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Started By
Message
Fried shrimp recipe
Posted on 1/16/26 at 2:42 pm
Posted on 1/16/26 at 2:42 pm
I've never fried shrimp before. Anyone got a good recipe?
Thanks!
Thanks!
13
Posted on 1/16/26 at 3:44 pm to rexorotten
I like to use Zatarains fish fry but you could use either flour, cornmeal or mix of both with salt, pepper and any other spices you like. (i think less is more but to each their own).
After defrosting your shrimp, make sure you lay them on paper towels after a few minutes press them lightly surrounded by paper towels to remove any water. This will make them taste better.
Put the batter in a zip lock bag and drop a handful or shrimp and coat the outside but lightly shaking it around. Take out the shrimp and lightly tap them a few times to remove any batter that doesn't stick.
For the oil I like a fairly hot fry, heat the oil up and test it by taking a small pinch of batter - when it hits the oil it should fizzle else it isn't ready.
If you are just starting out drop in one shrimp at a time until one comes out the way you like it. For shrimp you don't focus on cooking the shrimp but the color of the batter. Once it is golden brown your shrimp is done.
When you take them out make sure you put them on a drying rack so the oil can drip off, if this isn't available you can put them on paper towels.
There are many ways to do it but I like a simple recipe. Good luck.
After defrosting your shrimp, make sure you lay them on paper towels after a few minutes press them lightly surrounded by paper towels to remove any water. This will make them taste better.
Put the batter in a zip lock bag and drop a handful or shrimp and coat the outside but lightly shaking it around. Take out the shrimp and lightly tap them a few times to remove any batter that doesn't stick.
For the oil I like a fairly hot fry, heat the oil up and test it by taking a small pinch of batter - when it hits the oil it should fizzle else it isn't ready.
If you are just starting out drop in one shrimp at a time until one comes out the way you like it. For shrimp you don't focus on cooking the shrimp but the color of the batter. Once it is golden brown your shrimp is done.
When you take them out make sure you put them on a drying rack so the oil can drip off, if this isn't available you can put them on paper towels.
There are many ways to do it but I like a simple recipe. Good luck.
Posted on 1/16/26 at 3:55 pm to computerguy
Thank you
Posted on 1/16/26 at 4:31 pm to rexorotten
Deep Fry
Rinse shrimp, pat dry, coat with fish fry, then drop in fryer.
Wait until they float, but no longer than 4 minutes.
Are you pan frying them or deep frying?
Posted on 1/16/26 at 5:27 pm to rexorotten
Use Zatarains shrimp fry , it’s a wet batter, sticks much better
Posted on 1/16/26 at 6:02 pm to rexorotten
I like flour batter for shrimp. I just use AP flour heavily seasoned with slap ya mama. Put shrimp in egg wash then flour and repeat.
I like to do a double batter for shrimp.
Fry in 375° oil for maybe 2 mins
I like to do a double batter for shrimp.
Fry in 375° oil for maybe 2 mins
Posted on 1/16/26 at 7:25 pm to Shexter
Deep fry
Posted on 1/17/26 at 8:50 am to rexorotten
Dry well. A squirt or two mustard. Season shrimp w creole seasoning of choice, not too heavy.
I like almost all flour with a bit of cornmeal for some crunch season dry w your choice, I use salt, black pepper, and some garlic powder.
Fry in smallish batches so they crisp well.
I like almost all flour with a bit of cornmeal for some crunch season dry w your choice, I use salt, black pepper, and some garlic powder.
Fry in smallish batches so they crisp well.
Posted on 1/17/26 at 8:51 am to rexorotten
I've been digging the Crawcane seafood fry lately for shrimps.
Posted on 1/17/26 at 1:19 pm to rexorotten
I did the way cajun ninja did his and they are great.
squirt of mustard and hot sauce mix and put in fridge. let sit then whip up an egg or two pour over and mix then to the dry batter of your choice and fry for a few minutes. Always works
squirt of mustard and hot sauce mix and put in fridge. let sit then whip up an egg or two pour over and mix then to the dry batter of your choice and fry for a few minutes. Always works
Posted on 1/17/26 at 2:04 pm to TTU97NI
That's the recipe I found before I made this post. I think I will try it.
