Fried Shrimp with Cornmeal

Sunday, October 18, 2020

I would crawl through glass to have fried shrimp, and not eat out resturant fried shrimp, the recipe my mom used and the one i have been using my entire life.  Because fried shrimp IS life.

Fried Shrimp

Servings: 4

Prep time: 20

Cook time: 10


  • Raw (deveined shrimp – I seriously allow 1lb per peson)
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 egg, scrambled in a small bowl
  • 1/2 tsp each - baking powder, salt, pepper, garlic powder, dried mustard.


  1. Peel, devein and rinse the shrimp thoroughly.  This can be done 8 hours ahead of time.  Cover and refrigerate if preparing later.
  2. Use a whisk to mix your cornmeal, flour and spice mixture to evenly mix. 
  3. Taking 4-5 at a time, dip and swirl into the scrambled egg mixture, then place in your cornmeal mixture - making sure every part of the shrimp is covered in the dry mix. 
  4. Transfer to a parchment lined sheet pan for 30 minutes to allow the coating to properly adhere.
  5. When you are ready to cook - place 1/2 inch of peanut oil in a heavy bottomed pan (I use a Smithey Cast Iron Skillet) and allow the oil to come to temperature of 350-360. 
  6. Fry shrimp 2-3 minutes or until the shrimp are browned, flip and cook the other side.  Transfer to a cookie rack placed over a sheet pan, then sprinkle with a little salt - and continue cooking your shrimp until you are done.
  7. You can place these in the oven at 225, to keep very warm while cooking if you choose to.
  8. Serve with Home Made Tartar Sauce and Ketchup mixed with Horseradish for extra zing.


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