Ella Walter
Deep-fried shrimp is a popular dish that can be made at home with relative ease. It is a quick and tasty meal that can be served as an appetizer or main course. The process involves preparing a batter, heating oil to the correct temperature, and frying the shrimp in batches to avoid overcrowding. The shrimp is done when it turns a golden brown colour and has a crispy texture. This dish can be served with a variety of sauces and sides, making it a versatile option for any meal.
How to cook raw shrimp in a deep fryer
| Characteristics | Values |
|---|---|
| Shrimp | Raw, peeled, deveined, jumbo |
| Shrimp size | 15-20 count per pound |
| Shrimp coating | Seasoned flour, seasoned breadcrumbs, batter |
| Oil | Peanut, canola, vegetable, corn, beef tallow |
| Oil temperature | 350-375°F |
| Oil volume | 3 inches |
| Pot size | 5-6 quart |
| Frying time | 1-4 minutes |
| Frying batch size | 6 shrimp |
| Tools | Deep fryer, frying pan, candy/deep-fry thermometer, spider strainer, slotted spoon, metal tongs, paper towels, baking sheet, cooling rack, oven |
| Serving suggestions | Honey mustard, tartar sauce, cocktail sauce, remoulade sauce, pink sauce, lemon wedges, parsley |
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What You'll Learn
How to peel and devein shrimp
Peeling and deveining shrimp is a simple process. Firstly, pull off the legs—this isn't necessary, but it's good to get them out of the way. Next, break open the shell along the underside of the shrimp and peel it away. You can do this by working your thumbs underneath the shell and cracking it open. Pinch off the tail by gently pulling where it meets the body of the shrimp. The rest of the shrimp should pull out cleanly. You can also use kitchen shears to cut along the top of the shrimp between its body and the shell.
To devein the shrimp, make a shallow cut along the back of the shrimp with a small paring knife, about 1/4 inch deep. Remove and discard the vein that runs right under the surface of the back. You can do this with your fingers or the tip of your knife. If the vein is not visible, you can skip this step.
Return the peeled and deveined shrimp to a bowl of ice or ice water until you are ready to cook them.
Now that your shrimp are peeled and deveined, you can follow a simple recipe to cook them in a deep fryer. Firstly, heat oil to 350˚F in a 5-6 quart pot or deep fryer. You will need about 3 inches of oil for this. Next, add your shrimp to a large bowl and soak them in a mixture of milk, 1/2 teaspoon of salt, black pepper, half a teaspoon of granulated garlic, half a teaspoon of paprika, and half a teaspoon of oregano. Leave this to sit for 10 minutes.
Season some all-purpose flour with salt, paprika, oregano, granulated garlic, and black pepper. Remove the shrimp from the milk mixture and coat them well with the seasoned flour. Make sure they are thoroughly coated. Fry the shrimp in batches of about 6 at a time to avoid overcrowding. Fry them for 3-4 minutes, or until they are crispy and golden brown on both sides. Use tongs to flip them over occasionally. Transfer the fried shrimp to a paper towel-lined plate and blot off any excess oil. Place the shrimp in the oven at 200˚F to keep them warm while you cook the remaining batches.
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The best oils for deep frying shrimp
When it comes to the best oils for deep frying shrimp, there are several options to consider. The type of oil you choose will impact the flavour and texture of the final dish, so it's important to select the right one. Here are some of the best oils for deep frying shrimp:
Peanut Oil
Peanut oil is a popular choice for deep frying shrimp. It has a high smoke point, which means it can withstand high temperatures without smoking or burning. Peanut oil also has a neutral flavour that won't overpower the delicate taste of shrimp. It's a good option for deep frying because it can be reused multiple times without degrading, making it a cost-effective choice.
Soybean Oil
Soybean oil is another option for deep frying shrimp. Like peanut oil, it has a high smoke point, which makes it suitable for the high temperatures required for deep frying. Soybean oil is widely available and offers a neutral flavour that won't interfere with the taste of the shrimp.
Canola Oil and Vegetable Oil
Canola oil and vegetable oil can also be used for deep frying shrimp. These oils have slightly lower smoke points than peanut or soybean oil, so they require closer monitoring during the frying process. They may not be ideal for extended cooking times, as they can degrade faster and may not be suitable for reuse. However, for quick-cooking seafood, they can be good choices.
Other Oils
Other oils such as sunflower oil have also been suggested for stir-frying shrimp. While these oils may have lower smoke points, they can still be used for shallow frying or stir-frying shrimp, where the cooking temperature is lower and the oil is not as deeply submerged.
In summary, the best oils for deep frying shrimp are those with high smoke points and neutral flavours. Peanut oil and soybean oil are excellent choices, while canola oil and vegetable oil can also be used with careful temperature control. Remember to follow food safety guidelines when reusing frying oils, and always allow your oil to reach the optimal temperature before adding the shrimp to ensure crispy and delicious results.
