Easy Crunchy Fried Shrimp Recipe | Easy Homemade Tartar Sauce Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

shrimp

🥗Healthier: chicken breast

💰Cheaper: fish

Chicken breast is a lean protein option.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter, crispier texture.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

Start by making a homemade tartar sauce: In a bowl, combine 1 cup of mayonnaise, 1 tablespoon and a half of chopped dill pickle, and 1 tablespoon of sweet pickled relish.

Add 1 tablespoon and a half of chopped scallion and 1 tablespoon of freshly squeezed lemon juice to the mixture.

Season with 1/4 teaspoon of salt-free lemon pepper, 1/4 teaspoon of granulated onion powder, and 1/8 teaspoon of salt. Mix everything well and cover with cling wrap. Refrigerate for at least one hour.

Prepare the shrimp: Use 1 pound of jumbo shrimp, rinse, and pat dry. In a bowl, add 3 tablespoons of white cooking wine, 1/4 teaspoon of Creole seasoning, 1/2 teaspoon of granulated onion powder, 1/2 teaspoon of salt-free lemon pepper, and 1/2 teaspoon of granulated garlic powder. Mix well and cover with cling film. Refrigerate for at least 30 minutes to marinate.

For the dredge, in a flat bottom pie plate, combine 1/3 cup of yellow cornmeal, 1/3 cup of all-purpose flour, and 1/3 cup of plain breadcrumbs. Add between 1/4 teaspoon and 1/2 teaspoon of paprika and 1/4 teaspoon of salt. Mix well.

In a separate bowl, crack 1 large egg and scramble it. Pour the egg over the marinated shrimp and mix until well coated.

Dredge the shrimp: Using a wet hand method, coat each shrimp in the dredge mixture, pressing firmly to adhere. Set the coated shrimp aside on a plate.

Let the coated shrimp set for 5 to 10 minutes to help the coating adhere better.

Prepare the frying oil: In a skillet, combine vegetable oil, avocado oil, and grapeseed oil to reach a depth of around 3/4 to 1 inch. Preheat the oil until it reaches 350 degrees Fahrenheit, or until a piece of dredge bubbles and floats in the oil.

Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens