Shrimp gumbo, shrimp louie, shrimp cocktail, cajun shrimp, steamed shrimp, shrimp boil, shrimp tacos, shrimp salad….Who do I sound like?
Bubba, Bubba Gump Shrimp Company…Love that movie (Forest Gump, for those living in a cave)
I’ve been trying a few different fried shrimp recipes lately, and winner winner, shrimp for dinner, with this one.
Here’s what you’ll need:
1 lbs lg shrimp, peeled and deveined and butterflied (I used U13-15 shrimp*)
1 qt water
1 1/2 cups cornstarch
2 cups bread crumbs
oil for deep frying
What you’ll do:
~Preheat deep fryer or skillet with oil to 350 degrees.
~In a large bowl, pour in water and mix in cornstarch and eggs.
~Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again and dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat with each shrimp.
~Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
~Let drain on paper towel.
~Garnish with a little lemon juice and/or cocktail sauce if desired
*A little shrimp education: the number you see on the bags of shrimp or on the sign in the seafood case at your local market indicates the amount of shrimp per pound, therefore the smaller the numbers the bigger the shrimp, and the larger the number the “shrimpier” the shrimp.