Crispy Fried Shrimp

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Crispy Fried Shrimp

Crispy Fried Shrimp

These shrimp are first seasoned with Cajun or Creole seasoning for just a little zip and then

tossed in all-purpose flour. Next they are dipped in egg and then breaded with a mixture of flour,

bread crumbs, and Panko crumbs. This combo makes a wonderfully crispy and crunchy coating

for them without being too heavy.

Fry them until golden and get ready to dig in.
These Crispy Fried Shrimp are so delicious, they will disappear as fast as you can fry them, and

luckily you can fry them really fast. They only take a minute or two, especially if you use shrimp

that are on the smaller side.
Tips for making Crispy Fried Shrimp
You can use fresh or frozen and thawed shrimp.
You’ll want to devein your shrimp. You can either make a shallow slit in the back of the shrimp

and remove it or sometimes you can grab ahold of the end of it if it is visible and pull it out.
This recipe will work with any size shrimp. Just fry them a little longer for larger shrimp.
The biggest mistake people make when cooking shrimp is overcooking them. They really cook

very quickly and will get rubbery and tough if overcooked. It is very unlikely that you will

undercook them.

1 pound medium shrimp peeled and deveined
2 teaspoons Cajun or creole seasoning
3/4 cup all-purpose flour
2 large eggs
1/2 cup plain dry bread crumbs
1/2 cup Panko crumbs
1/2 cup flour
Vegetable oil

Sprinkle shrimp with cajun seasoning.
Place 3/4 cup flour in a shallow bowl. In a second shallow bowl, whisk eggs together with 1

tablespoon of water.
Combine bread crumbs, Panko crumbs, and flour on a paper plate or in a shallow dish.
Coat shrimp in flour, dip in egg, and then press into bread crumb mixture, throughly coating them.
Pour 1 inch of oil in a Dutch oven or skillet with high sides. Heat until oil sizzles when you drop a

few bread crumbs in.
Fry shrimp in batches until golden brown. This will only take a minute or two depending on

shrimp size and how hot the oil is. Do not overcook them or they will be chewy. Place them on a

paper towel-lined plate.
Sprinkle shrimp lightly with salt when you take them out of the oil.
Serve with cocktail sauce.

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