Batter Fried Shrimp Food

BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees.
• Combine 1/2 cup oil and egg; beat well.
• Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat.
• Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
• Remove with slotted spoon; drain on paper towel.
• Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

BEST EVER BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

BATTERED SHRIMP

Steps:

• Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.
• Preheat the oven to 250 degrees F.
• Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

AIR FRYER FRIED SHRIMP

Steps:

• For the fried shrimp: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of black pepper.
• Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
• Preheat the air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with more cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
• For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.

FRIED SHRIMP

Steps:

• Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
• Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
• Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
• Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

BATTER-FRIED SHRIMP

Steps:

• Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
• In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

RED LOBSTER BATTER-FRIED SHRIMP

Steps:

• 2 quarts Oil for deep frying.
• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
• Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
• Chef's Tip:.
• Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

CRUNCHY FRIED SHRIMP

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.