Crispy & Crunchy Fried Shrimp

Super tasty and astonishingly crispy fried shrimp that you can’t get enough of. So irresistible and flavorful that these shrimps will be gone in a matter of minutes. These golden crunchy fried shrimps are perfectly seasoned and very versatile as they can be added to your taco, burger, or salad as a topping, or can be served as is as an appetizer or a snack.

With only about 15-20 minutes of your time, you can quickly concoct this tasty and super crunchy fried shrimp. All you need is get the shrimp ready, mix the “dry” batter, then beaten some eggs, then toss here-and-there, and fry them up. It’s that simple. The result is the golden brown crispy fried shrimp that you can just dip it in any sauce – ketchup-mayo sauce, tartar sauce, gochujang-infused mayonnaise, and so on. Let’s give it a try, won’t you? Let’s get cooking!

Tool I used:

• Deep Fryer – Slick looking, heat-up evenly, and, the best part, it comes with dual baskets, so you can fry two things at once. Also, it is a great tool to boil and steam some veggies – you just need to fill it up with water instead of oil.
• Bamboo cutting board – Slick looking, easy to clean, very durable and it comes with three different size, so you can just choose which one to use according to your needs.

Tip: To make a bigger batch or prep it for later use, you can coat each shrimp with the “dry-wet-dry” batter first and place them onto a tray. Make sure that you left some space in between each shrimp as you do not want them to stick to each other. Then, put the tray into the freezer, chill them for about 4-5 hours. Then, you can transfer the coated shrimps into the ziplock bags to save some space. The coated shrimps can be stored up to a month in the freezer. This way, when you are ready to use the shrimps, you can just deep fry them right away. No need to thaw them first.

Ingredient:

• 1 lb fresh medium/large-sized shrimp
• 2 eggs
• ½ cup all-purpose flour
• ½ cup potato starch or rice flour
• 1 teaspoon granulated onion powder
• ½ teaspoon baking soda
• 1 tablespoon paprika powder
• 1 tablespoon garlic powder
• Salt and pepper to taste
• Vegetable or Canola oil for deep frying

Direction:

• Peel, devein and clean the shrimps. Set aside. You can leave the tail-on or you can take them out.
• In a mixing bowl, add all-purpose flour, potato starch, onion powder, baking soda, paprika powder, garlic powder, salt, and pepper. Give it a good mix. Let’s call this the “dry” batter.
• In a separate bowl, beat the eggs. Let’s call this the “wet” batter.
• Afterwards, pre-heat the vegetable oils in a deep fryer under low-medium heat. Once heated, let’s test the “dry and wet” batter.
• First, take one shrimp and coat it with the dry batter.
• Second, coat it with the “wet” batter or the beaten egg.
• Then, coat it again with the “dry” batter.
• Place the shrimp carefully into the deep fryer and cook until it changes into brownish color or for about 2-4 minutes – depending on the size of the shrimp. Drain the excess oil with a paper towel.
• Give it a try. If needed, adjust the seasonings according to your liking.
• Then, repeat the process of coating the shrimp with the “dry-wet-dry” batter before placing it into the deep fryer.
• Don’t forget to drain the excess oil once it is done.
• Let them cool a bit before serving. Enjoy with ketchup or your favorite dipping sauce!