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  • 4
  • 1h 10m

Lightly Fried Shrimp

Everyone loves fried shrimp. I think there is something about food that has a nice crispy outside yet tender inside. Plus foods with contrasting textures are just more interesting. When shrimp is cooked right, it is extremely juicy, it practically bursts in your mouth so take care on your first bite.

Instructions:
  • In a medium shallow bowl, stir the flour, paprika, and thyme together.
  • Break the eggs into another medium shallow bowl and beat them with a fork for 1 minute.
  • Place the breadcrumbs in a third medium shallow bowl.
  • One at a time, dredge the shrimp in the flour mixture, shaking off the excess.
  • Dip them into the beaten eggs, then into the breadcrumbs, pressing to make the crumbs adhere.
  • Place the breaded shrimp on a rack set over a sheet pan.
  • When all the shrimp are breaded, transfer the rack and sheet to the bottom shelf of your refrigerator and let them rest, uncovered, for 1 hour.
  • In a deep kettle or electric deep-fryer, heat the oil to 365 degrees.
  • Fry the shrimp, in batches if necessary to avoid overcrowding, for 2 to 3 minutes or until golden brown.
  • Drain on paper towels, sprinkle with salt, and serve.
  • Take extra care as these shrimps can be very hot.
  • To add more flavor to the breading, add a pinch of ground curry, dried rosemary, Italian seasoning, Old Bay, coconut flakes, or chili powder.
Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon smoked sweet or hot paprika
  • pinch of dried thyme
  • 3 large eggs
  • 1½ cups bread crumbs, or crushed crackers, or panko
  • 2 pounds large shrimp, peeled, deveined, tails left on
  • olive oil or vegetable oil for deep-frying
  • salt to taste
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