Hey there, fellow food lovers! I’ve been experimenting with Louisiana Fish Fry products for years, and lemme tell ya – there’s nothing quite like perfectly fried shrimp with that signature cajun kick Today, I’m gonna share my tried-and-true method for making the crispiest, most flavorful fried shrimp you’ve ever tasted.
What You’ll Need
Main Ingredients:
- Extra large or jumbo shrimp (peeled and deveined)
- Louisiana Fish Fry Seafood Breading Mix
- Peanut oil or vegetable oil (for frying)
- Eggs
- All-purpose flour
- Salt and pepper
- Lemon wedges
Equipment:
- Deep heavy pot or Dutch oven
- Thermometer
- Paper towels
- Wire rack
- Baking sheet
- Three shallow bowls (for breading station)
Step-by-Step Instructions
1. Prep Your Shrimp
- Rinse shrimp thoroughly under cold water
- Pat them completely dry with paper towels (this is super important!)
- Season with salt and pepper
2. Set Up Your Breading Station
Create a three-bowl breading system:
- Bowl #1: Plain flour
- Bowl #2: Beaten eggs mixed with 1/2 cup water
- Bowl #3: Louisiana Fish Fry Seasoned Breading Mix
3. Heat Your Oil
- Pour 4 inches of oil into your pot
- Heat to 350-375°F (use that thermometer!)
- Pro tip: Add a tablespoon of bacon drippings to the oil for extra flavor – trust me on this one!
4. Bread Your Shrimp
Here’s my foolproof breading method
- Dredge shrimp in plain flour
- Dip in egg wash mixture
- Coat thoroughly in Louisiana Fish Fry mix
- Shake off excess breading
5. Frying Time!
- Carefully place breaded shrimp in hot oil
- Don’t overcrowd – work in batches!
- Fry 2-3 minutes until golden brown
- Flip halfway through
- Remove when internal temp hits 145°F
6. The Drain & Keep Warm Method
- Place fried shrimp on paper towels
- Transfer to wire rack over baking sheet
- Keep warm in 200°F oven while frying remaining batches
Pro Tips for Perfect Fried Shrimp
Size Matters
- Go for jumbo or colossal shrimp
- Bigger shrimp = juicier results
- They’re harder to overcook
Oil Temperature Control
- Keep that thermometer handy!
- Sweet spot: 350-375°F
- Let oil recover between batches
- Lower than 325°F = greasy shrimp
- Higher than 375°F = burnt coating
Serving Suggestions
Classic Sides:
- French fries
- Hush puppies
- Coleslaw
- Cornbread
- Dirty rice
Sauces:
- Tartar sauce
- Remoulade
- Cocktail sauce
- Hot sauce
Common Mistakes to Avoid
- Wet Shrimp: Not drying thoroughly before breading
- Cold Shrimp: Using straight-from-fridge shrimp
- Overcrowding: Dropping too many in at once
- Temperature Issues: Not monitoring oil temp
- Reusing Oil: Using old, dirty oil
Troubleshooting Guide
Problem: Breading Falls Off
Solution
- Dry shrimp completely
- Press breading firmly
- Don’t mess with shrimp while frying
Problem: Greasy Shrimp
Solution:
- Check oil temperature
- Use fresh oil
- Don’t overcrowd
Problem: Burnt Outside, Raw Inside
Solution:
- Lower oil temperature
- Use larger shrimp
- Maintain consistent temp
Storage Tips
- Best served fresh
- Can store in fridge for 2-3 days
- Reheat in oven at 350°F
- Don’t microwave (gets rubbery)
Health-Conscious Options
If you’re watching calories:
- Air fryer version: Spray with oil, cook at 400°F for 8-10 mins
- Oven-baked: 425°F for 12-15 mins
- Use less breading
- Pat off excess oil
Y’all, that’s everything I know about making perfect fried shrimp with Louisiana Fish Fry! Remember, practice makes perfect, and don’t be afraid to adjust seasonings to your taste. The most important thing is having fun in the kitchen and enjoying the results.
Got any questions? Drop ’em in the comments below! I’d love to hear how your fried shrimp turns out. Happy frying, everyone!
