Fried Shrimp


To deep fry, choose a deep-fryer, Dutch oven, wok or deep, heavy pan. Add only enough oil to fill one-third of the container. This provides room for the bubbling that occurs when the fish is dropped in and for the space taken up by the food. The seafood should be immersed in the oil. Vegetable oil makes the best medium for deep-frying.

  • 1 pound medium or large shrimp
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2/3 cup fresh cracker crumbs
  • oil for frying

In shallow dish, combine flour, salt and pepper. Beat the egg in a small bowl. Place crumbs in another shallow dish. Dredge shrimp in flour mixture, then in egg, then in crumbs. Fry in deep fat at 375° F until golden brown, about 4 to 5 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas