Description
Crispy, golden fried shrimp with a perfectly seasoned cornmeal coating. This classic seafood dish delivers a delightful crunch with every bite, balanced by the tender, succulent shrimp inside.
Ingredients
Scale
- 2 pounds large peeled, deveined raw shrimp
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons Chile hot sauce (such as Cholula)
- 3/4 cup (about 3 1/4 oz.) all-purpose flour
- 2/3 cup (about 2 7/8 oz.) cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Canola oil for frying
- Lemon wedges, for serving
- Cocktail sauce, for serving
- Rémoulade, for serving (optional)
Instructions
- Prepare the Oil: Pour canola oil into a large deep skillet, ensuring a depth of 2 inches. Heat over medium-high to a precise 370°F.
- Create the Egg Mixture: While the oil reaches the desired temperature, whisk together eggs, milk, and Chile hot sauce in a shallow dish. Add shrimp to the mixture, ensuring an even coat.
- Prepare the Dredging Mixture: In a separate shallow dish, whisk together all-purpose flour, cornmeal, kosher salt, black pepper, and cayenne pepper until thoroughly combined.
- Dredge the Shrimp: Remove 6 to 8 shrimp from the egg mixture, shaking off excess liquid. Thoroughly dredge in the flour-cornmeal mixture, ensuring complete coverage.
- Fry to Perfection: Place dredged shrimp in the hot oil, frying until the coating turns golden and crisp, approximately 2 minutes. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Continue: Use a slotted spoon to transfer the fried shrimp to a baking sheet lined with paper towels to absorb excess oil. Repeat the process with the remaining shrimp, ensuring the oil returns to 370°F before adding each batch.
- Serve and Enjoy: Arrange the fried shrimp on a serving platter accompanied by lemon wedges, cocktail sauce, and optionally, a tantalizing touch of rémoulade.
Notes
- Maintaining the correct oil temperature is crucial – too hot and the outside will burn before the shrimp cooks; too cool and the shrimp will absorb too much oil and become greasy.
- For the crispiest results, don’t overcrowd the pan when frying.
- The cornmeal adds an essential textural component that sets this recipe apart from standard fried shrimp.
- Pat the shrimp dry before dipping in the egg mixture for better adhesion.
- For a spicier version, increase the amount of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Frying
- Cuisine: American Southern
Nutrition
- Serving Size: 5-6 shrimp
- Calories: 320g
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 190mg