Are you ready to elevate your dining experience with a dish that’s as delightful as it is decadent? Dive into the world of "Deep Fried Shrimp with Sherry Sauce," where succulent shrimp meets a rich, creamy sauce that will leave your taste buds dancing with joy! Perfect for a cozy dinner or an impressive appetizer at your next gathering, this recipe is not just easy to make but also promises to impress your guests. With just 30 minutes of your time, you can serve up a plate of golden-brown shrimp that are irresistibly crispy on the outside and tender on the inside. Get ready to make a splash in the kitchen!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup flour
- 1 cup breadcrumbs
- 1 egg, beaten
- 1/2 cup sherry
- 1/2 cup mayonnaise
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the shrimp. Ensure that the shrimp are peeled and deveined. Pat them dry with paper towels to remove excess moisture, which will help achieve a crispier texture when frying.
- In a shallow bowl, place the flour. Season it with salt and pepper to taste. In another shallow bowl, beat the egg until well combined. In a third bowl, add the breadcrumbs.
- Set up a breading station. First, coat each shrimp in the seasoned flour, shaking off any excess. Then, dip the shrimp into the beaten egg, allowing any excess egg to drip off. Finally, coat the shrimp in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- In a deep skillet or frying pan, heat oil over medium-high heat. You will need enough oil to submerge the shrimp, about 2 inches deep. The oil is ready when it reaches 350°F (175°C) or when a small piece of bread dropped into the oil sizzles and turns golden brown.
- Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry the shrimp for about 2-3 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- While the shrimp are frying, prepare the sherry sauce. In a small saucepan over medium heat, combine the sherry and mayonnaise. Stir well to combine and heat through, but do not let it boil. Season the sauce with salt and pepper to taste.
- Once all the shrimp are fried and drained, arrange them on a serving platter. Drizzle the warm sherry sauce over the shrimp or serve the sauce on the side for dipping.
- Garnish with fresh herbs if desired, and serve immediately while the shrimp are hot and crispy.
Tips
- Prep the Shrimp: Ensure your shrimp are properly peeled and deveined. Patting them dry with paper towels is crucial for achieving that perfect crispy texture when frying.
- Seasoning Matters: Don’t skip seasoning the flour! A little salt and pepper can make a world of difference in flavor, so be generous with your seasoning.
- Breading Technique: Set up your breading station efficiently. Coat each shrimp in flour first, then dip it in the egg, and finally, press it into the breadcrumbs firmly for an even coating that sticks well during frying.
- Oil Temperature: Keep an eye on your oil temperature. It should be around 350°F (175°C) for optimal frying. If it’s too hot, the shrimp will burn; too cool, and they’ll absorb excess oil.
- Fry in Batches: Avoid overcrowding the pan when frying. This ensures that the shrimp cook evenly and maintain their crispiness. Fry them in small batches for the best results.
- Perfect Sherry Sauce: When making the sherry sauce, stir continuously over medium heat to combine the ingredients without boiling. This keeps the sauce creamy and prevents it from separating.
- Serve Immediately: For the best taste and texture, serve the shrimp right after frying. They’re best enjoyed hot and crispy, paired with the warm sherry sauce drizzled on top or served on the side.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 220mg
