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Restaurants›Porter's Restaurant and Smokehouse›Jumbo Fried Shrimp Basket Recipe

Jumbo Fried Shrimp Basket Recipe

Name: Porter's Restaurant and Smokehouses Jumbo Fried Shrimp Basket Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 pieces jumbo prawns (peeled, tails on, deveined); 1 cups all-purpose flour; 0.25 cups cornstarch; 2 pieces eggs; 0.5 cups buttermilk; 1 cups panko breadcrumbs; 0.25 cups fine cornmeal (optional for extra crunch); 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 1 tsp salt; 0.5 tsp black pepper; 1 cups vegetable oil (for frying); 2 pieces lemon wedges; 2 cups green cabbage (thinly shredded); 1 cups red cabbage (thinly shredded); 0.5 cups carrot (grated); 0.5 cups mayonnaise; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups fries (frozen or hand-cut); 2 cups sweet potato fries; 2 cups mixed greens (side salad); 1 cups steamed vegetables; 0.25 cups cocktail sauce; 0.25 cups tartar sauce

Inspired by Porter's Restaurant and Smokehouse

Time40m

Serves2

Ten prawns served with house coleslaw, with choice of one side.

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Ingredients

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Jumbo Fried Shrimp (serves 2-3)

10 pieces jumbo prawns (peeled, tails on, deveined)

1 cups 00 bread flour

1/4 cups Cornstarch

2 pieces Eggs

1/2 cups Buttermilk

1 cups Panko breadcrumbs

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

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups vegetable oil (for frying)

2 pieces lemon wedges

House Coleslaw

2 cups green cabbage (thinly shredded)

1 cups red cabbage (thinly shredded)

1/2 cups carrot (grated)

1/2 cups Mayonnaise

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Choice of One Side (pick one)

2 cups fries (frozen or hand-cut)

2 cups sweet potato fries

2 cups mixed greens (side salad)

1 cups steamed vegetables

Dipping Sauce (optional)

1/4 cups cocktail sauce

1/4 cups tartar sauce

1/4 cups spicy remoulade (mayonnaise, sriracha, lemon)

Method

Jumbo Fried Shrimp (serves 2-3)

Prepare shrimp

Pat the prawns dry with paper towels. If not already done, peel and devein them leaving the tail on for presentation. Lightly season the prawns with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Set up dredging stations

In three shallow bowls: 1) combine flour, cornstarch, paprika, garlic powder, onion powder, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper and cayenne; 2) whisk eggs with buttermilk until combined; 3) combine panko and cornmeal in the third bowl. This ensures even coating and extra crunch.

Coat shrimp

Working one at a time: dredge each prawn in the seasoned flour mix, shaking off excess, dip into the egg-buttermilk, then press into the panko mixture to fully coat. Place coated prawns on a wire rack while you finish coating the rest. Let them rest 5–10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1 cup) and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles and turns golden within 10–12 seconds.

Fry prawns

Fry prawns in batches (do not overcrowd) for about 2–3 minutes per side, or until coating is golden brown and the shrimp are opaque and firm (internal temperature ~145°F / 63°C). Use a slotted spoon to transfer cooked prawns to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if necessary.

Finish and serve

Sprinkle a light pinch of salt over the hot prawns. Arrange 10 prawns in a basket or plate with lemon wedges. Serve immediately with chosen side, house coleslaw, and dipping sauce.

House Coleslaw

In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth to make the dressing.

Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly until all vegetables are evenly coated. Taste and adjust seasoning with additional vinegar, sugar, or salt if needed.

Cover and refrigerate the coleslaw for at least 20 minutes to let flavors meld. Serve chilled alongside the fried shrimp.

Choice of One Side (instructions)

Fries or Sweet Potato Fries (oven method)

Preheat oven to 425°F (220°C). Toss chosen fries with a little oil, salt and pepper. Spread in a single layer on a baking sheet and bake 18–25 minutes, flipping halfway, until crisp and golden. Serve hot.

Fries (fryer method)

Heat oil to 350°F (175°C). Fry frozen or fresh-cut fries in batches until golden and crisp, about 3–5 minutes. Drain on paper towels and season with salt immediately.

Mixed Greens (side salad)

Toss mixed greens with a simple vinaigrette of 1 tbs olive oil, 1 tbs vinegar (or lemon), pinch salt and pepper. Serve chilled.

Steamed Vegetables

Steam a cup of mixed seasonal vegetables for 4–6 minutes until tender-crisp. Season with salt, pepper and a small knob of butter if desired.

Dipping Sauce (optional)

Serve prepared cocktail sauce, tartar sauce, or spicy remoulade alongside the basket. For quick spicy remoulade: combine 1/4 cup mayonnaise, 1–2 tsp sriracha, 1 tsp lemon juice and a pinch of salt; stir until smooth.