All-You-Can-Eat Crisp Cornmeal Shrimp



Who doesn't love crispy fried shrimp? It's such a quick and easy meal to throw together. I always keep a bag of frozen shrimp in my freezer, which makes serving this that much simpler.

We are definitely shrimp lovers in our household, I know I've said that before. What I like about using cornmeal is the coating doesn't become too thick and you can actually taste the shrimp and the seasoning as opposed to a mouthful of breading. My kids really appreciate this.

I make up a quick tartar sauce and this is ready in no time. I have never tried this with fresh shrimp but I can't see why it wouldn't work.

I hope you give this a chance, it couldn't be better!


In a shallow bowl, combine flour, cornmeal, salt and Old Bay Seasoning. In another bowl, lightly beat two eggs.


Dip the shrimp in the eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time). Transfer to paper towel-lined plate to drain. Keep warm in a 200o F oven until all the shrimp are cooked.


Serve with lemon wedges and tartar sauce for dipping.

Print Recipe

All-You-Can-Eat Crisp Cornmeal Shrimp

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 1 lb

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons Old Bay seasoning
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 pound frozen peeled and deveined large shrimp w/tail on, thawed
  • tartar sauce*
  • lemon wedges

Directions

  • In a shallow bowl, combine flour, cornmeal, salt and Old Bay Seasoning. In another bowl, lightly beat two eggs.
  • Dip the shrimp in the eggs, then coat in the cornmeal mixture.
  • In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time). Transfer to paper towel-lined plate to drain. Keep warm in a 200 degree F oven until all the shrimp are cooked.
  • Serve with lemon wedges and tartar sauce for dipping.
  • *I make up my own tartar sauce instead of using store-bought. For every 1/2 cup of mayonnaise I add, 1 Tablespoon fresh lemon juice, 2 teaspoons fresh minced onion, 1 teaspoon sweet pickle relish, 1 teaspoon horseradish and freshly ground pepper.


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Post a Comment

53 Comments

  1. Chi Chi 1

    YUM! Was just thinking of making shrimp for the kids!

    Reply
  2. I’ve been making an almost identical gluten-free version of this breading, Cathy. (I adjust the seasoning according to what I’m breading.) It’s been wonderful for chicken nuggets, fried oysters, calamari, and more, but I haven’t tried it with shrimp yet. I will now though. Cornmeal in breading just adds something special I think. :-)

    Shirley

    Reply
  3. unmuse 3

    Being from Florida, I shuddered at the thought of “keeping a frozen bag of shrimp” in my freezer. Yikes. I can’t even imagine how comparatively terrible they taste. (I don’t even like the “frozen fresh” ones the grocery stores sell here.)

    That being said, I’ve been making my fried shrimp this way, almost exactly, for decades now. It’s wonderful.

    Reply
  4. Lena in VT 4

    We always have frozen shrimp too, it’s the quickest way to a meal as is often more fresh than what they are selling as “fresh”. Thanks for this recipe!!

    Reply
  5. I have just discovered the beauty of cornmeal coating. I didn’t like it when I was younger – your children are much more advanced than I was at their age:) I can’t wait to try this – thanks for posting!

    Reply
  6. Mrs. L 6

    Since I normally have a bag of Trader Joes frozen peeled and deveined shrimp with tail on in my freezer this will be a quick and easy dinner to get on the table during a weeknight, thanks!

    Reply
  7. I don’t like shrimp (I’ve tried!), but the cormeal crunch sounds good and I really just wanted to say hi! 😉

    Reply
  8. I love this! I imagine the cornmeal in the batter gives the shrimp such nice texture and flavor!

    Hope you had a lovely Easter!

    Reply
  9. HoneyB 9

    I’ve missed you!!

    This shrimp looks delicious. I am definitely trying your recipe. LOVE the Old Bay in the coating!

    Reply
  10. isn’t cornmeal the best for fried shrimp? love that texture.

    Reply
  11. elra 11

    That looks really mouth watering Cathy. Really drooling here!

    Reply
  12. leslie 12

    Looks like the perfect shirmp dinner for shrimp loving households.

    Reply
  13. Tee 13

    Hey that’s the way we do it in Maryland, delicious!

    Reply
  14. annbb 14

    One of the greatest eating experiences (simple tho it is) on earth! And one of my favorites! YUM!

    Reply
  15. Emily 15

    Hi! This may sound silly…but the frozen shrimps you use are already cooked? no? I live in Ohio and I think frozen shrimp are the only option. This looks great, can’t wait to try it! Thanks!

    Reply
  16. pam 16

    I love fried shrimp.

    Reply
  17. JAMIE 17

    Cathy, This is what I love love about your blog. Recipes we can pull up and use the same day. You have shrimp in the freezer or another purchase from Costco like we all do. We dont have to find the “local fish monger”…….I live in KY excuse me. And you put a meal on the table that is fresh, tasteful and pleasing to the eye. You are the best….bring on the wine.

