FRIED SHRIMP TO DIE FOR
If you're a fan of fried shrimp, I've got your family covered! Light, crispy, and ... I just can't brag anymore. It's my Nan's recipe and I've never shared it. Please try it, I promise you won't be disappointed. I'd love to hear some comments. Please be easy on me, this is my first post, but I'm sure you'll be happy making these babies! They rock!
Provided by Tina Elliott
Categories Seafood Shellfish Shrimp
Time 2h33m
Yield 4
Number Of Ingredients 6
Steps:
- Insert a knife 3/4 of the way below the head of 1 shrimp and cut down the center of the shrimp's back to the tail. Open shrimp with your fingers so it lies flat. Repeat with remaining shrimp.
- Pour flour onto a shallow plate. Whisk eggs and water together in a small bowl to make egg wash.
- Place saltine crackers in a large resealable bag. Crush into fine crumbs using a rolling pin. Pour crumbs onto a plate.
- Coat each shrimp with flour. Dip in egg wash; roll in cracker crumbs on both sides. Transfer to a large plate. Refrigerate shrimp for 2 hours.
- Heat 1 inch vegetable oil in a large skillet over medium-high heat. Cook shrimp until golden brown, 1 1/2 to 2 minutes per side. Drain on a paper-towel lined plate.
Nutrition Facts : Calories 467.2 calories, Carbohydrate 54.4 g, Cholesterol 265.6 mg, Fat 14 g, Fiber 2.3 g, Protein 28.7 g, SaturatedFat 2.5 g, Sodium 962.6 mg, Sugar 0.5 g
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