Osteen’s Fried Shrimp Recipe
Dive into the crispy, flavorful world of Osteen's Fried Shrimp Recipe—a simple guide to making golden, delicious shrimp at home.
Equipment
- Deep fryer or a large, heavy-bottomed pot
- Thermometer (if not using a deep fryer with a built-in thermostat)
- Slotted spoon or frying spider
- Paper towels or a wire rack (for draining)
- Mixing bowls
- Whisk
Ingredients
- 1 pound Large shrimp peeled and deveined
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 3/4 cup Cold water
- Vegetable oil for frying
Instructions
Preparing the Batter
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and paprika.
- Gradually add the cold water to the dry ingredients, whisking continuously until a smooth batter is formed.
Heating the Oil
- Fill your deep fryer or heavy-bottomed pot with vegetable oil, about 2 inches deep, and heat it to 375°F (190°C).
Dipping the Shrimp
- Dip each shrimp into the batter, ensuring it’s fully coated.
Frying to Perfection
- Carefully lower the battered shrimp into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy shrimp.
- While frying, keep going for 2–3 minutes, or until the food is golden brown and crispy.
Draining
- Use a slotted spoon or frying spider to remove the shrimp from the oil and drain them on paper towels or a wire rack.
Notes
- Shrimp Size Matters: Larger shrimp work best for this recipe, providing a succulent bite.
- Keep It Hot: Maintaining the correct oil temperature is crucial. Too hot, and the outside burns before the inside cooks; too cool, and you’ll get oily, soggy shrimp.
- Batch Wisdom: Resist the temptation to fry all the shrimp at once. Smaller batches ensure even cooking and perfect crispiness.