Fried Shrimp Platter Recipe

Prepare shrimp

Rinse and pat the 12 large shrimp dry with paper towels. Leave the tails on for presentation and remove any remaining vein. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a separate small bowl beat the egg, then stir into the dry mix. Slowly add 1 cup very cold sparkling water (or cold beer) while whisking until a slightly thick, smooth batter forms. Chill the batter in the refrigerator for 10 minutes — cold batter yields a crispier crust.

Batter and fry shrimp

Heat a deep pot or fryer with vegetable oil (see Frying Oil & Finish) to 350°F (175°C). Working in batches, hold each shrimp by the tail, dip into the batter to coat completely, letting excess drip off, then gently lower into the hot oil. Fry 2–3 minutes per batch or until golden and crisp. Remove with a slotted spoon to a wire rack set over a sheet pan or paper towels. Sprinkle lightly with salt while hot. Keep warm in a single layer in a low oven (200°F/95°C) if needed.

Finish shrimp

When all shrimp are cooked, transfer to the serving platter. Sprinkle with chopped parsley (optional) and squeeze fresh lemon over the shrimp just before serving.

Prepare potatoes: cut russet potatoes into uniform fries (about 1/3" thick). Rinse under cold water until water runs clear to remove excess starch; then dry thoroughly with towels.

Blanch fries (optional for crispier interior): Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).

Final fry: Fry the blanched (or raw, if skipping blanch step) fries at 375°F (190°C) in batches until golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in the oven with the shrimp if plating together.

Make dressing: In a bowl combine 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and balanced. Taste and adjust seasoning.

Toss slaw: In a larger bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot. Pour dressing over vegetables and toss until evenly coated. Chill for at least 15 minutes to let flavors meld. Stir before serving and adjust seasoning if needed.

Heat oil: Pour about 4–6 cups vegetable oil into a deep pot or fryer (enough for 2–3" of oil or to fully submerge shrimp/fries depending on vessel). Heat to 350°F for the shrimp and use 325°F/375°F steps if following the fry/blanch method for fries. Use a candy/deep-fry thermometer to maintain temperature.

Safety and timing: Do not overcrowd the fryer — crowding lowers oil temperature and yields soggy results. Fry shrimp and fries in small batches and monitor temperature between batches. Drain on a wire rack for best texture.

Plate and serve: On a large platter arrange the dozen golden battered shrimp, a generous portion of French fries, and a scoop or small bowl of coleslaw. Garnish with lemon wedges and optional chopped parsley. Serve immediately with tartar sauce or cocktail sauce on the side if desired.