While fried whole shrimp might not be particularly common on all restaurant menus, and eating the shells, tails and eyes of shrimp might seem a bit strange to some, fried whole shrimp are fairly common in certain types of cuisine, including Chinese and Cajun cooking. Many claim that the parts not common, like the heads, actually have the most flavor. Once you fry them, their texture changes, making them easier to eat.
Step 1
Place the whole shrimp in a colander in the sink. Rinse the shrimp under cold water from the tap and allow the shrimp to drain in the sink for five minutes. Pat the shrimp dry with paper towels, discarding them as you go until the shrimp are dry.
Step 2
Combine one cup of cornmeal and 1/2 cup of all-purpose flour in a medium mixing bowl. Add sea salt or kosher salt and freshly ground black pepper to taste.
Step 3
Pour three cups of vegetable oil into a large saucepan or deep frying pan. Heat the oil over high heat until very hot.
Step 4
Dredge the shrimp in the cornmeal and flour mixture, one at a time, to completely coat them. Place the shrimp on a plate until all of the shrimp you want to cook are coated.
Step 5
Add the shrimp to the hot oil ,10 at a time, with a pair of long tongs. Fry the shrimp for one to two minutes.
Step 6
Transfer the shrimp to a plate lined with paper towels to absorb some of the excess oil. Continue frying the shrimp in batches until they are all cooked.
Step 7
Serve the shrimp immediately while hot or place them on a baking sheet in an oven set to 300 degrees Fahrenheit to keep them warm for up to 20 minutes while finishing other dishes.
Tips and Warnings
- Serve whole fried shrimp with fresh lemon wedges for seasoning.
Things You'll Need
- 2 lb. jumbo shrimp, 21/25 lb.
- Colander
- Paper towels
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- Medium mixing bowl
- Sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups vegetable oil
- Large saucepan or deep frying pan
- Plate
References
- "Fish and Shellfish"; James Peterson; 1996
- "Cajun Cuisine"; W. Thomas Angers; 1985
Member Comments