When it comes to fried seafood, my first choice will always be fried shrimp. This restaurant-style dish is amazingly easy to make and will definitely bring smiles to your dinner table. With all the money you'll save on eating out, Fried Shrimp will become a regular menu item in your home!
Do you love Fried Shrimp? When it comes to cooking up shrimp, fried shrimp will always be my favorite way to prepare those delicious little morsels. Bubba Blue from Forrest Gump was right when he called shrimp, the fruit of the sea.
One of my fondest memories of growing up was my father frying up a bunch of shrimp. My father had been stationed at Fort Polk in Louisiana (where I was born). In Louisiana he learned to love shrimp, which he passed on to me.
I remember my mother buying a five-pound box of shrimp for around 5 dollars. In the sixties that was a lot of money for food, so shrimp were still a luxury for us.
Shrimp have definitely come a long way and are readily available in most local supermarkets.
What type of shrimp should I buy?
I am a true believer when it comes to shrimp, and only by Gulf or Pacific Shrimp produced by American or Mexican companies. As for size, 16-20 count per pound are my first choice. I also splurge on U-15 when they are priced right, and occasionally 26- 30 for shrimp salad. I don’t recommend buying anything smaller than 26-30 count shrimp.
You’ll find a lot of farmed shrimp in the market from Asian and Indian waters, and I have to tell you, I don’t trust them. Those waters are questionable and we have no idea how those shrimp are processed. So when you think you’re getting a bargain, you might want to rethink what your buying.
What ingredients do I need to make restaurant-style fried shrimp?
Let’s start by gathering the ingredients we need to make Restaurant Style Fried Shrimp. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Should I butterfly the Shrimp?
This is a matter of personal preference. In restaurants shrimp are often butterflied to make them look bigger. The trade of is that they cook faster and the time it takes to get them that perfect golden brown might just overcook the shrimp a little.
When you’re served shrimp that aren’t butterflied, you’ve found a restaurant that is more concerned with preserving the natural sweetness of the shrimp. And trust me, that’s a good thing.
How do I make Restaurant-Style Fried Shrimp?
The first step in making restaurant-style fried shrimp is dipping the peeled and cleaned shrimp in an egg wash.
HOW DO I MAKE AN EGG WASH?
You can make an egg wash many different ways and there is no right way or wrong way as long as what ever you’re frying gets completely immersed in your choice of egg wash.
- just eggs – well beaten
- eggs and milk
- eggs and cream
- eggs and water
Use about 1 ounce of liquid for every egg used. A little extra liquid won’t hurt the mixture you just don’t want to water it down too much.
After the egg wash, place the shrimp in seasoned bread crumbs. Get a good coating of bread crumbs on the shrimp, covering the entire shrimp. Use any type of bread crumbs you prefer for this step, including panko.
DO I HAVE TO USE SEASONED BREAD CRUMBS FOR FRYING SEAFOOD?
No, you do not. You can use any of these options for your fried shrimp or any food you’d like to fry.
- Plain bread crumbs. (you can add your own seasonings if you like)
- Panko bread crumbs (seasoned or unseasoned)
- Cracker meal
- Gluten-Free bread crumbs of any style
I breaded butterflied and just cleaned (round) shrimp to show you the difference.
Then it’s time to fry the shrimp to a beautiful golden brown. Here you can see that the butterflied shrimp look bigger.
Honestly, both types of shrimp were absolutely delicious and sweet, but the un-butterflied shrimp would still be my first choice.
CHEF DENNIS TIPS FOR HOME FRYING
When you fry foods the oils you use need to have a high smoking point. *Smoking point is the temperature it takes for the oil to start to break down and smoke.
The oils I recommend for frying foods are peanut oil, canola oil, sunflower oil, safflower oil, corn oil or vegetable oil. My oil of choice is corn oil for home frying and canola in professional kitchens.
Make sure you have enough oil in the pot to fully submerge the food you are frying. Leave enough room for the food your frying with an extra few inches at the top for safety. The oil will bubble and you don’t want to get burned or have a mess to clean up.
Never add liquid to the fryer and keep a Kitchen fire extinguisher (rated for oil) nearby.
For most deep-fried recipes, you’ll want to heat your oil to 350 – 375 degrees F. Use a long stem thermometer to check the temperature of the oil. If you’re cooking in batches make sure to give the oil time to recover before adding more food.
Drain the fried food on baking racks over sheet pans (or baking sheets). Allowing fried food to drain removes much of the fat associated with deep-frying. Most of the fat will not penetrate the food, staying only on the outer layer (as long as the oil is hot enough)
This half sheet pan with a wire rack is perfect for draining fried foods.
You can reuse the oil if you filter it, cleaning out the residue that sinks to the bottom of the oil. Using big coffee filters in a stainless steel strainer will work. Just make sure the oil has cooled to a temperature you can safely handle it at.
If you’re serious about home frying I suggest the T-Fal Deep Fryer. It’s the one I use at home for any deep-fried foods.
CAN I BREAD Shrimp OR OTHER SEAFOOD AHEAD OF TIME?
Yes you can. The only problem you’ll run into is that while sitting any prebreaded foods begin to get wet as the moisture from the food releases.
To overcome this you would need a quick trip back into more breadcrumbs. This will add to the coating. You will also be losing moisture from the food making it dryer and less flavorful.
If you do need to bread ahead of time, try not to let the breaded product sit for more than 4 hours.
CAN I FREEZE BREADED Shrimp?
Yes, you can. Layout your breaded shrimp on a sheet pan or flat pan and place it in the freezer. Once the breaded food has completely frozen, place it into ziplock bags until your ready to fry.
***When you do fry the shrimp, do not defrost them first. Fry while still completely frozen. They will take about 5 minutes to fully cook.
But the best part of my Restaurant-Style Fried Shrimp is eating them! Serve the shrimp with tartar sauce and cocktail sauce and watch the smiles around your dinner table.
If you enjoyed this recipe, you may also like these:
- Restaurant-Style Fried Lobster Tails
- Restaurant-Style Shrimp Salad
- Shrimp and Cheesy Grits
- Shrimp Etouffee
Restaurant-Style Fried Shrimp
- 1 lb shrimp 16-20 count, peeled and cleaned
- ¼ cup milk
- 2 large eggs whipped to make egg wash with milk added
- 2 cups seasoned bread crumbs
- corn oil for frying or vegetable oil of your choice
- ¼ cup mayonnaise
- 1 tbsp sweet pickle relish
- squeeze of lemon juice
- ¼ cup ketchup
- ½ tsp Worchestershire sauce
- 1 tbsp prepared horseradish *more or less as to your tastes
- squeeze of lemon juice
- Preheat cooking oil to 350 -375 degrees F.
- Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.
- Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.
- Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.
- Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes
- Allow shrimp to drain on a rack or paper towels before serving
- Serve with Cocktail and tartar sauce
- Mix all the ingredients together in a small bowl, and refrigerate until needed.
- Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.