Best Roadside Seafood Fried Shrimp Recipes

Fried Shrimp image

Provided by Food Network

Time 25m

Yield 2 pounds of shrimp

Number Of Ingredients 9

2 pounds wild-caught shrimp
3 cups ketchup (recommended: Heinz)
1 tablespoon freshly ground black pepper
1/4 teaspoon ground cumin
1 tablespoon granulated garlic
1 tablespoon salt
1 cup lime juice
100-percent pure soybean oil, for fryer
All-purpose flour

Steps:

Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut.
Preheat the oil in your fryer to 350 degrees F.
Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried.

Almost-Famous Spicy Fried Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Buffalo Fried Shrimp image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2/3 cup mayonnaise
1/4 cup plus 3 tablespoons Buffalo hot sauce
2 teaspoons whole-grain mustard
1 heaping tablespoon chopped dill pickle
1 heaping tablespoon minced shallot
1 heaping tablespoon finely chopped fresh parsley
Peanut or vegetable oil, for deep-frying
1 cup all-purpose flour
1 cup lager beer
1 1/2 pounds large shrimp, peeled and deveined (tails intact)
2 stalks celery, thinly sliced diagonally

Steps:

Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.

Crunchy Shrimp image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 6

1/2 cup all-purpose flour
3 teaspoons sugar
10 pieces peeled raw shrimp
1/2 cup panko
2 cups soybean oil
Sweet and sour chili dipping sauce, such as Mae Ploy brand

Steps:

First, mix the flour and 1 cup water together. Then stir in the sugar. Put the shrimp into the batter and thoroughly cover.
Remove the shrimp and put into a mixing bowl that contains the panko and cover the shrimp with the panko.
Heat the soybean oil in a large, heavy pot to about 350 degrees F. Fry the shrimp until golden brown and crispy, about 4 minutes. Serve with the dipping sauce.