Crispy Cornmeal Shrimp Food

CRISPY FRIED SHRIMP RECIPE

Steps:

• In a shallow bowl, whisk together flour, 1 tablespoon salt, Old Bay seasoning, and black pepper.
• Place the buttermilk in a separate shallow bowl.
• Pour the oil into a medium Dutch oven or cast iron skillet and warm over medium-high heat until it reaches 375 degrees F.
• Meanwhile, pat the shrimp dry and dredge them in the flour mixture first, then coat with buttermilk, and dredge in the flour mixture again. Shake the shrimp after each coating to get off any excess flour or batter.
• Working in batches, fry shrimp until golden brown (about 2-3 minutes). Use a slotted spoon to transfer the shrimp to a paper towel-lined tray. Season with additional salt, to taste. You may need to increase the heat to keep the oil at a steady temperature between 350 degrees F and 375 degrees F as the shrimp fry.
• Keep the fried shrimp warm in a 200 degree F oven while you fry the remaining batches.

CRISPY FRIED SHRIMP RECIPE

Steps:

• Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
• In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
• In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
• Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
• Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.

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.

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.

BETTER THAN FRIED SHRIMP

Steps:

• Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs., Place shrimp on a baking sheet coated with cooking spray; spritz shrimp with cooking spray. Bake at 400° for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.

EASY CORNMEAL FRIED SHRIMP

Steps:

• Gather the ingredients.
• Peel the shrimp, leaving the tails on, and put them in a colander. Rinse the shrimp under cold running water, then pat dry with paper towels.
• Put about 3 inches of vegetable oil in a deep, heavy saucepan or deep fryer. Heat the oil to 360 F.
• To keep the fried shrimp warm as you fry subsequent batches, heat the oven to 200 F. Place a rack in a baking sheet and set aside. Have paper towels ready for draining the shrimp.
• In a medium bowl, whisk the milk with the egg until well blended.
• Put the shrimp in the milk and egg mixture and let stand for 3 to 4 minutes.
• Combine the flour, cornmeal, and baking powder in another bowl; blend well. Stir in salt and a dash of freshly ground black pepper.
• Dip the shrimp into the flour and cornmeal mixture to coat thoroughly. Shake off excess.
• Place coated shrimp in the hot oil and cook in small batches until golden brown, about 2 to 3 minutes.
• Drain on paper towels and then move to the rack on the baking sheet. Place the pan in the oven to keep them warm while you fry the remaining shrimp.
• Sprinkle the fried shrimp with salt and freshly ground black pepper, to taste.
• Serve and enjoy.