Crispy Fried Shrimp – Southern Restaurant Secrets

Fried ShrimpFried Shrimp at it’s Finest!

Oh I love me some Fried Shrimp.  Popcorn Shrimp, Jumbo Fried Shrimp or Coconut Shrimp, lay it on me. I won’t complain.  And in all honesty I don’t really have a favorite.  In fact the worst thing for me is the shell pealing and that’s just because it’s tedious.  But, it’s got to be done and it’s really easy to do if you know the technique.  But when it comes to Southern Fried Shrimp, you’r going to want to use a larger shrimp, jumbos even, and you’re going to need to leave on the tail for dipping.

This recipe is very simplistic and very easy for anyone to follow, based on very basic seasonings most everyone already has, right in their own kitchen.  Sure it can be perverted and spiced up like some kind of secret chicken recipe but it isn’t really necessary, unless you’ve just gotta have more kick.  But that’s entirely up to you.  Flour, Salt and Pepper, some Paprika and an egg wash with hot sauce will set your pallet off after you’ve fried these crustaceans!

Southern Fried Shrimp Ingredients:

2 lbs pealed Shrimp
2 cups Flour
2 tsp Salt
2 tsp Black Pepper
1 tbsp Paprika

2 eggs
1/4 cup milk
2 tbsp Hot Sauce (Louisiana hot sauce is great)

Oil for Frying (I use Peanut Oil)

Peal and de-vein your shrimp.  Mix all the dry ingredients in one bowl and all the wet in another.  Place the shrimp in the dry ingredients first, then in the spicy egg wash and back into the flour a second time.  Fry at 350 degrees for 5 minutes or until golden brown.  Be sure the oil is hot and don’t over crowd the fryer.  I eat Southern Fried Shrimp with or without cocktail sauce.

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Fried Shrimp

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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