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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!

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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.

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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Comments

  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. 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. 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

  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

  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

  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

  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

  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. 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

  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

  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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