1.0Mariner's Menuhttps://ncseagrant.ncsu.edu/mariners-menuFrench-Fried Shrimp - Mariner's Menurich600338<blockquote class="wp-embedded-content" data-secret="EqED6bK3r5"><a href="https://ncseagrant.ncsu.edu/mariners-menu/french-fried-shrimp/">French-Fried Shrimp</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://ncseagrant.ncsu.edu/mariners-menu/french-fried-shrimp/embed/#?secret=EqED6bK3r5" width="600" height="338" title="“French-Fried Shrimp” — Mariner's Menu" data-secret="EqED6bK3r5" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2016/10/french_fried_shrimp_109_600x400-e1683555310710.jpg600337Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It's like that steak on the grill — give it just a few more seconds and it's overdone. Mariner's Menu shares a recipe for French-Fried Shrimp.