Praise

“Amazing,” raves Suzanne Wheatley. “I used my own seasoning for the flour: Salt, pepper, onion powder, garlic powder and chili powder. I served it with homemade cocktail sauce.”

“This was easy and came out great,” says jmwolf64. “Panko is the way to go for extra crispy coating.”

“These are really, really good,” according to Cherie Roberts. “They stay nice and crisp, even after sitting piled up on a platter. My family devoured them!”

Editorial contributions by Corey Williams

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