Tillie Doyle
Deep-fried shrimp is a delicious treat, but how long does it take to cook frozen shrimp in a deep fryer? Well, it's important to first defrost the shrimp before frying. This can be done by placing the shrimp in a colander and then placing the colander in a large bowl of cool water for about 5 minutes. The shrimp should be firm, flexible, and ready to cook if it bends easily. Once the shrimp are defrosted, they can be coated in a variety of ways, such as flour, cornmeal, eggs, and breadcrumbs. Then, heat oil in a deep fryer to 350-375°F. Fry the shrimp in batches of about 4-8 shrimp per batch for 1-2 minutes, or until golden brown. Be sure to flip the shrimp over occasionally to ensure even cooking. Transfer the fried shrimp to a paper towel-lined plate or wire rack to blot off excess oil and maintain their crunch.
Cooking Frozen Shrimp in a Deep Fryer
| Characteristics | Values |
|---|---|
| Thawing time | 5-10 minutes |
| Oil temperature | 350-375°F |
| Oil type | Peanut oil, extra light olive oil, or oil with a high smoke point |
| Shrimp per batch | 4-8 |
| Frying time | 1-4 minutes |
| Frying method | Fry until golden brown, flipping occasionally |
| Post-frying treatment | Place on paper towels to blot off excess oil, then transfer to a rack in the oven at its lowest setting to keep warm |
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What You'll Learn
How to defrost frozen shrimp
Frozen shrimp can be defrosted in a few different ways, but it is important to remember that improper thawing can cause the shrimp to become a breeding ground for bacteria and affect its texture and flavour. Therefore, it is best to avoid thawing shrimp at room temperature or using warm or hot water.
One way to defrost frozen shrimp is by using cold water. Place the shrimp in a colander and set it under cold running water, stirring occasionally, until they are thawed. Alternatively, put the shrimp in a sealed plastic bag and submerge it in a bowl of cold water, changing the water every 30 minutes to ensure it remains cold. The more water you use, the faster the shrimp will defrost.
Another option is to defrost shrimp in the refrigerator. This method is more time-consuming and requires planning ahead, as it can take up to eight hours for a one-pound bag of shrimp to thaw completely. However, it is considered the best way to defrost shrimp as it keeps them at a safe, constant temperature and maintains optimal texture and flavour.
Once your shrimp are defrosted, you can start the frying process. Heat oil to 350˚F in a 5-6 quart pot or deep fryer. Fry the shrimp in batches of about 4 to 6 shrimp per batch, for 1 to 2 minutes, or until they are golden brown on both sides. Use tongs to flip them over occasionally and transfer them to a paper towel-lined plate or sheet pan to blot off excess oil.
Finally, place the fried shrimp on a roasting or baking rack over a baking pan or cookie sheet to allow any remaining excess oil to drain off. Keep the rack in the oven at the lowest setting to keep the shrimp warm while you finish cooking any remaining batches.
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How to prepare the shrimp for frying
To prepare shrimp for frying, begin by thawing your frozen shrimp. Fill a large bowl with cool water and place a colander containing the shrimp inside. Allow the shrimp to sit in the water for about five minutes. If it hasn't fully thawed after five minutes, replace the water and let it sit for another five minutes. Typically, shrimp will fully defrost in under ten minutes. You'll know your shrimp has thawed when it feels firm yet flexible.
Next, in a shallow dish, mix together flour, salt, and pepper. You can also add other seasonings to the flour mixture, such as paprika, oregano, garlic powder, or black pepper, for extra flavour. In a separate shallow dish, beat one or two eggs lightly with a fork or whisk. In a third shallow dish, prepare some breadcrumbs.
Now, it's time to coat the shrimp. Start by patting the shrimp dry with paper towels. Then, use tongs to dip each shrimp into the flour mixture, ensuring it's fully coated. Next, dip the floured shrimp into the beaten egg, and finally, coat it with breadcrumbs. Make sure the shrimp is well-coated at each step so that the final product is crispy and flavourful.
