Saltine Cracker–Crusted Fried Shrimp

These simple fried shrimp with a crispy coating will blow you away. The secret is in the saltine crackers.

6 servings

crunchy fried shrimp with remoulade sauce on the side.

Prep Time 30

Cook Time 5

Total Time 35

Ingredients

1 cup (120 g) flour, all-purpose
2 teaspoons (2 teaspoons) garlic powder
freshly ground pepper
2 (100 g) eggs
1 cup (227 g) milk
36 (36) saltines
1 pound (453 g) shrimp - medium or large
vegetable oil or shortening

Instructions

Prep the Coating: Combine 1 cup flour, all-purpose, 2 teaspoons garlic powder, and freshly ground pepper and pour onto a flat plate. Whisk 2 eggs and 1 cup milk together in a small bowl. Crush 36 saltines and place them in a separate dish.
Bread the Shrimp: Peel and devein 1 pound shrimp (tails optional), then butterfly. Coat in flour, dip in egg mixture, and roll in saltines, pressing to coat.
Let Them Rest: Place breaded shrimp on a baking sheet for 30 minutes; refrigerate for extra crispiness.
Fry Until Golden: Heat 3-4 inches of vegetable oil or shortening to 375°F. Fry shrimp in batches 2–3 minutes until golden. Drain on paper towels and serve.

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.

Calorie Count: 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.

Make ahead: These shrimp are best fresh, but you can bread them ahead and refrigerate for up to 8 hours before frying.

Want to airfry? Spray them generously with oil and cook at 400°F for 8-10 minutes, flipping halfway through.

Nutritional Information