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Fried Shrimp
10 minute prep
This dish takes about 15 minutes to prepare and serve from start to finish. And let's face it, it's really hard to beat fried shrimp. Just listen to how easy...
And for those lovers of history, did you know that the origins of frying shrimp can be traced back to the 16th century, where it's believed that Portuguese cooks began covering shrimp in batter and deep-frying them. In the United States, shrimp became popular in the 17th century! This recipe takes 10 minutes of prep and 10 minutes of cooking.
Directions
- When I prepare fried shrimp, I like to use a pair of kitchen scissors to remove the vein. Once the shrimp is deveined, I remove the shell and give the shrimp a good rinse.
- Then prepare the egg/milk bath by whisking the two together in a bowl.
- Place your favorite breadcrumbs in a shallow bowl.
- Place the shrimp into the egg/milk bath and then into the breadcrumbs. Make sure the shrimp is well coated.
- Set the shrimp aside to dry for a minute, and if you want to double dip, go ahead. That means you redo the entire process. Egg first and breadcrumbs second.
- Meanwhile, in a heavy pot filled halfway with oil, heat it to 365F. When the oil is hot, carefully place the shrimp in and fry them until they are golden brown. This takes about 2 minutes. Keep an eye on the shrimp however, because every stove is different!
- To serve, consider breaking out some of your favorite condiments. I like tartar, cocktail, ketchup, and even BBQ sauce.
Ingredients
1 pound large shrimp, deveined and peeled
1 egg
¼ cup milk
1 cup breadcrumbs (your preferred type)
Vegetable oil (for frying, enough to fill a heavy pot halfway)
Optional for serving: Tartar sauce, cocktail sauce, ketchup, or BBQ sauce
To enhance the breadcrumb mixture consider adding one of these ingredient options:
Go all Old Bay
Old Bay Seasoning (1 teaspoon) – for a classic Maryland-style kick
Make your own nice mixture
Garlic Powder (½ teaspoon) – adds depth and aroma
Onion Powder (½ teaspoon) – complements the garlic Paprika (½ teaspoon) – for a mild smoky flavor
Cayenne Pepper (¼ teaspoon) – for a little heat (optional)
pinch Salt & Black Pepper
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