Lightly Breaded Shrimp

Sometimes, fried shrimp is just the thing I want.

Usually, I make fresh seafood, baked or broiled. Honestly, we don’t eat a lot of fried food.

I loved this recipe because of the coating on the shrimp. It is very light!

A lot of times, the breading on fried shrimp is very heavy and thick. This ensures it is also soaked with grease.

The batter for this recipe is closer to a tempura batter. It barely coats the shrimp.

There is just enough batter for the shrimp to have a nice and crispy outer layer, with out all the extra breading.

It only takes a few minutes to fry the shrimp.

This was a delightful recipe for a delicious fried treat!

Watch The Video

FRENCH FRIED SHRIMP

1 Cup Flour

1/2 Teaspoon Sugar

1/2 Teaspoon Salt

1 Egg

1 Cup Ice Water

2 Tablespoons Melted Fat

2 Pounds Fresh Shrimp

Combine all ingredients except shrimp. Beat well. Peel shell from shrimp leaving last section and tail intact. Cut a slit through the center back without severing either end, remove black line. Dry thoroughly. Dip into batter. Fry in deep 375 degree fat until golden brown.