Hey there seafood lovers! Today we’re diving deep into one of my absolute favorite appetizers – French fried shrimp. As someone who’s been cookin’ up these crispy crustaceans for years, I’m gonna share everything you need to know about making the perfect batch at home.
What Exactly Are French Fried Shrimp?
French fried shrimp ain’t your regular ol’ fried shrimp. These babies are coated in a special light batter (not breadcrumbs!) that puffs up when fried, creating an incredibly crispy exterior while keeping the shrimp inside tender and juicy. The result? A perfect balance of crunch and succulence that’ll make your taste buds dance!
Why You’ll Love This Dish
- Super crispy outside, perfectly cooked inside
- Way better than restaurant versions
- Great as appetizers or main course
- Perfect for parties and gatherings
- Kids absolutely love ’em!
Nutritional Info Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 332 |
| Protein | 26g |
| Fat | 19g |
| Carbohydrates | 14g |
| Cholesterol | 214mg |
| Sodium | 415mg |
| Calcium | 81mg |
The Secret’s in the Batter!
Here’s what you’ll need for that perfect crispy coating
- 1 cup sifted all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg (slightly beaten)
- 1 cup ice water
- 2 tablespoons salad oil
Step-by-Step Cooking Instructions
-
Prep Your Shrimp
- Start with 2 pounds fresh or frozen shrimp
- Peel and devein them
- You can leave the tails on for that classic look
- Pat them dry with paper towels
-
Make Your Batter
- Mix all your dry ingredients first
- Whisk in the wet ingredients until smooth
- Keep the batter cold! (This is super important!)
-
Frying Time
- Heat oil to 350°F (this temp is crucial!)
- Dip shrimp in batter
- Fry for 3-4 minutes until golden brown
- Internal temp should reach 145°F
Pro Tips from My Kitchen
- Don’t overcrowd your fryer – give those shrimps some space to swim!
- Ice water is non-negotiable – it makes the batter extra crispy
- Season your shrimp before battering for extra flavor
- Double-dipping? Nah, one good coat is all you need
Serving Suggestions
These crispy bites are awesome with:
- Classic cocktail sauce
- Spicy remoulade
- Tartar sauce
- Fresh lemon wedges
- Sweet chili sauce
Fun Fact!
Did ya know there’s actually a National French Fried Shrimp Day? Yep, it’s celebrated on December 21st! Perfect excuse to whip up a batch, if you ask me.
Common Mistakes to Avoid
- Using old oil (fresh oil = better taste)
- Skipping the paper towel drain (nobody likes greasy shrimp)
- Forgetting to dry the shrimp before battering
- Using room temp water instead of ice water
Storage Tips
- Best eaten fresh (duh!)
- Can store in fridge for 2-3 days
- Reheat in oven at 350°F for 5-10 mins
- Avoid microwave (gets soggy)
Making it Healthier
While French fried shrimp ain’t exactly health food, here’s how to make ’em a bit better:
- Use light oil with high smoke point
- Pat off excess oil after frying
- Serve with fresh veggies
- Consider air frying (though it won’t be quite the same)
Perfect for Special Occasions
These crispy delights are perfect for:
- Game day snacks
- Holiday appetizers
- Summer parties
- Weekend treats
- Family gatherings
Wrapping It Up
French fried shrimp might seem fancy, but they’re totally doable at home. With the right technique and a little practice, you’ll be serving up restaurant-quality fried shrimp that’ll have everyone asking for seconds!
Remember, the key to perfect French fried shrimp is in the details – ice-cold batter, proper oil temp, and not overcrowding your fryer. Now get out there and start frying! And hey, if your first batch isn’t perfect, that’s just an excuse to make more, right?
Would you like me to help you understand any part of this guide better? Drop your questions below – I’m always happy to help fellow cooking enthusiasts!
Tips for fried shrimp
- Use the largest shrimp you can find. I use under 15 count size whenever possible, but 16/20 and 21/25 sizes both work well too.
- When you dip the shrimp in the coating, hold them by the tail and shake off any excess as you dip them.
