Fried Shrimp Recipe

Name: Gabby Goat American Pub & Grills Fried Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz breaded popcorn shrimp (frozen or fresh); 1 cups all-purpose flour; 0.25 cups fine cornmeal (optional, for extra crunch); 2 each large eggs; 0.25 cups whole milk or buttermilk; 0.5 cups breadcrumbs or panko (if re-breading); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 4 cups vegetable oil (for frying); 2 each lemon wedges (optional, for serving); 0.5 cups ketchup; 2 tbs prepared horseradish (adjust to taste); 1 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 0.5 tsp hot sauce (optional); 0.125 tsp salt; 0.125 tsp black pepper

Inspired by Gabby Goat American Pub & Grill

Time30m

Serves2

8 oz of breaded popcorn shrimp. Served with cocktail sauce

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Ingredients

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Shrimp and Breading

8 oz breaded popcorn shrimp (frozen or fresh)

1 cups 00 bread flour

1/4 cups fine cornmeal (optional, for extra crunch)

2 each Large eggs

1/4 cups whole milk or buttermilk

1/2 cups breadcrumbs or panko (if re-breading)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

4 cups vegetable oil (for frying)

2 each lemon wedges (optional, for serving)

Cocktail Sauce

1/2 cups Ketchup

2 tbs prepared horseradish (adjust to taste)

1 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1/2 tsp hot sauce (optional)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Prep and Breading

Thaw and dry shrimp

If using frozen breaded popcorn shrimp, keep frozen until ready to fry for best texture. If using unbreaded fresh or thawed shrimp, pat them dry with paper towels. If your shrimp are already pre-breaded and frozen, you can skip the re-breading steps and go straight to frying (see Frying step).

Set up breading station

In three shallow bowls or trays: 1) combine flour, cornmeal (if using), salt, pepper, garlic powder, and paprika; 2) whisk eggs with milk; 3) place breadcrumbs/panko in the third bowl. This yields a standard flour-egg-bread crumbing.

Bread the shrimp (if unbreaded)

Working in batches, dredge shrimp first in the seasoned flour, shaking off excess, then dip into the egg-milk mixture, then press into the breadcrumbs to fully coat. Place breaded shrimp on a wire rack set over a sheet tray while you finish. For extra crunchy result, chill the breaded shrimp 15 minutes before frying.

Frying

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 to 3 inches (about 3 to 4 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small cube of bread sizzles and browns in about 30–45 seconds.

Fry shrimp in small batches (do not overcrowd) for 2 to 3 minutes per batch, or until golden brown and cooked through. If using pre-breaded frozen popcorn shrimp, fry from frozen and expect similar times — monitor closely so they don't overbrown. Use a slotted spoon or spider to transfer shrimp to a wire rack or paper towel-lined plate to drain. Keep finished batches warm in a 200°F (95°C) oven on a rack if desired while you fry remaining shrimp.

When all shrimp are fried, sprinkle lightly with additional salt to taste and add a squeeze of lemon if using.

Cocktail Sauce

While the oil heats or shrimp rest, make the cocktail sauce: in a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Taste and adjust horseradish and lemon to your preference. Chill briefly or serve immediately.

Plate and Serve

Portion 8 oz of the fried popcorn shrimp per serving on a plate or basket. Serve with a small ramekin (about 2–3 tbs) of cocktail sauce and lemon wedges on the side. Provide napkins or a paper liner if serving as casual finger food.