Description
Juicy shrimp coated in a golden, crunchy breading and fried to perfection, served with tangy cocktail sauce and creamy tartar dip — a crowd-pleasing seafood favorite.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- Cocktail Sauce: 1/4 cup ketchup, 1 tablespoon horseradish, 1 teaspoon lemon juice, a dash of hot sauce
- Tartar Sauce: 1/4 cup mayonnaise, 1 tablespoon chopped pickles, 1 teaspoon capers, 1/2 teaspoon mustard, squeeze of lemon
Instructions
- Pat shrimp dry and season with salt, pepper, garlic powder, and paprika.
- Dredge each shrimp in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat oil in a skillet or deep fryer to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes, or until golden brown and crispy. Drain on paper towels.
- Mix ingredients for each sauce in separate bowls.
- Serve shrimp hot with both sauces on the side.
Notes
- Use panko for extra crunch.
- Do not overcrowd the pan when frying.
- Shrimp cook quickly—avoid overcooking to maintain tenderness.
- Make sauces ahead of time to let flavors meld.
Nutrition
- Serving Size: 1/4 of recipe with sauces
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 145mg
