Fried food is an endangered species in my kitchen, but these shrimp are on the protected list.
I have a tradition of serving fried shrimp on New Year’s Day for our annual celebration with friends–when the party is at my house. Once in awhile we might have them on someone’s birthday, but they are a rare and special treat.
Because it’s pretty basic, I never thought about putting up the recipe until my daughter-in-law requested it. So this one’s for you, Susie.
The secret ingredient is the crushed saltine crackers. They elevate the crunch factor significantly.
Serve with cocktail sauce or remoulade sauce. (See notes below for my no-recipe version of remoulade sauce).Print
Simple fried shrimp with a crunchy coating.
- 1 cup flour
- 2 teaspoons garlic powder
- Freshly ground pepper
- 2 eggs
- 1 cup milk
- 36 saltines
- 1 pound shrimp, medium or large
- Vegetable oil or shortening
- Combine first three ingredients and pour onto flat plate.
- Whisk eggs and milk together in a small bowl.
- Crush saltines and place onto another flat plate or shallow bowl.
- Remove shells and devein shrimp. You may leave the tails on…or not. Your choice. Butterfly each shrimp with a small sharp knife.
- Roll each shrimp in seasoned flour, then dip in egg mixture, and finally, press shrimp into crumbs until covered. Be sure shrimp is butterflied (spread open) for maximum crumb retention which equals more crunchiness. Allow to sit on wax-paper covered cookie sheet for about 30 minutes.
- Fry in 3-4 inches of oil heated to 375 degrees until golden. It doesn’t take long so stay close. Remove from grease and allow to drain onto paper towels.
My no-recipe remoulade sauce:
To approximately 1/2 cup mayonnaise, add enough catsup until it’s nice and pink. Stir in a generous spoonful of pickle relish and one hardboiled egg, chopped finely.
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