Frying shrimp is the traditional way to enjoy these gems of the ocean, but with so many recipes available, it can be hard to come up with the perfect one. However, a simple, dry mixture will allow the full flavor of the shrimp themselves to come through, especially since there's no batter to come between the shrimp and your taste buds. Even better, you can mix and match the dry ingredients to your own taste.
Step 1
Skin and de-vein the shrimps by pulling off their heads, followed by the rest of the shell.
Step 2
Run a sharp knife over the outer edge of the shrimp's back and remove the black vein with the tip of the knife, if you can see it. As you work on each individual shrimp, keep the others on ice or in a bowl of cold water to prevent them from spoiling.
Step 3
Rinse the shrimp thoroughly and set them to one side while you combine all of the dry ingredients in a bowl and mix thoroughly.
Step 4
Place the dry mix in a paper bag and, one-by-one, place the shrimp into the bag and shake until completely coated.
Step 5
Turn your stove's burner to its highest setting and set a pan onto it.
Step 6
Coat the bottom of the pan with peanut oil and, once hot, place four or five shrimp into the pan at one time.
Step 7
Cook the shrimp for about three minutes, stirring regularly. Flip the shrimp halfway through the cooking time.
Step 8
Place the cooked shrimp onto a paper towel-covered plate to absorb any excess grease.
Step 9
Allow the oil to heat up again before adding more shrimp to the pan. To keep the first shrimp warm as you fry the others, leave them in an oven pre-heated to 200 degrees Fahrenheit.
Step 10
Serve with salad, bread and other summer foods.
Tips and Warnings
- Store fresh, uncooked shrimp in a refrigerator for up to two days, as per U.S. Food and Drug Administration guidelines. If you know you won't use the shrimp in that time, store them in a freezer for up to three months. You can enjoy fried shrimp even if you are pregnant. The Food and Drug Administration advises pregnant and breastfeeding women to avoid fish and seafood high in mercury, but recommends that consuming up to two 12 oz. portions of low-mercury seafood, such as shrimp, per week is safe.
Things You'll Need
- 25 shrimp
- Sharp knife
- 2 cups corn flour
- ½ cup cornstarch
- 2 tbsp. Creole seasoning
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp cayenne pepper
- ½ tsp. dried garlic powder
- ½ tsp. dried onion powder
- Peanut oil, for frying
- Paper towels
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