The word shrimp comes from the Middle English shrimpe meaning “pygmy” and referring to the small size of the crustacean. Native Americans were the first to catch shrimp for food in North America, and today it remains the most popular shellfish in the United States. As an excellent source of protein, it is considered a health food as it has almost no saturated fat and is high in calcium, iodine, and omega-3 fatty acids. Common methods of preparation include baking, boiling, frying, and grilling.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 cups vegetable oil, for frying
- 1½ cups milk or buttermilk
- 1 cup hot sauce
- 2 cups all-purpose flour
- ¼ cup cornmeal
- 1 Tbsp baking powder
- 2 Tbsp ground black pepper
- 1 Tbsp salt
- 2 lbs medium shrimp, peeled and deveined
- Cocktail sauce, as needed for dipping (optional)
Directions
- Preheat the oil in a deep-fryer or large, heavy saucepan to 350°F.
- Line a plate with paper towel and set it aside.
- Whisk together the milk and hot sauce in a shallow dish.
- Whisk together the flour, cornmeal, baking powder, pepper, and salt in a separate shallow dish.
- Dredge the shrimp in the dry mixture first, then dip them in the wet mixture, and lastly dredge them in the dry mixture again. Shake off any excess flour after each dredging.
- Place the shrimp into the hot oil in batches, being careful not too overload the fryer.
- Fry the shrimp for about 2 minutes or until lightly golden-brown.
- Remove the shrimp from the oil and place them on the paper towel-lined plate.
- Serve warm with cocktail sauce on the side for dipping, if desired.
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