This is a paid sponsored post by Tony’s Chachere although all opinions are my own.
Large plump shrimp coated in panko bread crumbs and seasoned with a bit of cayenne pepper is what dreams are made of. This Spicy Crispy Fried Shrimp Recipe is great as an appetizer or the main part of an amazing dinner.
I love fried shrimp. To be honest with you, I have not always been that way. For the longest time, I used to think shrimp was sweet and (I’m not sure if this makes sense to you) rich. I know, that may sound interesting but it’s the truth. I couldn’t get around the texture. But now, those weird days are behind me because I am a serious shrimp lover.
I love shrimp cooked in all kinds of ways. I love Shrimp Scampi; I love shrimp in my Seafood Eggs Benedict, and I love shrimp in my Spring Shrimp Pasta recipe. But I favor shrimp the most when it has been fried and it’s crispy. Man, give me a good ole basket of crispy fried shrimp with some hot french fries and I am a happy girl.
What shrimp do you cook with
When making any dish with shrimp, I don’t care if it’s fried or pan-seared, you always buy raw shrimp that has been peeled and deveined. Always, always, always! Even if you have a reason for buying shrimp with the shell on, then make sure they are deveined. Why is this important you may be wondering? That is because when the shrimp has been deveined you don’t have to worry about eating its feces. That’s right, not having shrimp deveined means the intestine has not been removed and we all know what goes through the intestine.
The reason you want to buy your shrimp raw (not pink) it’s because it tastes better when you cook with it. If you time the cooking time right, the shrimp is less likely to taste overcooked. When you buy pink shrimp, it’s already cooked, you’re just cooking it more. I hardly buy cooked shrimp. But I know it is more economical, so if you have to get it, that’s fine.
How do you make fried shrimp?
When it comes to making this Spicy Crispy Fried Shrimp Recipe, you are going to set up a dipping station with flour, egg wash, and panko bread crumbs. You’ll add seasoning and spices like garlic and onion powder, salt, pepper, and cayenne (of course). But the real winner when it comes to flair is Tony’s Chachere Creole Seasoning.
Tony’s has an amazing seafood marinade that gives these shrimp all the flavor it needs. Allow the shrimp to sit in the marinade for, at least, 30 minutes. Then you are going to coat the shrimp in bread crumbs, egg wash, and then panko bread crumbs. Finally, you are going to fry the fish in canola oil until golden brown. Once the shrimp comes out of the oil, you are then going to sprinkle the shrimp with Tony’s Chachere BOLD Creole Seasoning. First of all, I love this brand period! Tony’s has been a household brand in all of my family’s homes for years. As long as I’ve been using the seasoning salt, I never knew about this version. Man am I glad I know about it now! It’s everything you love in the original seasoned salt but with a bit more punch and spice.
Overall, this Spicy Crispy Fried Shrimp recipe is a true winner. Crisp to perfection and seasoned using Tony Chachere’s Seafood Marinade and BOLD, another seasoned salt option, you will make this recipe over and over.
- 1 lb. 16/20 large raw shrimp, peeled and deveined
- 12 oz. Tony’s Chachere’s Seafood Marinade
- 1 c. flour
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- ¼ tsp. Seafood Seasoning
- ¼ tsp. Cayenne powder
- ½ tsp. Salt
- 3 eggs. Whisked
- 2 c. panko bread crumbs
- ¼ tsp. Cayenne pepper
- Tony’s Chachere BOLD Seasoned Salt
- Canola Oil
- Add your shrimp to a bowl and pour over the marinade. Cover the bowl with plastic wrap and allow it to sit, for at least, 30 minutes in the fridge.
- Set up three shallow bowls. In one bowl place the flour and whisk in the garlic and onion powder, smoked paprika, cayenne powder, and salt. In a second bowl add eggs and beat with a whisk until egg yolks and whites are combined. Finally, in a third bowl add panko bread crumbs and red pepper and whisk.
- Add the canola oil to a deep fryer and bring to 350 degrees. Take 4-5 shrimp at a time and dredge them through the flour and shake off excess. Add the shrimp to the egg wash to get coated, and covered in panko bread crumbs.
- Place in the fryer and cook for about 5 minutes until golden brown. Use a slotted spoon to remove shrimp and place it on a long baking sheet. Immediately sprinkle with Tony’s Chachere’s BOLD seasoned salt and serve!
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