Southern Fried Shrimp

Shrimp of the Week

Some of you might think I spend too much time featuring recipes about shrimp, but hey, it’s one of our better seafood commodities down here and besides, I love shrimp. Some of you might also think many of my recipes are too complex, I mean, not in preparation or technique but in the many too often times, a long list of ingredients – like Monday’s Shrimp Creole. Can’t help it, I like to incorporate a lot of good things and merge the varying tastes into one, lip-smacking, drooling experience. Okay, most of the times my recipes are meant to just gain a nod or a thank you and sometimes they turn out well enough for me to say, ‘I like it’. I’m rarely satisfied with my cooking.

That brings me today to this one: A simpler ingredient friendly recipe featuring shrimp that even I like.

Southern Fried Shrimp

2 pounds fresh large shrimp, peeled and deveined
3 egg whites, beaten
1/2 cup skim milk
1 cup cracker meal
1/4 cup plain flour
Salt and pepper
Season the shrimp with salt and pepper. Mix eggs with the milk in one bowl, place the flour in another bowl and the cracker meal in a third. Toss the shrimp one at a time in the flour, then bathe in the egg mixture and press into the cracker meal coating all sides.  Place on a baking pan in a single layer and separate additional layers with wax paper. Refrigerate for an hour or more.

Heat oil in a deep fryer to 325 or 350 degrees F. Toss in a handfull and cook 3 or 4 minutes until golden brown. Do not overcook. Drain and serve hot with a red cocktail sauce or a white tartar sauce.

Fried Shrimp Facts:

Using egg whites rather than the whole eggs will allow the shrimp to cook a lighter color.
Adding paprika will give an added taste plus an orange color.
Unlike fish, pre-breading allows the coating to adhere to the shrimp.
After deveining the shrimp, run your thumb down the body to butterfly it. It will cook faster and uniform.
Don’t have a deep fryer? Use your wok or skillet with a couple of inches of good shortening.
Did you know – uncooked whole shrimp will lose half of its weight after removing the head, shell and vein!

10 thoughts on “Southern Fried Shrimp

  1. pegasuslegend

    Love shrimp…actually just got a whole pound sitting here going to try your recipes tonight, using the whites and skim milk which is all we buy, sounds so healthy, using canola oil too… I really am glad you posted this on time…I am going to try the bay scallops like this too…thanks again! love love love this 🙂

    Reply
  2. The Chickenless Chick

    Egg whites and skim milk… how decidedly un-Southern 😉 I am curious… I have two friends who eat the tails, and had never heard of anyone doing it before I met them. You are an awesome cook who is full of fun facts, so I would love your opinion on this. I know it's common to suck the brains out of crawfish here in the South; but is eating tails a Yankee thing, a Dixie thing, or a just-plain-weird thing?

    Reply
  3. Drick

    hey Chick, just sent a message to you on FB….but for all others – I think the egg whites and skim milk makes for a thinner batter and no, have never heard of eating the little flapper end on a shrimp tail….been in a few beer joints where they might use 'em in picking teeth, but never have seen anyone eating them…

    Reply
  4. MaryMoh

    shrimps again….yum. Love this deepfried version. I can probably eat the whole plate all by myself while typing away or watching tv. Then I'll blame you for making me fat….LOL

    Reply
  5. Laura

    Amazing recipe just like always. Sorry for the late comment, I have been busy….. Cass, my middle one has chicken pox…. so much fun! 😦

    Reply

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