Butter Cracker-Crusted Crispy Shrimp
Impress your family and friends with this delectable Butter Cracker-Crusted Crispy Shrimp recipe that combines the simplicity of preparation with extraordinary flavor. Succulent shrimp are coated in a savory butter cracker crust and deep-fried to golden perfection. The secret lies in not over-pulverizing the crackers, maintaining a coarse texture that provides a satisfying crunch in every bite. Leaving the tails intact offers an elegant touch and an easy grip for snacking. Whether you're serving these at a brunch gathering or enjoying them as a decadent snack, these shrimp are sure to be the highlight of any meal.
5
Servings
N/A
Calories
10
Ingredients
Ingredients
large raw shrimp
2 (lbs, unpeeled, deveined with tails on)
Ritz crackers
27 (crushed to a coarse texture)
all-purpose flour
0.5 (cup)
black pepper
0.25 (teaspoon for cracker mixture)
seasoning salt
1.5 (teaspoons)
buttermilk
0.5 (cup)
Tabasco sauce
3 (drops, adjust to taste)
large egg
1 (slightly beaten)
black pepper
0.25 (teaspoon for buttermilk mixture)
vegetable oil
as needed (for frying, about 3 inches deep)
Instructions
1
Begin by peeling and deveining the shrimp, leaving the tails intact for presentation and ease of handling.
2
In a mixing bowl, combine the crushed Ritz crackers, flour, 1/4 teaspoon black pepper, and seasoned salt. Mix thoroughly to ensure the seasonings are distributed evenly.
3
In a separate bowl, whisk together the buttermilk, slightly beaten egg, Tabasco sauce, and another 1/4 teaspoon of black pepper until the mixture is smooth and uniform.
4
With each shrimp, hold it by the tail, dip it into the buttermilk mixture ensuring it is fully coated, then transfer it to the cracker mixture. Roll the shrimp in the cracker mix, applying gentle pressure to help the mixture adhere.
5
In a large, deep skillet or a cast-iron pan, pour in vegetable oil to a depth of about 3 inches. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius) using a thermometer to ensure the correct temperature.
6
Gently place the shrimp into the hot oil, one by one, being careful not to overcrowd the pan. Fry the shrimp in small batches to maintain the oil temperature.
7
Cook each batch for approximately 1-2 minutes or until the shrimp turn a beautiful golden brown.
8
Remove the shrimp using a slotted spoon or tongs and transfer to a wire rack set over paper towels. Allow any excess oil to drain off without sogging the shrimp's crispy coating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Butter Cracker-Crusted Crispy Shrimp recipe?
The main protein is 2 lbs of large raw shrimp, unpeeled and deveined with the tails left on.
Which brand of crackers is recommended for the crust?
Ritz crackers are recommended for this recipe.
How many Ritz crackers do I need?
You will need 27 Ritz crackers.
How should the crackers be crushed?
They should be crushed to a coarse texture rather than over-pulverized to ensure a satisfying crunch.
Why should I leave the tails on the shrimp?
Leaving the tails on provides an elegant touch for presentation and offers an easy grip for snacking.
What are the ingredients in the cracker mixture?
The cracker mixture includes crushed Ritz crackers, 0.5 cup of all-purpose flour, 0.25 teaspoon of black pepper, and 1.5 teaspoons of seasoning salt.
What goes into the buttermilk mixture?
The mixture consists of 0.5 cup of buttermilk, one slightly beaten large egg, 3 drops of Tabasco sauce, and 0.25 teaspoon of black pepper.
What is the recommended frying temperature for the oil?
The oil should be heated to 375 degrees Fahrenheit (190 degrees Celsius).
What type of oil should be used for frying?
Vegetable oil is used for frying.
How deep should the oil be in the pan?
The vegetable oil should be about 3 inches deep.
How long does it take to cook the shrimp?
Each batch takes approximately 1-2 minutes or until they turn golden brown.
Why should I fry the shrimp in small batches?
Frying in small batches prevents overcrowding and helps maintain the correct oil temperature.
How should I drain the shrimp after frying?
Transfer the shrimp to a wire rack set over paper towels to allow excess oil to drain without making the coating soggy.
What is the category of this recipe?
This recipe is categorized as a Brunch dish.
How many servings does this recipe yield?
This recipe makes 5 servings.
Can I adjust the spiciness of the shrimp?
Yes, you can adjust the number of Tabasco sauce drops to suit your taste.
What is the best way to apply the cracker coating?
Roll the shrimp in the cracker mix while applying gentle pressure to help the mixture adhere.
How much flour is required?
The recipe requires 0.5 cup of all-purpose flour.
How much seasoning salt is used?
The recipe calls for 1.5 teaspoons of seasoning salt.
What total amount of black pepper is used?
A total of 0.5 teaspoon of black pepper is used, divided equally between the dry and wet mixtures.
What kind of pan is best for this recipe?
A large, deep skillet or a cast-iron pan is ideal.
What is the texture of the shrimp after frying?
The shrimp are succulent on the inside with a crispy, golden brown cracker crust on the outside.
How many ingredients are in this recipe?
There are 10 ingredients listed for this recipe.
What tools are needed to remove the shrimp from the oil?
You should use a slotted spoon or tongs to safely remove the shrimp.
Is the egg beaten before adding to the wet mix?
Yes, the large egg should be slightly beaten.
What is the first step of preparation?
The first step is to peel and devein the shrimp while leaving the tails intact.
Is this recipe suitable for appetizers?
Yes, it is tagged as an appetizer and is great for snacking.
How do I ensure the oil is at the right temperature?
It is recommended to use a thermometer to verify the oil has reached 375 degrees Fahrenheit.
What makes this shrimp recipe 'elegant'?
Leaving the tails intact and the golden, textured cracker crust gives the dish an elegant appearance.
Can I use frozen shrimp?
The recipe specifies raw shrimp; if using frozen, ensure they are completely thawed and patted dry before starting.