Tiffany Haney
Shrimp is a popular dish around the world and is considered a luxury, although it is readily available in most supermarkets. Frying is a common way to cook shrimp, and a deep fryer can be used to achieve this. However, some people may prefer to cook shrimp without a deep fryer, either by pan-frying or air-frying. When frying shrimp, it is important to ensure the oil is hot enough to cook the shrimp thoroughly and create a crispy texture. This can be achieved by heating the oil to around 350°F (175°C) and ensuring there is enough oil to fully submerge the shrimp. The shrimp can be coated in a variety of ways, including flour, cornstarch, breadcrumbs, or a combination of these ingredients.
Characteristics and Values Table for Cooking Non-Breaded Shrimp with a Deep Fryer
| Characteristics | Values |
|---|---|
| Type of Shrimp | Uncooked, thawed, not frozen |
| Size of Shrimp | 15 count size or larger |
| Oil Type | Peanut, canola, sunflower, safflower, corn, or vegetable oil |
| Oil Temperature | 350°F (175°C) |
| Oil Level | Enough to fully submerge shrimp |
| Coating | Cornstarch or flour |
| Spices | Salt, pepper, garlic powder, onion powder, Cajun seasoning, Italian seasoning, or chili powder |
| Cooking Time | 1-5 minutes |
| Serving Suggestions | Honey mustard, tartar sauce, sriracha mayo, cocktail sauce, or tomato avocado salad |
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What You'll Learn
Use cornstarch instead of batter
Cornstarch is a great alternative to batter when frying shrimp. It gives the shrimp a crackly, barely-there coating without the mess and hassle of deep-frying.
To use cornstarch instead of batter, start by cleaning the shrimp and removing the tail and shell. Then, in a bowl, mix together cornstarch, salt, pepper, and any other desired seasonings. You can add some flour to this mixture as well, although this is not necessary. Toss the shrimp in the cornstarch mixture until they are thoroughly coated. Make sure you can no longer see the shrimp under the cornstarch. Let the shrimp sit with the cornstarch coating for a few minutes, and then add more cornstarch if the shrimp are still sticky. The coating should be dry at this point.
Spread the coated shrimp on a platter or pan and refrigerate for 30 minutes to an hour. In the meantime, prepare a dipping sauce and heat up some vegetable oil in a deep, heavy-bottomed skillet or wok to 370 degrees F. You can also use a deep-fat fryer for this step.
Once the oil is hot, carefully add the shrimp in batches and fry for about 1-2 minutes per side, or until golden brown. Remove the shrimp from the oil and let them cool slightly before serving. Serve with your desired dipping sauce and enjoy!
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Fry in hot oil
Frying shrimp in hot oil is a quick and easy way to cook them. It is important to use oil with a high smoke point, such as peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. The oil should be heated to around 350°F (175°C) before adding the shrimp.
For crispy shrimp, coat them in a light layer of cornstarch or flour before frying. You can also add extra herbs and spices to the coating, such as onion powder, Cajun seasoning, Italian seasoning, or chili powder. Make sure to shake off any excess coating before placing the shrimp in the hot oil.
When frying, add the shrimp to the oil one at a time and cook in batches to avoid overcrowding the pan. Fry the shrimp for 1-2 minutes on each side, or until they are golden brown and crispy. Remove the shrimp from the oil with a slotted spoon or tongs and place them on a paper towel-lined plate to absorb any excess oil.
If you are using frozen shrimp, it is best to fry them without defrosting them first. This will help to prevent them from becoming chewy. Fry the frozen shrimp for about 1 minute per batch, or until they are golden brown and cooked through.
Shrimp can also be cooked in an air fryer at 200°F for 5-6 minutes, or until golden brown. This method is a healthier alternative to deep frying, as it uses less oil.
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Use a high-smoke-point oil
When frying shrimp, it is important to use an oil with a high smoke point. The smoke point is the temperature at which the oil begins to break down and smoke. If the oil starts to smoke, it can negatively impact the taste of the shrimp, create a mess, and potentially cause burns or even start a fire.
Oils with high smoke points include peanut oil, canola oil, sunflower oil, safflower oil, corn oil, and vegetable oil. For home frying, corn oil is a good choice, while canola oil is better suited for professional kitchens.
When heating the oil, it is important to use a thermometer to monitor the temperature. The ideal temperature for frying shrimp is around 350°F (175°C). However, it is important to note that the temperature of the oil will drop when the shrimp are added, so it is best to heat the oil slightly above this temperature.
Additionally, when frying shrimp, it is important to leave enough room in the pot for the oil to bubble without overflowing. This means leaving a few extra inches of space at the top of the pot for safety.
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Don't defrost before frying
If you want to deep fry shrimp without defrosting them first, you absolutely can. It is recommended that you use uncooked shrimp to allow them to soak up the flavor. You can deep fry frozen shrimp for about 1 minute per batch. The shrimp will cook through in the hot oil so long as they are not frozen when you bread them.
To prepare the shrimp, first, mix milk, salt, black pepper, granulated garlic, paprika, and oregano in a large bowl. Then, add the shrimp and let them soak for 10 minutes. After 10 minutes, shake off the excess milk and coat the shrimp in a mixture of flour, salt, pepper, and garlic powder. You can also add additional seasonings, such as cayenne, to the flour. Make sure the shrimp are well coated in the flour mixture.
Next, heat oil to 350 degrees Fahrenheit in a deep fryer. The oil temperature will drop when the shrimp are added, so ensure the oil is as close to 350 degrees as possible before adding the shrimp. Fry each batch of shrimp for about 1-2 minutes or until they are golden brown and crispy. Remove the shrimp from the oil and let them cool before serving. You can serve the shrimp with a variety of sauces, such as honey mustard, tartar sauce, or sriracha mayo.
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Serve with a side dish
When it comes to serving non-breaded shrimp cooked in a deep fryer, there are numerous side dishes that can complement the dish. Here are some options to consider:
Classic Sides
Corn on the cob is a classic side dish that pairs well with shrimp. You can also opt for creamed corn or cheesy corn for a more indulgent option. Hush puppies are another traditional choice that can elevate your shrimp dish. If you're looking for something crispy, consider making zucchini fries instead of French fries.
Salads and Slaws
A refreshing tomato and avocado salad can provide a nice contrast to the fried shrimp. You can also try a zesty red cabbage slaw or a creamy coleslaw, with a spicy twist by adding sriracha.
Starchy Sides
Potatoes are a versatile side dish and can be prepared in various ways. Try making crispy potatoes or cheese grits as a comforting option. For something more substantial, consider making shrimp and grits, a Southern classic.
Breads
Cheese garlic biscuits or honey jalapeño cheddar cornbread can add a nice garlicky or spicy kick to your meal.
Dips and Sauces
Serve your shrimp with a variety of dips and sauces, such as honey mustard, tartar sauce, cocktail sauce, or sriracha mayo. You can also provide lemon wedges and parsley as garnishes to enhance the flavours.
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Frequently asked questions
It is recommended to use an oil with a high smoke point, such as peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil.
Frying time depends on the size of the shrimp and the temperature of the oil. Generally, shrimp will take 1-5 minutes to fry, depending on the batch size and oil temperature.
The shrimp are done frying when they turn golden brown. You can also cut into a cooked shrimp to ensure it is pink on the inside.
Some popular serving sauces for non-breaded shrimp include honey mustard, tartar sauce, sriracha mayo, and cocktail sauce.
Some popular sides to serve with non-breaded shrimp include Creamy Coleslaw, Corn on the Cob, Creamed Corn, Hush Puppies, and Cheese Garlic Biscuits.
