Fried Shrimp

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Don Landry of Don's seafood makes the best fried shrimp of all, in Louisiana

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Way too salty! You definitely have to modify this recpie by cutting back on the salt...but they look pretty

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This was outstanding, but needed to be modified- especially the salt, as others had said. I listened to another reviewer, and used 1/2 of dry and wet ingredients and each batter was plenty. I had 2 lbs of ex lg shrimp. I used 1 TBLSP salt, but will half that again the next time. Hot sauce is very high in salt, so that probably added to the saltiness. I didn't have peanut oil or a thermometer. Used grapeseed oil in a small fry pan, about 2 cups. Fried 6 shrimp at a time. A dozen pp, with yellow rice was plenty for dinner, along with a bowl of clam chowder. I fried about 3 minutes- since my shrimp were larger. Very tasty, light-delicious. .

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I love this recipe

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agree with previous poster. FABULOUS!!!!
(omitted 1 tablespoon of salt - 2 instead of 3

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Fabulous... Thanks Paula.

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Way better then i imagined. Try it. Your whole fam will love it just like mine does!

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Me again...I use the reviews to help me get it JUST RIGHT.
I read what ev1 had2say and I went with half both the milks, flour, cornmeal, & HITsauce (which didnt make it hot, but gave it a nice lil twang/zing. Using half the ingredients made it perfect for 2lbs of shrimp, so I didnt have any batter leftover. (technically, I had a lil over
2&1/2lbs. The hot sauce made it a huge HIT for us!!! I think the 3tbsp of salt might be a typo though. Maybe it was meant2b 3Tsp's. IDK??? I used 1tbsp. I did change the pepper to taste. The batter was PERFECTO!!! It made them like...light, crispy, and oh so tasty. The shrimp was the perfect texture and actually sorta light/juicy. This is not at all the kind of batter that u want to peel some off to cut the thickness of the breading so u can taste the shrimp (or whatever. Sry for the looooong review, but when its a HIT, its a HIT!!! FANTASTIC RECIPE! Definitely a keeper!!!

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Everyone LOVED the shrimp! I didn't add a whole lot of hot sauce (personal preference but it still came out great!

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This made some of the best shrimp we have ever had - the coating is crunchy while the shrimp are still moist and tender.