{"id":7071,"date":"2015-03-16T09:33:18","date_gmt":"2015-03-16T13:33:18","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=7071"},"modified":"2023-12-19T13:23:10","modified_gmt":"2023-12-19T18:23:10","slug":"french-fried-shrimp","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/","title":{"rendered":"French-Fried Shrimp"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound medium shrimp<\/li>\n\n\n\n<li>2 eggs, beaten<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon paprika<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>\u00bd cup flour<\/li>\n\n\n\n<li>\u00bd cup dry bread crumbs<\/li>\n\n\n\n<li>oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Peel shrimp, leaving last section of shell on tail. Combine egg, salt, pepper, paprika and Tabasco in medium bowl.<\/p>\n\n\n\n<p>Combine flour and crumbs in medium shallow dish. Dip each shrimp in egg mixture, then in flour mixture. Heat oil to 350\u00b0 F. Deep fry until golden brown, about 6 to 8 minutes. Drain on paper towels.<\/p>\n\n\n\n<p>Contributed by <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  From: <em><a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\">Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/a>&nbsp;<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seafood 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&#8217;s like that steak on the grill \u2014 give it just a few more seconds and it&#8217;s overdone. Mariner&#8217;s Menu shares a recipe for French-Fried Shrimp.<\/p>\n","protected":false},"author":23,"featured_media":7073,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\",\"displayCategoryID\":15}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[162,217,230,15,98,103,216],"tags":[239],"class_list":["post-7071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-fall","category-fried","category-mariners-menu","category-shellfish","category-shrimp","category-summer","tag-appetizers"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":386,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>French-Fried Shrimp - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"French-Fried Shrimp - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Seafood 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&#039;s like that steak on the grill \u2014 give it just a few more seconds and it&#039;s overdone. Mariner&#039;s Menu shares a recipe for French-Fried Shrimp.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/\" \/>\n<meta property=\"og:site_name\" content=\"Mariner&#039;s Menu\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ncseagrant\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-16T13:33:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-19T18:23:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/french_fried_shrimp_109_600x400-e1683555310710.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"337\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vanda Lewis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:site\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vanda Lewis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/\"},\"author\":{\"name\":\"Vanda Lewis\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#\/schema\/person\/03e78ec46f956e6c45ff0fb159d9df51\"},\"headline\":\"French-Fried Shrimp\",\"datePublished\":\"2015-03-16T13:33:18+00:00\",\"dateModified\":\"2023-12-19T18:23:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/\"},\"wordCount\":96,\"publisher\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/#organization\"},\"image\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/french_fried_shrimp_109_600x400-e1683555310710.jpg\",\"keywords\":[\"appetizers\"],\"articleSection\":[\"Appetizers\",\"Fall\",\"Fried\",\"Mariner's Menu\",\"Shellfish\",\"Shrimp\",\"Summer\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/french-fried-shrimp\/\",\"name\":\"French-Fried Shrimp - 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