Egg White Batter For Deep Fried Shrimp Food

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BATTER-FRIED SHRIMP



Batter-Fried Shrimp image

Provided by Michael Chiarello : Food Network

Yield 4 servings

Number Of Ingredients 10

1 lb. large shrimp, U 16-20 size
3 eggs
1/2-tsp. extra-virgin olive oil
1 Tbs. parsley, minced
1 clove garlic, minced
1 pinch saffron
1/4-tsp. baking soda
1/2-tsp. Gray salt
1 cup all-purpose flour
pinch of freshly-ground black pepper

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.

DEEP FRIED SHRIMP



Deep Fried Shrimp image

These shrimp are delicious served with french fries!

Provided by Ladan

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 7

4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups vegetable oil

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.

Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g

BEST EVER BATTER-FRIED SHRIMP



Best Ever Batter-Fried Shrimp image

Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.

Provided by RedLobsterRestauran

Categories     < 15 Mins

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoning salt
1/4 teaspoon salt
oil (for deep frying)

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.

DEEP-FRIED SHRIMP



Deep-Fried Shrimp image

Treat your family to these deep fried shrimps that are ready in 40 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

Vegetable oil
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
3/4 cup dry bread crumbs
1 lb uncooked medium shrimp, thawed if frozen, peeled (with tail shells left on), deveined

Steps:

  • In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
  • In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
  • Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g

COCONUT-CRUSTED FRIED SHRIMP



Coconut-Crusted Fried Shrimp image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     Dinner     Coconut     Seafood     Shrimp     Summer     Poker/Game Night     Deep-Fry     Party     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa

Steps:

  • Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

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