Shrimp is the most-consumed seafood in the country, with the average American eating more than 4 pounds of it each year. During the warm summer months, shrimp makes an appearance at many backyard barbecues, usually boiled, steamed or grilled, but fried shrimp is enjoyed year round. It is a good-for-you food, with the National Fisheries Institute putting the values of a 3-ounce serving of shrimp at a mere 83 calories and 18 g of protein, with only 1 g of fat. Deep frying can increase the fat count, so eat it only in moderation or opt for pan-fried shrimp instead.
Deep-Fried Shrimp
Step 1
Mix the milk and egg in a large bowl. Submerge the shrimp in the mixture and set aside.
Step 2
Combine the flour, bread crumbs and pepper in a shallow bowl.
Step 3
Fill a deep fryer or large, heavy-bottomed pot with cooking oil and preheat to a minimum of 350 F. Use a cooking thermometer to monitor the temperature of the oil if using a pot on the stove top.
Step 4
Remove the shrimp from the liquid, a few at a time, and dredge in the flour mixture to thoroughly coat.
Step 5
Working in batches, carefully drop the shrimp into the hot oil and cook for roughly 3 minutes, or until golden brown. Make sure to maintain a temperature of at least 350 F and no more than 375 F. If the oil dips below 350 F, wait for the temperature to rise before adding more shrimp. Cooking the shrimp in oil that is not to temperature can result in the finished dish being too greasy.
Step 6
Set the fried shrimp on paper towels to drain. Repeat with the remaining shrimp. Serve with cocktail sauce and fresh lemon wedges, if desired.
Pan-Fried Shrimp
Step 1
Add enough cooking oil to a large, heavy-bottomed skillet or wok to coat. Place the pan over medium heat.
Step 2
Add the shrimp to the pan when the oil begins to shimmer.
Step 3
Cook the shrimp, stirring frequently, until they turn bright pink and become opaque. Do not overcook, as the shrimp may become tough.
Tips and Warnings
- Substitute beer for the milk in the wet mixture, or panko or corn meal instead of the bread crumbs in the dry mix. Celebrity chef Paula Deen adds a copious amount of hot sauce to her wet mixture to give the shrimp a little zing. For a thicker crust on deep-fried shrimp, dip the shrimp in the wet mixture and then the flour, before dipping the shrimp back into the wet mixture and then into the bread crumbs. For a very thick crust, combine the wet and dry mixture to create a batter. When pan-frying shrimp, add vegetables to the pan to cook alongside the shrimp, such as snow peas or baby corn.
- The U.S. Food and Drug Administration recommends cooking fresh shrimp within two days of purchase; otherwise freeze it in a moisture-proof container.
Things You'll Need
- For deep-frying:
- 2 cups milk
- 1 egg, lightly beaten
- 1.5 lbs. medium-size shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- 1 tbsp. coarsely ground black pepper
- Vegetable, canola or peanut oil for frying
- Deep fryer or large heavy-bottomed pot and thermometer
- For pan-frying:
- Vegetable, canola or peanut oil
- Large skillet or wok
- Medium, large or jumbo shrimp, peeled and deveined, tails off
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