Would you like me to explain or break down any part of these instructions?
Tips for Frying Shrimp
- Use raw, peeled, deveined shrimp for this recipe.
- When you coat the shrimp in the milk-egg mixture and then the flour mixture, use one hand for the wet ingredients and another for the dry ones. This keeps everything from getting clumpy, sticky, and messy when you bread the shrimp.
- Make sure the oil is not too hot but hot enough (see below).
- Fry the shrimp in batches without crowding them in the pan.
- When all the shrimp are breaded, place the baking sheet into the fridge and let the shrimp chill for 15 minutes. This will help the coating adhere to the shrimp when frying.
- Don’t overcook the shrimp. As soon as they are golden brown, they will be cooked through.
- Allow the shrimp to drain on paper towels to remove any excess oil.
- You can make breaded fried shrimp in the air fryer as well. Spray them lightly with cooking spray after breading. It should take about 10 minutes at 385 degrees F, flipping them after 5 minutes and cooking in batches if needed.
How to Serve Fried Shrimp
How to Use Louisiana Fish Fry Shrimp
FAQ
Can I use Louisiana fish fry for shrimp?
Whether you’re frying up shrimp, oysters, or even vegetables, this seasoned batter delivers a crunchy texture and bold taste that’ll take your dishes to the next level. For the ultimate experience, pair it with Louisiana Fish Fry Remoulade Sauce to add an extra kick and enhance your meal with a zesty dip.
How do you keep batter from falling off shrimp?
To keep the batter from falling off the shrimp, start by patting the shrimp dry before dipping them in flour. Be sure to bread them in the correct order: flour first, followed by egg whites and then the panko. The flour and egg whites create a sticky coating for the bread crumbs to adhere to, so don’t skip those steps.Jul 7, 2025
Why do you soak shrimp in milk before frying?
Milk will help absorb the fishiness from the seafood and make it milder. And then, you can cook it in any way you can. When you use milk to remove fishy odor, the casein, a substance in milk, will bond with trimethylamine oxide, a common chemical that leads to fishy odor that can get rid of fishy smell from the fish.
How to fry shrimp with Louisiana Fish Fry?
The best cooking method for frying shrimp with Louisiana Fish Fry is deep frying. Fill a deep pot or skillet with enough vegetable oil to fully submerge the shrimp. Heat the oil to around 375°F (190°C) and carefully add the shrimp, frying them until golden brown and crispy, usually for about 2-3 minutes per side.
How to cook shrimp by deep frying?
Deep fry shrimp at 350 degrees F until the internal temperature reaches 145 degrees F and turns golden brown. Deep fry the shrimp in batches. Once cooked, place the shrimp on French bread while it’s still hot. Add Tartar Sauce, lettuce, tomatoes, and pickles to taste. Enjoy! One 10 oz bag of Louisiana Fish Fry Shrimp Fry Batter Mix can coat approximately 3-4 lbs. of shrimp.
How do you cook shrimp in a fish fryer?
Coat the shrimp with Louisiana Fish Fry Seafood Breading Mix, making sure to cover all sides. In a deep skillet or fryer, heat vegetable oil to approximately 350°F (175°C). Carefully place the coated shrimp into the hot oil. Allow the shrimp to fry for about 2-3 minutes on each side or until they turn golden brown.
Can you fry shrimp in a pan?
Absolutely! While deep frying is the traditional method for achieving a crispy Louisiana Fish Fry coating, you can also pan-fry or oven-bake the shrimp. To pan-fry, heat a small amount of oil in a skillet and cook the shrimp for about 2-3 minutes per side until they are golden brown and cooked through.
How long do you Fry fried shrimp?
Allow the shrimp to fry for about 2-3 minutes on each side or until they turn golden brown. Using a slotted spoon or tongs, remove the fried shrimp from the oil. Place them on a plate lined with paper towels to drain excess oil. Garnish with lemon wedges and serve hot. Additional Tips:
How do you cook shrimp in New Orleans?
To cook shrimp in New Orleans according to the recipe from Court of Two Sisters, select 48 (approximately 2 ½ lbs.) shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer. Add water and one half pound of butter.