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. Does this Spark an idea?
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
Instructions
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1
Shell shrimp; devein and take the tails off if you like. (See the Related eHows for instructions.)
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2
Beat eggs in a bowl.
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3
Dip shrimp into flour and shake gently to remove excess.
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4
Dip shrimp into eggs.
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5
Dip shrimp into bread crumbs. Make sure the crumbs stick to the shrimp by patting them on with your fingers.
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6
Place on a rack.
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7
Refrigerate for 30 minutes to an hour if you have time.
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8
Pour 2 inches salad oil into a deep-frying pan or deep-fat fryer.
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9
Heat oil until it reaches 375 degrees F. Test with a deep-frying thermometer.
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10
Place a few shrimp at a time in hot oil.
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Cook about 4 to 5 minutes, or until the coating has turned golden brown and the shrimp are opaque inside.
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12
Use tongs to remove shrimp from oil.
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13
Allow to drain on paper towels.
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14
Sprinkle salt over shrimp to taste.
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15
Serve with lemon wedges or dipping sauce. (Try the Cajun remoulade or marinara sauce in the Related eHows.)
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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.