- Make sure the the oil is as close to 350 degrees F as possible when you place the shrimp in the oil. The temperature of the oil will drop when the cold shrimp are placed in the oil. Don’t worry, the oil will come back up to the correct temperature as the shrimp cook.
- Watch your heat, you don’t want the oil to go over 400 degrees F. Be sure to use a frying thermometer so that you can constantly monitor the temperature.
- While I love these shrimp as an appetizer, they’re also great when paired with London broil for a decadent surf and turf dinner.
- Use a kitchen spider tool to place the shrimp in the oil and take them out again.
- Fry around 5-7 shrimp per batch depending on the size of your pot.
- As the shrimp cook, make sure to stir them a bit so they do not clump together.
You should fry shrimp for 3-4 minutes.
For the crispiest shrimp, place the cooked shrimp on paper towels or a cooling rack in a single layer. If you stack the shrimp, the shrimp on the bottom will get soft. If you need to store the shrimp, let them cool for a few minutes and store them in an airtight container in the refrigerator. You can reheat fried shrimp in the oven at 350 degrees F. Bake the shrimp for 10-15 minutes until hot all the way through.
It is better to fry raw shrimp, as cooked shrimp may get overdone and rubbery when it hits the hot oil.
To peel shrimp, simply use your thumb to press into the underside of the shrimp where the legs are. Peel each side of the shell back going from front to tail. Leave the last segment of the outer layer and the tail. You can devein a shrimp by making a cut along the top of the raw shrimp with a sharp paring knife. The cut should go from the front of the shrimp to the tail. Cut about 1/8 inch into the shrimp. Inside the cut you will see a dark vein. Reach in and pull it out. If it breaks apart, use the knife to scrape out the rest.
This dish is perfect as-is, but you can customize it with different flavorings and even alternate cooking techniques.
- Baked Fried Shrimp: You can bake these shrimp instead of frying them by coating them in cooking spray, then bake on a sheet pan at 425 degrees F until browned and crisp, about 15 minutes.
- Air Fryer Shrimp: Here is my air fryer shrimp recipe if you’re looking to air fry instead of deep fry.
- Flavorings: Feel free to add some extra herbs and spices to the coating such as onion powder, Cajun seasoning, Italian seasoning, seasoned salt or even chili powder.
I love getting fried shrimp at restaurants. With this recipe, you can have that same great flavor in the comfort of your own home.
How do you make fried shrimp?
Making fried shrimp is all about the crispy coating. Make the coating by mixing flour, salt, pepper and garlic powder in a bowl. Beat some eggs in another bowl. Finally, pour some breadcrumbs in a third bowl. Dip the shrimp first in the flour, next in the eggs and last in the breadcrumbs. Fry the shrimp up in hot oil until they are golden brown, then serve and enjoy!
How To Make The BEST Fried Shrimp| Better Than Popeyes| Crispy Fried Shrimp
FAQ
Is French fried shrimp good for you?
Shrimp can be a nutritious choice, but it often comes down to preparation. Like other proteins, if shrimp are battered and fried or swimming in a pool of butter, they might do more harm than good for your health. However, shrimp that have been grilled, poached, steamed or baked are often a healthier choice.
What’s the difference between fried shrimp and tempura shrimp?
Fried shrimp is usually dipped in a thicker batter that absorbs the oil more, and may even contain breadcrumbs. While still crunchy, the texture is generally more dense. Tempura, on the other hand, has a rather thin batter that’s made primarily from flour, cornstarch, an egg, and ice water.
What to serve with French fried shrimp?
Good fried shrimp sides include Charleston red rice, corn on the cob, a wedge salad, cheese grits, coleslaw, baked beans, okra and tomatoes, cowboy baked beans, and Southern cornbread.
What’s the best type of shrimp to use for frying?
What are the best shrimp to use for fried butterflied shrimp? Large shrimp work best for frying these fried butterfly shrimp. Buy the largest shrimp you can find. 15 count size whenever possible but 16/20 and 21/25 sizes both work well too. Can I use Frozen Shrimp for frying?