Crispy Tender Whole Fried Shrimp
Nutritional value per serving
Calories300kcal
Carbs10gram
Fat15gram
Protein20gram
Ingredients
- Whole shrimp with shells (medium-sized, deveined if possible, but tails and shells intact for extra crispiness)500 g
- All-purpose flour (for dredging, ensures crispy coating)80 g
- Cornstarch (adds extra crunch)20 g
- Salt (to taste)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Garlic powder (optional, for flavor)0.5 tsp
- Egg (beaten, for coating adhesion)1 piece
- Milk (to mix with egg, for batter)3 tbsp
- Vegetable oil (for frying, choose one with a high smoke point)500 ml
- Lemon wedges (for serving)n/a n/a
This simple recipe shows you how to fry whole shrimp until they are perfectly tender and crispy on the outside. Using accessible ingredients and straightforward steps, you can prepare this delicious seafood treat in about 25 minutes. The total cost of ingredients is approximately $8 USD (€7, £6, ₹640). Each serving contains roughly 300 calories, making it a light and tasty option. This recipe is suitable for pescatarian diets. It has an easy difficulty level and takes about 10 minutes of active cooking time with 15 minutes of preparation.
Preparation instructions
Prepare the Shrimp
1Rinse the whole shrimp under cold running water and pat them dry thoroughly with paper towels. Dry shrimp fry better and crisp up nicely. Removing excess moisture is key. This step takes about 5 minutes.
Make the Dredging Mixture
2In a shallow bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. These ingredients will give your shrimp a flavorful and crispy coating. This takes 2 minutes.
Prepare the Egg Wash
3In another bowl, beat the egg, then add the milk and mix well. This helps the flour mixture stick to the shrimp. Take about 1 minute.
Coat the Shrimp
4Dip each shrimp first into the egg wash, allowing any excess to drip off, then dredge it in the flour mixture. Press gently to ensure an even coating. Place the coated shrimp on a plate. This step takes around 5 minutes.
Heat the Oil
5Pour the vegetable oil into a deep frying pan or pot to a depth of about 3-4 cm. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a kitchen thermometer to check temperature for safety and best results. This should take about 5-7 minutes.
Fry the Shrimp
6Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry for about 2-3 minutes per batch, or until golden brown and crispy. The shrimp will become opaque and firm when fully cooked. The internal temperature should reach at least 63°C (145°F) for safe consumption. Use a food thermometer if possible. This takes about 10 minutes.
Drain and Serve
7Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges for squeezing. Enjoy the crispy, tender whole fried shrimp!
Cooking Tips
-If you cannot find whole shrimp with heads, tails and shells intact, use peeled shrimp for a quicker option but note that shells add flavor and texture.
-Do not overcrowd the frying pan; frying in small batches ensures even cooking and crispiness.
-Always maintain the oil temperature around 180°C (350°F) to avoid greasy or soggy shrimp.
-After frying, sprinkle a little sea salt or your favorite seasoning over the shrimp while still hot for extra flavor.
-Use a separate cutting board and utensils for raw shrimp to avoid cross-contamination and always wash your hands thoroughly.
Equipment Needed
- Deep frying pan or heavy pot
- Kitchen thermometer (for oil temperature)
- Two shallow bowls
- Slotted spoon
- Paper towels
- Tongs or chopsticks
- Plate for dredging and resting shrimp
Shopping List
[ ] Whole shrimp (500g) - ~$6.50 - Choose fresh or thawed shrimp with firm shells and a fresh sea smell.
[ ] All-purpose flour (80g) - ~$0.20 - Use good quality flour for best coating.
[ ] Cornstarch (20g) - ~$0.15 - Helps add crispiness.
[ ] Egg (1) - ~$0.25 - Fresh eggs recommended.
[ ] Milk (3 tbsp) - ~$0.10 - Any regular milk works.
[ ] Vegetable oil (500ml) - ~$1.50 - Use oils with high smoke points like canola or sunflower.
[ ] Garlic powder, salt, black pepper - pantry staples.
[ ] Lemon wedges (optional) - ~$0.50 - Best if fresh and juicy.
Total ~ $8.20
FAQ
Can I peel the shrimp before frying?
Yes, you can peel and devein the shrimp if you prefer, but frying whole shrimp with shells gives more flavor and a crispier texture.
How do I know when the shrimp are fully cooked?
Shrimp turn pink and opaque when cooked, and their flesh becomes firm. For safety, use a food thermometer to ensure they reach 63°C (145°F) internally.
Can I use frozen shrimp?
Yes, thaw frozen shrimp completely and pat dry before frying to avoid oil splatter and uneven cooking.
What oil is best for frying shrimp?
Use oils with high smoke points like vegetable, canola, or sunflower oil to prevent burning and off-flavors.
How do I avoid shrimp being soggy?
Make sure the oil is hot enough (180°C / 350°F) and do not overcrowd the pan to maintain temperature and ensure crispiness.