If you prefer a lighter coating, you can skip the breadcrumbs and simply soak the shrimp in a milk mixture before coating it with seasoned flour. To make the milk mixture, combine milk, salt, oregano, paprika, garlic powder, and black pepper in a large bowl. Soak the shrimp in this mixture for about 10 minutes, then shake off any excess milk before coating generously with the seasoned flour.
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How to heat the oil
To heat the oil for frying frozen shrimp, you can use a deep fryer or a pot. If using a deep fryer, follow the instructions for heating the oil. If you are using a pot, use a 5-6 quart pot or Dutch oven. Add 2 to 3 inches of oil to the pot. Set the pot with oil over medium-high heat.
It is important to monitor the temperature of the oil to ensure it is hot enough for frying. Use a thermometer, such as a candy thermometer, to heat the oil to 350-375°F. Adjust the temperature under the pot to maintain the oil temperature between 350-365°F.
A cast-iron pot is recommended as it holds heat well, which is important for deep frying, and helps reduce excess oil absorption. The light colour of the enamel also allows you to see how the food is cooking. The pot should hold 3 inches of oil with another 3 inches of space above the oil to prevent dangerous boil-overs.
Once the oil has reached the desired temperature, you can carefully add the shrimp. Fry in batches of about 5-7 shrimp at a time to avoid overcrowding, which can cause the temperature of the oil to drop. Use long metal tongs or a spider strainer to carefully place the shrimp into the hot oil.
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How long to fry the shrimp
To cook frozen shrimp in a deep fryer, you'll first need to defrost and prepare the shrimp. Place the shrimp in a colander and submerge it in a large bowl of cool water. It should take under 10 minutes to fully defrost. You'll know the shrimp are ready when they are firm but flexible.
Once defrosted, you'll need to pat the shrimp dry with paper towels. You can then coat the shrimp in flour, dip them in egg, and coat them with breadcrumbs. Alternatively, you can soak the shrimp in buttermilk or a mixture of sour cream and milk, before coating them in seasoned flour, cornmeal, or crushed cornflakes.
Now you're ready to start frying. Preheat your deep fryer to between 350-375°F. You'll need about 3 inches of oil in the fryer. Fry the shrimp in batches of around 5-7 shrimp per batch. The shrimp will cook very quickly, taking only 1-2 minutes. Use metal tongs to flip the shrimp over occasionally. You want the shrimp to be golden brown on both sides.
Once cooked, transfer the shrimp to a paper towel-lined plate to blot off any excess oil. Then, place the shrimp on a wire rack set over a baking sheet to maintain their crunch. Keep the shrimp warm in the oven while you cook the remaining batches.
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How to serve the shrimp
To serve fried shrimp, you can either serve them as they are with a dipping sauce, or as part of a larger dish.
Dipping Sauces
If you're serving your shrimp as finger food, you can provide a dipping sauce for added flavor. You can either make your own, such as a creamy garlic sauce or a chili and mayo sauce, or you can provide a selection of condiments such as ketchup or hot sauce.
As Part of a Dish
If you'd prefer to serve your shrimp as part of a dish, there are several options. Beer-battered shrimp go well with potatoes and vegetables, or even French fries if you're not concerned about there being too much fried food on the plate. Alternatively, you could serve your shrimp with hushpuppies and coleslaw for a sweet and crunchy contrast.
Defrosting and Reheating Tips
If you're not serving your shrimp straight away, it's important to defrost and cook them properly to avoid spoilage. Shrimp should be placed in a colander and submerged in a large bowl of cool water for up to 10 minutes. You'll know they're defrosted when they feel firm but flexible. To reheat cooked shrimp, place them on a rack over a baking pan in the oven at its lowest setting.
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Frequently asked questions
Shrimp cook very quickly, about 1-2 minutes, so keep an eye on them. Fry in batches of about 6 shrimp per batch.
You want them to be a golden brown on both sides.
The pot should hold 3 inches of oil with another 3 inches of space above the oil to avoid boil-overs.
Avoid overcrowding the oil as it can cause the temperature to drop.
Place the frozen shrimp in a colander and put the colander in a large bowl full of cool water. The shrimp should fully defrost in under 10 minutes.
