Batter-Fried Shrimp

Oxmoor House
4 to 6 servings


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3 cups all-purpose flour, divided
3/4 cup milk
2 eggs, separated
1 tablespoon olive oil
1 teaspoon salt
2 pounds medium shrimp, peeled and deveined
Vegetable oil
Cocktail sauce


Combine 2 cups flour, milk, egg yolks, olive oil, and salt in a large mixing bowl; mix well.

Beat egg whites (at room temperature) in a small mixing bowl until stiff peaks form. Gently fold into prepared batter.

Dredge shrimp in remaining flour; dip in batter. Fry in hot oil (375°) until shrimp are golden brown and float to top; drain.

Transfer shrimp to a warm serving platter; serve with cocktail sauce.

Created date

February 2010