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Really Crunchy Fried Shrimp

Really Crunchy Fried Shrimp is a simple fried shrimp with a crunchy coating.

The secret ingredient may surprise you:  ordinary saltine crackers!

REALLY CRUNCHY FRIED SHRIMP-in a bowl with remoulade sauce
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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.

How To Hand-bread Really Crunchy Fried Shrimp:

how to hand-bread shrimp using crushed saltines
You’re only four steps away from yummy crunchy shrimp. Make that five. You definitely need to fry it.

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

Pin the picture below to save for later.

Really Crunchy Fried Shrimp shown in a bowl with remoulade sauce

If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula

Really Crunchy Fried Shrimp

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. 

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: 329 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 226mg Sodium: 931mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 25g
© Paula Rhodes-saladinajar.com
Cuisine: American / Category: Seafood
The secret ingredient for these Really Crunchy Fried Shrimp is saltine crackers. YUM!

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  2. I just made this recipe with fresh off the boat Jumbo Gulf Shrimp. I didn’t fry enough! They were so good I wanted more than the 5 I fried for my lunch but I am quite full. They are so delicious and so crunchy. Can’t wait to cook them again this evening for hubby! I have searched a long time and tried so many fried shrimp recipes. No more searching, this is it!! Thanks so much!

    Reply

  3. Made this recipe tonight and it was the best shrimp we ever had! Thank you so much..this will definitely be a big favorite.

    Reply

  6. This is so smart! I’ve read about crusting sweet potato fries in crushed cornflakes, but that would definitely be a weird flavor on shrimp. Pinning to try!

    Reply

  7. What’s not to love about succulent sweet shrimp deep fried with a crunchy salty cracker batter? I am going to use this for the Super Bowl. In fact I have this cute little deep fryer that will do the trick (cuisinart – not too expensive either) since I’ve been banned from deep frying on the stovetop by my husband because he claimes the grease goes everywhere. It doesn’t. But whatever. I don’t think he’ll complain much after this recipe, that’s for sure!

    Reply

  9. Might I suggest trying Rice flour instead of All Purpose. Gives a really good crunch on it’s own. I know I will be trying this recipe with Rice flour.

    Reply

    • Chris,
      Six kids?? Are you, by any chance, an overachiever? 🙂 Even though I only had 2 boys they can never seem to get quite enough of these either on the rare occasion that I make them.

      Reply

  11. This looks really good! I love fried shrimp but tend to hate that lackluster flour batter a lot of places use. I’ve seen a few recipes for crab cakes that use saltines to create a crust but I never thought of using them for fried shrimp. Definitely on my list of things to make.

    Reply