Crispy Golden Fried Whole Shrimp with Savory Gravy

Name: Crispy Golden Fried Whole Shrimp with Savory Gravy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 500 g Whole fresh shrimp, deveined but with shells and tails on (choose medium-large size for best texture and flavor); 100 g All-purpose flour (or gluten-free flour for allergy-friendly option); 50 g Cornstarch; 1 tsp Garlic powder; 1 tsp Paprika; 1 tsp Salt; 0.5 tsp Black pepper; 2 pieces Eggs; 120 ml Milk; 500 ml Vegetable oil for frying (ensure enough for shallow frying); 30 g Butter; 2 tbsp All-purpose flour (for gravy); 250 ml Chicken or vegetable broth; 1 piece Onion, finely chopped; 2 cloves Garlic, minced; 2 tbsp Fresh parsley, chopped (optional)

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medium

15 min

Nutritional value per serving

Calories350kcal

Carbs10gram

Fat20gram

Protein25gram

Ingredients

Quantity

Whole fresh shrimp, deveined but with shells and tails on (choose medium-large size for best texture and flavor)500 g
All-purpose flour (or gluten-free flour for allergy-friendly option)100 g
Cornstarch50 g
Garlic powder1 tsp
Paprika1 tsp
Salt1 tsp
Black pepper0.5 tsp
Eggs2 pieces
Milk120 ml
Vegetable oil for frying (ensure enough for shallow frying)500 ml
Butter30 g
All-purpose flour (for gravy)2 tbsp
Chicken or vegetable broth250 ml
Onion, finely chopped1 piece
Garlic, minced2 cloves
Fresh parsley, chopped (optional)2 tbsp

This simple recipe shows you how to make crispy fried whole shrimp accompanied by a rich, savory gravy. Ideal for beginner cooks, it uses common ingredients and straightforward steps to achieve a flavorful dish with a delightful texture. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹950. Each serving contains roughly 350 kcal. This recipe suits low-carb and gluten-free diets if you use gluten-free flour. It is of medium difficulty and takes about 45 minutes total.

Preparation instructions

Prepare the Shrimp

1Wash the whole shrimp under cold running water, then pat them dry with paper towels. Make sure they are deveined to avoid gritty texture. Dry shrimp fry better and become crispier.

Make the Breading Mix

2In a bowl, combine the 100 g flour, cornstarch, garlic powder, paprika, salt, and black pepper. This mixture gives a crispy and flavorful coating.

Prepare Egg Wash

3In another bowl, whisk together the eggs and milk until well combined. This helps the flour mixture stick to the shrimp.

Coat the Shrimp

4Dip each shrimp first into the egg wash, then coat thoroughly with the flour mixture. Let coated shrimp rest for 10 minutes to set the breading.

Heat Oil for Frying

5Pour vegetable oil into a frying pan to about 1 inch depth. Heat oil over medium heat until it reaches 180°C (350°F). Use a thermometer to check temperature for safe frying.

Fry the Shrimp

6Carefully place shrimp in hot oil in a single layer, not crowded. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a food thermometer to ensure the internal temperature reaches at least 63°C (145°F) for seafood safety.

Drain Fried Shrimp

7Remove the shrimp from oil and place on paper towels to drain excess oil. This keeps them crispy.

Make the Gravy Base

8In a separate saucepan, melt butter over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Then add minced garlic and cook for 1 more minute.

Make the Gravy

9Stir in 2 tablespoons of flour into the butter-onion mixture to form a roux. Cook for 2 minutes, stirring frequently to avoid burning. Gradually whisk in chicken or vegetable broth. Bring to a simmer and cook for 5 minutes until gravy thickens. Season with salt and pepper to taste.

Serve

10Place fried shrimp on a serving plate and drizzle with warm gravy. Garnish with chopped parsley if desired. Enjoy immediately for best taste and texture.

Cooking Tips

-To avoid cross-contamination, use separate utensils and cutting boards for shrimp and other ingredients.

-Ensure shrimp is cooked to an internal temperature of 63°C (145°F) to guarantee food safety.

-Pat shrimp dry before coating to achieve extra crispiness.

-If you prefer milder gravy, substitute chicken broth with low-sodium vegetable broth.

-Use fresh shrimp whenever possible for the best flavor and texture; frozen shrimp should be fully thawed and patted dry prior to cooking.

Equipment

Frying pan or deep skillet
Cooking thermometer
Mixing bowls
Whisk
Tongs or slotted spoon
Paper towels
Saucepan
Wooden spoon or whisk

Shopping List

[ ] Fresh whole shrimp (500g, medium-large) - Approx. $8 - Choose firm, translucent shrimp without any smell.
[ ] All-purpose flour (100g + 2 tbsp) - Approx. $0.50 - Ensure dry and free from lumps.
[ ] Cornstarch (50g) - Approx. $0.30 - Adds crispiness to the coating.
[ ] Eggs (2 pieces) - Approx. $0.60 - Use fresh eggs.
[ ] Milk (120ml) - Approx. $0.30 - Whole or 2% milk works best.
[ ] Vegetable oil (500ml) - Approx. $2 - Use an oil with high smoke point like canola or sunflower.
[ ] Butter (30g) - Approx. $0.40 - Adds richness to gravy.
[ ] Chicken or vegetable broth (250ml) - Approx. $1 - Use low sodium if preferred.
[ ] Onion (1 medium) - Approx. $0.40 - Fresh and firm.
[ ] Garlic (2 cloves) - Approx. $0.20 - Look for plump, firm cloves.
[ ] Fresh parsley (optional, 2 tbsp) - Approx. $0.30 - Adds fresh flavor and garnish.

Total approximate cost: $13.00

Tips: Choose fresh shrimp with intact shells for best frying. For broth, homemade or quality store-bought makes a difference in flavor.

FAQ

Can I use frozen shrimp for this recipe?

Yes, you can use frozen whole shrimp, but make sure to fully thaw and pat them dry before coating and frying to ensure crispiness.

How do I know when the shrimp is fully cooked?

Shrimp are cooked when their flesh turns opaque and the internal temperature reaches 63°C (145°F). They should curl slightly and be firm to the touch.