Fried Jumbo Shrimp Recipe

Pat shrimp dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep chilled until ready to batter.

Cut potatoes into 1/3-inch fries, rinse under cold water until water runs clear, then dry thoroughly on kitchen towels or paper towels.

In a small bowl whisk together mayonnaise, ketchup, hot sauce, lemon juice, and 1/4 tsp black pepper. Refrigerate until serving.

Shrimp batter

In a medium bowl combine 3 tbs flour, cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Whisk in the egg until combined, then slowly add 1 cup cold club soda (or cold beer) while whisking to create a smooth, slightly thick but airy batter. Keep chilled.

Hush puppy batter

In a separate bowl whisk together 1/2 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp sugar. Stir in 1/4 cup finely chopped onion. Add 1 beaten egg and 1/2 cup buttermilk; mix until just combined (do not overmix). Batter should be thick enough to drop by spoonfuls; refrigerate until frying.

Heat 2 cups neutral oil in a heavy skillet or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until pale and tender but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes more until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 90°C) while frying shrimp and hush puppies.

Heat remaining frying oil (use same oil or fresh) to 350–365°F (175–185°C). Using two spoons or a small scoop, drop rounded tablespoon portions of hush puppy batter into the hot oil, being careful not to overcrowd. Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels and keep warm.

Maintain oil at 350–365°F (175–185°C). Lightly dredge each seasoned shrimp in 3 tbs flour (shake off excess), then dip into the chilled batter, letting excess drip off. Carefully lower shrimp into the hot oil in small batches (3–4 shrimp per batch).

Fry shrimp for 2–3 minutes until batter is golden and crisp and shrimp are opaque and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining shrimp.

If necessary, reheat fries briefly in the hot oil for 20–30 seconds just before serving to revive crispness.

Arrange fried jumbo shrimp with fries and hush puppies on a platter. Garnish with chopped parsley and lemon wedges. Serve with the prepared dipping sauce alongside.

Suggested serving: offer extra salt, hot sauce, and lemon wedges at the table.