How do you cook or like your fried shrimp? I`ve been using Louisiana shrimp fry batter for years and very happy with it but wanted to try something new. I decided on Panko butterflied shrimp after watching a few YouTube videos. The Panko butterflied shrimp is a game changer. Hands down the best shrimp I`ve ever eaten anywhere. I prefer fried shrimp over a steak any day of the week. I love it. I made some tartar sauce with Dukes mayo, capers, chopped sweet pickles and shallots and a few seasonings. I like to prepare the shrimp around mid-day and put in the freezer until supper time. The panko batter sticks to the shrimp much better this way.

Great video

I love fried shrimp. I like to use dill relish in tartar sauce. Thanks for sharing the recipe.

Looks great

I concur!

Love Shrimp, good video thanks for sharing

The key to fried shrimp is the shrimp. Farm raised shrimp have zero taste. Wild USA shrimp is the best. The white is sweeter than the brown.

I won’t buy farm raised or imported shrimp.

A little creole seasoning mixed with cornmeal, Shrimp scdogman recommends dredged through the mix and fry. I like to taste the shrimp and not a lot of bread.

Just the way i roll. Rarely eat shrimp anymore though as their sodium content doesn't fit my diet.

I like them fried in a bear batter with panko.

If left to my own devices they will all be blackened. I’m sure most or all know but not overcooking is key.

X2

I don't like panko, flour, bread crumbs etc....I like my shrimp & fish fried crisp in seasoned yellow cornmeal only.

Well I am famished for shrimp RIGHT NOW!

Have a pound of wild-caught Gulf jumbos in the fridge awaiting their appointment with destiny.

I like a corn meal coating for my fried sea food, with exception to shrimp. Shrimp, it's flour. The cornmeal coatings I've used are good, but the corn meal seems to compete with the flavor of the shrimp. We use this:



For the remoulade:


350° oil for about 2-1/2, 3 minutes. That's 3 minutes on the plate, 2-1/2 on the rack.

I`ve been using the Louisiana Shrimp batter for probably 10 years (picture below). I will even fry some with the corn meal batter I use when I`m frying catfish or stripers to keep it simple. But the Panko breadcrumbs have a much better taste for me personally. I`ll never turn down fried shrimp no matter the batter though. I luv`em.