Jumbo Gulf Shrimp Recipe

Prepare shrimp

If shrimp are shell-on, remove shells and devein if necessary, leaving tail-on or tail-off as preferred. Pat shrimp dry with paper towels. Season evenly with kosher salt and black pepper. Zest half the lemon and set aside; cut the lemon into wedges.

Make garlic butter sauce

In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned. Pour in the white wine and bring to a gentle simmer for 1–2 minutes to reduce slightly. Stir in lemon juice, red pepper flakes and chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper.

Broil shrimp

Arrange seasoned shrimp in a single layer on a broiler-safe sheet or rimmed baking sheet. Spoon or brush the garlic butter sauce generously over the shrimp, reserving a little for finishing. Preheat broiler to high and position the oven rack about 4–6 inches from the element. Broil shrimp 2–3 minutes per side (total 4–6 minutes), until opaque and slightly charred at the edges. Remove from oven, spoon a little reserved sauce over the shrimp, sprinkle with lemon zest and chopped parsley, and serve immediately with lemon wedges and cocktail sauce.

Set up breading station

In three shallow bowls or wide trays set up assembly-line style: bowl 1 — all-purpose flour seasoned with 0.25 tsp salt and a pinch of pepper; bowl 2 — eggs beaten with milk or buttermilk; bowl 3 — breadcrumbs mixed with paprika and garlic powder. Dredge each seasoned shrimp first in flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 1.5–2 inches. Heat oil to 350°F (175°C). Fry shrimp in small batches (do not overcrowd) for 2–3 minutes, turning if needed, until golden brown and cooked through. Use a slotted spoon to transfer shrimp to a wire rack or paper towels to drain. Season lightly with salt while hot.

Finish and serve

Transfer fried shrimp to a serving platter, garnish with chopped parsley and lemon zest if desired, and serve immediately with lemon wedges and cocktail sauce.

In a small bowl whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using) and salt. Taste and adjust horseradish or lemon for desired tang and heat. Chill until ready to serve.

Arrange shrimp on a warmed platter with lemon wedges and a small bowl of cocktail sauce. Sprinkle with remaining chopped parsley. Offer both broiled garlic-butter shrimp and hand-breaded fried shrimp as separate preparations or choose one method per order.