How long deep fry shrimp

Dip shrimp in buttermilk and dredge in flour mixture. Shake off excess flour and place on a lined baking sheet. Fry shrimp a few at a time, minutes or until golden brown. Remove to a paper towel lined wire rack over a baking sheet to drain. Serve with cocktail sauce or white barbecue sauce for dipping. Notes Store leftover shrimp in an airtight container in the refrigerator up to 2 days. To reheat shrimp, place on a baking sheet in a single layer.

Nutritional calculations are estimated and may not be accurate. Join our mailing list and never miss a recipe! Southerners don't use old bay seasoning, and there is no such thing as fresh frozen shrimp right off the boat. They don't freeze them on the boat. There either fresh or frozen.

Hi Trey, You are right, they don't freeze them on the boat but they are frozen and thawed three times by the time I get them. My main point is that I really like knowing right where my food comes from. As far as southerners not using Old Bay, if they don't they are missing out!

Yes, Trey. Some commercial fishing boats actually freeze their catch on board. And Yes - folks from the South also use Old Bay. Apparently you don't, which is fine. The south is considered anywhere below the Mason-Dixon Line. Old Bay is popular closer to the East Coast, while creole and Cajun seasonings are more popular closer to the Gulf of Mexico.

My Mama was from Alabama and when I was a kid in the 50s and 60s She would ask her sister who was in Alabama, send her up some Old Bey because she couldn't find it in Pittsburgh at that time. So I'm not sure where you got your information. Those shrimp look so crispy and fried to perfection I'm drooling over here! I love to cook outside and having an outdoor kitchen sounds like a dream.

I'll have to give these a try in the near future. Hi Jacqualine, You can use milk or you can stir about a tablespoon of lemon juice or vinegar into the milk for a buttermilk substitute. I hope you try this shrimp. Combine the 2 ingredients in a bowl and stir.

Let sit for about 5 minutes and the milk turns into buttermilk. Enjoy those fried shrimp! Lol I don't know where you came up with this I'm pretty sure you just made a concoction people use to soften their feet.

This comment was in , I hope you have learn how to make buttermilk by now. I don't like to drink buttermilk but love to cook with it. I get powdered buttermilk from the store or on line and keep it in the freezer. We tried both your miso honey garlic shrimp recipe and the southern fried shrimp recipe this week.

Both were outstanding. The family loved them. Thank you! Misha, I am so glad y'all enjoyed them! Shrimp is my favorite for a quick dinner! Thanks for stopping by to let me know. I followed others advice and reduced the salt and omitted the pepper and replaced them with a teaspoon of Old Bay. I also used only two eggs - which was plenty.

AND I dipped the shrimp into the egg twice -- once before dredging in flour and then again after dredging in flour before coating with panko. I also found that one cup of panko was plenty. Another tip -- put them in the freezer for about 10 - 15 minutes after coating and before frying… I do this with everything we fry makes the batter adhere better.

I fried them in 2" of oil in our deep fryer. Christina Allstar. These turned out great. Will def make these again! Thanks for sharing. Used only 2 beaten eggs. Just the right amt of ingred for a 14oz pkg frozen jumbo shrimp.

Deep fried in batches of 6 for about 3 min degrees. The 2 of us ate everyone of them!! Good recipe. This is "merely" a simple basic method for breading and deep-frying shrimp. But that doesn't diminish the fact that it is flawless in its instructions resulting in perfect delicious and beautiful deep fried shrimp you'll really be proud to serve and in seventh heaven to eat.

Marilyn Doermann. This was amazing! My whole family agreed that these shrip were better than restaurant fried shrimp. I suggest frying them in a dutch oven. Excellent recipe! It's a rarity when all the kids like the same thing, but this one worked for everyone! All Reviews for Crunchy Fried Shrimp. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review aerofoil. Rating: 5 stars. Excellent recipe and easy to make.

Messy, though, so be prepared. My only suggestion would be to dredge, dunk and coat all the shrimp first then let sit on a wire rack or parchment paper while the oil comes up to temp. This does two things. Read More. Most helpful critical review Brie Hoffman. Rating: 3 stars. I thought it was just ok. Reviews: Most Helpful.

Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to in this case, shrimp gets overcooked.

Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko.

Then, it's off to the fryer. Panko is very coarse so you may have to help it stick by pressing it on. These are by far the best tasting fried shrimp I've ever eaten.

My husband is a bit of a food snob and he devoured every last one. This is a recipe that I will make again and again. It's fast, super easy and the finished product is very impressive. I followed the recipe with the exception on the flour and panko, which I reduced by half.