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.
All-You-Can-Eat Crisp Cornmeal Shrimp
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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