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I’m a fried shrimp addict. You’d think that by now I’d have enough recipes for making them. Yet I’m always on the looking for more and more. I came across this recipe from a roadside eatery in Texas, Mac and Ernie’s, and knew I had to make it. Not so much because the breading seemed different, but because it uses evaporated milk. And what a difference it makes! Crispy crunchy lightly spicy outside, tender, slightly sweet inside, Mac and Ernie’s fried shrimp are exactly what I was craving.
Fresh-Caught Is Better-Tasting
I used fresh-caught Florida shrimp for my Mac and Ernie’s fried shrimp. I try to get either gulf shrimp or Florida shrimp and avoid the farm-raised imported shrimp as much as possible. The taste difference is noticeable. Why go through the effort of frying your own shrimp only to use poorer quality shrimp?
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Mac and Ernie’s Fried Shrimp
Ingredients
- 1 pound all-purpose flour
- 2 tablespoons ground black pepper
- 1 tablespoon kosher salt
- 2 teaspoons Cajun seasoning
- ½ teaspoon onion powder
- 2 large eggs
- 12 ounces evaporated milk unsweetened
- 2 pounds shrimp tails on, peeled and deveined
- vegetable oil for frying
Instructions
- Heat oil in a deep fryer or Dutch oven to 360 F.
- Combine the flour, pepper, salt, Cajun seasoning and onion powder in a bowl (I like to use a pie plate).
- Beat the eggs in another bowl.
- Add the evaporated milk and beat to combine.
- Working in batches, dip the shrimp in the egg mixture.
- Shake off excess then roll in the flour mixture. Shake off excess.
- Fry 2 minutes or until golden brown.
- Remove to a paper towel-lined plate.
Notes
Nutrition
Nutritional values are approximate.
