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Fantail Shrimp Recipe

Name: Tubby's Tank House Thunderbolts Fantail Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 pieces small (16–20 count) raw shrimp, peeled and deveined, tails on; 1 cups all-purpose flour; 0.25 cups cornstarch; 0.25 cups fine cornmeal (optional for crunch); 1 tsp baking powder; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 1 tsp paprika (sweet or smoked); 2 pieces eggs; 0.5 cups whole milk; 1.5 cups panko breadcrumbs; 0.5 cups mayonnaise; 1 tbs ketchup; 1 tsp Dijon mustard; 1 tsp hot sauce (such as Tabasco or Sriracha); 1 tsp lemon juice; 1 tsp capers, finely chopped (optional); 0.5 tsp Worcestershire sauce; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups vegetable oil (for frying); 1 pieces lemons, cut into wedges; 2 tbs fresh parsley, chopped; 4 servings Spanky’s Spuds or French fries (store-bought or prepared); 1 to taste salt (for fries)

Inspired by Tubby's Tank House Thunderbolt

Time45m

Serves4

Small plate served with Spanky’s Spuds or French Fries.

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Ingredients

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Shrimp and Coating

24 pieces small (16–20 count) raw shrimp, peeled and deveined, tails on

1 cups 00 bread flour

1/4 cups Cornstarch

1/4 cups fine cornmeal (optional for crunch)

1 tsp Baking powder

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

1 tsp paprika (sweet or smoked)

2 pieces Eggs

1/2 cups whole milk

1 1/2 cups Panko breadcrumbs

Dipping Sauce (Spicy Remoulade)

1/2 cups Mayonnaise

1 tbs Ketchup

1 tsp Dijon mustard

1 tsp hot sauce (such as Tabasco or Sriracha)

1 tsp ReaLemon lemon juice

1 tsp capers, finely chopped (optional)

1/2 tsp Original Worcestershire Sauce

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Finish and Serve

1 cups vegetable oil (for frying)

1 pieces lemons, cut into wedges

2 tbs Fresh parsley, chopped

4 servings Spanky’s Spuds or French fries (store-bought or prepared)

1 to taste salt (for fries)

Method

Shrimp and Coating

Prepare shrimp

Rinse the shrimp and pat them very dry with paper towels. Leave tails intact (fantail presentation). If shrimp are large, butterfly slightly by slicing along the back without cutting through to the tail so they splay when cooked. Set on a tray.

Make dry mix

In a shallow bowl or rimmed plate, whisk together the flour, cornstarch, cornmeal (if using), baking powder, kosher salt, black pepper, garlic powder, and paprika until evenly combined.

Make wet mix and crumb station

In another bowl, whisk the eggs with the milk until smooth. Place the panko breadcrumbs in a third shallow bowl or plate. Set up a three-station breading line: flour mixture, egg wash, panko.

Coat the shrimp

Working in batches of 6–8 shrimp so they don't stick, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg wash, then press into the panko so they are evenly coated. Place coated shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.

Frying and Finishing

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2–3/4 inch (enough for shallow frying). Heat over medium-high until oil registers 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in ~30 seconds, oil is ready.

Fry shrimp

Fry the shrimp in a single layer in batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and cooked through (internal temp ~120–125°F and opaque). Use a slotted spoon or tongs to transfer cooked shrimp to a wire rack or paper towel–lined plate to drain. Sprinkle immediately with a little salt and chopped parsley.

Keep warm

If cooking multiple batches, keep finished shrimp warm on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Dipping Sauce (Spicy Remoulade)

Whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, lemon juice, chopped capers (if using), Worcestershire sauce, smoked paprika, salt, and black pepper in a small bowl. Taste and adjust seasoning—add more hot sauce for heat, more lemon for brightness. Chill until ready to serve.

Serve

Arrange Spanky’s Spuds or French fries on plates alongside 6 fantail shrimp per serving. Place a small bowl of remoulade on each plate or serve family-style. Garnish shrimp with additional parsley and a lemon wedge. Serve immediately while hot and crispy.