Fried Shrimp

By Jonathan Reynolds

Published March 3, 2001

Total Time
10 minutes
Rating
4(36)
Comments
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Featured in: Food; Fear of Frying

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Ingredients

Yield:2 to 6 servings

  • Peanut oil for deep-frying

  • 2 pounds small, large or jumbo shrimp, peeled, deveined, tails intact

  • 1 cup milk

  • 2 large eggs

  • 1 cup cracker meal

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 6 servings)

11 grams carbs; 464 milligrams cholesterol; 764 calories; 25 grams monosaturated fat; 18 grams polyunsaturated fat; 11 grams saturated fat; 58 grams fat; 426 milligrams sodium; 52 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 3 inches of oil to 365 degrees in a Dutch oven.

  2. Step 2

    Place the shrimp in a medium bowl. Mix the milk and eggs in a glass measure with a fork until blended and pour over the shrimp. Toss the shrimp until coated and drain in a colander.

  3. Step 3

    Roll the shrimp in the cracker meal and shake off excess.

  4. Step 4

    Fry the shrimp till golden, turning as necessary, 1 to 2 minutes. Remove with a strainer or Chinese spider (also called a skimmer) and shake off the excess oil. Serve with tartar sauce, if desired.

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Ratings

4 out of 5
36 user ratings
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Comments

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J Collett

I used corn meal mixed with Cajun spices and a bit of dill..This method is ideal...the draining before rolling into meal...assures a crisp out side and tender shrimp cooked in less than two minutes...and peanut oil is best because it smokes less... so easy wonderful

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