Preview: Really Crispy Fried Shrimp is a simple fried shrimp recipe that yields quite a crunchy experience. Saltine crackers are the secret ingredient.
Fried food is an endangered species in my kitchen. Despite the ban on grease, these shrimp, specifically, are on the protected list. After all, we are completely heartless.
Keep reading to find out the secret to making these shrimp so crispy and crunchy.
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.
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.
Here is the secret according to Ms. Corbitt
“The smashed saltines give them (fried shrimp) a rough pretty appearance, and somehow they “eat” better.”
Ingredients and substitutions:
- FLOUR: Use all-purpose flour, bleached or unbleached.
- GARLIC POWDER: If you use unsalted crackers, you could get away with garlic salt here. Fresh garlic is unsuitable since you’re going for the crunch.
- PEPPER: I always use freshly ground pepper but pre-ground pepper is OK.
- EGGS: Use large eggs or 3 medium eggs.
- MILK: Any milk is fine. The fat content won’t matter much.
- SALTINES: This recipe was formulated with regular saltines. If you want to use low or no-salt crackers, you might want to add some salt to the flour for flavor.
- SHRIMP: The larger your shrimp, the easier this recipe (and more expensive, too). If you buy them with the shell on, then you’ll need to remove them. Removing the tails is optional.
- VEGETABLE OIL OR SHORTENING: Use oil with a high smoke point like peanut oil, vegetable oil, or avocado oil.
How to hand-bread 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
- Mock Shrimp Étouffée
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.