Fry Shrimp Without Oil? Yes, You Can!

Frying shrimp is a beloved cooking method for many, but can you make fried shrimp in an oil-less fryer? The answer is yes! While traditionally, fried shrimp is cooked by submerging it in hot oil, it is possible to get that crispy texture and golden colour using an air fryer. For those wanting to cut down on oil, this is a great alternative. The key to achieving that perfect crispiness is to coat the shrimp in a breading mixture and give it a light spray of oil before placing it in the air fryer.

Choosing the right oil

Frying shrimp is all about achieving that crispy coating. While you can use an air fryer, the oil you choose for frying is crucial to achieving the best results.

For health-conscious cooks, olive oil is a great choice. Rich in natural antioxidants, olive oil helps to combat the degradation of fats that can occur during the frying process. Specifically, olive oil contains Hydroxytyrosol, which acts as a robust antioxidant, significantly diminishing the oxidation of polyunsaturated fatty acids (PUFAs) and curbing the production of toxic compounds when seafood is fried. This means that when you fry shrimp in olive oil, you're preserving the heart-healthy omega-3s in your shrimp.

When selecting olive oil, opt for First Cold Pressed Extra Virgin Olive Oil, which has a high smoke point and heat stability perfect for frying. Look for a lower acidity level, as this indicates superior quality. Check the harvest date, as olive oil doesn't age like wine, and fresher oils offer better taste and higher nutritional value. Choose oils stored in dark glass bottles, as light can degrade olive oil, reducing its beneficial properties.

If you're not set on olive oil, peanut oil is another option. It has a neutral flavour and a high smoke point, making it suitable for frying shrimp.

Other oils to consider for frying shrimp include avocado oil, which is flavourful and healthy, and sunflower oil, which is a good choice for deep-frying due to its high smoke point.

Remember, the key to successful shrimp frying is maintaining the right oil temperature (around 350-365°F) and not overcrowding the pan, so the oil temperature doesn't drop too much.

Battering the shrimp

Firstly, prepare the shrimp by deveining them and removing the shell, leaving the tail intact. This ensures the shrimp cooks evenly and allows for easier handling during the battering process. Make a few small notches on the "belly" of each shrimp and stretch them out. This technique helps the shrimp straighten out and prevents them from curling up during cooking. Ensure the shrimp are thoroughly pat dried with paper towels, as any excess moisture can affect the batter's ability to adhere.

For the batter itself, you can go for a simple flour-based mixture or a more complex combination. A basic batter can be made by mixing all-purpose flour with salt, pepper, and garlic powder in a bowl. You can also add other spices like onion powder, Cajun seasoning, Italian seasoning, or chilli powder to enhance the flavour. If you want a crispier texture, you can use a combination of self-rising flour, corn flour, and cornmeal. This creates a coating that becomes shatteringly crisp when fried and lends a sweet, nutty flavour. Additionally, you can add Creole seasoning to your dry mixture for a kick of spice.

For a wet batter, you can use a combination of buttermilk and eggs, with a small amount of the flour mixture added to it. The buttermilk adds richness and helps the batter adhere to the shrimp. You can also use a simple combination of egg whites or beaten eggs with ice-cold water and flour for a tempura-style batter.

Now, it's time to coat the shrimp. Set up a breading station with three shallow bowls. Place the dry flour mixture in one bowl, the wet batter in the second bowl, and plain breadcrumbs or cornstarch in the third bowl. You can season the breadcrumbs with salt and pepper for extra flavour.

Take each shrimp, dip it first in the dry flour mixture, shaking off any excess, then coat it in the wet batter. Finally, dredge it through the dry flour mixture again or coat it with breadcrumbs/cornstarch. Place the battered shrimp on a clean plate or a parchment-lined baking sheet. Repeat this process until all the shrimp are evenly coated.

Once all the shrimp are battered, it's essential to let them rest. Place them in the refrigerator for about 30 minutes. This step helps the batter adhere to the shrimp and prevents it from flaking off during frying.

After the resting period, your shrimp are ready to be cooked in your oil-less fryer! Follow the instructions for your specific fryer model, ensuring you don't overcrowd the basket and cook the shrimp in batches for the best results.

Frying the shrimp

Now that you've got your shrimp prepared and coated, it's time to fry them. There are a few ways to do this, including deep frying, air frying, and oven baking.

Deep frying

Deep frying is the most common method for cooking fried shrimp. To deep fry your shrimp, first, heat up your choice of oil in a deep, heavy pot. You'll need enough oil to fully submerge the shrimp. Peanut oil, canola oil, sunflower oil, safflower oil, corn oil, and vegetable oil are all good choices, as they have neutral flavors and high smoke points. Heat the oil to around 350–375°F (185°C).

