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One of my fondest childhood memories is of the (very rare) times my family would eat out. My favorite place was Western Sizzlin Steakhouse and I always got the deep-fried shrimp. I have loved fried shrimp ever since then. I make it often. And often, the batter was the star of the show. The shrimp, although great, didn’t bring a lot of flavor to the party. Well these extra-tasty fried shrimp do. Big time. Beneath the crunchy delicious exterior are delicious shrimp. These shrimp are my new love.
Load ‘Em Up With Flavor
These extra-tasty fried shrimp are not hard to make. And they definitely disappear in no time at all. I highly recommend making extra. The dipping sauce is great too. But it’s kinda optional because the shrimp are great by themselves or with just ‘plain ole’ cocktail sauce (spicy is my fav!).
The shrimp do have a slight ‘kick’ to them thanks to the hot sauce but trust me, they are not spicy. If you’d like yours to have some more heat, add a few pinches of cayenne to the flour and batter. Not a lot, though. You don’t want to override the fantastic flavors.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
Dip your shrimp in some tasty Carolina cocktail sauce!
Extra-Tasty Fried Shrimp
Ingredients
For the shrimp
- 1 pound large shrimp I prefer 16-20 count shrimp
- ⅓ cup prepared mustard
- 3 tablespoons corn starch
- ⅓ cup hot sauce
- 2 tablespoons Creole seasoning
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- ¼ tsp ground black pepper
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- vegetable oil for frying
For the dipping sauce (makes plenty for another batch of shrimp)
- ½ cup ketchup
- ¼ cup mayonnaise
- 1 tablespoon prepared horseradish
- ½ tablespoon honey
- ½ teaspoon lemon juice
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
- pinch kosher salt
Instructions
For the dipping sauce
- Whisk together all ingredients in a small bowl until well-combined and smooth.
- Cover and refrigerate until ready to use.
For the shrimp
- Peel and devein the shrimp. You can serve them tail on or off, whichever you prefer.
- In a large bowl combine all of the remaining ingredients except the flour, salt and oil.
- Add the shrimp and submerge to coat well. Cover and refrigerate for 15 minutes.
- Place the flour in a shallow bowl. Add the salt and stir to combine.
- Heat 2"-3" of oil to 350 F in a deep fryer or Dutch oven.
- Working in batches if necessary, remove the shrimp from the batter. Let any excess batter run off the shrimp but do not shake them.
- Dredge the shrimp in the flour and transfer to the hot oil and cook 3-4 minutes until golden brown.
- Transfer shrimp to a paper towel-lined plate or wire rack to drain.
- Serve hot with the dipping sauce.
Notes
Nutrition
Nutritional values are approximate.
