Best New England Fried Shrimp Recipes

New England styled light fried shrimp image

Provided by sherry monfils @smonfils

Categories Fish

Number Of Ingredients 7

1 cup(s) pale ale
1 teaspoon(s) dijon mustard
1/2 teaspoon(s) salt, divided
2 tablespoon(s) canola oil, divded
1 pound(s) lg shrimp, peeled, deveined, tails left on.
- ground pepper for seasoning
1 cup(s) flour

Steps:

In bowl, whisk together ale, flour, mustard and 1/4 tsp salt until smooth.
Heat 1 tbsp oil in lg deep skillet over med-high heat. Holding shrimp by the tail, dip into ale batter. Add to oil.
Cook, turning once, until golden brown, about 4 mins. Drain on paper towels. Season w/ remaining salt. and a pinch of pepper. Fry remaining shrimp.

new england fried shrimp Recipe image

Provided by barbell

Number Of Ingredients 7

1 cup pale ale or other light colored beer
1 cup flour
1 tsp dijon mustard
1/2 tsp salt
2 tbsp canola oil
1 lb. -13-15 per lb raw shrimp peeled,deveined and tail left on
freshly ground pepper to taste

Steps:

whish beer,fkiyr mustard and 1/4 tsp salt in a medium bowl until smooth you'll need to cook the shrimp in 2 batches. wait to batter the second batch until the first is cooked. for the first batch heat 1 tbsp oil in a large nonstiock skillet over medium high heat. hold shrimp by the tail and dip in the batter one at a time. let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. cook, turning once adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3-4 minutes. transfer to a platter wipe out pan. add the remaining 1 tbsp oil to the pan and heat over medium high heat. batter and fry the remaining shrimp. season all the shrimp with salt and pepper and serve immediately

New England Fried Shrimp image

Provided by @MakeItYours

Number Of Ingredients 7

1 cup pale ale, or other light-colored beer
1 cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp, (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
Freshly ground pepper, to taste

Steps:

dotted line divided 1Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.2You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.3Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.