This Fried Shrimp is only four ingredients, three if you discount the salt. I bet you have all of them in your pantry right now.
Perfect Fried Shrimp
There truly is nothing better than a crispy Fried Shrimp, crunchy batch of fried shrimp. This easy, no-fuss recipe is perfect when that salty craving hits. If you like, you can easily dress up the flavors by adding your favorite spices, such as paprika, cumin, or more cayenne. Depending on the size of your shrimp, you may have to adjust your cooking time. Serve these Lil’ poppers in a PO’ boy, taco, or just enjoy them straight up.
It doesn’t require you to marinade the shrimp first. As someone who loves the idea of fried shrimp marinade but often lacks the foresight or patience to marinate it first, not needing to block off the extra prep time earns this fried shrimp a shiny gold star in my dinner book.
The most important consumers and exporters of shrimp around the world:
Shrimp trade continues to flourish at the global level, with its annual production approaching about 6 million tons, of which about 3.5 million tons are produced from ocean and sea waters, in addition to 2.4 million tons from fish farms.
China is the largest producer of shrimp in the world, followed by Indonesia, Thailand, India, Vietnam and Ecuador. While Thailand ranks first in the world in exporting shrimp, followed by India, Ecuador, Indonesia and Denmark.
In terms of countries importing shrimp, Japan and the United States of America are the largest importers of shrimp in the world, while Spain is the largest European importer of shrimp, followed by France and the United Kingdom.
How to make this perfect Fried Shrimp
1.Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370°F.
2.Put the shrimp in a shallow dish, then put the red hot sauce, then the mustard sauce and two eggs.
3.We mix all the mixture until it homogenizes then we add corn starch.
4.We mix and let it rest for an hour.
5.Remove 6 to 8 shrimp from egg mixture, shaking excess off; dredge in flour mixture. Place dredged shrimp in hot oil; fry until coating is golden and crisp, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Repeat with remaining shrimp, bringing oil back to 370°F over medium-high heat before adding each batch of shrimp.
6.Serve fried shrimp with lemon wedges, cocktail sauce, and rémoulade if desired.
Ingredients
10 oz red Argentine shrimp 🍤
1/3 cup mustard
3 tbsps corn starch
1/3 red hot sauce
1 cup all purpose flour
2 tbsps. creole seasoning
1 tsp old bay
1 tsp garlic powder
1/4 tsp ground black pepper
2 large eggs
For serving: lemon wedges, cocktail sauce, rémoulade (optional)
How to Make It
1.Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370°F.
2.Put the shrimp in a shallow dish, then put the red hot sauce, then the mustard sauce and two eggs.
3.We mix all the mixture until it homogenizes then we add corn starch.
4.We mix and let it rest for an hour.
5.Remove 6 to 8 shrimp from egg mixture, shaking excess off; dredge in flour mixture. Place dredged shrimp in hot oil; fry until coating is golden and crisp, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Repeat with remaining shrimp, bringing oil back to 370°F over medium-high heat before adding each batch of shrimp.
6.Serve fried shrimp with lemon wedges, cocktail sauce, and rémoulade if desired.
