1/4 Lb Fried Or Peel & Eat Steamed Shrimp Recipe

Prep shrimp

Pat the 1/4 lb peeled and deveined shrimp dry with paper towels. If using tail-on, leave tails for presentation; otherwise remove tails. Chill the shrimp in the refrigerator while making batter for 5–10 minutes.

Make the batter

In a small bowl combine 1/4 cup all-purpose flour, 1/2 tablespoon cornstarch, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Stir to combine. Gradually whisk in 1/4 cup cold club soda or ice water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be pourable. Keep batter cold.

Heat oil

Pour about 1 cup vegetable oil into a small heavy skillet (or deep fryer) to reach roughly 1–1.5 inches depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a pinch of batter: it should sizzle and brown in about 30–45 seconds.

Coat and fry

Working in a single thin layer, dip chilled shrimp into the batter, letting excess drip off. Carefully place shrimp into the hot oil without overcrowding (you may need 2 small batches). Fry 1.5–2.5 minutes per side (total 3–5 minutes) until golden brown and cooked through (internal temp 120–140°F and opaque). Adjust heat to maintain oil temperature. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate to drain.

Finish and serve

Season fried shrimp immediately with a light pinch of salt if desired. Serve hot with lemon wedges and chosen dipping sauces (cocktail, tartar, or melted butter).

Prepare steaming liquid

In a medium saucepan or pot fitted with a steamer basket, combine 2 cups water, 2 tablespoons white vinegar, 1 tablespoon Old Bay seasoning and 1/2 teaspoon kosher salt. Squeeze the half lemon into the water and then drop the lemon half into the pot for extra aroma. Bring the mixture to a rolling simmer over high heat.

Steam the shrimp

Place the 1/4 lb shell-on shrimp into the steamer basket in a single layer. Cover and steam over the simmering seasoned liquid for 3–5 minutes, depending on shrimp size, until shells turn bright pink and flesh is opaque. Avoid overcooking—shrimp should be just cooked through.

Cool and serve

Remove shrimp from the steamer and transfer to a bowl or platter. Optionally toss immediately with 2 tablespoons melted unsalted butter and a light sprinkle of extra Old Bay. Serve warm or chilled with lemon wedges and dipping sauces (melted butter, cocktail, or tartar). Provide small bowls for discarded shells and napkins for diners.

Arrange 1/4 cup each of cocktail sauce and tartar sauce, and 1/4 cup melted clarified butter with a squeeze of lemon in small ramekins. Keep warm the melted butter if serving fried shrimp; keep cocktail and tartar sauce chilled. Offer sauces alongside both fried and steamed shrimp so diners can choose.