6 Jumbo Shrimp & Fries Recipe

Prep

Pat the 6 jumbo shrimp dry with paper towels. If not already deveined, remove the vein. Leave the tails on for presentation and easier handling.

Set up breading station

Place the flour and cornstarch in a shallow bowl and mix. In a second bowl, whisk the 2 eggs with 1/4 cup milk. In a third shallow bowl, combine 1 cup panko, 1/2 cup fine breadcrumbs, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

Working one at a time, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg mixture, letting excess drip off, then press into the panko mixture to coat thoroughly. Place breaded shrimp on a wire rack or plate while you finish the rest.

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch, or heat a deep pot with enough oil for shallow frying. Heat oil over medium-high until it registers 350°F (175°C) or until a small breadcrumb sizzles and browns in about 20–30 seconds.

Fry the breaded shrimp in batches (do not overcrowd) for 2–3 minutes per side until golden brown and the shrimp are opaque and cooked through (internal temp ~145°F / 63°C). Use tongs to turn gently. Transfer cooked shrimp to a rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while you finish the fries.

Serve shrimp with lemon wedges and chosen sauce(s).

Prep potatoes

Wash and peel (optional) the 2 russet potatoes. Cut into even fries about 1/3–1/2 inch thick. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with towels.

Optional: Toss the dried fries with 1 tsp cornstarch for extra crispiness, coating evenly.

Heat 2 cups oil in a heavy skillet or pot to 325°F (163°C) for the first, low-temperature blanch. Working in batches, fry the potato sticks for 3–4 minutes until pale and just starting to soften but not browning. Remove to a wire rack or paper towel-lined tray to drain and cool slightly.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes more, until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined tray to drain.

Immediately sprinkle fries with 2 tsp Old Bay seasoning and 1/2 tsp fine sea salt while still hot, tossing gently to distribute. Keep warm and crisp until serving.

Serve about 1/4 cup of your choice of sauce per order. Cocktail sauce: serve chilled. Tartar sauce: garnish with a small dill sprig if desired. Spicy mayo: mix 3 parts mayonnaise to 1 part sriracha (adjust to heat preference) and serve immediately.