Prep 45 mins
Cook 45 mins
This is a really great recipe for frying batter. It is better than restaurant style.
Make and share this G I Batter-Fried Shrimp recipe from Food.com.
- 3 lbs jumbo shrimp (peeled and deveined)
- 1⁄2 cup oil
- 1 cup all-purpose flour
- 1 cup zatarains bake and crisp mix
- 3 eggs (beaten)
- 1⁄2 cup milk
- 1 dash salt
- 1 dash pepper
- 1 dash garlic powder (optional)
- 2 cups oil (for deep frying)
- 1 cup seafood cocktail sauce
- Peel, devein, and wash all the shrimp.
- Combine the 1/2 cup of oil and eggs in a small bowl. Beat well for 1 minute.
- Next add the remaining ingredients (except for the oil for frying & cocktail sauce). Mix thoroughly and make sure that it is a thick consistency.
- Heat the 2 cups of oil for frying in a non-stick skillet up to medium-high.
- Coat each shrimp with the batter and drop them into the skillet. Fry about 5 or 6 in each batch. It will take about 5 batches for all the shrimp to be fried completely. Fry them for about 1 minute or until crispy golden brown.
- On a platter lined with paper towels, drain off each fried shrimp using a spatula or slotted spoon.
- Repeat these steps with remaining batches of shrimp. Overcooking them will make them tough!
- Serve them hot with cocktail sauce.
- Once you have finished frying the shrimp, disinfect the stove top and counter areas, as well as the sink.
- Keep the peelings and shrimp refuse in a sealed ziplock bag and dispose of them immediately, or place them in the freezer until trash day. Following these steps will prevent food poisoning and fish odor in the house.
Sorry, but this was a big mess! The batter was so thick I couldn't dip the shrimp in it. I did manage to spread some batter on some shrimp and fry them but it didn't stick very well. (I did blot the shrimp dry.)The taste was good but not sure if it was worth the effort.
Okay, I admit I didn't use this on shrimp but we really liked this batter. I needed some batter to cover some reuben bites and this fit the bill perfectly. I did add a bit more milk so get the right consistency and it was great. Thank you for sharing this, I plan on using it again for many things.....shrimp, onions, mushrooms, etc.