Once your oil is hot enough, carefully add your battered shrimp to the pot. Fry the shrimp in batches of around 5–7 shrimp at a time, for 1–4 minutes, or until they are golden brown. Be careful not to overcrowd the pot, as this will cause the oil temperature to drop. It's also important not to overcook the shrimp, as this will make them rubbery.

After frying, remove the shrimp from the oil using a slotted spoon or spider strainer and place them on a paper towel-lined plate or baking sheet to drain.

Air frying

If you're looking for a healthier alternative to deep frying, you can air fry your shrimp. First, coat each shrimp with cooking spray. Then, arrange them in the air fryer basket, leaving space around each one. Air fry at 400°F for 5–6 minutes, or until golden brown.

Oven baking

Another option is to bake your shrimp in the oven. Place the coated shrimp on a sheet pan and bake at 425°F for around 15 minutes, or until browned and crisp.

Serving

Fried shrimp is best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes, or until hot all the way through.

Serve your fried shrimp with your favorite dipping sauce, such as cocktail sauce, rémoulade sauce, tartar sauce, or English cocktail sauce. Enjoy!

Serving the shrimp

Now that your shrimp are cooked, it's time to serve them! Fried shrimp is best enjoyed immediately, so make sure you have everything ready before you start frying. Here are some tips and suggestions for serving your delicious creation:

• Serving size: For a main course, allow for 6-7 shrimp per person. If you're serving them as an appetizer, 3-5 shrimp per person should be sufficient.
• Sides and sauces: Fried shrimp goes well with a variety of sides and sauces. For a classic combination, serve them with French fries and cocktail sauce or tartar sauce. You can also offer remoulade sauce or white barbecue sauce for a unique flavour profile. If you want something lighter, a salad with crisp greens and a creamy dressing pairs well with the crispy shrimp.
• Presentation: Arrange the shrimp on a platter or individual plates, garnished with lemon wedges and fresh parsley. You can also place them on a bed of lettuce or arugula for added colour and texture.
• Storage: If you have any leftovers, let them cool to room temperature, then store them in an airtight container in the refrigerator. Fried shrimp can be kept for up to 2-3 days, but they are best enjoyed fresh.
• Reheating: To reheat your fried shrimp, preheat your oven to 350°F and bake them for 10-15 minutes until they are heated through. You can also place them in an air fryer for a few minutes to crisp them up again.
• Variations: Feel free to experiment with different seasonings and cooking techniques. You can add extra herbs and spices to the coating, such as onion powder, Cajun seasoning, Italian seasoning, or chilli powder. If you want to avoid frying, you can bake the shrimp in the oven at 425°F for about 15 minutes until they are browned and crisp.

Enjoy your delicious fried shrimp, and don't forget to share them with your loved ones!

Storing the shrimp

Storing shrimp correctly is essential to preserving its quality and preventing spoilage. Here are some detailed instructions on how to store shrimp, whether fresh or fried:

Storing Fresh Shrimp:

It is recommended to store fresh shrimp in the coldest part of your refrigerator and use it within one or two days. If the shrimp is packaged in a plastic bag, open the bag and place it in a bowl of ice in the fridge. Adding a damp paper towel over the top will help prevent the shrimp from drying out and reduce the risk of a strong odour developing. This method keeps the shrimp fresh and allows it to breathe, preventing a build-up of smelly bacteria.

Alternatively, you can wrap the shrimp in butcher paper before placing it in a freezer bag and storing it in the freezer. This method helps contain the smell and prevents it from diffusing into other foods in the freezer.

Storing Fried Shrimp:

If you have leftover fried shrimp, let them cool for a few minutes before storing them in an airtight container in the refrigerator. Fried shrimp can be safely stored this way for up to three days. When reheating, preheat your oven to 350°F and bake the shrimp for 10 to 15 minutes until they are hot all the way through.

Storing Shrimp Long-Term:

For longer-term storage, shrimp can be frozen. Start by washing and sanitising your hands, the kitchen sink, countertops, and any other surfaces that will come into contact with the shrimp. Then, thoroughly wash the shrimp using cool tap water. Head the shrimp promptly, as this will reduce the amount of ice and storage space needed, and because the heads contain the majority of spoilage bacteria.

To freeze shrimp, place one pound of shrimp in a one-quart zip-top freezer bag. Fill the bag with cool tap water, lay it on its side, and drain the water until the bag is almost flattened against the shrimp. Quickly zip the bag shut and place it in the freezer. Shrimp frozen using this method will keep for four to six months.

It is important to note that shrimp should not be thawed and refrozen, as this can reduce the quality and lead to potential spoilage. Always thaw shrimp carefully, either overnight in the refrigerator or under cold, running tap water immediately before use.

Frequently asked questions