Does anyone have a recipe or instructions for deep frying shrimp with the shell still on?
Hi Judy, I wouldn’t literally deep fry them if the oil gets under the shell and there is water in the shrimp it can splutter quite badly. Just put a little oil in the pan and do them like that turning them over when one side goes pink. However if you were doing them in batter,then you can deep fry them. Dust them with a little flour shake off the exess and dip them in batter and straight into the hot oil. The flour helps to seal the shrimp and makes the batter stick. If you were to try it with flour alone it would clump together. If the recipe for your batter calls for water, substitute either fizzy water (carbonated) or lite beer is even better. The alcohol will cook off leaving the flavour and the stronger ‘fizz’ from the beer will make your batter lighter. You can garnish with lemon or lime wedges and maybe a little sprinkling of very finely chopped chilli to give it a bit of a ‘bite’ I hope this helps. All the best. Rab.
