AIR FRYER FRIED SHRIMP
These air-fryer shrimp are perfectly crispy and easy to make without the hassle of heating up a large pot of oil. Serve with our spicy remoulade, or substitute any of your favorite condiments for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the fried shrimp: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of black pepper.
- Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
- Preheat the air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with more cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
- For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.
FRIED SHRIMP
Provided by Food Network
Time 25m
Yield 2 pounds of shrimp
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut.
- Preheat the oil in your fryer to 350 degrees F.
- Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried.
FRIED SHRIMP CHIPS
Shrimp chips, usually labeled shrimp crackers, are the Southeast Asian equivalent of the American potato chip. They are made by mixing a dough of primarily ground shrimp and tapioca starch, steaming it, slicing it, and setting the slices out in the hot sun to dry. The hard chips are then deep-fried in oil, puffing and expanding to about twice their original size. Made well, the essence of shrimp is captured in each chip. Most cooks buy the dry chips, rather than make them. The frying is fast and neither messy nor oily. Plus, the chips may be fried hours in advance, making a bowl of bánh phong tôm an easy accompaniment to cocktails. They are also used to scoop up salads, such as Cucumber and Shrimp Salad (page 46). As with all snack foods, not all shrimp chips are equal. The inexpensive colorful ones sold in boxes are pretty but not much else. Indonesian shrimp chips, called krupuk, are consistently good and packed with real shrimp flavor. Imports from Vietnam are getting steadily better. Most of them are from Sa Dec, a city known for its tasty shrimp.
Number Of Ingredients 2
Steps:
- Line a large plate with paper towels and place next to the stove. Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
- Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. If you fry too many at a time, they will cook unevenly. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking. All of this happens in 4 to 5 seconds, so don't turn away. Once the chips float to the top, let them fry for only a few seconds longer. Don't let them brown or their delicate flavor will vanish. Using a skimmer, transfer the chips to the towel-lined plate to drain. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.
FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
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