How to Make Fried Shrimp | New Orleans Fried Shrimp | Cooking With The Cajun

How to Make Fried Shrimp | New Orleans Fried Shrimp | Cooking With The Cajun
Hello and thanks for watching my Fried Shrimp video. I have had a few folks ask how I fry my shrimp. So today I am going to show you how The Cajun makes Fried Shrimp.
First you will need a frying pan, a set of tongs, and some peanut oil. I like to use enough peanut oil to cover 3/4 of the shrimp. Set your temperature to around 350 to 375 degrees ferinhight. With this temp your shrimp will cook in about three minutes. I like to test fry one shrimp to see for myself. By eating raw shrimp, you run the risk of getting food poisoning, raw shrimp are considered unsafe to eat.
Egg Wash:
2 - Large eggs
1/2 Cup of Whole Milk
1 to 2 pinches of Salt & Pepper (as needed)
Safety Note: Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. Wash your hands and any cooking tools that come in contact with raw eggs.
Batter Mix:
1 lb raw shrimp (if frozen then thaw in cold water | if fresh then peel and clean in cold water)
5oz - Fish Fri (I used Zatarain's Seasoned Fish Fri)
2oz - Madhava Organic Coconut Sugar
2oz - Parmesan Cheese
1/4oz - Dash Italian Medley
3 gr - Ground Cumin
4 gr - Cayenne Pepper
After Shrimp are Fried:
1 fresh lemon to squeeze over the fried shrimp.
Safety Note: Do not add Lemons until after the shrimp are fried as the citric acid in lemon juice denatures the proteins in seafood, which make it look as though it's cooked. Due to the risk of food poisoning, raw shrimp are considered unsafe to eat.
If you don't have a Better Breadder then you can use a zip-lock bag. Let your shrimp soak in the cold egg wash for a few minutes then begin to bread your shrimp. Place the breaded shrimp on a plate. After all the shrimp are breaded you can test the oil to see if it's ready. Once the oil has reached the desired temp start frying.
After your shrimp are fried place them on a paper towel to absorb the excess frying oil. Let cool for a few minutes then serve. This is when you cut your lemon and squeeze the lemon juice over the fried shrimp. Be careful not to eat the lemon seeds. Feel free to contact me with any questions at [e-mail] and please allow me a few days to reply.
Thanks for watching and Good Luck!
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: [e-mail]
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#FriedShrimp #CookingWithTheCajun #HowToFryShrimp

[@rickkopfler8447]

Your the first cajun I ever saw not using a gas stove and cast iron! 😀

[@CookingWithTheCajun]

lol I know, old school cooking is the fun way to cook.

[@beautifulbella5009]

yum i want some!

[@ernestrwoodsii9442]

Makes my mouth 💧

[@CookingWithTheCajun]

yes i agree. Thanks for the comment and hope you're doing well.

[@marlenestr2348]

Yum fried shrimp is my favorite Sha....oh I have 4 Batter Bowls 😁

[@CookingWithTheCajun]

you go! That's because you have one for the fish, one for the shrimp, one for the oysters, and one for the onion rings! Yum

[@marlenestr2348]

No ...I have to feed Stan 😅

[@CookingWithTheCajun]

@@marlenestr2348 - Stan said you're an awesome cook!

[@marlenestr2348]

He Better!!!!

[@leedenton4129]

Man that looks good! We need get together and make my grilled shrimp recipe too!

[@CookingWithTheCajun]

Yes Sir! Making Red Beans and Rice today.

[@LiveAnimalSanctuary]

yum look like good shrimp

[@mikeherrmann494]

Love how you doctor everything up. That’s how I roll too. I’ve never done fried shimp in shallow oil like that. Is there an advantage to it or is it just b/c you’re doing a small batch?

[@CookingWithTheCajun]

I pan fry small batches. If I were frying for service then I would use something like the Ultrafryer E20-20. Where you can set the time and temp and the fryer will back out the feying oil when done. How have you been Mike? Ya still guiding?