One of the sweetest and most fragrant herbs available is tarragon. It pairs well with chicken and tastes great when marinated in this manner. An excellent method to vary the same old grilling chicken recipes.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound large shrimp, peeled and deveined and butterflied
- 1 quart water
- 1 ½ cups cornstarch
- 2 eggs
- 2 cups fresh bread crumbs
- 5 cups oil for deep frying
Instructions
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- 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. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 795 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 266 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 610 mg |
| Sugars | 4 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This is my to-go-to recipe from now on. It is SO yummy. And the shrimps always come out perfect. I changed the method on the 2nd battering. I just sprinkle the batter on the shrimp with my finger tips. Instead of dunking, bcos all the breading just goes into the batter. I also added parmasan to the breadcrumbs. (I’m still experimenting) . Also my daughter is a vegan so I’m making it for one. Can you help me decrease the recipe?
Batter was way too runny and did not make fresh bread crumbs adhere. Too runny for second dip. Way too much batter! Poured most of it out . However, it did taste very good, but really needs a few seasonings.
Too much liquid ! Bread crumbs mostly sunk to bottom of liquid.
this recipe was great. just need a little more salt. I added garlic salt to mine and it still wasn’t enough. but other than that. the shrimp were fantastic and the breading want overpowering
Loved it! This was my first time to fry shrimp. And this recipe was perfect! It pleased a crowd of 25!
I used 2 cups water and 1 cup cornstarch. This recipe is the best I’ve ever made!
I didn’t have enough bread crumbs so I mixed panko with the bread crumbs. It was very good and I think it will be better with just the bread crumbs.
Made a smaller batch of shrimp so i cut eh recupe in half I aded 1 tsp of salt for flavor. I also used this as a caoting for my Fried fish. was very good for both. easy and excellent.
I followed other reviewers that said 1 quart of water was too much. Used 2 cups water and 3/4 cup of corn starch and they came out great! Was always unsure how to get bread crumbs to stick to shrimp. This worked!
Wow i was really delighted to find this recipe I always wanted to make these and they came out really great there is not anything i would change about the recipe thank you to the Chef
Made as directed except I didn’t have plain breadcrumbs so I used seasoned ones. I also after the first dipping let them sit for 5 min before redipping. This worked great. The only reason I gave a 4 was that I felt if I hadn’t used seasoned bread crumbs they might have been a little bland. Great way to make fried shrimp! **** Made again and this time I cut back on the water, actually butterflied the shrimp, used plain bread crumbs and added some old bay to the mixtures for added seasoning. Excellent!
Absolutely love this recipe! My husband did too. Won’t make fried shrimp any other way. I did reduce amount of water and cornstarch and added a little OldBay seafood seasoning. Can’t wait to make it for company..
while it was crunchy it lacked good spices and seasoning… also i tried mixing them in the bowls twice and it did not work out.. the crumbs did not stick to the bread. So I put it in the cornstarch mix, then flour, then breadcrumbs. Came out much better that way
Campe out to be a little to clumpy. L try something different next time.
I have made it with other recipes but this will be the ONE from now on. Thanks
Crunchy, not greasy. It was just as good with one coat of breading, and the shrimp flavor was more pronounced. I used pre cooked shrimp because that is what I had on hand, and it worked great.
This was the f time I made fried shrimp, and thanks to this recipe, it was simple and delicious.
Breading was too heavy! Will not make again!
Way too much liquid for dipping shrimp and to also think there should’ve been some seasoning in it
We had 1lb 16/20 shrimp, but decided to half the cornstarch mixture. This worked. We did forget to keep whisking the cornstarch mixture, but they still came out evenly coated after frying.
Just to the cocktail sauce; for spicey or hot, add a teaspoon or to taste, of horshradish mustard.