These Crispy Fried Shrimp are perfectly seasoned and fried to a golden-brown crisp. Coated in a blend of flour, cornmeal, and spices, these shrimp are deliciously crunchy on the outside and tender on the inside. Serve them with lemon wedges, cocktail sauce, or rémoulade for a delightful appetizer or main course.
Ingredients:
- Canola oil (for frying)
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons hot chili sauce (such as Cholula)
- 2 pounds large raw shrimp, peeled and deveined
- ¾ cup all-purpose flour (about 3 ¼ oz.)
- ⅔ cup cornmeal (about 2 ⅞ oz.)
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- For serving: lemon wedges, cocktail sauce, rémoulade (optional)
Instructions:
- Heat the Oil:
- Pour canola oil into a large deep skillet to a depth of 2 inches. Heat the oil over medium-high heat until it reaches 370°F (188°C).
- Prepare the Shrimp Coating:
- In a shallow dish, whisk together the eggs, milk, and hot chili sauce. Add the shrimp to this mixture and toss to coat thoroughly.
- In a separate shallow dish, whisk together the flour, cornmeal, kosher salt, black pepper, and cayenne pepper.
- Dredge the Shrimp:
- Remove 6 to 8 shrimp from the egg mixture, allowing the excess to drip off. Dredge the shrimp in the flour mixture, ensuring they are fully coated.
- Fry the Shrimp:
- Carefully place the dredged shrimp in the hot oil. Fry until the coating is golden and crisp, about 2 minutes. Use a slotted spoon to remove the shrimp and transfer them to a baking sheet lined with paper towels to drain any excess oil.
- Repeat the process with the remaining shrimp, ensuring the oil returns to 370°F before adding each batch.
- Serve:
- Serve the fried shrimp immediately with lemon wedges, cocktail sauce, and rémoulade if desired.
Description and Tips:
These crispy fried shrimp are a crowd-pleaser, perfect for gatherings or a special dinner. The combination of flour and cornmeal creates a crunchy coating, while the blend of spices adds a punch of flavor.
Tips:
- Oil Temperature: Maintaining the oil temperature is crucial for achieving the perfect crispiness. Use a kitchen thermometer to monitor the temperature and adjust the heat as necessary.
- Even Coating: Shake off excess egg mixture before dredging the shrimp in the flour mixture to ensure an even coating.
- Small Batches: Fry the shrimp in small batches to prevent overcrowding the skillet, which can lower the oil temperature and result in soggy shrimp.
- Serving: For the best texture, serve the shrimp immediately after frying. If you need to keep them warm, place them in a single layer on a baking sheet in a low oven (200°F) until ready to serve.
Enjoy these flavorful and crispy fried shrimp with your favorite dipping sauces and a squeeze of fresh lemon juice for an added burst of brightness!
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