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    You are in: Home / Deep-fried / Batter-Fried Shrimp Recipe
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    Batter-Fried Shrimp

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on May 13, 2009

      These were nice and crispy when first taken out of the fryer, but after sitting for just a bit, the batter lost its crispiness, so by the time we'd fried the last of the shrimp, the first ones were somewhat soggy. Very easy to do though.

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    • on August 06, 2003

      Great, light crust! I've tried dozens of recipes for shrimp, usually with heavy flour crust--be sure to use the baking powder--this one is light, quick, easy. It has good flavor (adjust with Tony's, Ball's, etc to taste), try different oils (corn, veg, peanut) for another different taste. We chopped okra & squash ahead, dipped in leftover batter after shrimp finished--quick fried veggies for sides. Only seconds to cook, whole meal ready in a hurry--one fry pan, quick clean up!

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    • on January 12, 2009

      Very good. I will reduce the salt next time as shrimp taste salty to me already.

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    • on November 09, 2008

      These were delightful and simple to make! It only took 30 minutes MAX. Rather than seasoned salt I used salt, black pepper, cayenne pepper, onion powder, and garlic powder. I also used the baking soda, as recommended. I had leftover batter, so I fried some asparagus and that was yummy, too! My DH and I put the shrimp on our salad, but they're a great pop-in-the mouth snack, too. Thanks for sharing this with us! :o)

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    • on January 15, 2008

      This batter was excellent! My family loved it. It was quite light and crisp in texture. I used salt,pepper, and garlic powder as seasoning instead of seasoned salt. I did use the beer and baking powder as suggested. It was very good on onion rings, too. Yum!

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    • on November 06, 2006

      My dh would have given this a 5, I would have used a 3, so 4 is the average. He loved it, I found it way to crispy with nothing underneath, no breading or batter of any kind, just a dry crunch that broke into many pieces as you bit into it-very dry and brittle. Not bad tasting, just nothing there. Personal preference.

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    • on June 16, 2006

      This was delish! Made exactly as directed. Had a little leftover batter, so I dipped some onion into it...made pretty decent rings too! I rarely ever deep fry, so I'm glad that the once a year that I did, I chose this recipe! Thanks!

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    • on September 06, 2004

      Good recipe. I didn't realize the batter was going to be so thick! However the finished product was light. I used the baking powder

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    • on December 28, 2003

      I had a little trouble getting batter to stick to the prawns, next time I will try blotting off some of the moisture on the prawns, first.

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    Batter-Fried Shrimp. Recipe by Chef #871801

    Batter-Fried Shrimp

    By Chef #871801
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    Nutritional Facts for Batter-Fried Shrimp

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 341.8
     
    Calories from Fat 189
    55%
    Total Fat 21.0 g
    32%
    Saturated Fat 3.2 g
    16%
    Cholesterol 176.7 mg
    58%
    Sodium 760.9 mg
    31%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.0 g
    0%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    seasoning salt

    Detailed Nutrition Values About Nutrition Info

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