Betty’s Gorgeous and Tasty Deep-Fried Shrimp
Betty demonstrates how to make a delicious seafood treat–her Gorgeous and Tasty Deep-Fried Shrimp! The shrimp has a thin batter that fries up to a golden and crispy coating, while the shrimp themselves remain delightful and juicy!
NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.
Gorgeous and Tasty Deep-Fried Shrimp
½ cup self-rising flour
1/3 cup corn starch
½ cup cold water
1 tablespoon warm vegetable oil
2 teaspoons baking powder
vegetable oil for deep-frying (I used peanut oil.)
uncooked shrimp (as many and as large as you want), cleaned and deveined
seafood cocktail sauce, for serving
In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the shrimp. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test shrimp sizzles. Then you may coat a few shrimp at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all shrimp are cooked. Pat off any extra oil with a paper towel, and place the Deep-Fried Shrimp on a nice serving plate. Serve with my Surfin' Seafood Cocktail sauce. Lovely and flavorful-great for entertaining!
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23 Responses to “Betty’s Gorgeous and Tasty Deep-Fried Shrimp”
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Betty, A copy of this recipe has remained taped to our cupboards for over 2
years and still is our go to recipe for deep frying ALL our seafood and
vegetables as well. I have never seen or heard of another recipe that works
and tastes as good as this one! It is perfect and can be added to, or
doubled…so versatile.
Thank You for making it available to us.
That’s fantastic, Randy! I’m thrilled that you have been able to find so
many uses for this recipe. Thanks for letting me know! 🙂
mrs betty taught me how to cook shrimp years ago, now i’m really good at
it! thanx, mrs betty!
Was that cooked or uncooked shrimp?
+Betty’s Kitchen thx
+Ajmal T It was uncooked until I cooked it.
looked good however why didnt you take a bite out of it:-(
Baking powder is in self-rising flour, why do you need the extra 2 tsps?
+Jennifer Kelly Just to get a little more rise.
enjoyed your video on frying shrimp need to give it a try. Thanks for
sharing. I did hit the Sub button so I can stay up with what you have going
on in your kitchen
Who you callin’ shrimp?
Betty that looks good thanks for this link I saw the surfin sea food sauce
it looks great. But I’m still wondering how I can make this great shrimp
batter.
Excellent tutorial. I just found this because I just bought a fry daddy
from Presto. I’m so glad you made a disclaimer or PSA about safety. Thank
you for this video and I shall follow this recipe. Going to look for your
fried mushroom now :)
What about Tartar sauce with the scampi, wonderful
It looks great.
next stop fried mushrooms
The way you speak makes things more enjoyable to watch lol they looked good
:)
this step is pretty easy to do= thanks poster
Hi Randy & Violet, Thanks for your great feedback. I really appreciate it!
–Betty 🙂
Betty, my wife and I used this recipe for our deep shrimp and deep fried
zucchini last night. You have a winning batter recipe here! So easy and the
flavor was outstanding. I will be using this recipe again soon on more
shrimp and DF mushrooms. My wife and I want to thank you so much for
sharing your recipe and video. Randy&Violet
I’ve tried so many recipes, can’t wait to try this one as well, my faves
are your sandwiches and hotdogs, I love my Betty lunch 🙂
yummy
Thanks for your sweet comment. I really appreciate it! –Betty 🙂