Best Fried Shrimp In Atomicocktail Sauce Recipes

Easy Fried Shrimp and Tartar Sauce image

Provided by Katie Lee Biegel

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

1 quart vegetable oil, for frying
1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on
Kosher salt and freshly cracked black pepper
Tartar Sauce, recipe follows, for serving
3/4 cup mayonnaise
1 tablespoon minced fresh dill
1 tablespoon minced cornichons
1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

Steps:

Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
Serve the fried shrimp with Tartar Sauce for dipping.
Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

Cocktail Sauce for Shrimp image

Provided by sal

Time 5m

Yield 10

Number Of Ingredients 5

16 ounces chile sauce
6 tablespoons prepared horseradish
¼ cup white sugar
1 lemon, juiced
3 drops hot sauce

Steps:

In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 1.6 g, Sodium 35.5 mg, Sugar 5.7 g

Cocktail Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 1h5m

Yield About 1 1/4 cups

Number Of Ingredients 6

1 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 dashes fish sauce
Freshly ground black pepper

Steps:

Mix the ketchup, horseradish, lemon juice, Worcestershire sauce, fish sauce and black pepper in a bowl and let sit for 1 hour before serving.

Stir Fried Shrimp in Garlic Sauce image

Provided by Marie

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb large shrimp, peeled & deveined (21-25 per pound)
1 egg white
1/4 cup cornstarch
1 -2 tablespoon water
2 cups vegetable oil
1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and minced
2 tablespoons minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste (or to taste)
1/2 cup sliced fresh water chestnut
1 tablespoon cornstarch
3 tablespoons cold water
1/2 cup sliced scallion, cut in 1/2-inch pieces

Steps:

Butter fly the shrimp by cutting along the backside, but not all the way through.
Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
Mix well.
The consistency should be silky and the color milky.
In a large wok, heat 2 cups of the oil to 280 °.
Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
Place the cooked shrimp in a colander to drain.
In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
Stir well.
Bring the garlic sauce to a boil and lower the heat to a simmer.
In a clean wok, heat the remaining tablespoon of oil to smoking.
Add the sliced water chestnuts and stir-fry for 30 seconds.
Add the garlic sauce, stir, and bring to a boil.
Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
Stir until thickened and add the shrimp.
Toss and stir 3 times until well coated.
Stir in the sliced scallions and serve.