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!
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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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Chi Chi says
YUM! Was just thinking of making shrimp for the kids!
gfe--gluten free easily says
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
unmuse says
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.
Lena in VT says
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!!
Miss Meat and Potatoes says
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!
Mrs. L says
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!
Katrina says
I don’t like shrimp (I’ve tried!), but the cormeal crunch sounds good and I really just wanted to say hi! 😉
theUngourmet says
I love this! I imagine the cornmeal in the batter gives the shrimp such nice texture and flavor!
Hope you had a lovely Easter!
HoneyB says
I’ve missed you!!
This shrimp looks delicious. I am definitely trying your recipe. LOVE the Old Bay in the coating!
vanillasugar says
isn’t cornmeal the best for fried shrimp? love that texture.
elra says
That looks really mouth watering Cathy. Really drooling here!
leslie says
Looks like the perfect shirmp dinner for shrimp loving households.
Tee says
Hey that’s the way we do it in Maryland, delicious!
annbb says
One of the greatest eating experiences (simple tho it is) on earth! And one of my favorites! YUM!
Emily says
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!
pam says
I love fried shrimp.
JAMIE says
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.
Lisa Sipple says
Love, love, love these…so easy!! You make it so easy!!
Paula says
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. 🙂
Paula says
Meant to also say that your homemade tartar sauce sounds terrific, too!
Memoria says
I love cornmeal shrimp!! bookmarking this recipe.
Barbie with a T says
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.
Julie says
This sounds like a great way to prepare shrimp. Bookmarking!
sharon says
…you had me at “all you can eat” ha! Great, yummy recipe perfect for a party.
Melange a Trois says
Looks tasty! I just did a cornmeal crusted tilapia for fish tacos the other night and agree about cornmeal vs breading.
Steph says
Could you tell me what Old Bay seasoning is please? I’m in the UK and intrigued by this. Recipe looks great! x
Debbie says
I’ve had that coating on fish and love it. Perfect for shrimp..looks delicious!
Mental P Mama says
I love this one! And so will my hubster!
Cathy at Wives with Knives says
I have a real weakness for crispy fried shrimp. I hate to think how many of these little gems I could put away.
bellini valli says
It does sound delicious Cathy… I can see why your kids would be huge fans.
lisaiscooking says
Crunchy shrimp sounds just delicious. The old bay in the corn meal is great too!
Kayola says
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!!!!!
Noble Pig says
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.
Meg at A Dash of Nutmeg says
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.
RecipeGirl says
Oh Yeah, this is PURE comfort food! I need me some of that!!
June says
Cornmeal makes a fabulous coating doesn’t it and these shrimp look particularly delish!
Pam says
Oh Cathy, I could eat the whole plate of shrimp – they look amazing.
Rachel the SdOC says
My husband would LOVE these. I should make these for fun one night.
Bob says
I’m not a shrimp fan, but I bet that breading would be good on chunks of white fish!
Meg at A Dash of Nutmeg says
Just dropping by to let you know that there’s a surprise waiting for you on my latest blog post: http://www.dashofnutmeg.com/2010/04/my-first-blog-award.html
The Teacher Cooks says
I do love shrimp and this looks as if I could whip this up in no time. Thanks
Tammy says
Now I want shrimp for dinner! I haven’t had it in months!
Marjie says
Looks like an easy way to fix a favorite!
Lydia says
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.
dawn says
Made these tonight…absolutely fabulous!
FLV extractor says
it is so delicious
I have read the article,it is really good !you can have a try
recently i have got a good
5 Star Foodie says
Yummy crunchy shrimp! Love it!
Biz says
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!
Robin Sue says
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.
Hannah says
These look amazing! I can’t wait to try them!
Audrey at Barking Mad says
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!
Susan at SGCC says
I love the idea of crunchy, succulent shrimp without deep frying. They look fabulous! This recipe is a keeper!
Kenji says
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.