Description
This recipe for Irresistible Crispy Breaded Shrimp delivers perfectly golden, crunchy shrimp in just 20 minutes. Coated with a seasoned flour and cornstarch mixture, then dipped in an egg batter, these shrimp are deep-fried to crisp perfection, making a quick and delicious appetizer or main course.
Ingredients
Scale
Shrimp and Breading
- 1 pound small shrimp (71/90 size), peeled and deveined
- 1 cup flour (for breading)
- 1/4 cup cornstarch (for extra crunch)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1 teaspoon paprika (for color and flavor)
- 1 teaspoon garlic powder
Batter
- 2 large eggs (beaten)
- 1/2 cup milk
- 1 tablespoon hot sauce (optional, adjust to taste)
For Frying and Finishing
- 3 cups canola oil (for frying)
- Chili powder (for seasoning after frying, amount to taste)
- Fresh lime juice (for drizzling before serving)
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly under cold water and pat them dry with paper towels to ensure a crisp coating during frying.
- Mix dry ingredients: In a shallow dish, combine the flour, cornstarch, salt, pepper, paprika, and garlic powder to create the breading mixture.
- Make the batter: In a separate bowl, whisk together the beaten eggs, milk, and hot sauce until frothy and well combined.
- Heat the oil: Pour about 3 inches of canola oil into a deep skillet and heat it over medium heat until it reaches approximately 350°F, ideal for frying.
- Bread the shrimp: Lightly dredge each shrimp in the dry flour mixture, shaking off excess, then dip into the egg batter ensuring a thorough coat, and dredge again in the flour mixture for a double breading.
- Fry the shrimp: Carefully add the breaded shrimp to the hot oil in batches, frying for 3-5 minutes each batch or until golden brown and crispy.
- Drain excess oil: Remove fried shrimp with a slotted spoon and transfer them onto a wire rack to drain excess oil, maintaining their crisp texture.
- Finish and serve: Season the crispy shrimp with chili powder and drizzle fresh lime juice over them before serving for added zest and flavor.
Notes
- Ensure oil temperature stays around 350°F to keep shrimp crispy without absorbing excess oil.
- Dry shrimp thoroughly before breading to prevent sogginess.
- The optional hot sauce adds a subtle kick but can be omitted to suit milder tastes.
- Use a wire rack rather than paper towels to drain shrimp to maintain crispiness.
- Feel free to substitute canola oil with other neutral oils like peanut or vegetable oil suitable for frying.
