Jumbo Gulf Fried Shrimp Recipe

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Leave the tails on for presentation. If not already done, remove the vein. Place shrimp in a bowl, sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbs lemon juice. Toss to coat and let rest at room temperature for 10 minutes while you prepare coatings.

Make the wet batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 2 tbs cornmeal, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne. In a separate small bowl whisk the large egg with 1/2 cup very cold club soda (or ice water) until combined. Gently fold the egg mixture into the dry mix until just combined — batter should be slightly thick but still pourable. Keep cold.

Prepare the dredge

In a shallow dish combine 3/4 cup all-purpose flour and 2 tbs cornstarch with 1 tsp seasoned salt or Creole/Old Bay seasoning. Mix well. This dry dredge will give an extra crisp crust and helps the batter adhere.

Heat the oil

Pour 2 cups neutral frying oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float up steadily.

Coat the shrimp

One by one, lightly dredge each seasoned shrimp in the dry dredge, shaking off excess flour. Immediately dip the shrimp into the cold batter, letting excess drip back into the bowl. Do not overcrowd — work in batches (2–4 shrimp per batch depending on pan size).

Fry to golden

Carefully lower battered shrimp into the hot oil using tongs or a spider. Fry for 2 to 3 minutes, turning once if necessary, until the coating is golden brown and the shrimp are opaque and cooked through (internal temp ~120–130°F for shrimp). Maintain oil temperature around 325–350°F by adjusting heat. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or paper towels. For an extra touch, immediately brush each shrimp lightly with 1 tbs melted butter and sprinkle with chopped parsley.

Finish

Let shrimp rest on the rack for 1–2 minutes to drain and crisp. Squeeze fresh lemon wedges over the shrimp just before serving.

Stir together 1/4 cup ketchup, 1 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1/2 tsp fresh lemon juice and a dash of hot sauce to taste. Taste and adjust horseradish or lemon as desired. Serve chilled alongside the fried shrimp.