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How to make a batter for deep-fried shrimp
To make a batter for deep-fried shrimp, you will need a few simple ingredients. The type of batter you make is up to you, but a simple batter can be made with flour, eggs, and baking powder. You can also make a beer batter by adding beer to seasoned flour (with salt, pepper, and paprika).
First, prepare your shrimp by removing them from their packaging and placing them in a large bowl. You can season the shrimp with salt, pepper, and other spices of your choice, such as oregano, paprika, and garlic. You can also add milk to the shrimp and let the mixture sit for about 10 minutes.
Next, you will need to make the batter. If using the flour, egg, and baking powder mixture, whisk these ingredients together in a shallow bowl. If using the beer batter, slowly add beer to the seasoned flour while whisking until you have a batter that is thick but still runny, similar to latex paint.
Once your batter is ready, dip the shrimp into the mixture, making sure to coat them evenly. You can use a spoon or your hands to help with this process. Make sure to shake off any excess batter before carefully placing the shrimp into the hot oil.
Fry the shrimp in small batches to maintain the temperature of the oil and prevent overcrowding. Use a candy or oil thermometer to ensure the oil temperature stays between 350-365˚F. Fry the shrimp for about 1-2 minutes, or until they turn a golden brown color and float to the top.
Remove the shrimp from the oil using a slotted spoon, spider strainer, or metal tongs, and place them on a paper towel-lined plate to absorb any excess oil. Enjoy your delicious, crispy deep-fried shrimp!
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The ideal temperature and cooking time for deep-fried shrimp
The ideal temperature for deep-frying shrimp is between 350°F and 380°F. You should avoid frying shrimp below 350°F as they will turn out greasy, and not above 380°F as they will burn.
To achieve this, preheat your deep fryer to between 350°F and 375°F. The temperature will drop when you add the shrimp, so starting at 375°F is recommended. If you are using a pot, heat the oil to 350°F in a 5-6 quart pot or Dutch oven. You will need about 3 inches of oil for frying. Use a thermometer to monitor the temperature of the oil.
Shrimp cook very quickly, so keep an eye on them. They will be done in 1-2 minutes, or 2-3 minutes depending on the size of the shrimp. You will know they are done when they are golden brown on both sides and the meat is opaque in the centre.
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What to serve with deep-fried shrimp
Deep-fried shrimp is a versatile dish that can be served as an appetizer, main course, or even a side. Here are some ideas on what to serve with deep-fried shrimp:
Sauces
A variety of sauces can be paired with deep-fried shrimp to enhance their flavour. Honey mustard is a popular choice, adding a sweet and tangy dimension to the crispy shrimp. Other options include tartar sauce, sriracha mayo, and spicy sauces like sriracha coleslaw.
Salads
For a lighter option, pair deep-fried shrimp with a salad. A Greek salad with green onions is a great low-fat option, while a salad with blue cheese, pears, and caramelized pecans adds a unique combination of tangy, fruity, and crunchy elements. For a more summery option, a salad with baby spinach and orzo pasta is a perfect match for basil shrimp.
Vegetables
Asparagus is a simple and quick option, ready in just 20 minutes, and pairs well with garlic shrimp. For a more indulgent choice, potatoes are always a great side dish, providing added sustenance to your meal.
Seafood
Coconut shrimp is a great pairing with a tropical guacamole, made with mangoes and spicy flavours.
Breads and Biscuits
Cheese garlic biscuits are a delicious option to serve alongside deep-fried shrimp, adding a savoury and crunchy element to the meal. Hush Puppies, a type of fried cornmeal dough, are also a popular choice to accompany shrimp.
Other Sides
Deep-fried shrimp can be served with a variety of other sides, such as corn on the cob, creamed corn, or cheesy corn. For a more indulgent option, try deep-fried mac 'n' cheese balls.
These are just a few ideas to get you started, but feel free to experiment and create your own unique pairings to serve with deep-fried shrimp!
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Frequently asked questions
The best oils for deep frying are those with a high smoke point. Peanut oil, vegetable oil, canola oil, sunflower oil, safflower oil, corn oil, and beef tallow are all good options.
You'll need around 3 inches of oil in a 5-6 quart pot or deep fryer. Leave a few inches at the top for safety, as the oil will bubble and you don't want it to overflow.
Shrimp cook very quickly, usually in 1-4 minutes. The shrimp are done when they are golden brown and the meat is opaque.
You should peel and devein the shrimp before frying. You can also soak the shrimp in milk with salt, pepper, granulated garlic, paprika, and oregano to add extra flavor. You can also coat the shrimp in breadcrumbs or flour before frying.
