Best Deep Fried Shrimp Recipes

JAPANESE-STYLE DEEP-FRIED SHRIMP

Steps:

• Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
• Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY

Steps:

• Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
• Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
• Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
• Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
• Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
• Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
• Let it cool down a bit, and then serve it right away with any kind of sauce.
• Enjoy!

DEEP-FRIED COCONUT SHRIMP

Steps:

• Combine eggs, cayenne and seasoning salt in shallow pan.
• Place flour in another shallow pan.
• Combine breadcrumbs and coconut in third pan.
• Dredge shrimp in flour, shaking off excess.
• Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
• Heat oil in deep-fryer.
• Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
• Transfer to paper towels to drain.
• Serve immediately with sauce.
• For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
• Refrigerate until ready to use.

DEEP FRIED COCONUT SHRIMP

Steps:

• Heat oil in deep fryer or deep skillet to 325*.
• Meanwhile, mix flour, salt, ginger, and pepper.
• Beat egg whites, just until foamy.
• Coat shrimp with flour; dip into egg whites.
• Pat coconut onto shrimp.
• Fry, turning once, for about 2-3 minutes, until golden brown.

DEEP FRIED SHRIMP

Steps:

• 1. Mix the batter ingredients with enough water to make a good batter. I didn't make mine too thick. Dredge the shrimp through the batter and drop into hot oil 6-8 at a time. they cook fast so be prepared with a slotted spoon to remove them with. Continue until all are cooked.

DEEP FRIED FISH OR SHRIMP

Steps:

• First the batter: combine the water, milk, flour, vinegar, baking soda, and salt in a large mixing bowl. Mix well and let sit for a half-hour at room temperature. Heat up the oil in the deep fryer. Dip fish or shrimp in the batter and then drop in deep fryer (but avoid overcrowding). Cook until fish or shrimp rises to the top (2-3 minutes). Remove and allow to drain on plate or dish covered with paper towels. Servce with lemon and/or cocktail sauce.

DEEP-FRIED SHRIMP ONIGIRI RECIPE BY TASTY

Steps:

• Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
• Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
• Heat the oil in a large pot until it reaches 350°F (180˚C).
• Dip the floured shrimp into the chilled batter.
• Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
• In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
• To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
• Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
• Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
• Enjoy!

DEEP-FRIED SALT AND PEPPER SHRIMP

Steps:

• Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly.
• Combine salt, pepper, and 5-spice powder in a small bowl.
• Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C).
• Cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. Return oil temperature to 400 degrees F (200 degrees C) before each new batch.
• Discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

STIR-FRIED SHRIMP WITH DEEP-FRIED BEAN CURD

Steps:

• 1. Shell and devein shrimp. Sprinkle with sherry and let stand 10 to 15 minutes, turning occasionally. 2. Cut bean curd in 1-inch cubes. Cut scallion in 1/2-inch sections. Crush garlic. Meanwhile heat oil. 3. Add bean curd cubes to oil, several at a time, and deep-fry until golden. Drain On paper toweling. 4. Heat remaining oil. Add salt, then garlic and scallions stir-fry a few times. Add shrimp and stir-fry until pinkish. 5. Quickly stir in soy sauce and sugar to blend then cook, covered, 1 to 2 minutes over medium heat. 6. Return bean curd, stirring gently, only to heat through. Serve at once. VARIATIONS: * For the bean curd, substitute 4 slices slightly stale white bread. (Remove crusts, cut in cubes, then deep-fry until golden.) * In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of salt with the sugar. Stir-fry with the shrimp 2 minutes then pick up step 6. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

COCONUT BATTERED SHRIMP (DEEP FRIED)

Steps:

• Preheat deep fryer to 350 degrees F. In a medium size bowl beat egg, pina colada mix, and self rising flour into a batter. Add coconut into this batter using a fork.
• Dip shrimp into batter, then into a bowl of the crushed crackers.
• Cook shrimp until golden in color. Place on paper towels to dry. You may reduce the amount of pina colada mix for a less sweet shrimp.

DEEP-FRIED COCONUT SHRIMP

Steps:

• NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
• In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
• Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
• Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
• Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
• Repeat with all remaining shrimp.
• Place onto a parchment-lined baking sheet.
• Refrigerate for a minimum of 5-24 hours.
• Heat oil in a deep-fryer or in a large heavy pot to 350°F.
• Fry the shrimp in batches turning once until golden brown.
• Carefully using tongs remove to a brown paper bag or paper towels to drain.

CRACKER BREADED DEEP-FRIED SHRIMP

Steps:

• Peel the shrimp, devein and leave the tails on .
• In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
• In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
• Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
• Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
• Holding the shrimp by the tail carefully place the shrimp into hot oil.
• Fry in batches for about 1-2 minutes or until golden brown.
• Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

DEEP-FRIED SHRIMP: EGG-WHITE BATTER

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.

VIETNAMESE DEEP FRIED SHRIMP WITH DIPPING SAUCE

Steps:

• 1. Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
• 2. Next day, in a medium bowl, mix together bouillon powder, salt and white pepper, and toss the shrimp with this mixture until evenly coated. Allow to marinate for 15 minutes.
• 3. Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
• 4. Deep fry the shrimp in small batches for 3 minutes, until golden brown. Drain on paper towels and serve immediately with dipping sauce.

DEEP-FRIED SHRIMP BALLS IN BATTER

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.

DEEP-FRIED SHRIMP CAKES (TAUD MAN GOONG)

Steps:

• Chop shrimp and lard together until fine.
• Add salt, sugar& bread crumbs and shape into small patties.
• Deep fry until golden brown& fragrant.
• For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool.
• Add all vegetables, chilis& shallots- set aside.
• Serve with fried patties.

DEEP-FRIED SHRIMP WITH BACON I

Steps:

• 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in two and wrap each half around a shrimp. Sprinkle lightly with pepper. 3. Meanwhile heat oil. Add shrimp and deep-fry until golden. Drain on paper toweling. Serve hot, accompanied by lemon wedges. VARIATION: * Omit the pepper in step 2, and before deep-frying, coat the baconwrapped shrimp in the following batter: Blend 2 eggs, beaten, with 1/4 cup flour and 1/4 cup water-chestnut flour. Then blend in 1/4 cup mixed nutmeats, toasted and crushed to a powder, and 1/2 teaspoon salt. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

DEEP FRIED CHICKEN, PORK AND SHRIMP BALLS

Steps:

• Sift flour, 1 tablespoon cornstarch and 1/2 teaspoon salt into medium size bowl. Stir in 3/4 cup water, beat with wooden spoon until smooth. Stir in 2 tablespoons oil and the ginger. Let stand covered at room temperature for 30 minutes. Combine chicken, shrimp, corn, pork, green onions, garlic, 2 teaspoons cornstarch and 3/4 teaspoon salt in medium size bowl. Shape into walnut size balls. Heat 1 quart oil in deep saucepan to 370 degrees. Beat egg white in small mixer bowl until stiff but not dry, fold into batter. Dip balls into batter with chopsticks. Fry 3 at a time in oil, turning once, until golden, about 2 minutes. Drain on paper toweling.