(8 Pc.) Fried Shrimp Combo Recipe
Make (8 Pc.) Fried Shrimp Combo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp & Marinade
Breading
Frying & Finish
Sides & Sauces
Method
Shrimp & Marinade
- 1
Prepare shrimp
Rinse the 8 shrimp under cold water and pat dry with paper towels. Leave tails on for handling and presentation if desired.
- 2
Make the marinade
In a medium bowl combine 1 cup buttermilk, 1 tablespoon fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1 tablespoon hot sauce (optional). Whisk to combine.
- 3
Marinate
Add the shrimp to the buttermilk mixture, pressing them down so they’re fully submerged. Cover and refrigerate for 15–30 minutes. This tenderizes the shrimp and helps the breading adhere.
Breading
- 4
Set up breading station
Arrange three shallow bowls/plates: Bowl 1 — dry flour mix: combine 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 teaspoon salt (for breading) and 1/2 teaspoon black pepper. Bowl 2 — egg wash: beat 1 large egg with 1/4 cup milk. Bowl 3 — 1 cup panko breadcrumbs.
- 5
Dredge the shrimp
Remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp first in the seasoned flour mixture (shake off excess), then dip into the egg wash, then press into the panko breadcrumbs until well coated. For extra adhesion and crunch, you can repeat the egg wash and panko step for a double coating.
- 6
Rest before frying
Place breaded shrimp on a wire rack and let rest 5–10 minutes at room temperature; this helps the coating set and reduces shedding in the oil.
Frying & Finish
- 7
Heat the oil
Pour about 1200 ml neutral frying oil into a heavy-bottomed pot or deep fryer — enough to give 2–3 inches of depth. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if you don’t have one, test with a small piece of bread — it should brown in ~60 seconds.
- 8
Fry the shrimp in batches
Working in small batches (2–3 shrimp at a time to avoid temperature drop), carefully lower breaded shrimp into the hot oil. Fry until golden brown and cooked through, about 2–3 minutes per batch. Internal shrimp temperature should reach 145°F (63°C) or the flesh should be opaque and firm. Do not overcrowd the pot.
- 9
Drain and finish
Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a light sprinkle of salt if desired. Finish with a squeeze of lemon and a sprinkle of chopped parsley for color.
Sides & Sauces
- 10
Cook the fries
Cook 300 g frozen French fries according to package directions (oven or fryer) while the shrimp are marinating/frying. If oven-roasting, preheat oven and spread fries in a single layer, turning once, until golden and crisp (usually 18–25 minutes). Keep warm.
- 11
Make the tartar sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon finely chopped capers (optional), 1 tablespoon fresh lemon juice, 1/4 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and chill briefly if time allows. Taste and adjust seasoning.
- 12
