Best 7 Cornmeal Batter Shrimp Recipes
Cornmeal batter shrimp is a classic dish that is enjoyed by people of all ages. The crispy, golden-brown coating pairs perfectly with the tender, succulent shrimp, making it a favorite for both casual meals and special occasions. Whether you're a seasoned cook or a novice in the kitchen, this article will provide you with all the information you need to create the perfect cornmeal batter shrimp. We'll cover everything from selecting the right shrimp to the secrets of achieving that perfect crispy coating. So get ready to tantalize your taste buds with this delicious and versatile dish.
Here are our top 7 tried and tested recipes!
CORNMEAL-BATTER SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 inches peanut or neutral oil in a deep pan to 350.
- Slice 1 pound peeled shrimp lengthwise.
- Combine 1 cup milk with 1 whole egg, and beat.
- Dip shrimp in the liquid, then dredge in a mixture of 1 cup cornmeal and 1/2 cup flour.
- Fry, less than 5 minutes.
- Drain on paper towels.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams
BEST EVER BATTER-FRIED SHRIMP
Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by RedLobsterRestauran
Categories < 15 Mins
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
PAN-FRIED CORNMEAL BATTER FISH
Make and share this Pan-Fried Cornmeal Batter Fish recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
- on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
- in 10" skittle heat oil until hot.
- place 3 or 4 fish fillets in hot oil.
- cook over med heat until golden brown.
- turn and continue cooking until golden brown and fish flakes with a fork.
- repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
- Serve with potatoes or rice.
Nutrition Facts : Calories 642, Fat 32.3, SaturatedFat 5.1, Cholesterol 175.4, Sodium 506.1, Carbohydrate 28.6, Fiber 1.7, Sugar 3.4, Protein 57.2
SKEWERED SHRIMP DIPPED IN CORN DOG BATTER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield approximately 50 hors d'oeuvres size servings
Number Of Ingredients 10
Steps:
- Heat oil in deep fryer to 375 degrees F.
- Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)
- Skewer the shrimp, dip in the batter, and deep-fry until golden brown.
EASY CORNMEAL FRIED SHRIMP
Steps:
- Gather the ingredients.
- Peel the shrimp, leaving the tails on, and put them in a colander. Rinse the shrimp under cold running water, then pat dry with paper towels.
- Put about 3 inches of vegetable oil in a deep, heavy saucepan or deep fryer. Heat the oil to 360 F.
- To keep the fried shrimp warm as you fry subsequent batches, heat the oven to 200 F. Place a rack in a baking sheet and set aside. Have paper towels ready for draining the shrimp.
- In a medium bowl, whisk the milk with the egg until well blended.
- Put the shrimp in the milk and egg mixture and let stand for 3 to 4 minutes.
- Combine the flour, cornmeal, and baking powder in another bowl; blend well. Stir in salt and a dash of freshly ground black pepper.
- Dip the shrimp into the flour and cornmeal mixture to coat thoroughly. Shake off excess.
- Place coated shrimp in the hot oil and cook in small batches until golden brown, about 2 to 3 minutes.
- Drain on paper towels and then move to the rack on the baking sheet. Place the pan in the oven to keep them warm while you fry the remaining shrimp.
- Sprinkle the fried shrimp with salt and freshly ground black pepper, to taste.
- Serve and enjoy.
Nutrition Facts : Calories 412 kcal, Carbohydrate 36 g, Cholesterol 37 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 362 mg, Sugar 4 g, Fat 27 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CAPTAIN CRUNCH AND CORNMEAL SHRIMP
Tried to make coconut shrimp only to find out I had no coconut. This quickly thrown together hodgepodge of three recipes turned out to be a winner. Super sweet by itself, but even better with the marmalade dipping sauce. My 2- and 6-year-old were big fans, too!
Provided by Marie Medek Brenden
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Line a baking sheet with waxed paper.
- Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
- Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
- Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 45.9 g, Cholesterol 67.4 mg, Fat 13 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 364.5 mg, Sugar 23.2 g
Tips:
- Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
- Make sure the shrimp are dry before coating them in batter: Wet shrimp will make the batter soggy. Pat the shrimp dry with paper towels before dredging them in flour and then coating them in batter.
- Don't overcrowd the pan: When frying the shrimp, don't overcrowd the pan. This will cause the shrimp to steam instead of fry, and they won't be as crispy.
- Fry the shrimp until they are golden brown: The shrimp should be cooked through, but not overcooked. Overcooked shrimp will be tough and chewy.
- Serve the shrimp immediately: Fried shrimp are best served immediately, while they're still hot and crispy.
Conclusion:
Cornmeal-battered shrimp is a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. With a few simple tips, you can make sure your cornmeal-battered shrimp are crispy, flavorful, and cooked to perfection. So next time you're looking for a quick and easy seafood dish, give cornmeal-battered shrimp a try!
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