Really Crunchy Fried Shrimp Recipe

Really Crunchy Fried Shrimp is a simple fried shrimp recipe that yields quite a crunchy experience. The secret ingredient may surprise you:  ordinary saltine crackers!

Fried food is an endangered species in my kitchen. Despite the ban on grease, these shrimp, specifically, are on the protected list.

For some years now, we’ve followed a tradition of serving fried shrimp on New Year’s Day. Although I’m a person who loves change and variety, such traditions do make menu planning a little easier. Wouldn’t you agree?

Because it’s pretty basic, I never thought about posting the recipe until my daughter-in-law requested it. As a result, this one’s for you, Susie.

RECIPE INSPIRATION

One of my cooking heroes is Helen Corbitt of Neiman Marcus fame. I have several of her recipes on this website like this Monkey Bread and Espresso Angel Food Cake.

When reading through her book Helen Corbitt’s Cookbook, I found the recipe simply entitled “Fried Shrimp.” This recipe is barely adapted from her recipe. It’s simple and perfect as is.

“The smashed saltines give them (fried shrimp) a rough pretty appearance, and somehow they “eat” better.”
–Helen Corbitt

HOW TO HAND-BREAD REALLY CRUNCHY FRIED SHRIMP

Serve with cocktail sauce or remoulade sauce. (See notes below for my no-recipe version of remoulade sauce).

MORE SEAFOOD RECIPES

• Easy Almond Salmon for Two
• Grilled Salmon with Fresh Corn, Tomato, and Avocado Relish
• Mexican Pizza with Cheese-Stuffed Double Tortilla Crust
• Mock Shrimp Étouffée

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Paula

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Really Crunchy Fried Shrimp

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Simple fried shrimp with a crunchy coating. 

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Ingredients

• 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

Instructions

1. Combine first three ingredients and pour onto flat plate.
2. Whisk eggs and milk together in a small bowl.
3. Crush saltines and place onto another flat plate or shallow bowl.
4. Remove shells and devein shrimp. You may leave the tails on...or not. Your choice. Butterfly each shrimp with a small sharp knife.
5. 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.
6. 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.

Notes

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.

Please note that the calorie count does not include the oil the shrimp is fried in as that is impossible for me to measure accurately in my home kitchen.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 226mgSodium: 931mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 25g

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