I could probably eat a ton of these blackened fried shrimp. I was already badly addicted to fried shrimp. Then along came these beyond-delicious treats and my addiction somehow got worse. I didn’t even think that was possible. Yummy crunchy batter that has a great light spiciness to it. The batter isn’t too thick. It isn’t too thin. You really just can’t stop eating them.
For a little extra kick, sprinkle the blackened fried shrimp with more of the seasoning just after you remove them from the hot oil. You have to do it when they’re still so hot so that the seasoning adheres. Why go thru the trouble of making the blackened seasoning from scratch? That store-bought stuff is just way too salty for me. But you’re certainly free to use it. I bet by now there’s a low-salt store-bought version available somewhere!
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Blackend Fried Shrimp
- 1 pound large shrimp peeled, deveined
- vegetable oil for frying
For the blackened seasoning (may make a bit more than you'll need)
For the dipping station
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon hot sauce
- Place shrimp into a large bowl. Season with two teaspoons of the blackened seasoning and toss well.
- Combine the flour and blackened seasoning. Dip the shrimp into the mixture and coat well. Transfer to a plate and place into the freezer for five minutes. Reserve the flour mixture.
- Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
- Whisk together the egg, milk and hot sauce in a pie plate or shallow dish.
- Dip the shrimp into the egg mixture and then return to the flour mixture to coat.
- Shake off excess flour and fry 3-4 minutes or until golden brown, turning once.
- Serve with your favorite tartar sauce or cocktail sauce.
Nutritional values are approximate.