Chili's Crunchy Fried Shrimp

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"I've guessed on cook time here. These are the crunchiest shrimp I've had outside of a restaurant! This makes alot, but if you are going to make these you may as well go all out!! Everyone loves them! These have received so many mixed reviews that I thought maybe I should mention that I deep fry them in a Presto Fry Daddy and not very many at a time. I never said they were easy...and I get better each time I do it. Thanks for giving them so much attention!"

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Ingredients

  • 2 lbs peeled jumbo shrimp
  • Crisco shortening, melted in deep fryer (till full by manufacturer standards)
  • 2/3 cup flour
  • 1 1/3 cups cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 6 egg whites
  • 2/3 cup water
  • 4 tablespoons vegetable oil
  • Corn Flake crumbs

Preparation

Step 1

In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk. Pour out a liberal amount of cornflake crumbs on a dinner plate. Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.

Deep fry shrimp about 7 at a time till golden brown. Drain on paper towels. Serve with cocktail and/or tartar sauce.
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REVIEWS:

These were so nice and crunchy. My DH said he really did like them. This is a keeper for sure. Thanks for posting this recipe.

Great recipe! I used panko crumbs because that's what I had on hand and they turned out wonderful! I also added some old bay to the batter. I will definitely be making these again!

Excellent recipe because the breading is light so the shrimp flavor comes through. Best fried shrimp I've made or had in restaurants. Trying it with clams next. Thanx!

My family loved these! They weren't difficult to make. Soooo crunchy. Eat 'em fast cause they disappear quickly. Didn't change a thing. I always keep shrimp in the house for Scampi, use them with lots of pasta dishes so this was a nice change of pace. Thank you...

My husband decided to try this recipe Friday night to go along with our fish. We really enjoyed this and loved how the batter stuck to the shrimp. We added a little more salt, pepper, garlic and old bay seasoning to the batter and used Panko bread crumbs. We set our dep fryer to 360 and it was done quickly. We made a butter dip with lemon and lime squeezed in it. This will definitely be made many times in our household. Thanks so much for posting.

These were great. I served them with 2Bleu's Easy Cod Fish Fritters and Kittencal's Tartar Sauce

My mother made this recipe and complaied that there was no taste to the shrimp. Proved hard to make because the oil splashed while they were being fried and the flakes wouldn't stay on. She blamed the water use for the splashing and wondered if milk should have been used instead. Ended up putting the whole eggs into the shrimp and it became some sort of a shrimp omelette. Not the worst recipe in the world though. More flavorings would have made it better.

Delicious, If you like spicy you can put some red chilli powder and hot garaam masala in it.

I hate to give this a low rating since everyone else seems to have loved it, but I followed the instructions explicitly and wasn't impressed with the results. The batter tended to come off during the dipping in cornflake crumbs process and then the breading tended to come off when frying in the crisco. The first half of the batch turned out looking alright, but the second half weren't very attractive as a result of the above stated problems. And in the end we found the flavor to be pretty bland - basically tasted like shrimp and corn flakes. They were better when dipped in A1 but without that, no flavor to speak of. Sorry! We won't be making these again though.

This is a very good recipe! The shrimp stayed moist and the coating was light and crispy. DH thought these were just great! This is going into my "Keeper Cookbook".

These were GREAT!!!! Tasty, crispy and crunchy!!! When I tasted the first one, I literally said "WOW!" The batter did stick well and everything worked out just as described in the other reviews. Only thing I would do differently next time is drain them better/longer. Thanks for such a great recipe!!!!!

This is totally the very best recipe I have ever made so far for frying shrimp. I did change one thing and that was I used "Sunluck Panko Breading" in place of the cornflake crumbs,only because thats what I had on hand. I also halved the recipe for just 1 pound of shrimp. I added seasoning salt and black pepper to the panko breading and fellowed the recipe as stated. It was outstanding!!! It was like having fried shrimp from a resturant. I LOVED IT! Thank you so much for sharing your recipe. Its one I will be using from now on.

I made this recipe today as one of three I chose (by KC Farmwife). Well, this goes straight into my cookbook. KS Farmwife, your shrimp takes less time to make than you thought: it was actually very easy, and after a minute or so in hot oil they were deep golden brown. I had to use a little less water in my batter -- I think my egg whites were quite large and I didn't want to thin the batter too much. What surprised me most was how the batter and cornflake crumbs stuck -- not a single itsy-bitsy came off in the oil! Also, I don't have a deep-fryer so merely used a heavy, deep pot. The jumbo shrimps (or tiger prawns as they're called here) were also sweet and tasty on the inside. A GREAT recipe. I'd say, if one used this as a snack or light meal, more than one dipping sauce might be good. I was thinking that sweet chilli sauce (the Thai sauce) would also be great.








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