Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Oh me. It was a happy day for the shrimp addict in me. I made copycat Outback Steakhouse Gold Coast coconut shrimp, along with an orange marmalade dipping sauce. The shrimp were incredible. So crispy. The perfect batter. And loaded with fantastic coconut. They were delicious and great on their own. But oh, they weren’t served by themselves. Alongside, the dipping sauce added a unique taste that offset some of that coconut sweetness. The two made for an unforgettable dinner dish.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Although the shrimp are the star of the show in these copycat Outback Steakhouse Gold Coast coconut shrimp, I cannot overstate how great the dipping sauce is. It’s somewhat reminiscent of cocktail sauce in that it has a good horseradish flavor. The orange keeps the tropical theme going. And along comes a great mustardy hit. It may sound a bit different, but I assure you, it’s different in a great way. There were no leftover shrimp or dipping sauce.

I used by small Fry Daddy fryer to make this dish. That required me to cook them in batches. For a quicker fry, ensuring that everything is done at the same time, I’d recommend using a larger fryer or Dutch oven.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp
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5 from 1 vote

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

The dipping sauce is addicting. You might want to double the amounts.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 4
Calories 463kcal

Ingredients

For the shrimp

For the dipping sauce

Instructions

For the dipping sauce

  • Place all ingredients in a small bowl. Stir until well combined. Cover and refrigerate for at least 1 hour before serving. Note: Also prepare the batter (below) at this time since it also requires 1 hour of resting time.

For the shrimp

  • To prepare the batter, place the beer, flour and 1/2 cup of the coconut flakes, sugar and salt into a medium-sized bowl. Whisk to combine well. Cover. Let sit for 1 hour.
  • Heat a few inches of oil in a Dutch oven or deep fryer to 350 F.
  • Place remaining coconut in a pie plate or shallow bowl.
  • Pat shrimp dry and sprinkle with paprika.
  • Working in batches if needed, dip shrimp into the beer batter, turning to coat completely.
  • Transfer the shrimp to the coconut and roll to coat well.
  • Fry shrimp 2-3 minutes or until shrimp are golden brown, turning them as they cook. Remove to a paper towel-lined plate to drain.
  • Serve shrimps with dipping sauce.

Nutrition

Calories: 463kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 232mg | Fiber: 6g | Sugar: 48g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Parrot Bay Coconut Shrimp

This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.

Parrot Bay Coconut Shrimp

The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.

If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.

Also try my other take on coconut shrimp with a dipping sauce.

Parrot Bay Coconut Shrimp
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5 from 1 vote

Parrot Bay Coconut Shrimp

If you search around, you'll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly.
Course Appetizer or Main
Cuisine American
Keyword coconut, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 910kcal

Ingredients

For the Pina Colada Dipping Sauce

For the Shrimp

Instructions

For the Pina Colada Dipping Sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the Shrimp

  • Heat a few inches of oil to 350 F in a Dutch oven or deep fryer.
  • Set out three medium bowls.
  • In the first bowl, place 3/4 cups of flour.
  • In the second bowl, combine the remaining 3/4 cup of flour, sugar and salt. Add the milk and rum and stir or whisk until smooth.
  • In the last bowl combine the panko and coconut.
  • Let the wet batter stand for minutes.
  • Working in batches, dip the shrimp in the bowl of flour. Toss to coat. Shake off any excess flour.
  • Next, transfer the shrimp to the wet batter and dunk and turn to coat well. Shake off any excess batter.
  • Last, place the shrimp in the panko mixture and toss to coat.
  • Fry the shrimp for 2-3 minutes or until golden brown. Remove to a wire rack or paper towel-lined plate to drain.
  • Serve hot with the pina colada dipping sauce.

Nutrition

Calories: 910kcal | Carbohydrates: 135g | Protein: 21g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 585mg | Potassium: 577mg | Fiber: 8g | Sugar: 40g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 7mg

Nutritional values are approximate.

Mac and Ernie’s Fried Shrimp

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.

Mac and Ernie's Fried Shrimp

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
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5 from 1 vote

Mac and Ernie’s Fried Shrimp

Be sure to not over-cook the shrimp.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 287kcal

Ingredients

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.

Nutrition

Calories: 287kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 937mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

Nutritional values are approximate.

Old Bay Southern Fried Shrimp

If I had served these Old Bay southern fried shrimp on a platter I would’ve given them a ’10’ out of 10 possible points. But, served in a basket I give them an ’11’. That’s because baskets make everything taste better. True story. Smash burgers? Better in a basket. Onion rings or fries? Way better in a basket. Ditto fried fish and a host of other foods.

As easy as they were to make, these southern fried shrimp pack serious flavor thanks to one of my favorite seasonings, Old Bay. There’s no such thing as too much Old Bay for me. Make these shrimp and serve them with fries… and then sprinkle the fries with Old Bay and you’ll be happy too.

