How to Deep-Fry Shrimp

Deep-frying can be a little tricky until you get used to it. To make things easier on yourself and to avoid grease-soaked shrimp, make sure you use a frying thermometer to accurately gauge the temperature; use a large, deep pot for the frying; and don't put too many shrimp in the pot at once. Serves four as a main dish or six as an appetizer.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 large eggs
• flour (for dipping)
• 1 1/2 to 2 lbs. large shrimp
• lemon
• salad oil (1 1/2 to 2 inches in pan)
• salt to taste
• unseasoned bread crumbs
• Groceries
• Deep-fat Fryers
• Deep-frying Pans
• Deep-frying Thermometers
• Small Wire Strainers
• Tongs

1. Shell shrimp; devein and take the tails off if you like. (See the Related eHows for instructions.)

2. Beat eggs in a bowl.

3. Dip shrimp into flour and shake gently to remove excess.

4. Dip shrimp into eggs.

5. Dip shrimp into bread crumbs. Make sure the crumbs stick to the shrimp by patting them on with your fingers.

6. Place on a rack.

7. Refrigerate for 30 minutes to an hour if you have time.

8. Pour 2 inches salad oil into a deep-frying pan or deep-fat fryer.

9. Heat oil until it reaches 375 degrees F. Test with a deep-frying thermometer.

10. Place a few shrimp at a time in hot oil.

11. Cook about 4 to 5 minutes, or until the coating has turned golden brown and the shrimp are opaque inside.

12. Use tongs to remove shrimp from oil.

13. Allow to drain on paper towels.

14. Sprinkle salt over shrimp to taste.

15. Serve with lemon wedges or dipping sauce. (Try the Cajun remoulade or marinara sauce in the Related eHows.)

Tips & Warnings

• If you don't have a deep-frying thermometer, drop a piece of batter into the oil. If it sinks halfway and then quickly rises to the top and bubbles, the oil is ready. (If you're a novice fryer, though, it's best to invest in a thermometer. Accurate temperature control is the most important element of deep-fat frying.)
• Try to remove bits of batter from the oil with a small wire strainer as you cook.
• Make your own bread crumbs (infinitely better than purchased ones) by processing a slice or two of white bread in a food processor.
• Take care when using hot oil.

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