Get ready to transform ordinary shrimp into a restaurant-quality delicacy that will have everyone begging for your secret recipe! These battered shrimp are not just a dish; they're a crispy, golden experience that promises to elevate your home cooking from mundane to magnificent. With a perfectly light and airy batter that creates an irresistibly crunchy exterior, these shrimp are about to become your new favorite go-to recipe for impressive appetizers or main courses.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Shrimp, peeled and deveined
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Cold water
- Oil for frying
Instructions
- Begin by gathering all your ingredients: peeled and deveined shrimp, all-purpose flour, cornstarch, baking powder, salt, cold water, and oil for frying.
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients together until well combined.
- Gradually add cold water to the dry mixture, stirring continuously until the batter is smooth and has a consistency similar to pancake batter. You may need about 3/4 cup of cold water, but adjust as necessary to achieve the right texture.
- Heat oil in a deep frying pan or pot over medium-high heat. You will need enough oil to submerge the shrimp, approximately 2-3 inches deep. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- While the oil is heating, dip each shrimp into the batter, ensuring they are fully coated. Allow any excess batter to drip off before frying.
- Carefully place the battered shrimp into 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 crispy.
- Once cooked, use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining shrimp until all are cooked. Adjust the heat as necessary to maintain the oil temperature.
- Serve the shrimp hot, garnished with lemon wedges and your choice of dipping sauce, such as cocktail sauce or sweet chili sauce.
Tips
- Always use cold water when making the batter to ensure a lighter, crispier coating.
- Pat the shrimp completely dry before battering to help the coating stick better and prevent splattering.
- Maintain oil temperature between 350-375°F for the most consistent and crispy results.
- Don't overcrowd the pan - fry in small batches to keep the oil temperature stable.
- Let the shrimp rest on paper towels after frying to absorb excess oil and maintain crispiness.
- For extra flavor, consider adding a pinch of garlic powder or paprika to your batter mix.
- Serve immediately for the best texture and taste, as the batter tends to lose its crispness when cool.
Nutrition Facts
Calories: 404kcal
Carbohydrates: 38g
Protein: 27g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 220mg
