Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Buttermilk French Fried Shrimp with Remoulade
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 283
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 68 mg
- Sodium
- 389 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 283
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 68 mg
- Sodium
- 389 mg
Ingredients
Remoulade:
Shrimp:
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Directions
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10m
Easy
CLASS
- For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
- For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.
- Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer.
- Serve immediately with the remoulade and ketchup.
