BEST EVER BATTER-FRIED SHRIMP
Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by RedLobsterRestauran
Categories < 15 Mins
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
BATTER-FRIED SHRIMP
Make and share this Batter-Fried Shrimp recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees.
- Combine 1/2 cup oil and egg; beat well.
- Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat.
- Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
- Remove with slotted spoon; drain on paper towel.
- Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
RED LOBSTER BATTER-FRIED SHRIMP
Batter-fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 2 quarts Oil for deep frying.
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
- Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
- Chef's Tip:.
- Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
BATTER-FRIED SHRIMP
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
- In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.
BEER BATTER FRIED SPICY SHRIMP
We served these with Tartar Sauce and they were awesome, if I must say so myself. There are two Tartar Sauce recipes on zaar that look like the one we made. PanNan's #47077, or Kitten's #116984 have similar ingredients.
Provided by Manami
Categories Spicy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350ºF.
- Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper.
- Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl.
- Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.).
- Dip shrimp into batter, letting excess drip into bowl.
- Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
- Sprinkle with coconut and serve hot with tartar sauce.
Nutrition Facts : Calories 613.6, Fat 37.2, SaturatedFat 6, Cholesterol 312.8, Sodium 967.6, Carbohydrate 26.5, Fiber 0.8, Sugar 4.5, Protein 39.4
KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY
Make and share this Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry recipe from Food.com.
Provided by MarraMamba
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the Curry: makes 12 ounces-3 ounces per dish.
- In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.
- For the Batter:
- makes 1 3/4 cups batter.
- Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
- For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
- .
- Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.
- For the Assembly:.
- Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf.
- *These types of ingredients can be found at Asian specialty food stores and many supermarkets.
Nutrition Facts : Calories 3398, Fat 343.3, SaturatedFat 70.7, Cholesterol 54.7, Sodium 655.2, Carbohydrate 79.2, Fiber 14.8, Sugar 24.4, Protein 16.2
RED LOBSTER'S BATTER-FRIED SHRIMP
Steps:
- 1. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. 2. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
DEEP-FRIED SHRIMP: EGG-WHITE BATTER
Number Of Ingredients 5
Steps:
- 1. Beat egg whites until stiff fold in cornstarch and salt. 2. Combine remaining cornstarch and salt in another dish. Dredge shrimp in this then dip in egg-white mixture to coat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED SHRIMP BALLS IN BATTER
Number Of Ingredients 13
Steps:
- 1. Shell and devein shrimp. Then mince, along with bamboo shoots, canned button mushrooms and scallion. Place in a mixing bowl. 2. Blend in salt, pepper and sesame oil. Then fold in egg white. Stir in one direction until mixture is fluffy. Then form into walnut-size balls.3. Beat whole egg lightly. Add flour, baking powder and oil and blend to a smooth batter. (If necessary, add water to thin slightly.) Meanwhile heat deepfrying oil. 4. Dip shrimp balls, one at a time, in batter to coat then carefully drop into hot oil. Deep-fry a few at a time, heat enough oil to float shrimp balls. (Don't crowd: allow room for stirring and for even browning.) Reduce heat to medium and deep-fry, turning shrimp balls occasionally, until golden. Remove with a slotted spoon and repeat process until mixture is used up, reheating oil each time. Then drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED SHRIMP IN SHELLS WITHOUT BATTER
Number Of Ingredients 7
Steps:
- 1. Wash shrimp. Remove legs, leaving shells intact, then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). Dry well with paper toweling. 2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl. 3. Mince ginger root and scallion then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat. 4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.) NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
BATTER-FRIED SHRIMP AND CALAMARI
Number Of Ingredients 9
Steps:
- 1 In a medium bowl, sprinkle the yeast over the water. Let stand 1 minute or until creamy. Stir to dissolve. 2 Add the eggs to the yeast mixture and beat well. Stir in the flour and salt. Beat with a whisk until smooth. 3 Rinse the shrimp and calamari well. Pat dry. Cut the calamari crosswise into 1/2-inch rings. If large, cut the base of each group of tentacles in half. 4 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F. on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute. 5 Stir the shrimp and calamari into the batter. Remove the pieces a few at a time, letting the excess batter drip back into the bowl. Very carefully place the pieces in the hot oil. Do not crowd the pan. Fry, stirring once with a slotted spoon, until golden brown, 1 to 2 minutes. Remove the seafood from the pan and drain on paper towels. Fry the remainder in the same way. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BATTER FRIED SHRIMP
A SL recipe. I'm putting on Zaar so I don't lose it and can try it later. In the magical future I will have where I can cook all these recipes.
Provided by Codychop
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chill shrimp.
- Process marmalade, juices, horsey, and mustard in blender until smooth.
- Combine flour, b.p., salt and paprika in bowl. Slowly add oil and stir until mixture leaves the side of the bowl and forms a ball.
- Gradually add water, stirring until blended (batter will be thick).
- Dip shrimp and fry a few at a time in hot oil.
- Serve with sauce.
Nutrition Facts : Calories 858.7, Fat 30.3, SaturatedFat 4.3, Cholesterol 441.7, Sodium 1444.1, Carbohydrate 95.9, Fiber 2.3, Sugar 52.5, Protein 52.8
FRIED SHRIMP BATTER
This recipe originated from a former co-worker and I've made a few minor adjustments in the quantities. You can adjust the seasonings to your own taste. The cooking time for shrimp is minimal so please do not make the mistake of overcooking your shrimp. One of my favorite ways of eating the shrimp is to drop them in a salad of Romaine lettuce and Blue Cheese dressing.
Provided by Luby Luby Luby
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wet Mix:.
- Mix eggs, Italian salad dressing, flour, creole seasoning and milk in large bowl.
- Whisk or beat with blender until well mixed and set aside.
- Dry Mix:.
- In large zipper type plastic bag combine flour, baking powder and creole seasoning.
- Dip peeled shrimp in egg mixture.
- Dredge in flour mixture.
- Repeat each step.
- Heat oil to 360 degrees.
- Drop battered and floured shrimp in hot oil and deep fry for 3 minutes.
- Drain on paper towels.
Nutrition Facts : Calories 246.8, Fat 4.3, SaturatedFat 1.2, Cholesterol 236.9, Sodium 1230.9, Carbohydrate 28.6, Fiber 0.9, Sugar 0.2, Protein 22.3
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