Crispy Fried Shrimp That's Better Than a Restaurant | ATK Classes

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.

Prepare the dipping sauce by mixing together 1/2 cup ketchup, 1/2 cup mayonnaise, 1/4 cup prepared horseradish, 2 teaspoons Worcestershire sauce, 1 teaspoon lemon juice, 1/2 teaspoon Old Bay seasoning, and 1/2 teaspoon cayenne pepper in a bowl. Set aside.

Make the seasoning mix by combining 3/4 teaspoon salt, 1 teaspoon granulated garlic, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper in a bowl.

Pat dry 1 1/2 pounds of peeled and deveined extra-large shrimp, leaving the tails on.

Sprinkle the seasoning mix over the shrimp, coating one side and then adding more as needed.

In a bowl, prepare the batter by mixing 1/2 cup all-purpose flour, 1/2 cup water, 2 eggs, 1/2 teaspoon table salt, and 1/4 teaspoon ground black pepper until smooth.

In another bowl, place 2 cups of panko breadcrumbs for coating the shrimp.

Dip each shrimp in the batter, allowing excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere. Place on a clean sheet pan with tails exposed.

Chill the breaded shrimp in the fridge for up to 2 hours to ensure they are cold before frying.

Heat 1 1/2 quarts of vegetable oil in a 6-quart Dutch oven over medium-high heat until it reaches 350°F (175°C).

Fry the shrimp in three batches, ensuring not to overcrowd the oil, for about 2-3 minutes until golden brown and crispy.

Remove the fried shrimp with a slotted spoon and place them on a rimmed baking sheet lined with a triple layer of paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens