Easy Crunchy Fried Shrimp Recipe | Easy Homemade Tartar Sauce Recipe

[Music] okay to get started with my fried shrimp I am going to make a homemade tartar sauce so here I have 1 cup of mayonnaise you can use the mayonnaise of your choice I'm using Hellmann's I'm also going to add some chopped dill pickle this is around a tablespoon and a half of dill pickle and I am using the Vlasic brand of sandwich dill chips these are thick sliced dill pickle and I grabbed two of those and just chopped them up I will be putting the Wade ingredients and measurements in the description below so right into the bowl with my chopped pickles I also like to add some sweet pickled relish I'll I'll put below adding 1 tablespoon of that I didn't have any today but that's usually what I add and I think it goes great I'm also going to add some freshly chopped scallion this is also around a tablespoon and a half of chopped scallion and you can play around with the ratios of some of these ingredients to suit your needs and preferences next I'm also going to add some freshly squeezed lemon juice you could also add some lemon zest to this but I like to just add the juice and this is a tablespoon of lemon juice right into this as well now the next ingredients are completely up to you I like to use lemon pepper onion powder and salt here I have 1/4 teaspoon of lemon pepper and this is a salt free lemon pepper 1/4 teaspoon of granulated onion powder and 1/8 of a teaspoon of salt you can definitely change the ratios or use the seasonings of your preference this is just what I like to use so now I'm going to give everything a really good mix and make sure it combines well so once I'm done combining my tartar sauce I am going to cover this in cling wrap and I'm going to place this in the refrigerator to allow it to set for at least one hour I actually like to do this the night before doing a fish fry because it gives all the ingredients a chance to develop and marry together okay so onto the shrimp I am going to be using one pound of jumbo you could use large or medium I'm using jumbo size shrimp and I went ahead and rinsed it and patted it dry and now I'm going to add seasonings and create this marinade for the shrimp I'm going to start by adding three tablespoons of white cooking wine you could also substitute this with mirin if I had mirin I would totally use Maren I love the flavor that it gives shrimp or you can exclude this and add just a little bit of lemon or lime juice next I'm going to add a quarter teaspoon of Creole seasoning I like using Tony saris especially on seafood or just proteins chicken shrimp but here I'm using tony satter ease Creole seasoning you can use Cajun seasoning you can use seasoning salt anything you want to use you can add it I'm also going to add a half teaspoon of granulated onion powder I'll also be adding a half teaspoon of salt free lemon pepper and the reason why I like to use salt free lemon pepper is because I get to control the amount of salt that goes into a recipe and I'm also adding a half teaspoon of granulated garlic powder now I'm just going to give this a good mix and again you could use things like old bay a Cajun seasoning of your choice seasoning salt you could just use salt and pepper it's up to you and definitely seasoned and salt to your preference so once I'm done giving this a really good mix and make sure everything's combined I'm going to cover it in cling film and I am going to pop this into the refrigerator to marinate for at least 30 minutes ok now I'm going to work on my dredge here I have just a flat bottom pie plate you can use a bowl or vessel of your choice so you can definitely dredge your shrimp in anything you want panko breadcrumbs cornmeal flour today I'm using a combination of three of those things here I have 1/3 cup of yellow cornmeal 1/3 cup of all-purpose flour and I will be adding 1/3 cup of plain breadcrumbs you can substitute the breadcrumbs with panko breadcrumbs because that will definitely give it a crunchy err texture but this is going to be crunchy don't worry now I'm going to add somewhere between 1/4 teaspoon and 1/2 teaspoon of paprika I think this is actually a quarter teaspoon of paprika and I'm going to add a quarter teaspoon of salt to this dredge again if you want it to be saltier add more it is up to you and if you want more seasoning in your dredge add what you like so now I'm going to give this a mix and make sure it is combined well okay so my dredge is ready I'm going to set that aside and next I am going to be using one large egg and all I'm going to do is basically crack this egg in the bowl and give it a good scramble and I will be pouring this all over my shrimp now what I like to do is just add the egg to the shrimp mix it all up and then dredge it into my dredge mixture but I do know that a lot of people like to dust the shrimp then dip it in the egg then into the dredge to ensure the crust stays on the shrimp but I'm gonna be honest I do it this way all the time and it works but I definitely want you to use the method that you prefer and that you find most effective in your kitchen but this is the way I'm going to do it and it works just fine okay so my egg is it mixed in with the shrimp I'm going to again make sure that it's mixed and coated well with the egg and I didn't even drain out any of that white wine I just left it in there so now I'm