Extra Crispy Southern Fried Shrimp! The Wolfe Pit shows you how to make Extra Crispy Southern Fried Shrimp. These shrimp are very easy to make, crispy on the outside, plump and juicy in the middle!
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“Broken Reality” Kevin MacLeod (incompetech.com)
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View Comments (40)
This looks really good ill be trying this next!
Larry, that was an awesome way make those schrimp extra crispy.that cocktail is also killer.I learned that from old fisherman 20 years ago an been making it that way ever since.awesome job all the way around !!!
love these would go great with basket of fries
You had me worried when you only had 1 forkful of horseradish in your cocktail sauce, then you made me proud with 2 1/2 forkfuls. D
I do an extra crispy shell and batter version, just a little different. Maybe a little tedious, and a couple minutes more time, but it is WORTH it. Cold shrimp, cold shell. Mini deep fry to get a fried shell with an oily coat, with a small outside cooked shrimp meat layer. (Hint, hint. Think reverse seared steak method). Pull out, and drop into the batter mix. The thin oily coat on the shell helps firm and crispy up the batter when deep fried (versus using the shrimp juices for holding the batter to the shell). The inside cool uncooked shrimp, with the outer shrimp meat layer makes the shrimp firm up without putting them in the fridge. Then toss back into the deep fryer for perfection. The first frying seals in the shrimp juices, and the crispy shell and crispy batter finishes up the steaming and cooking of the shrimp into fantastic taste. You get a two layered eating texture of cooked shrimp (a little more firm outside, and the interior tender section. Think stuffed jalapeno and cream cheese texture). You now can eat the super crispy shell and tail (healthy product), and the shrimp meat is magnificent.
Using a juicing syringe before frying, inject into the shell's back vein some lemon (or lime !!!) juice, liquid horseradish, cocktail sauce, even mashed garlic or garlic juice, maybe even a melted (blue, sharp, or cream) cheese sauce, ... and the first and second deep frying steams and cooks the flavor into the shrimp. Just think of making a stuffed jalapeno, but shrimp style. ooo-ooo-ooo-mmm-mmm good! Maybe you will like this.
that looks great, thumbs up
Wow they look good Larry.
I gotta try this method for sure the next time I do fried shrimp.
They're off the hook my friend.
These look SO GOOD!!! Thank you for taking the time to make these videos; they have taught me a lot and inspired me to cook! :)
yes sir !! take that mixture and add lemon&lime juice !! to the shrimp ... happy dance ... looking good as always
yuhhhhhhhmm!
The shrimp we import into the UK sucks, great size, zero taste :(
But when I am in Brazil, I eat shrimp every other day its so good, the best is grilled whole with garlic butter, rip the head off and suck the goodness out, pull the swimming claws off and eat the rest, shell and all.
The first time I was over there I was pealing the shrimp until I noticed people watching me, and I heard the word Gringo used a few times (lol), I soon learnt to go native...