Old Bay Southern Fried Shrimp

I prefer to keep the tails on when I make Old Bay southern fried shrimp. I like having the handles. I also think the tails slow me down a bit. Otherwise, I’d just pop them in my mouth like popcorn and the entire basket would be gone before I knew it. The tails increase the time I have to enjoy them because they are GREAT!

Also try my honey hot fried shrimp.

Southern Fried Shrimp
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5 from 1 vote

Old Bay Southern Fried Shrimp

I prefer to keep the tails on when I make southern fried shrimp. I like having the handles.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 269kcal

Ingredients

Instructions

  • Heat oil in a deep fryer or Dutch oven to 350 F.
  • Peel and devein the shrimp, leaving the tails on if desired.
  • Pour the buttermilk into a bowl.
  • In a shallow dish or baking dish, combine the flour and Old Bay Seasoning.
  • Working in batches, dip the shrimp in the buttermilk. Shake off excess then dredge in the flour mixture, coating well. Shake off the excess. Fry 2-3 minutes or until golden brown, removing to a paper towel-lined plate or wire rack to drain while cooking the remaining shrimp.
  • Serve with cocktail sauce for dipping.

Nutrition

Calories: 269kcal | Carbohydrates: 52g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg

Nutritional values are approximate.

Batter-Fried Shrimp

I’m usually a crunchy-fried-shrimp kind of guy. You know, a bit of flour, a bit of cornmeal. These batter-fried shrimp are a bit different, yet still crunchy. The batter is much like you would find on, say, fried cod for a fish sandwich or a basket of fish and chips. Because I have an unnatural addiction to fish and chips, it’s not surprising that I’m now addicted to these shrimp. The batter stuck perfectly, the shrimp cooked up beautifully golden brown delicious, and all was right in the world again. And I ate more than I should!

Batter-Fried Shrimp

Deliciously Soft Batter

The batter makes the shrimp look a lot bigger than they are. Even though it’s thick, it’s not ‘ewwwy’ thick at all. It’s light and crispy, just like I like. I’d definitely use this same batter on cod. Or chicken legs (who remembers peg legs from Long John Silver’s? They were my favorite!).

Since there’s just the two of us, I use a Fry Daddy fryer for these shrimp. It’s the perfect size for something like this.

For a twist, add a few shakes of Old Bay or Creole seasoning to the batter before dipping the shrimp.

Also try my fried shrimp basket.

Batter-Fried Shrimp
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4.50 from 2 votes

Batter-Fried Shrimp

The batter recipe would also be great on code fillets.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 395kcal

Ingredients

Instructions

  • Pat shrimp dry.
  • Heat a few inches of oil to 350 F in a Dutch oven or a deep fryer.
  • Combine 1/2 cup of oil and the egg and beat well. Add remaining ingredients except oil for frying and stir until smooth.
  • Working in batches, dip shrimp in the batter and coat well.
  • Add shrimp to the fryer and fry for 1 minute. Turn and fry another 1 minute or until golden brown. Remove to a paper towel-lined plated or wire rack to drain.

Nutrition

Calories: 395kcal | Carbohydrates: 25g | Protein: 6g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 609mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!

If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.

Beer Battered Shrimp and Fries

So Crazy Good And Addicting

I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.

If I’m cooking for a crowd I use my big fryer. But if it’s just the two of us I’ll use my Fry Daddy instead.

Also try my blackened fried shrimp.

Beer Battered Shrimp and Fries
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5 from 1 vote

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, fries, shirmp
Prep Time 6 hours
Cook Time 30 minutes
Servings 4
Calories 698kcal

Ingredients

For the shrimp

For the shrimp batter

For the fries

Instructions

For the shrimp (note the fries need to soak, so start them well before you plan on eating)

  • Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
  • In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
  • Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
  • Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.

For the fries

  • Fill a large bowl with cold water.
  • Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peels yours first if you desire.
  • Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
  • In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
  • Heat oil in your deep fryer or Dutch oven to 350 F.
  • Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
  • Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.

Nutrition

Calories: 698kcal | Carbohydrates: 120g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 3808mg | Potassium: 1239mg | Fiber: 7g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 10mg

Nutritional values are approximate.

Blackened Fried Shrimp

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.

Blackened Fried Shrimp

More Seasoning, More Better!

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.

Sure, You Could Use Store-Bought Seasoning…

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.

Also try my Cajun fried shrimp and my beer battered shrimp and fries.

Blackened Fried Shrimp
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5 from 1 vote

Blackend Fried Shrimp

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.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 203kcal

Ingredients

For the blackened seasoning (may make a bit more than you'll need)

For the flour station

For the dipping station

  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon hot sauce

Instructions

  • 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.

Nutrition

Calories: 203kcal | Carbohydrates: 14g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 1778mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 3mg

Nutritional values are approximate.

