Description
This recipe for Irresistible Crispy Breaded Shrimp delivers perfectly golden, crunchy shrimp in just 20 minutes. The shrimp are coated in a flavorful seasoned flour and cornstarch mixture, dipped in a spiced egg batter, then deep-fried until crisp. Ideal as a quick appetizer or main dish, these shrimp are flavorful, tender on the inside, and satisfyingly crunchy on the outside.
Ingredients
Scale
Shrimp
- 1 pound small shrimp (71/90 size), peeled and deveined
Breading Mixture
- 1 cup flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Batter
- 2 large eggs (beaten)
- 1/2 cup milk
- 1 tablespoon hot sauce (optional)
Frying
- 3 cups canola oil (for frying)
To Serve
- Chili powder (to sprinkle)
- Fresh lime juice (to drizzle)
Instructions
- Prepare the Shrimp: Rinse the shrimp thoroughly under cold water to ensure they are clean, then pat them dry carefully with paper towels to remove excess moisture, which helps the breading adhere better.
- Mix Dry Ingredients: In a shallow dish, combine the flour, cornstarch, salt, pepper, paprika, and garlic powder. This seasoned mixture will create the crispy coating for the shrimp.
- Prepare the Batter: In a separate bowl, whisk together the eggs, milk, and hot sauce until well combined and frothy. The hot sauce adds a subtle kick and enhances flavor.
- Heat the Oil: Pour about 3 inches of canola oil into a deep skillet and heat it over medium heat until it reaches around 350°F (175°C), which is optimal for frying to achieve a golden crispness.
- Bread the Shrimp: Dredge each shrimp lightly in the seasoned flour mixture, shaking off any excess to avoid clumps. Then dip it into the egg batter, coating fully, and finally dredge again in the flour mixture for a double breading that enhances crunch.
- Fry the Shrimp: Carefully place the breaded shrimp into the hot oil in batches to avoid overcrowding. Fry each batch for 3-5 minutes, turning occasionally, until the shrimp are golden brown and crispy.
- Drain and Season: Use a slotted spoon to remove the shrimp from the oil and transfer them to a wire rack to drain excess oil, keeping them crispy. While still hot, sprinkle with chili powder and drizzle fresh lime juice for a tangy finish before serving.
Notes
- Ensure shrimp are patted dry thoroughly; excess moisture reduces crispiness.
- Maintain the oil temperature around 350°F for best frying results; too low leads to greasy shrimp, too high burns the coating.
- Do not overcrowd the frying pan; fry in batches for even cooking and crispiness.
- The hot sauce in the batter is optional but adds a nice flavor dimension.
- Use a wire rack instead of paper towels for draining to keep the breading crisp.
- For a spicier kick, add cayenne pepper to the flour mixture.
- Canola oil is recommended for its neutral flavor and high smoke point, but other neutral oils like vegetable or peanut oil can be used.