    Reply
  18. Lisa Sipple 18

    Love, love, love these…so easy!! You make it so easy!!

    Reply
  19. Paula 19

    Mmm, mmm, good! One of the best things about Oregon is the bounty of shrimp! YUM! I always have a “local” bag in the freezer. :-)

    Reply
  20. Paula 20

    Meant to also say that your homemade tartar sauce sounds terrific, too!

    Reply
  21. Memoria 21

    I love cornmeal shrimp!! bookmarking this recipe.

    Reply
  22. Barbie with a T 22

    Yes, Yes! We have fried shrimp quite frequently around here. Love ’em!! I have never made my own tartar sauce, though, and I will do as you do! Thanks for that tip.

    Reply
  23. Julie 23

    This sounds like a great way to prepare shrimp. Bookmarking!

    Reply
  24. sharon 24

    …you had me at “all you can eat” ha! Great, yummy recipe perfect for a party.

    Reply
  25. Looks tasty! I just did a cornmeal crusted tilapia for fish tacos the other night and agree about cornmeal vs breading.

    Reply
  26. Steph 26

    Could you tell me what Old Bay seasoning is please? I’m in the UK and intrigued by this. Recipe looks great! x

    Reply
  27. Debbie 27

    I’ve had that coating on fish and love it. Perfect for shrimp..looks delicious!

    Reply
  28. I love this one! And so will my hubster!

    Reply
  29. I have a real weakness for crispy fried shrimp. I hate to think how many of these little gems I could put away.

    Reply
  30. It does sound delicious Cathy… I can see why your kids would be huge fans.

    Reply
  31. Crunchy shrimp sounds just delicious. The old bay in the corn meal is great too!

    Reply
  32. Kayola 32

    Do you have an extra room? I just want to move in……..I’ll learn how to cap your bottles…pick grapes….everything you do looks DE-LISH! YOU ARE AMAZING!!!!! Do not know how you accomplish everything you do!!!!!

    Reply
  33. Noble Pig 33

    Old Bay Seasoning is a blend of herbs and spices; mustard, paprika, celery seed, bay leaf, black pepper, red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt and pepper.

    Just Google it and you’ll find out everything you wanted to know about it as well as how to purchase it.

    Reply
  34. Oh these look yummy! I’ve never tried (or made, for that matter) anything with a cornmeal coating, but I certainly want to give it a try now. I’m also interested in trying out your tartar sauce recipe. Never thought of adding horseradish to it.

    Reply
  35. Oh Yeah, this is PURE comfort food! I need me some of that!!

    Reply
  36. June 36

    Cornmeal makes a fabulous coating doesn’t it and these shrimp look particularly delish!

    Reply
  37. Pam 37

    Oh Cathy, I could eat the whole plate of shrimp – they look amazing.

    Reply
  38. My husband would LOVE these. I should make these for fun one night.

    Reply
  39. Bob 39

    I’m not a shrimp fan, but I bet that breading would be good on chunks of white fish!

    Reply
  40. Just dropping by to let you know that there’s a surprise waiting for you on my latest blog post: link to dashofnutmeg.com

    Reply
  41. I do love shrimp and this looks as if I could whip this up in no time. Thanks

    Reply
  42. Tammy 42

    Now I want shrimp for dinner! I haven’t had it in months!

    Reply
  43. Marjie 43

    Looks like an easy way to fix a favorite!

    Reply
  44. Lydia 44

    I always have a couple of bags of frozen shrimp on hand, in two different sizes. The one I reach for most often is 21-25 (per pound), but I also keep 26-30 size for things like fried rice. Either would be great for your recipe, I think.

    Reply
  45. dawn 45

    Made these tonight…absolutely fabulous!

    Reply
  46. it is so delicious
    I have read the article,it is really good !you can have a try
    recently i have got a good

    Reply
  47. Yummy crunchy shrimp! Love it!

    Reply
  48. Biz 48

    Okay, next time I bring up the deep fryer from my basement – this is going to be on the menu! I’ve never used cornmeal before – but what a great idea!

    Reply
  49. These must be so super crispy, what a great treat. I keep forgeting to get pepperoni so that I can make those pepperoni puffs in your previous post.

    Reply
  50. Hannah 50

    These look amazing! I can’t wait to try them!

    Reply
  51. I wish I wasn’t the only person in my house that liked shrimp! I might just make these anyhow because they look SO good!

    And…I love that first photo. The colors just POP!

    Reply
  52. I love the idea of crunchy, succulent shrimp without deep frying. They look fabulous! This recipe is a keeper!

    Reply
  53. Kenji 53

    Wow. Lucky, LUCKY husband. I want to marry you, your food and your delicious photography. Really a wonderful site that I stumbled upon. Please keep it up.
    Have you delved in any soups? I did a ramen from scratch, it’s truly daunting when done the traditional way.

    Reply

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