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Fried Shrimp to Die For

Rated as 5 out of 5 Stars
10

"If you're a fan of fried shrimp, I've got your family covered! Light, crispy, and ... I just can't brag anymore. It's my Nan's recipe and I've never shared it. Please try it, I promise you won't be disappointed. I'd love to hear some comments. Please be easy on me, this is my first post, but I'm sure you'll be happy making these babies! They rock!"
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Ingredients

2 h 33 m servings 467
Original recipe yields 4 servings (1 pound shrimp)

Directions

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  1. Insert a knife 3/4 of the way below the head of 1 shrimp and cut down the center of the shrimp's back to the tail. Open shrimp with your fingers so it lies flat. Repeat with remaining shrimp.
  2. Pour flour onto a shallow plate. Whisk eggs and water together in a small bowl to make egg wash.
  3. Place saltine crackers in a large resealable bag. Crush into fine crumbs using a rolling pin. Pour crumbs onto a plate.
  4. Coat each shrimp with flour. Dip in egg wash; roll in cracker crumbs on both sides. Transfer to a large plate. Refrigerate shrimp for 2 hours.
  5. Heat 1 inch vegetable oil in a large skillet over medium-high heat. Cook shrimp until golden brown, 1 1/2 to 2 minutes per side. Drain on a paper-towel lined plate.

Footnotes

  • Cook's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 467 calories; 14 54.4 28.7 266 963 Full nutrition

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Reviews

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Great simple recipe. I agree that leaving the tails on would be better. Step 1 of the recipe should be clarified to say - butterfly the shrimp - unless for some reason you bought whole shrimp wi...

Excellent! There isn't any seasoning which allows the flavour of the shrimp to shine. I cut the recipe back to 1 portion, I'm the only one that will eat shrimp that isn't grilled. I used unsalte...