going to dredge the shrimp and I'm going to use the wet hand I hand method as best as I can sometimes I forget and cross my hands but anyways you're gonna take the shrimp and pop it right into your dredge coat it well and you can give it a firm press to help it coat better and then I'm just going to set it on a plate to the side and I'm just going to do that for all of my shrimp and once I'm done with all of my shrimp being dredged I'm going to let them set for around 5 to 10 minutes just so the coating sets [Music] okay so I wanted to show you this is what's left of my dredge after coating my last two pieces of shrimp so for those of you wondering one cup of dredge with seasonings in it will definitely coat one pound of shrimp so I am just going to clean up my little workstation here and wipe down the counter and again once you dread your shrimp you want to allow it to set for around five to ten minutes that will actually help the crust stay on the shrimp and not float too much into your oil in the meantime I'm going to start my fry oil and I found myself in a little bit of a situation here I actually have to use three different types of oil to make up for the amount that I need to fry this shrimp and I'm not really deep-frying the shrimp you can definitely deep fry shrimp if you have enough oil I'm just going to pan fry it so here I've added some vegetable oil now I'm adding some avocado oil and as you can see I'm just out of all kinds of oil and I'm basically trying to at least have around three quarters of an inch to an inch of oil in my pan that'll be enough to definitely fry this shrimp and now I'm adding some grapeseed oil mind you all these oils have a high smoke point so this is why I'm using this combination but definitely use your run-of-the-mill vegetable fry oil peanut oil is another one so I'm going to let this preheat and once it comes up to temperature and by temperature I mean a piece of this dredge starts to fry and float I am ready to start frying my shrimp but I do want to show you a mistake that happens when you actually don't take the temperature of your fry oil by the way I will be placing my fried shrimp on this platter with some paper towels so a good fry temperature would be 350 degrees Fahrenheit and again it's probably wise to actually use a thermometer to check the temp of your fry oil but I do have one somewhere but it is somewhere that I don't know where so I typically do the hole put the wooden in the oil and if it starts to bubble and fry around the wooden spoon or the chopstick you know it's ready to go but again remember I said earlier I'm going to show you what happens when you don't measure the temp of your fry oil now my shrimp does appear to be frying at a good rate but I can already tell once I start to flip it over right here the crust is starting to have these little deeper Brown burnt bits on the crust and it hasn't even been in the fry oil very long and it doesn't take very long for shrimp to cook by the way but this is a good indicator that my oil is a little too hot so I am going to adjust the heat I'm going to bring it down and make sure that my shrimp crust does not burn I can already tell this this crust is going to be darker because I have to let it cook in order for the shrimp to cook through if I were to take it out now it's probably going to be raw on the inside so I have to make sure that it cooks through so right now the shrimp is curled that's a good indicator that the shrimp is cooked but you can see already the exterior of this crust does have some singed edges to it and again that's just one indicator aside from actually measuring the temperature of your oil that your oil is too hot so you'll want to adjust the heat if you start seeing that the crust gets a little too dark too fast and I've already adjusted the heat and in this next batch I'm pretty sure the heat adjustment it'll take its time cooking the shrimp and the crust won't burn before the shrimp has a chance to cook through [Music] so I'm going to continue cooking all of my shrimp but I did want to show you the difference in the crust as I explained earlier how some of the crust got sort of burnt edges and the other one has even golden brown coloring the one here on the left definitely has those burnt edges and it's not necessarily a bad thing it didn't get too out of hand but it's just an indicator that the oil was a little too high and this one here is cooked perfectly I love this golden brown even crust so my shrimp is done and my husband and kid are basically going to share this shrimp platter and he is all too eager to give it a try [Music] so I think it's safe to say that he really likes this fried shrimp so I hope you guys give this recipe a try I hope you like it and thanks for watching [Music] [Music] [Music]

Channel: Simply Mamá Cooks

Views: 135,983

Keywords: Recipes, Easy recipes, how to, Gochujang Mama, Summer, Spring, Winter, Christmas, Holiday, Family meals, fried shrimp, crispy fried shrimp, fall recipes, recipes for dinner, recipes for summer, how to fry shrimp, fried shrimp recipe, how to make fried shrimp, deep fried shrimp recipe, golden fried prawns recipe, panko fried shrimp, golden shrimps, golden fried prawns recipe indian, popcorn shrimp, easy cooking, fried seafood platter, tartar sauce recipe easy

Id: iHHAvRY4WGw

Length: 13min 35sec (815 seconds)

Published: Thu Mar 14 2019