I’m a fried shrimp addict. You’d think that by now I’d have enough recipes for making them, but 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.
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?
Mac and Ernie’s Fried Shrimp
- 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
- 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.
Nutritional values are approximate.