Cajun Fried Shrimp

My two biggest food obsessions? Chicken wings and fried shrimp. I could eat either one any time, any where. I’ve never had wings or shrimp that I didn’t absolutely love. Like these Cajun fried shrimp. Lightly crunchy. Stick-to-the-shrimp batter. A little heat. Perfectly cooked. Crazy tasty. And you know, they’re great looking too! You do eat with your eyes first, or so they say! I kinda think I eat with my nose first. I smell the aroma of the food often long before I see it! That’s what gets my mouth watering.

Cajun Fried Shrimp

My Kind Of Shrimp

This is shrimp done up right. I served these Cajun fried shrimp with a crazy wonderful remoulade that has ended up being a shrimp-dipping staple in our house. It’s great for fries fish, too.

For that little extra ‘something’ sprinkle the shrimp lightly with Old Bay seasoning just before serving.

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.

Also try my crispy fried shrimp and my blackened fried shrimp.

Cajun Fried Shrimp
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5 from 1 vote

Cajun Fried Shrimp

I’ve never had wings or shrimp that I didn’t absolutely love. Like these Cajun fried shrimp. Lightly crunchy. Stick-to-the-shrimp batter. A little heat. Perfectly cooked.
Course Appetizer or Main
Cuisine Main
Keyword Cajun, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 444kcal

Ingredients

For the Spicy Remoulade Sauce

Instructions

  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • In a pie plate or shallow dish, whisk together the buttermilk, egg, and mustard.
  • In another pie plate or shallow dish, whisk together the flour, cornmeal, paprika, salt, cayenne and garlic powder.
  • Working in batches, add the shrimp to the flour mixture and coat well.
  • Shake off excess then place into the buttermilk mixture.
  • Shake off excess then return to the flour mixture, coating again.
  • Add to the hot oil and fry 3-4 minutes or until golden brown, turning once. Remove to a paper towel-lined plate to drain.
  • Serve with the spicy remoulade sauce.

For the Spicy Remoulade Sauce

  • Whisk together all ingredients in a small bowl. Refrigerate until ready to use.

Nutrition

Calories: 444kcal | Carbohydrates: 22g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 2090mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 17mg | Calcium: 232mg | Iron: 4mg

Nutritional values are approximate.

Crispy Fried Shrimp

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.

Crispy Fried 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 and my panko fried shrimp.

Crispy Fried Shrimp
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5 from 1 vote

Crispy Fried Shrimp

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.
Course Appetizer
Cuisine American
Keyword crispy, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 629kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 629kcal | Carbohydrates: 90g | Protein: 42g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 3084mg | Potassium: 390mg | Fiber: 4g | Sugar: 7g | Vitamin A: 236IU | Vitamin C: 5mg | Calcium: 363mg | Iron: 9mg

Nutritional values are approximate.

Kickin’ Fried Shrimp

Where have I been that I have not been sprinkling my fried shrimp with Old Bay seasoning? Now I can’t stop doing it, and I have no intention of stopping either. These kickin’ fried shrimp are really great. But, they’re amazing with that just a bit more Old Bay at the end. I couldn’t get enough of these. What wonderful coating and flavor!

Kickin' Fried Shrimp

The coating on these kickin’ fried shrimp is perfect. It’s a tad crunchy. It’s crazy delicious. And it sticks to the shrimp. Man, there’s nothing worse than picking up a piece of fried shrimp only to have the batter fall off. That’s a recipe for sadness right there.

I used medium shrimp for this dish. You could use large shrimp instead if you want to serve them more as a main dish. Or you could use smaller for an appetizer.

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.

Also try my Bayou fried shrimp.

Kickin' Fried Shrimp
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5 from 1 vote

Kickin’ Fried Shrimp

Where have I been that I have not been sprinkling my fried shrimp with Old Bay seasoning? Now I can’t stop doing it, and I have no intention of stopping either. These kickin’ fried shrimp are really great.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 servings
Calories 341kcal

Ingredients

Instructions

  • Heat 3-4" of oil to 350 F in a Dutch oven or deep fryer.
  • Place shrimp in a large bowl and season with 1/2 teaspoon Old Bay. Toss to coat.
  • In a medium bowl whisk together the flour, cornmeal, remaining Old Bay, garlic powder, onion powder and cumin.
  • In a shallow bowl or pie plate whisk together the eggs and buttermilk.
  • Add shrimp to the flour mixture and coat well. Shake off excess.
  • Dip shrimp in the egg mixture. Shake off excess.
  • Return shrimp to the flour mixture and coat well. Shake off excess.
  • Working in batches, fry the shrimp 3-4 minutes or until golden brown, turning once.
  • Remove to a paper towel-lined plate to drain.
  • If desired, sprinkle a bit more Old Bay over the shrimp before serving with your favorite cocktail sauce.

Nutrition

Calories: 341kcal | Carbohydrates: 38g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 948mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 146IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 4mg

Nutritional values are approximate.