All-You-Can-Eat Crisp Cornmeal Shrimp
Servings: 1 lb
Kosher Key:
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
- 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
- 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.