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Crispy Cornmeal Pan Fried Shrimp


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  • 1 cup milk
  • 2 large eggs
  • 1 tsp. hot sauce
  • 2 lbs. large fresh shrimp, peeled and deveined tails left on
  • 1 1/2 cups self rising cornmeal mix
  • 1/4 cup cornstarch
  • 1 tbsp. old bay seasoning



Step 1

In a medium bowl, whisk milk, eggs, and hot sauce until smooth. Add shrimp; cover and chill 3o minutes
In a shallow dish, combine cornmeal mix, cornstarch, and old bay.
Remove shrimp from milk mixture, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
In a large skillet, pour oil to a depth of 1/4 inch; heat to 360. Add shrimp in batches and cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels.

Quick Tartar Sauce
1 cup mayonnaise
2 tbsp. dill pickle relish
1 tbsp. drained and chopped capers
1 tbsp. finely chopped green onion
2 tsp. coarse grain mustard
1/2 tsp. hot sauce
In a small bowl, combine all ingredients, stirring until combined.


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