Posted on 1/17/26 at 3:49 pm to rexorotten
I came to the conclusion a year ago that Louisiana fired shrimp are my absolute favorite thing to eat. I limit my intake to once a month.
Posted on 1/17/26 at 7:22 pm to rexorotten
There are tons of good methods in this thread so I won’t add a recipe but I will say that personally I think butterflying the shrimp is absolutely mandatory.
Only takes a moment and makes them so much better. A bouncier bite that highlights both the shrimp and the breading separately.
Only takes a moment and makes them so much better. A bouncier bite that highlights both the shrimp and the breading separately.
This post was edited on 1/17/26 at 7:26 pm
Posted on 1/17/26 at 7:33 pm to rexorotten
quote:
Anyone got a good recipe?
**Marinade**
Eggs
Garlic Powder
**Dry Ingredients**
All-Purpose Flour
Corn Starch
Garlic Powder
Tony's Creole Seasoning (not too much)
Marinate shrimp for several hours if you want them to absorb flavor.
When butterflying shrimp, cut deep enough to make them wider -- leave the tails on..
Fry a couple of shrimp, enough to taste to adjust dry ingredients (Tony's) before making a large batch.
This post was edited on 1/17/26 at 7:33 pm
Posted on 1/18/26 at 11:43 am to rexorotten
I’ll throw mine in too.
Coat shrimp in Ken’s Parmesan and peppercorn salad dressing then dredge in Louisiana shrimp fry. Fry at 350 degrees in your favorite oil until golden brown.
Coat shrimp in Ken’s Parmesan and peppercorn salad dressing then dredge in Louisiana shrimp fry. Fry at 350 degrees in your favorite oil until golden brown.
Posted on 1/18/26 at 12:27 pm to Koolazzkat
My brother makes great fried shrimp. The secret (not really much of one) that he learned from a guy who owned a seafood restaurant. You have to get the shrimp as dry as possible. Any moisture in the shrimp will result in the batter falling off during frying. At least that is what he does.
Posted on 1/18/26 at 12:27 pm to rexorotten
Louisiana shrimp fry mix. In the pink bag
Posted on 1/18/26 at 1:50 pm to rexorotten
Check out the Cajun Ninja's recipe. His technique is solid and he doesn't use any cornmeal which I prefer for shrimp. I do like using both corn and AP flour though.
Posted on 1/18/26 at 2:07 pm to Trout Bandit
That's the one I'm gonna try this week. Thanks.
Posted on 1/18/26 at 2:41 pm to rexorotten
People sometimes way overdo it with shrimp. If it’s good, GOM shrimp, and especially if you’ve bought it off the boat or such unfrozen, simple is best.
Throw the shrimp in a bowl.
Louisiana hot sauce or similar.
Few dashes of cayenne.
Few dashes of salt.
Crack and stir up two raw eggs then pour over and mix with the shrimps to make a binder.
Throw in the fridge for a couple hours.
Take out. Shake up LA Products shrimp fry (orange bag) batter, or for me, I’ve been addicted to the Cawcane seafood batter lately. Fry in grease and serve.
If the shrimp has been in your freezer (I like to buy 30 lbs or so of fresh shrimp at a time), then add a bit of mustard when you do the hot sauce and such seasoning to help get the “freezer taste” out.
Throw the shrimp in a bowl.
Louisiana hot sauce or similar.
Few dashes of cayenne.
Few dashes of salt.
Crack and stir up two raw eggs then pour over and mix with the shrimps to make a binder.
Throw in the fridge for a couple hours.
Take out. Shake up LA Products shrimp fry (orange bag) batter, or for me, I’ve been addicted to the Cawcane seafood batter lately. Fry in grease and serve.
If the shrimp has been in your freezer (I like to buy 30 lbs or so of fresh shrimp at a time), then add a bit of mustard when you do the hot sauce and such seasoning to help get the “freezer taste” out.
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