Fried shrimp. Simply put: it is one of the better things in life. My grandmother grew up along the Gulf Coast of Mississippi and was, therefore, a veteran at frying things from the sea. She instilled her love for these addictive little crustaceans in me at a very young age and would cook them up regularly for her children and grandchildren.
It was a meal that never got old. We looked forward to it every time, and gladly finished off every single one we could get our hands on. In this recipe, wild-caught jumbo shrimp are dusted with flour and vibrant spices and briefly fried. This dish would be gladly received any night of the week but is especially wonderful for a quick weeknight dinner.
Serve alongside TAK’s homemade cocktail sauce for a tangy addition and enjoy.
- 1 lb 16/20 Wild-Caught Shrimp
- 1 ½ c Coconut or Canola Oil
- 1 ½ c All Purpose Flour
- 1 tsp Kosher Salt
- 1 tsp Paprika
- ½ tsp Black Pepper
- ½ tsp Dry Mustard
- ½ tsp Garlic Powder
- ¼ c Chili Sauce
- ¼ c Ketchup
- 1 tbsp Prepared Horseradish
- 1 tsp Worcestershire Sauce
- Juice of a Lemon
Peel and devein the shrimp leaving the tails intact. Set aside until ready to use.
Heat oil in a large sauté pan or cast iron skillet over medium-high heat. To the side, have ready a rimmed baking sheet or large plate, lined with paper towels.
In a medium-sized mixing bowl, whisk together the flour, along with the remaining ingredients. Coat each shrimp in the flour mixture. Fry in batches, 1 ½ minutes on each side, taking care not to overcrowd the pan.
To keep better track of how long your shrimp have been frying, place them in the skillet in a spiral-like, clockwise pattern, starting from the center and working your way outward. Place fried shrimp directly on the paper towels.
To make the cocktail sauce, combine ingredient in a small bowl and whisk until evenly combined. Serve shrimp on a platter alongside cocktail sauce and freshly cut lemon wedges, if desired.
Would pair well with: