How to Make: Fried Shrimp

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour is lower in carbs, while rice flour is often more affordable.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Homemade options can reduce sugar and cost.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner and tofu is more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Peel the shrimp, removing the shell and leaving the tail on if desired.

Make small slits on the back of the shrimp to prevent curling when frying.

Soak the peeled shrimp in saltwater for about 15 minutes to clean them.

In a bowl, mix 1.5 cups of cornmeal, 2 tablespoons of all-purpose flour, 3/4 teaspoon of garlic powder, 1/2 teaspoon of Old Bay seasoning, and 1/4 teaspoon of salt.

In another bowl, beat 2 eggs and add 1/2 cup of milk, mixing well.

Dip each shrimp into the egg mixture, then into the cornmeal mixture, ensuring they are fully coated.

For a thicker crust, double dip the shrimp: dip into the egg mixture, then cornmeal, back into the egg, and again into the cornmeal.

Place the coated shrimp on a paper plate to rest before frying.

Heat vegetable oil in a skillet over medium heat until shimmering.

Fry the shrimp for about 3.5 to 5 minutes until they float to the top and are golden brown.

Remove the shrimp from the oil and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens