Listen up seafood lovers! If you’ve been wondering whether you can use fish fry for your shrimp I’ve got great news – you absolutely can! As someone who’s been experimenting with different seafood coating techniques for years, I can tell you that fish fry mix is actually a fantastic option for creating crispy, flavorful fried shrimp.
Why Fish Fry Works Great for Shrimp
Fish fry mixture ain’t just for fish! Here’s why it works so well with shrimp:
- Super Crispy Texture – The cornmeal and flour combo creates an incredibly crunchy coating
- Built-in Seasoning – Ready-made spice blend saves you time and delivers consistent flavor
- Perfect Adhesion – The mix sticks well to shrimp when properly applied
- Authentic Southern Taste – Gives that classic down-home flavor we all love
What’s Actually in Fish Fry Mix?
Your typical fish fry coating contains:
- Flour (for structure)
- Cornmeal (for that signature crunch)
- Seasonings like:
- Garlic powder
- Paprika
- Salt & pepper
- Dried herbs
- Onion powder
- Sometimes cayenne for heat
Step-by-Step Guide to Frying Shrimp with Fish Fry
What You’ll Need:
- 1 lb raw shrimp
- Fish fry coating mix
- Oil for frying
- Paper towels
- Large skillet or deep fryer
The Process:
-
Prep Your Shrimp
- Peel and devein shrimp
- Pat them super dry with paper towels
- Pro tip: Let ’em rest 5-10 minutes before coating
-
Coat the Shrimp
- Pour fish fry mix in shallow bowl
- Optional: Dip shrimp in beaten egg first
- Coat shrimp thoroughly in fish fry mix
- Shake off excess
-
Get That Oil Ready
- Heat 1-2 inches oil to 350°F
- Use peanut or vegetable oil
- Tip: Add a splash of bacon drippings for extra flavor!
-
Frying Time
- Fry in batches (don’t crowd!)
- 2-3 minutes per side for medium shrimp
- 4 minutes total for jumbo size
- Should be golden brown
Pro Tips for Perfect Results
-
Keep ’em Warm: Set oven to 200°F with a wire rack setup to hold finished shrimp while cooking remaining batches
-
Oil Choice Matters: Use high smoke point oils like:
- Peanut oil (traditional Southern choice)
- Vegetable oil
- Canola oil
-
For Extra Flavor: Try these tricks:
- Quick buttermilk soak before coating
- Mix some Cajun seasoning into your fish fry
- Serve with remoulade or tartar sauce
Creative Ways to Serve
We love getting creative with our fried shrimp! Here’s some ideas:
-
Classic Po’ Boy
- Toasted hoagie roll
- Lettuce & tomato
- Remoulade sauce
- Pile high with crispy shrimp
-
Fried Shrimp Tacos
- Warm corn tortillas
- Shredded cabbage
- Pico de gallo
- Chipotle crema
-
Crispy Shrimp Salad
- Mixed greens
- Fried shrimp on top
- Tangy dressing
- Crunchy vegetables
Common Questions Y’all Ask
Q: Can I reuse the fish fry mix?
A: Nah, once it’s touched raw shrimp, ya gotta toss it. Food safety first!
Q: How long will fried shrimp keep?
A: Best eaten right away, but they’ll keep 2-3 days in the fridge. Just reheat in the oven to crisp ’em back up.
Q: Can I bake instead of fry?
A: Sure can! Bake at 425°F for about 12 minutes, flipping halfway. Won’t be quite as crispy but still tasty!
The Bottom Line
Y’all, using fish fry for shrimp isn’t just possible – it’s downright delicious! With these tips and tricks, you’ll be serving up perfectly crispy fried shrimp that’ll have everyone coming back for seconds. Just remember to keep that oil hot, don’t overcrowd your pan, and serve ’em up while they’re nice and crispy!
Have A Question For This Product?
Louisiana Shrimp Fry (Seasoned) is a blend of wheat flour, corn flour, salt and other spices used as a dry fry mix for shrimp, fish, oysters, meat or vegetables. Try other fine Louisiana Fish Fry® products to complete your meal: Louisiana Cocktail Sauce, or Louisiana Cajun Seafood Sauce.
This variation on our classic batter is ideal for shrimp…oysters and vegetables too! Pairs perfectly with our Remoulade Sauce. Steps: Mix 5 tablespoons of Louisiana Shrimp Fry in 1/2 cup of water. Dip shrimp in batter and roll shrimp in dry Shrimp Fry. Deep fry at 375°F until golden brown. Remove and place on paper towel to absorb excess oil.
| Default | |
| Calcium | 0 |
| Discount | Yes |
| Calories | 100 |
| Nutrition Data | 1 |
| Size | 10 oz. (283g) |
| Calories from fat | 0 |
| Cholesterol | 0 |
| Cholesterol per unit | 0 |
| Dietary Fiber | 0 |
| Dietary fiber per unit | 0 |
| Iron | 0 |
| Protein | 3 |
| Saturated fat | 0 |
| Saturated fat per unit | 0 |
| Serving per container | 9 |
| Serving Size | 3 tbsp (30g) |
| Sodium | 612 |
| Sodium per unit | 26 |
| Sugars | 0 |
| Total carbs | 22 |
| Total carbs per unit | 7 |
| Total fat | 0 |
| Total fat per unit | 0 |
| Vitamin A | 0 |
| Vitamin C | 0 |