This is how to fry up some shrimp. The perfect batter, with the perfect consistency and flavor. Not too light and not too heavy. And perfectly crunchy. And the best part of this copycat Chili’s crispy shrimp? You can still taste the shrimp. Don’t mess with perfection, follow the recipe as it is and you’ll (very) soon be enjoying fantastic shrimp.
The first time I made a copycat Chili’s crispy shrimp, Anita took one bite and immediately said that I don’t need to fry shrimp in any other way. Ever again. She also told me to not change anything about it. I tend to do that. You know. A little tweak here. A little something more or less there. Nope, not with these shrimp.
Also try my copycat of Applebee’s peppercorn and garlic shrimp.
Copycat Chili's Crispy Shrimp
Servings 2 pounds
For the shrimp
- 2 pounds large shrimp peeled, deveined (I use 21-25 count shrimp and leave the tails on)
- Oil for frying
- Corn Flakes crumbs
For the batter
- 2/3 cup all-purpose flour
- 1 1/3 cups cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 6 egg whites
- 2/3 cup water
- 4 tablespoons vegetable oil
Heat at least 3" of oil to 350 F in a deep fryer or Dutch oven.
Place the Corn Flakes crumbs in a shallow bowl.
Place all of the batter ingredients into a medium bowl and whisk until smooth.
Working in batches, coat the shrimp in the batter. Shake off any excess and then roll in the crumbs.
Fry 2-3 minutes until golden brown, turning once.
I can eat an embarrassing amount of crispy fried shrimp. My addiction to these little goodies started as a child. Maybe once every few months we would eat out at Sizzler. I would always get the fried shrimp. I would devour them.
That tradition lives on, believe me. That’s why I make them at home. In bigger batches. These crispy fried shrimp are nice and crispy and have a fantastic lightly savory flavor. No overpowering flavors here, you can still taste the wonderful shrimp.
I like to use shrimp that aren’t too big or too small when I make crispy fried shrimp. For me, 21-25 count (that means 21-25 shrimp are in a pound) are the perfect size. If I can get them, I use Louisiana Gulf Shrimp. I believe they have the best flavor but you can use whatever you prefer (or can find).
You can use pre-shelled and pre-deveined shrimp but give them a once-over before using to make sure that there aren’t any shell pieces or veins left. Just in case.
If you’re looking for something super-simple for dipping your delicious crispy fried shrimp, try my quick cocktail sauce or my Carolina cocktail sauce.
Also try my Cajun fried shrimp.
Crispy Fried Shrimp
Servings 4 servings
- 1 pound unshelled medium raw shrimp 21-25 count
- 2 large eggs beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 cups plain bread crumbs substitute Panko bread crumbs for even more crunch
- 3 teaspoons Kosher salt
- 1 teaspoon dried basil crushed
- 1 teaspoon dried parsley crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Vegetable oil for frying
Remove the shells from the shrimp up to the tail section. Make an incision down the back and remove the vein. Rinse with cold water.
In a large bowl or pie plate combine the egg and milk.
Place the flour in another large bowl or pie plate.
And in another large bowl or pie plate place the bread crumbs, salt, basil, parsley, garlic and onion powders.
Heat oil in a large Dutch oven or deep fryer to 350 F.
Working in batches, coat the shrimp in the egg mixture. Shake off excess and then roll in flour.
Return shrimp to the egg mixture and coat again. Shake off excess and then roll in the bread crumb mixture, coating well.
Transfer to hot oil and fry until golden brown, 3-4 minutes. Remove to a paper towel-lined plate to let drain before serving.